Quality Index Method (QIM) developed for pacu Piaractus mesopotamicus and determination of its shelf life

Borges, Alexandre; Conté-Júnior, Carlos Adam; Franco, Róbson Maia; Freitas, Mônica Q.

doi:10.1016/j.foodres.2013.07.012

Cited by 30 publications

(40 citation statements)

References 14 publications

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“…However, similar results were obtained for pacu, Piaractus mesopotamicus, with 16 parameters and 32 demerit points (Borges et al 2013) and for the hybrid tambacu (C. macropomum and P. mesopotamicus), with 11 parameters and 26 demerit points (Borges et al 2014a). That similarity is due to pacu and tambacu belonging to the Characidae family .…”

Section: Discussionsupporting

confidence: 53%

“…The QI for quality evaluation of cod, Gadus morhua (Linnaeus, 1758), stored on ice at 0 ± 1 °C during 14 days, reached 18 points as maximum score, which resulted in a shelf-life of eight days (Bonilla et al 2007). The QI for pacu reached a total of 18 demerit points (56.2% of the maximum score) (Borges et al 2013).…”

Section: Discussionmentioning

confidence: 98%

“…Fish were placed inside isothermal boxes with 1 kg of ice for every kg of fish (Borges et al 2013). Temperature was kept close to freezing (0.2 ± 0.7 ºC), and ice was added daily.…”

Section: Methodsmentioning

confidence: 99%

“…Therefore, it is essential to know the sensory and physicochemical changes that occur during storage of fish in ice for consolidation of fisheries supply chains, in order to avoid losses and increase its commercial potential (Borges et al 2013). For this purpose, a quality index (QI) scheme or table was developed for tambaqui stored in ice boxes.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, QI protocols have been developed for pacu, Piaractus mesopotamicus (Holmberg, 1887), with 32 demerit points and a shelf-life of 11 days (Borges et al 2013), for the hybrid tambacu, Colossoma macropomum x Piaractus mesopotamicus, with 26 demerit points and shelf-life of 11 days (Borges et al 2014b), and for the hybrid tambatinga, Colossoma macropomum x Piaractus brachypomus (Cuvier, 1818), with 18 demerit points and a shelf-life of 10 days . Tambaqui has a recently developed QI protocol for eviscerated fish, with 34 demerit points and a shelflife of 26 days (Araújo et al 2016).…”

Section: Introductionmentioning

confidence: 99%

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Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

et al. 2018

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Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum) ABSTRACTThe study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gills mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. The nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with the storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22 nd day.

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Section: Discussionsupporting

confidence: 53%

Section: Discussionmentioning

confidence: 98%

“…Fish were placed inside isothermal boxes with 1 kg of ice for every kg of fish (Borges et al 2013). Temperature was kept close to freezing (0.2 ± 0.7 ºC), and ice was added daily.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%