Fish Quality Evaluation Using Quality Index Method (QIM), Correlating with Physical, Chemical and Bacteriological Changes During the Ice-Storage Period: A Review

Ndraha, Nodali

doi:10.1007/978-3-319-60363-6_18

Cited by 6 publications

(5 citation statements)

References 32 publications

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“…A considerable effort to publish and optimize the QIM schemes has been made, demonstrating the increasing importance of QIM for new species and products from wild or farmed species. Information can be found in Barbosa and Vaz-Pires, Bernardi et al, Sant′Ana, Soares, and Vaz-Pires, Ndraha [7,13,17,18], and in the Eurofish-QIM database.The objective of this study was to develop a sensorial scheme based on QIM (sensory table and corresponding point system) for freshness monitorization and shelf-life prediction of GrA, farmed in Madeira Island, through the evaluation of changes in general appearance (skin, anus, and odor), texture (firmness), eyes (color and shape), and gills (color, mucus, and odor) throughout 20 days of storage on ice (0 ± 1 °C). Microbiological analysis (total viable colonies counts, TVCc), physical (TRM) and chemical analyses (pH; and trimethylamine (TMA) quantification through HS-SPME–GC–MS) were also performed.…”

Section: Introductionmentioning

confidence: 99%

Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method

2019

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Fish and fish-based products are easily perishable foods due to different factors, including fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre-harvest operations, that contribute to reducing its value. Therefore, a timely effective method for fish freshness and shelf-life evaluation is important. In this context, this study aimed to develop a sensory scheme based on the Quality Index Method (QIM) (sensory table and point system) for freshness monitorization and shelf-life prediction for Seriola dumerili from aquaculture in Madeira Island. Evaluation of appearance, texture, eyes, and gills was performed during 20 days of storage on ice (0 ± 1 °C). The shelf-life prediction was supported by the analysis of microorganisms (total viable colonies, TVC, counts), texture (Torrymeter), and production of trimethylamine (TMA), evaluated by HS-SPME–GC–MS and validated according to Association of Official Analytical Chemists AOAC guidelines. The result is a QIM scheme with 25 demerit points, where zero indicates total freshness. From the integration of sensory analysis, microbial growth at the time of rejection (TVC, 108 cfu/cm2 and H2S producers, 107 cfu/cm2), texture (Torrymeter value < 8), and TMA analyses (>12.5 mg/100 g), shelf-life was estimated as 12 days (±0.5 days). The obtained results show the high-throughput potential of the developed method for fish freshness assessment and shelf-life prediction. This QIM scheme is a secure way to measure quality and provide users with a reliable standardized fish freshness measure.

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Section: Introductionmentioning

confidence: 99%

Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method

2019

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“…En términos de pH, no se observaron diferencias significativas en el grado de determinación de acidez. Según Ndraha (2017), esta medida está relacionada con el contenido de glucógeno muscular, los procesos mortem y post mortem, la transformación en ácido láctico y su posterior almacenamiento, lo cual puede influir en la actividad bacteriana, generando cambios sensoriales en el pescado como la apariencia, textura, color y sabor. Ritter et al, (2016), Araújo et al (2016 y Rodríguez (2015) evaluaron el pH de la cachama negra, cachama blanca y su híbrido, obteniendo valores de 6,5; 6,5 y 6,3, en cada uno de ellos.…”

Section: Evaluación Proximal Y Análisis Fisicoquímicounclassified

Evaluación del rendimiento de filete y composición de cachama blanca (Piaractus brachypomus)

Mancera Rodriguez

2023

rev.investig.agrar.ambient.

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Contextualización: La cachama blanca es una especie nativa, la cual tiene propiedades y características atractivas tanto para el productor como el consumidor. Actualmente, los principales estudios se enfocan hacia la reproducción en cautiverio, formas de alimentación, mejora genética y manejo. Vacío de conocimiento: La información acerca del rendimiento en filete y canal es escaza e imposibilita una planeación estratégica en el momento de la siembra, así como la diversificación del producto y la insuficiente información acerca del manejo de los residuos de esta especie. Propósito: El objetivo de esta investigación fue evaluar si existían diferencias significativas en el rendimiento del filete y la composición fisicoquímica al comparar dos tallas de comercialización de cachama blanca, que se distribuyen en los principales centros de acopio del país. Metodología: Se estimaron los rendimientos corporales tomando como muestra 92 animales, los cuales fueron beneficiados, eviscerados y clasificados en dos grupos dependiendo su peso. Luego fueron descamados y se retiraron las aletas, colas, cabeza y piel. Posteriormente, se evaluaron características fisicoquímicas (análisis proximal y grado de oxidación por medio de análisis de bases nitrogenadas volátiles) y se revisaron las investigaciones relacionadas con el aprovechamiento y uso de residuos. Resultados y conclusiones: Los animales que se encontraban en el rango de peso de 406 g a 600 g presentaron un rendimiento en filete del 51% y en canal del 74%. Asimismo, se encontraron diferencias significativas en el contenido de lípidos, las demás variables presentaron el mismo comportamiento entre los grupos. Finalmente se evidencia que la especie presenta limitadas investigaciones acerca del uso de residuos para preparación de ensilados, hidrolizados y harinas.

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“…The QIM scheme has been developed or adapted for many species and fishery products. Scientific literature on the QIM is abundant, and bibliographic reviews can be found in Ribeiro, Bernardi et al, and Ndraha . However, there are hardly any studies on the quality changes in frozen fish.…”

Section: Introductionmentioning

confidence: 99%

“…Scientific literature on the QIM is abundant, and bibliographic reviews can be found in Ribeiro, 14 Bernardi et al, 15 and Ndraha. 16 However, there are hardly any studies on the quality changes in frozen fish. Although Martinsdottir et al 17 already pointed out the need for the development of a QIM for frozen fish, to the best of our knowledge, only one study 18 has been carried out for frozen− thawed Atlantic mackerel.…”

Section: Introductionmentioning

confidence: 99%

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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Fish Quality Evaluation Using Quality Index Method (QIM), Correlating with Physical, Chemical and Bacteriological Changes During the Ice-Storage Period: A Review

Cited by 6 publications

References 32 publications

Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method

Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method

Evaluación del rendimiento de filete y composición de cachama blanca (Piaractus brachypomus)

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

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