Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters

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

doi:10.1016/j.lwt.2013.12.008

Cited by 15 publications

(16 citation statements)

References 14 publications

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“…However, none of these parameters reached the highest score, indicating that after 10 days of ice storage, tilapias were not completely deteriorated. These results corroborate with Borges et al (2014), who evaluated the quality parameters of hybrid tambacu (Colossoma macropomum x Piaractus mesopotamicus) and observed that the shape of the eye and odor of the gills had major changes during 16 days of storage, while the firmness of the meat was the attribute that had minor change.…”

Section: Methods Of Quality Index (Qim)supporting

confidence: 88%

“…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%

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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: 88%

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 perception of odor in fish can be related to the gradual increase of TVB-N caused by bacterial activity (Huss 1995). The metabolites produced by mesophilic bacteria were probably responsible for the decrease in the sensory odor quality of tambacu (Borges et al 2014b) that was also observed for tambaqui in this study.…”

Section: Discussionsupporting

confidence: 81%

“…SEP was 1.184 for pacu (Borges et al 2013), 1.057 for tambacu (Borges et al 2014b) and 2.9 for eviscerated tambaqui (Araújo et al 2016), usually at intervals of up to 1 and 5 days. Cyprian et al (2008) developed a QI for arctic char, Salvelinus alpinus (Linnaeus), a freshwater fish, with results similar to those found in the present study: quality attributes and storage time had a high linear correlation and the SEP was only 1.48 (one day).…”

Section: Discussionmentioning

confidence: 98%

“…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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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 the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters

Cited by 15 publications

References 14 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

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

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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