scholarly journals Acerola Fruit as a Possible Antimelanotic Agent in White Shrimp (Litopenaeus vannamei)

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Alex Augusto Gonçalves ◽  
Adriene Rosceli Menezes de Oliveira ◽  
Maria Rociene Abrantes
Keyword(s):  
Shelf Life ◽  
Inhibitory Activity ◽  
Quality Index ◽  
Bacterial Count ◽  
White Shrimp ◽  
Control Group ◽  
Psychrophilic Bacteria ◽  
Index Method ◽  
Group A ◽  
Sensory Analyses

This study aimed to testify acerola’s inhibitory activity on melanosis in farmed white shrimp (L. vannamei). Shrimp samples underwent immersion in different treatments (control group (C), metabisulphite solution group (M), and acerola solution group (A)). Quality Index Method (QIM) was used to measure the shrimp shelf life, during 21 days, where microbiological, chemical, and sensory analyses were performed at each 3 days. Groups C and A exceeded the limit of mesophilic bacterial count within 15 days of storage, and for M the period was 18 days. As for the psychrophilic bacteria, C and A both crossed the limit on day 12 and M on the 15th day. Group M had the highest TVBN and pH means, followed by A and lastly C. Yet, TMA analysis showed highest values in group C, second A, and finally M. Sensory analysis determined the shelf life of groups C, M, and A as 10.5, 14.6, and 12.3 days, respectively. There were not many significant differences between the groups in all analyses; hence, dipping shrimp in acerola solutions would not suffice to inhibit melanosis formation. Further studies are needed to fully determine acerola’s antimelanosic potential.

scholarly journals Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3530 ◽  
Author(s):  
Jorge Freitas ◽  
Paulo Vaz-Pires ◽  
José S. Câmara
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Life Prediction ◽  
Microbial Growth ◽  
Point System ◽  
Psychrophilic Bacteria ◽  
Index Method ◽  
Seriola Dumerili ◽  
Life Evaluation ◽  
Shelf Life Prediction

Fish and fish-based products are easily perishable foods due to different factors, including fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre-harvest operations, that contribute to reducing its value. Therefore, a timely effective method for fish freshness and shelf-life evaluation is important. In this context, this study aimed to develop a sensory scheme based on the Quality Index Method (QIM) (sensory table and point system) for freshness monitorization and shelf-life prediction for Seriola dumerili from aquaculture in Madeira Island. Evaluation of appearance, texture, eyes, and gills was performed during 20 days of storage on ice (0 ± 1 °C). The shelf-life prediction was supported by the analysis of microorganisms (total viable colonies, TVC, counts), texture (Torrymeter), and production of trimethylamine (TMA), evaluated by HS-SPME–GC–MS and validated according to Association of Official Analytical Chemists AOAC guidelines. The result is a QIM scheme with 25 demerit points, where zero indicates total freshness. From the integration of sensory analysis, microbial growth at the time of rejection (TVC, 108 cfu/cm2 and H2S producers, 107 cfu/cm2), texture (Torrymeter value < 8), and TMA analyses (>12.5 mg/100 g), shelf-life was estimated as 12 days (±0.5 days). The obtained results show the high-throughput potential of the developed method for fish freshness assessment and shelf-life prediction. This QIM scheme is a secure way to measure quality and provide users with a reliable standardized fish freshness measure.

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

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 363-370 ◽  
Author(s):  
M. Lanzarin ◽  
D.O. Ritter ◽  
S.F. Novaes ◽  
M.L.G. Monteiro ◽  
E.S. Almeida Filho ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Index Method

Development of Quality Index Method (QIM) Scheme for Farmed Tilapia Fillets and Its Application in Shelf Life Study

2014 ◽  
Vol 23 (3) ◽  
pp. 278-290 ◽  
Author(s):  
Odoli Ogombe Cyprian ◽  
Kolbrún Sveinsdóttir ◽  
Hannes Magnússon ◽  
Sigurjón Arason ◽  
Ragnar Jóhannsson ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Index Method ◽  
Life Study ◽  
Tilapia Fillets

Use of Cold Atmospheric Plasma To Preserve the Quality of White Shrimp (Litopenaeus vannamei)

2019 ◽  
Vol 82 (7) ◽  
pp. 1217-1223 ◽  
Author(s):  
DE ANGELIS de SOUZA SILVA ◽  
MARIA CARLA da SILVA CAMPELO ◽  
LUCAS de OLIVEIRA SOARES REBOUÇAS ◽  
JUSSIER de OLIVEIRA VITORIANO ◽  
CLODOMIRO ALVES ◽  
...  
Keyword(s):  
Shelf Life ◽  
Litopenaeus Vannamei ◽  
Cold Plasma ◽  
Bacterial Load ◽  
Pacific White Shrimp ◽  
Atmospheric Plasma ◽  
White Shrimp ◽  
Enzymatic Oxidation ◽  
Economic Losses ◽  
Control Group

ABSTRACT The enzymatic oxidation process that causes black spots on shrimp, named melanosis, leads to spoilage and economic losses. Therefore, there is an urgent need for strategies to reduce melanosis in the food industry. Cold plasma is an emerging nonthermal food processing technology. This work explores a novel application of cold plasma for the preservation of shrimp quality. This study aimed to evaluate the effects of cold plasma on the quality attributes of Pacific white shrimp (Litopenaeus vannamei). The shrimp samples were divided in two groups: the control group and the plasma group. Samples were exposed to nonthermal plasma for 10 min at a frequency of 500 Hz. Microbiological assays, including total counts of mesophilic and psychrotrophic bacteria, Staphylococcus spp., and Salmonella sp., were performed along with investigations of physicochemical parameters, such as pH, color, water-holding capacity, cooking loss, and shear force. In addition, sensory (quality index method) tests were conducted. The plasma group exhibited a shelf life of 14.07 days, while the control group exhibited a shelf life of 9.78 days. The experimental protocol used in this study was not enough to obtain significant reduction in the bacterial load. However, treatment with the cold plasma contributed to improving the physicochemical properties during storage. HIGHLIGHTS

Effect of Storage Temperature at the Quality Index Method Scheme and Shelf-Life Study of Mullet (M ugil platanus )

2015 ◽  
Vol 38 (1) ◽  
pp. 60-70 ◽  
Author(s):  
S.C.S. Andrade ◽  
E.T. Mársico ◽  
R.M. Franco ◽  
S.B. Mano ◽  
C.A. Conte ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Storage Temperature ◽  
Index Method ◽  
Life Study

Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study

Food Control ◽  
2007 ◽  
Vol 18 (4) ◽  
pp. 352-358 ◽  
Author(s):  
Alma Cardenas Bonilla ◽  
Kolbrun Sveinsdottir ◽  
Emilia Martinsdottir
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Gadus Morhua ◽  
Index Method ◽  
Life Study

scholarly journals A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice

2020 ◽  
Vol 8 (2) ◽  
pp. 216-222
Author(s):  
Bui Thi Thu Hien ◽  
Diem Thi Pham ◽  
Pham Van Tuyen ◽  
Hoang-Dung Tran ◽  
Thanh Van Nguyen ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Storage Time ◽  
Quality Parameters ◽  
P Value ◽  
Index Method ◽  
Assessment Program ◽  
Seafood Industry ◽  
Sensory Parameters ◽  
User Friendly

Uroteuthis (Photololigo) chinensis L. is one of the most popular kind of seafood that accounts for about 20% of all cephalopod species caught in Vietnam. This study was aimed at developing a quality index method (QIM) scheme to assess the quality and freshness of Loliginid squids. The new method will be of benefit to consumers, fishers, seafood dealers, seafood industry businesses, and controlling entities. The QIM scheme for Loliginid squids was based on the changes registered for 10 sensory parameters, scoring from 0 to 28. The obtained equation for linear correlation with P-value < 0.05 during storage was Y = 1.083 Xtg + 2.866, with coefficient R2 = 0.99. When preserved on ice, the Loliginid squids proved to have a shelf life of 10–12 days. The QIM program and the quality index equation provided a user-friendly, quick, and efficient scientific-based tool that can specify the storage time and estimate the remaining shelf life for Loliginid squids. The scheme can be combined with other chemical quality parameters of freshness to form a full quality assessment program for Loliginid squids.

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