Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature

López-García, Maria Mar; Ramil-Novo, Luis Alberto; Vázquez‐Odériz, Ma Lourdes; Romero‐Rodríguez, Ma Ángeles

doi:10.1007/s11947-013-1216-3

Cited by 7 publications

(7 citation statements)

References 15 publications

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“…In other studies, in which shelf life of frozen–thawed fish was determined using QIM schemes, similar results were obtained. Therefore, for whole and ungutted fish, the shelf life was estimated to be between 4 and 6 days for Atlantic mackerel ( Scomber scombrus ), 5 days for Greenland halibut ( Reinhardtius hippoglossoides ), and 6–8 days for a whole and gutted hake ( Merluccius merluccius) . In the case of skinless fish, the small differences in shelf life may be due to the fact that there is significantly higher fish flesh surface area exposed to environmental microbial contamination versus other presentations like whole eviscerated fish, while in the case of whole and ungutted fish, the microorganisms naturally present in the digestive system of fish contribute to their deterioration…”

Section: Results and Discussionmentioning

confidence: 99%

“…For the treatment and preservation of the samples, the procedure described by López-Garcı́a et al for Greenland Halibut was followed. For the thawing process, plastic food trays provided with grating for water drainage and covered with a thin polyethylene film were used.…”

Section: Methodsmentioning

confidence: 99%

“…Shelf life determination was solved as a calibration problem in which its estimate and associated precision were obtained using inverse prediction methods based on the linear fit obtained in the validation phase of the QIM scheme (see Section 3.2.2). According to López-Garcı́a et al, shelf life was established by assigning a score of 1 to each one of the QIM scheme descriptors, with the exception of one descriptor, external mucus, for which the value of 0 (absence) was taken. Note that in the case of external mucus, only two values have been considered on the scale, 0 as absence and 1 as presence, and the appearance of the external mucus is a sign of deterioration .…”

Section: Methodsmentioning

confidence: 99%

“…A QI of 0 indicates a very fresh fish, and the score increases as the freshness characteristics deteriorate. A strong linear correlation between the sensory quality (expressed as the sum of the demerit scores) and the storage life on ice makes it possible to predict the time remaining until the end of shelf life . This objective has resulted in various studies on the determination of the shelf life of fish based on the QIM; the most recent ones include Erikson et al, Khodanazary, Kuvei et al, Tiyo et al, Silva et al, and Rocculi et al…”

Section: Introductionmentioning

confidence: 99%

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A QIM-Based Evaluation of Sensory Quality of Frozen–Thawed Roundnose Grenadier (Coryphaenoides rupestris) and Its Applications

López-García

Ramil-Novo

Vázquez‐Odériz

et al. 2021

ACS Food Sci. Technol.

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The quality index method (QIM) is widely used for fish sensory assessment, but there are hardly any studies on quality changes in fish that have been previously frozen. A QIM scheme was developed for frozen Roundnose grenadier once thawed and stored at refrigerated temperatures (4 ± 1 °C). Next, this scheme was applied to determine the shelf life and evaluate the influence of frozen storage time on fish quality. The developed QIM scheme includes six descriptors. The quality index (QI) varies from 0 to 13 points. The maximum QI was reached 16 days after thawing. A strong linear correlation between QI and storage time was achieved (r = 0.9896), the least squares regression line being QI = 0.71 • (days after thawing) + 1.51. Using inverse prediction, the shelf life was estimated to be 5 days from the beginning of thawing. Statistical evidence of the negative effect of previous freezing time on the QI was found in a year-long study.

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Section: Results and Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A QIM-Based Evaluation of Sensory Quality of Frozen–Thawed Roundnose Grenadier (Coryphaenoides rupestris) and Its Applications

López-García

Ramil-Novo

Vázquez‐Odériz

et al. 2021

ACS Food Sci. Technol.

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“…One of the possible uses of the QIM values, apart from the estimation of the storage time in ice, is to obtain the remaining shelf-life estimation (SVEINSDÓTTIR et al, 2002BORGES et al, 2013BORGES et al, , 2014CYPRIAN et al, 2013;LÓPEZ-GARCÍA et al, 2014;ANDRADE et al, 2015;GONÇALVES et al, 2015), by applying the tables to samples of unknown storage time and subtracting the number of days already spent in ice from the total, up to rejection. These estimations, however, must take into account that in the particular case of carapeba (captured by artisan fisherman), the shorter storage time (10 days) up to rejection (or shelf-life) means all the degradation phases are consequently considerably shorter.…”

Section: Qim Schemementioning

confidence: 99%

Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice

Gonçalves

Soares

2017

Braz. J. Food Technol.

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Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba (Eucinostomus gula) is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 days stored in ice. Changes during storage were observed according to the sensory evaluation (Quality Index Method -QIM), physicochemical analyses (pH, total volatile basic nitrogen -TVB-N, and trimethylamine -TMA-N) and microbiological analyses (total mesophilic and psychrotrophic counts). High correlation was found between the Quality Index (QI) and storage time. The microbiological results showed increases in the mesophilic and psychrotrophic counts as from the 9 th day of storage. The TVB-N and TMA-N both increased during storage and the pH value increased slowly. The results suggested that the fresh carapeba is acceptable for consumption when kept in ice for up to 10 days.Keywords: Fish; Freshness; Quality; Sensory evaluation. ResumoConsiderando-se a importância dos esquemas sensoriais para avaliação do frescor das diferentes espécies de peixes e que a carapeba (Eucinostomus gula) é uma importante espécie comercial de peixe marinho na Região Nordeste do Brasil, o objetivo deste estudo foi avaliar o frescor e a vida de prateleira desta espécie durante 18 dias de armazenada em gelo. Alterações durante o armazenamento foram observadas através da avaliação sensorial (Método do Índice de Qualidade -MIQ), das análises físico-químicas (pH e nitrogênio das bases voláteis totais -N-BVT, e da trimetilamina -N-TMA) e das análises microbiológicas (contagem total de mesófilos e psicrotróficos). Alta correlação entre o Índice de Qualidade (IQ) e o tempo de armazenamento foi verificada. Os resultados microbiológicos mostraram um aumento da contagem de mesófilos e psicrotróficos a partir do nono dia de armazenamento. O N-BVT e o N-TMA aumentaram durante o tempo de armazenamento, e o pH aumentou lentamente. Os resultados sugerem que o frescor da carapeba permanece aceitável para consumo pelo resfriamento em gelo até 10 dias.

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Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study

et al. 2022

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BACKGROUND The consumption of frozen foods inevitably involves a thawing process. Protein conformation changes during a short thawing process and the quantification of their effects remains challenging. Molecular dynamics simulations can be used to evaluate the conformational changes of protein occurring in food processing. RESULTS In the present study, four different thawing methods were used [i.e. magnetic nanometer combined with microwave thawing (MT‐Mag), magnetic nanometer combined with radio frequency thawing (RT‐Mag), radio frequency thawing (RT) and microwave thawing (MT)] to change the conformation of myosin heavy chain (MHC). The results obtained showed that, compared with the fresh sample, the hydrogen bond number and radius of gyration of the RT‐Mag and RT groups were less decreased. Visual molecular dynamics STRIDE analysis showed that the content of the α helix was relatively high in the RT‐Mag and MT‐Mag groups. CONCLUSION These simulation results indicate that RT‐Mag can be used as an effective method for promoting the thawing process of fish and better stabilizing the protein structure. These conclusions provide a theoretical realization for understanding the protein conformational transition during the thawing process and the realization of quantification and also provide guidance for choosing better thawing conditions without loss of nutritional properties. © 2022 Society of Chemical Industry.

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Development of a Quality Index Method for Freshness Assessment of Thawed Greenland Halibut (Reinhardtius hippoglossoides) Stored at Chilling Temperature

Cited by 7 publications

References 15 publications

A QIM-Based Evaluation of Sensory Quality of Frozen–Thawed Roundnose Grenadier (Coryphaenoides rupestris) and Its Applications

A QIM-Based Evaluation of Sensory Quality of Frozen–Thawed Roundnose Grenadier (Coryphaenoides rupestris) and Its Applications

Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy & Gaimard, 1824) stored in ice

Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study

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