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

2017 ◽  
pp. 185-196 ◽  
Author(s):  
Nodali Ndraha
Keyword(s):  
Quality Index ◽  
Quality Evaluation ◽  
Storage Period ◽  
Ice Storage ◽  
Index Method ◽  
Fish Quality ◽  
Physical Chemical

Development of a Quality Index Method Scheme for Sensory Assessment of Chilled Yellowfin Tuna

2021 ◽  
Vol 17 ◽  
Author(s):  
Nga T. T. Mai ◽  
Akin Y. Olanrewaju ◽  
Luan V. Le
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Storage Time ◽  
Storage Period ◽  
Yellowfin Tuna ◽  
Partial Least Square ◽  
Sensory Assessment ◽  
Index Method ◽  
Fish Quality ◽  
Fish Flesh

Background: Quality monitoring and/or assessment are parts of a freshness/quality control system, which is of utmost importance for fresh seafood, especially Scombridae fish. The quality index method (QIM) is a simple, convenient, unique, and reliable tool to determine the sensory status and estimate the remaining shelf life of aqua products. Objective: This study aimed to develop a QIM scheme for chilled stored yellowfin tuna and apply the protocol in the fish quality evaluation and storage time estimation. Method: Eight gutted yellowfin tuna of 20, 30, and 40 kg up were used in the study. Five panelists participated in the QIM development, training and application. Control and/or validation analyses were sensory assessment by a control sheet, total volatile basic nitrogen (TVB-N) quantification, and total viable count (TVC) determination. Chilled storage of tuna was performed in liquid ice and traditional crushed block ice. Partial least square regression (PLS-R) was conducted on quality index (QI) dataset over storage time to find the regression line and prediction accuracy. Results: The established QIM protocol for gutted yellowfin tuna comprised 6 attributes (namely, color of whole fish, odor of whole fish and flesh, eyes, appearance of whole fish, flesh color and flesh texture) and a maximal QI of 15. The PLS-R showed that QI could be used to estimate the remaining time with a precision of ± 2.0 and 1.4 days for fish stored in slurry ice and crushed ice, respectively. The TVB-N content in the fish flesh maintained below the acceptable level of 25 mg N/100 g throughout the storage period, which made the parameter impractical to detect the fish shelf life. The TVC overreached the allowable level of 107 CFU/g around the time of fish rejection by the sensory method. Conclusion: The developed QIM scheme for yellowfin tuna showed to be more advantageous in detecting fish quality changes compared to the control sensory method and could be used to estimate the fish's remaining shelf life.

Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review

2020 ◽  
Vol 19 (5) ◽  
pp. 2657-2676
Author(s):  
Yago A. A. Bernardo ◽  
Denes K. A. Rosario ◽  
Isabella F. Delgado ◽  
Carlos A. Conte‐Junior
Keyword(s):  
Quality Index ◽  
Index Method ◽  
Fish Quality

scholarly journals Assessment of fish quality: the Quality Index Method versus HPLC analysis in Sarda sarda (Bloch, 1793)

2019 ◽  
Vol 51 (sup1) ◽  
pp. 74-74
Author(s):  
Patrícia Anacleto ◽  
Vera Barbosa ◽  
Ana Maulvault ◽  
Rui Rosa ◽  
Maria Leonor Nunes ◽  
...  
Keyword(s):  
Quality Index ◽  
Hplc Analysis ◽  
Index Method ◽  
Fish Quality ◽  
Sarda Sarda

Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods

LWT ◽  
2009 ◽  
Vol 42 (1) ◽  
pp. 424-432 ◽  
Author(s):  
António V. Sykes ◽  
Ana R. Oliveira ◽  
Pedro M. Domingues ◽  
Carlos M. Cardoso ◽  
José P. Andrade ◽  
...  
Keyword(s):  
Quality Index ◽  
Nutritional Value ◽  
Ice Storage ◽  
Sepia Officinalis ◽  
Index Method ◽  
Biochemical Methods

scholarly journals DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

2017 ◽  
Vol 126 (1B) ◽  
Author(s):  
Le Nhat Tam ◽  
Nguyen Nam Giao ◽  
Tran Thi Ngoc Nhung ◽  
Đao Bich Duyen ◽  
Le Thi Hong Nhung ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Penaeus Monodon ◽  
Ice Storage ◽  
Linear Regression Equation ◽  
Index Method ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp ◽  
And Training

<p>Black tiger shrimps (<em>Penaeus monodon</em>) wereharvested andstored at 0<sup>0</sup>Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.</p>

scholarly journals DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

2017 ◽  
Vol 126 (1B) ◽  
pp. 19 ◽  
Author(s):  
Le Nhat Tam ◽  
Nguyen Nam Giao ◽  
Tran Thi Ngoc Nhung ◽  
Đao Bich Duyen ◽  
Le Thi Hong Nhung ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Penaeus Monodon ◽  
Ice Storage ◽  
Linear Regression Equation ◽  
Index Method ◽  
Black Tiger Shrimp ◽  
Tiger Shrimp ◽  
And Training

<p>Black tiger shrimps (<em>Penaeus monodon</em>) wereharvested andstored at 0<sup>0</sup>Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.</p>

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

2018 ◽  
Vol 48 (2) ◽  
pp. 98-108 ◽  
Author(s):  
Márcio Luís Bernardo Pontes da SILVA ◽  
Jane Mello LOPES ◽  
Sidely Gil Araújo VIEIRA ◽  
Thaís Danyelle Santos ARAUJO ◽  
Rodrigo Maciel CALVET ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Storage Time ◽  
Storage Period ◽  
Ice Storage ◽  
Skin Mucus ◽  
Colossoma Macropomum ◽  
Life Study ◽  
Spoilage Bacteria ◽  
Sensory Parameters

ABSTRACT The 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, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. Nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with 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 22nd day.

Application of a GIS-based DRASTIC model and groundwater quality index method for evaluation of groundwater vulnerability: a case study, Sefid-Dasht

2015 ◽  
Vol 15 (4) ◽  
pp. 784-792 ◽  
Author(s):  
Nastaran Khodabakhshi ◽  
Gholamreza Asadollahfardi ◽  
Nima Heidarzadeh
Keyword(s):  
Groundwater Quality ◽  
Quality Index ◽  
Major Ions ◽  
Groundwater Vulnerability ◽  
Vulnerability Index ◽  
Aquifer Vulnerability ◽  
Index Method ◽  
Drastic Model ◽  
Groundwater Quality Index ◽  
The North

Pollution control and removal of pollutants from groundwater are a challenging and expensive task. The aims of this paper are to determine the aquifer vulnerability of Sefid-Dasht, in Chaharmahal and Bakhtiari province, Iran, using the DRASTIC model. In addition, the groundwater quality index (GQI) technique was applied to assess the groundwater quality and study the spatial variability of major ion concentrations using a geographic information system (GIS). The vulnerability index ranged from 65 to 132, classified into two classes: low and moderate vulnerability. In the southern part of the aquifer, the vulnerability was moderate. Furthermore, the results indicate that the magnitude of the GQI index varies from 92% to 95%. This means the water has a suitable quality. However, from the north to the south and southwest of the aquifer, the water quality has been deteriorating, and the highest concentration of major ions was found in the southwest of the Sefid-Dasht aquifer. A comparison of the vulnerability maps with the GQI index map indicated a poor relation between them. In the DRASTIC method, movement of groundwater is not considered and may be the reason for such inconsistency. However, the movement of groundwater can transport contaminants.

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