Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum × Leiarius marmoratus) and estimation of shelf life

Lanzarin, Marilu; Ritter, Daniel Oster; Novaes, Stéfani Faro de; Monteiro, Maria Lúcia Guerra; Filho, Edivaldo Sampaio de Almeida; Mársico, Eliane Teixeira; Franco, Róbson Maia; Conte, Carlos Adam; Freitas, Mônica Q.

doi:10.1016/j.lwt.2015.08.019

Cited by 18 publications

(29 citation statements)

References 11 publications

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“…The increase in the demerit score observed in relation to the days of storage reflect the autolysis process caused by bacterial decomposition of protein and fat, which impacts directly on the meat quality parameters evaluated in sensory analysis and corroborate the results found for other species fish such as hybrid tambacu (Colossoma macropomum x Piaractus mesopotamicus), Pintado da Amazônia (Pseudoplatistoma fasciatum x Leiarius marmoratus), hybrid tambatinga (Colossoma macropopum x Piaractus brachypomum), corvina (Micropogonias furnieri), among others (Teixeira et al, 2009;Borges et al, 2014;Lanzarin et al, 2016;Ritter et al, 2016).…”

Section: Methods Of Quality Index (Qim)supporting

confidence: 84%

Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

et al. 2016

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The study was carried out with the objective of evaluating the influence of pre-slaughter stress on meat quality of Nile tilapia (O. niloticus) for 10 days of storage in ice. 75 whole fish were used eviscerated, with average weight and length of 825.75 ± 101.59 g and 28.25 ± 0.81 cm, respectively. The treatments consisted of time in which the animals underwent pre-slaughter hypoxia, being 0, 3 and 6 minutes. Rigor mortis and muscle pH were assessed besides the application of the Quality Index Method and analysis of total protein and blood glucose. Rigor mortis did not differ among treatments during the storage period, and after three hours all animals were in rigor stage. The muscle pH values varied widely during the study period, observing higher values on the third day of storage. Sensory analysis showed that after 10 days the tilapia from the different treatments did not differ in the evaluated quality parameters similarly, there was no difference regarding the evaluated blood biochemical parameters Thus, hypoxia of 6 minutes pre-slaughter does not influence the rigor mortis, muscle pH, qualitative perception of the meat quality, total protein and blood glucose of Nile tilapia.Keywords: hypoxia; pH; rigor mortis; quality index method; blood parameters.Practical Application: Study the effects of pre-slaughter stress on the Nile tilapia meat quality.

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Section: Methods Of Quality Index (Qim)supporting

confidence: 84%

Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

et al. 2016

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“…Similar results for the proposition of the QIM scheme were found by Lanzarin et al (2016) with maximum score of 18 points for gutted Amazonian Pintado (Pseudoplatystoma fasciatum x Leiarius marmoratus). In other studies, Sveinsdottir et al (2003) and Teixeira et al (2009) developed a QIM scheme based on a total of 22 demerit points for Atlantic salmon and Brazilian corvine, respectively.…”

Section: Quality Index Methods (Qim)supporting

confidence: 81%

“…The differences between the QIM schemes show that this is a specific method that considers the differences observed in the deterioration process for the distinct species. Lanzarin et al (2016) described that the quality attributes that most influenced the QIM protocol of fresh gutted Amazonian Pintado were abdominal odour and abdomen colour (yellowish flesh). In this study, these characteristics were observed when pintado was rejected, between 15 and 19 days, with very sour odour in the abdomen area and the dorsal area with a yellowish colour.…”

Section: Quality Index Methods (Qim)mentioning

confidence: 99%

“…Therefore, higher scores are given as storage time progresses. A quality index (QI) is obtained by the sum of demerit points, which allows evaluating fish quality and predicting the shelf life of the species (Bernardi et al, 2013;Lanzarin et al, 2016;Sveinsdottir et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…QIM schemes have been developed for a number of fish species including: farmed Atlantic salmon (Sveinsdottir et al, 2003), fresh cod fillets (Bonilla et al, 2007), Brazilian corvine (Teixeira et al, 2009), Brazilian sardines (Andrade et al, 2012), Brazilian Amazonian Pintado (Lanzarin et al, 2016) and others. The aim of this study was to determine the microbiological quality and to develop a quality index method (QIM) scheme for farmed pintado fish (P. corruscans), with estimation of shelf life.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological evaluation and development of quality index method (QIM) scheme for farmed pintado fish (Pseudoplatystoma corruscans)

Oliveira¹,

Araujo²,

Marques³

et al. 2017

Afr. J. Microbiol. Res.

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Experiments were conducted to evaluate the microbiological quality and develop a quality index method (QIM) scheme for farmed pintado fish (Pseudoplatystoma corruscans), with estimation of shelf life. Microbiological analyses showed that two samples of pintado fish were unacceptable for human consumption due to the presence of Salmonella spp. The presence of Staphylococcus aureus in all six samples of pintado can be related with poor hygiene during handling, since S. aureus is a bacterium known to be carried by food handlers. A QIM scheme based on a total of 16 demerit points was developed. The QIM scheme proved to give a good description of the changes in whole fresh pintado during ice storage. The quality index (QI) evolved linearly with storage time in ice (R 2 = 0.97). Results indicated that the shelf life of pintado fish (whole and gutted) stored in ice is about 13 days.

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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

Ndraha

2017

Proceeding of the 1st International Conference on Tropical Agriculture

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Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum × Leiarius marmoratus) and estimation of shelf life

Cited by 18 publications

References 11 publications

Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

Microbiological evaluation and development of quality index method (QIM) scheme for farmed pintado fish (Pseudoplatystoma corruscans)

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

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