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

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.

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

Foods and raw materials ◽

10.21603/2308-4057-2020-2-216-222 ◽

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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Comparative shelf life study of whole fish and fillets of cultured striped catfish (Pangasianodon hypophthalmus) during ice storage condition

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v2i1.23056 ◽

2015 ◽

Vol 2 (1) ◽

pp. 177-183 ◽

Cited By ~ 3

Author(s):

Salma Noor E Islami ◽

Md Faisal ◽

Mousumi Akter ◽

Md Shaheed Reza ◽

Md Kamal

Keyword(s):

Shelf Life ◽

Protein Solubility ◽

Storage Period ◽

Storage Condition ◽

Ice Storage ◽

Initial Value ◽

N Value ◽

Pangasianodon Hypophthalmus ◽

Life Study ◽

Striped Catfish

Correction: On 29th April 2015 the last line of the abstract was changed from the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish. TO the shelf life of Thai-Pangas in ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively. The page numbers of this article were also changed from 175-181 to 177-183.. A comparative study on the shelf life of whole fish and fillet of cultured striped catfish (Pangasianodon hypophthalmus ) under ice storage condition was carried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf life of whole fish was 21 days where as fillet had slightly lower of 18 days shelf life. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage. TVB-N value increased from an initial value of 1.68 mg/100g to 28.83 mg/100g in 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storage period. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition. Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.Res. Agric., Livest. Fish.2(1): 177-183, April 2015

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

Current Nutrition & Food Science ◽

10.2174/1573401317666211007143709 ◽

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.

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Effect of different rearing conditions on the shelf-life of Pacific white shrimp (Litopenaeus vannamei) during ice storage

Journal of Environmental Biology ◽

10.22438/jeb/42/3/mrn-1562 ◽

2021 ◽

Vol 42 (3) ◽

pp. 652-658

Author(s):

S.M.A. Javith ◽

◽

X.A.M. Xavier ◽

B.B. Nayak ◽

H.S. Kumar ◽

...

Keyword(s):

Shelf Life ◽

Litopenaeus Vannamei ◽

Brackish Water ◽

Saline Water ◽

Storage Period ◽

Pacific White Shrimp ◽

White Shrimp ◽

Ice Storage ◽

Thiobarbituric Acid Reactive Substance ◽

Sensory Parameters

Aim: The present study aimed to investigate the shelf life of Pacific white shrimp (Litopenaeus vannamei) reared in inland saline water (ISRV) with those reared in natural brackish water (BWRV) during ice storage. Methodology: Freshly harvested L. vannamei shrimp cultured in inland saline water and brackish water were collected and biochemical parameters, microbial analysis and sensory parameters were evaluated for 21 days during ice storage with sampling interval of 3 days. Results: Total volatile basic nitrogen content increased up to 9th day in shrimps reared in BWRV and up to 3rd day in ISRV reared shrimps. Similarly, tri methyl amine content increased up to 3rd day for ISRV, there after the values decreased. The values of lipid oxidation such as peroxide value, free fatty acid and thiobarbituric acid reactive substance increased. Sensory scores for ice stored BWRV and ISRV showed a decreasing trend with increasing storage period. Interpretation: On the basis of microbiological parameters, pacific white shrimp (Litopenaeus vannamei) reared in brackish water and inland saline water can be ice-stored up to 12 days in fresh conditions, while other biochemical and sensory parameters are acceptable up to 18 days.

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

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2012.713088 ◽

2014 ◽

Vol 23 (3) ◽

pp. 278-290 ◽

Cited By ~ 4

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

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FAME Storage Time in an Optimized Natural Antioxidant Mixture

Journal of Renewable Energy ◽

10.1155/2013/497530 ◽

2013 ◽

Vol 2013 ◽

pp. 1-11 ◽

Cited By ~ 1

Author(s):

Rodolfo Lopes Coppo ◽

Dionísio Borsato ◽

Jaqueline Laís Pereira ◽

Hágata Cremasco da Silva

Keyword(s):

Oxidative Stability ◽

Shelf Life ◽

Storage Time ◽

Oxidation Process ◽

Oxidation Stability ◽

Storage Period ◽

Process Variable ◽

Antioxidant Effect ◽

Rancimat Method ◽

The Ideal

The study of B100 biodiesel oxidation stability, and its conservation, is extremely important to control its quality, especially regarding storage. Many spices have shown antioxidant effect and are the targets of study. Knowing the oxidation process in greater detail allows a reliable storage period to be stipulated for the biodiesel without its degradation until the time of use. Results have shown that according to the accelerated stove method, the optimal mixture, composed of 100% of oregano extract, can confer a 535-day shelf life to biodiesel without evident oxidation. According to the results obtained by the Rancimat method, the ideal mixture consists of 100% rosemary, resulting in 483 days of storage. The application of the process variable showed that the accelerated stove method was more suitable to determine oxidative stability of biodiesel.

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Application of Quality Index Method (QIM) Scheme and Effects of Short-Time Temperature Abuse in Shelf Life Study of Fresh Water Arctic Char (Salvelinus alpinus)

Journal of Aquatic Food Product Technology ◽

10.1080/10498850802195038 ◽

2008 ◽

Vol 17 (3) ◽

pp. 303-321 ◽

Cited By ~ 24

Author(s):

Odoli Ogombe Cyprian ◽

Kolbrún Sveinsdóttir ◽

Hannes Magnússon ◽

Emilía Martinsdóttir

Keyword(s):

Shelf Life ◽

Fresh Water ◽

Quality Index ◽

Salvelinus Alpinus ◽

Arctic Char ◽

Index Method ◽

Life Study ◽

Short Time

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Effects of Radurization and Refrigerated Storage on Quality and Shelf-Life of Freshwater Prawns, Macrobrachium rosenbergii1

Journal of Food Protection ◽

10.4315/0362-028x-49.2.142 ◽

1986 ◽

Vol 49 (2) ◽

pp. 142-145 ◽

Cited By ~ 13

Author(s):

S. ANGEL ◽

B. J. JUVEN ◽

Z. G. WEINBERG ◽

P. LINDNER ◽

E. EISENBERG

Keyword(s):

Shelf Life ◽

Macrobrachium Rosenbergii ◽

Storage Period ◽

Refrigerated Storage ◽

Bacterial Counts ◽

Spoilage Bacteria ◽

Sensory Changes ◽

Quality And Shelf Life

The effects of radurization on bacteriological, chemical, physical and sensory changes were studied in iced-stored freshwater prawns of the species Macrobrachium rosenbergii. At both 145 and 230 krad, counts of potential spoilage bacteria were reduced. Irradiation at 230 krad resulted in increased TVBN values. No significant differences in texture (mushiness) were observed between irradiated and nonirradiated samples throughout the storage period. Atypical streptobacteria (D = 59 krad) were the predominant organisms isolated from irradiated prawns after 4 weeks of refrigerated storage. No connection was found between development of mushiness and total or proteolytic bacterial counts.

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