Quality index method (QIM) sensory scheme for gutted greenback grey mullet
            <i>Chelon subviridis</i>
            and its shelf life determination

Kuvei, Fatemeh Ghani; Khodanazary, Ainaz; Zamani, Isaac

doi:10.1080/10942912.2019.1599388

Cited by 8 publications

(5 citation statements)

References 27 publications

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“…Linear fit to predict shelf life of fresh fish and seafoods is a method highly accepted by the scientific community [26,[71][72][73] and it is considered the most appropriate method in this specific case, especially when we want to estimate the shelf life of fish beyond the used experimentally conservation days. Furthermore, the use of QIM is recommended by several European research institutes [74][75][76][77]. Based on the sensory analysis results obtained in the present study following traditional slaughter and preservation treatments, a maximum shelf life of 12.3, 10.4, 13, and 12.4 days can be achieved for Atlantic salmon, Nile tilapia, European seabass, and Rainbow trout, respectively.…”

Section: Discussionmentioning

confidence: 62%

Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish

López-Cánovas

Cabas

Chaves-Pozo

et al. 2020

Foods

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In the aquaculture industry, fish are stunned using a wide range of methods, but all of them trigger stress responses and affect the fish flesh quality. Chilled water is considered one of the most efficient methods, but even this is not a stress-free experience for the fish. Anesthetics included in the ice slurry or in water could decrease this stress and delay the loss of flesh quality. In this work, we analyze the effect of clove oil (CO) nanoencapsulated in β-cyclodextrins (β-CD) (CO + β-CD), incorporated in the stunning bath, on the stress response and the organoleptic attributes of fresh marine and freshwater fish from four economically important fish species: Atlantic salmon, European seabass, Nile tilapia, and Rainbow trout. CO + β-CD reduces the time required to induce anesthesia, independently of water salinity, habitat or water temperature. The plasmatic glucose and cortisol levels decreased in all four species, although the concentrations of CO varied between species. Moreover, plasmatic lactate level differed between the marine and freshwater fish. The use of CO + β-CD extended the shelf life of fish from all the species studied (by 3–7 days). In conclusion, using CO encapsulated in β-CD for anesthetizing fish can be regarded as an improved fish-stunning technique that reduces the anesthesia-induction time, decreases the stress response, and extends the shelf life of fresh fish.

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Section: Discussionmentioning

confidence: 62%

Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish

López-Cánovas

Cabas

Chaves-Pozo

et al. 2020

Foods

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“…A total of 35 samples were collected after QIM evaluation to estimate total mesophilic counts (TMC) and total psychrophilic counts (TPC) dependent of storage day to evaluate the hygienic conditions as previously reported by Kuvei et al (2019). Fish epiaxial muscles were collected, after aseptic removal of skin, under condition of sterility through the incision on the same side and section of the fish body by hand, with gloves.…”

Section: Microbiological Analysismentioning

confidence: 99%

A Quality Index Method-based evaluation of sensory quality of red mullet (<em>Mullus barbatus</em>) and its shelf-life determination

Lauteri¹,

Ferri²,

Pennisi³

2023

Ital J Food Safety

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Every day the consumer must choose a food product rather than others based on its quality; for fishery products the main quality parameter is freshness. Implementation of the Quality Index Method (QIM) in the fish industry provides information on fish quality; therefore, it is important for effective quality and process management in the production of high-quality fish products. The present study aims to validate the shelf- life study of fresh red mullet (Mullus barbatus) stored in ice previously presented by Özyurt in 2009 through Torry scheme in cooked filet and microbiological evaluation. Next, this revised scheme was applied to determine the shelf-life. It included seven descriptors and varies from 0 to 15 points. The use of a modified QIM scheme showed a good correlation between the quality index and days of storage time, with a R2 value of 0.9698. In fact, all the subjects examined reached the end of their commercial life, or the day of sensory rejection, in 9-10 days with a Quality Index of 13.83.

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“…Considerando o potencial aumento no beneficiamento do pescado na região amazônica, e como o filé de peixe é um produto de alto valor econômico e tem grande aceitabilidade pelo consumidor. A avaliação sensorial é necessária ao longo da cadeia produtiva, se mantendo assim a qualidade nutricional e higiênica do produto beneficiado (GHANI KUVEI et al, 2019).…”

Section: Referênciasunclassified

Ciência e Tecnologia do Pescado: tópicos atuais em pesquisa

Cordeiro¹,

Bordignon²,

Evangelista-Barreto³

2023

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Parecer e revisão por paresOs textos que compõem esta obra foram submetidos para avaliação do Conselho Editorial da Editora Científica Digital, bem como revisados por pares, sendo indicados para a publicação.O conteúdo dos capítulos e seus dados e sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores e autoras.É permitido o download e compartilhamento desta obra desde que pela origem da publicação e no formato Acesso Livre (Open Access), com os créditos atribuídos aos autores e autoras, mas sem a possibilidade de alteração de nenhuma forma, catalogação em plataformas de acesso restrito e utilização para fins comerciais.Esta obra está licenciada com uma Licença Creative Commons Atribuição-Não Comercial-Sem Derivações 4.0 Internacional (CC BY-NC-ND 4.0). Dados Internacionais de Catalogação na Publicação (CIP) C569Ciência e tecnologia do pescado: tópicos atuais em pesquisa / Organizadores

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Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelon subviridis and its shelf life determination

Abstract: Zamani (2019) Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelonsubviridis and its shelf life determination,

Cited by 8 publications

References 27 publications

Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish

Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish

A Quality Index Method-based evaluation of sensory quality of red mullet (<em>Mullus barbatus</em>) and its shelf-life determination

Ciência e Tecnologia do Pescado: tópicos atuais em pesquisa

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