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.

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.

scholarly journals Quality Index Method for Freshness Assessment of Chilled Japanese Flying Squid (Todarodes pacificus)

2021 ◽  
pp. 110-121
Author(s):  
Nga T. T. Mai
Keyword(s):  
Shelf Life ◽  
Low Temperatures ◽  
Quality Index ◽  
Storage Time ◽  
Partial Least Square ◽  
Least Square ◽  
Estimation Accuracy ◽  
Control Methods ◽  
Index Method ◽  
Todarodes Pacificus

Aims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness and estimating the shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures. Study design: A QIM scheme was developed through pre-observation and formation of a preliminary scheme, finalization of the protocol and training of judges. The scheme was then applied to evaluate the freshness of squid in comparison with control methods, which were quantitative descriptive analysis (QDA), Torry scoring, and total viable count (TVC) determination. Place and duration of study: Nha Trang University, Vietnam, between February and June 2012; and from November 2019 to January 2020. Methodology: A total of 399 Japanese flying squids (Todarodes pacificus) of 50-70 g stored at 0-2°C were used in the study. Seven judges engaged in the QIM establishment and application. Control methods were QDA, Torry and TVC check. Principle component analysis (PCA) was used for studying the dataset main variance. Partial least square regression (PLS-R) was carried out to evaluate the possibility to predict storage time of the developed QIM scheme. Results: The formulated QIM scheme for Japanese flying squid stored at low temperatures composed of 8 parameters, which are odour, eyes, skin pigment, skin elasticity, body shape, body texture, ink sac integrity, and head-body connection, forming a quality index (QI) range of 0-15. The PLS-R showed that the developed QIM protocol could give a shelf life estimation accuracy of ± 1.0 day if 7 squids from each batch were evaluated. The PCA showed that QDA parameters clustered into good and bad attribute groups, which characterised flesh and old/spoilt squid, respectively. QDA, Torry and TVC results revealed a maximal squid shelf life of 12 days at 0-2 °C. Conclusion: The QIM scheme for chilled Japanese flying squid (Todarodes pacificus) could be used to estimate the remaining shelf life of the product with the precision of ± 1.0 day, using at least 7 squids of the same storage time for assessment. Squid exhibited a shelf life of 12 days at 0-2 °C.

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.

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

Evaluation of Water Quality of Hemren Lake

2013 ◽  
Vol 6 (2) ◽  
pp. 57-76
Author(s):  
SAAD SH. SAMMEN
Keyword(s):  
Water Quality ◽  
Water Quality Index ◽  
Quality Index ◽  
Quality Parameters ◽  
Lake Ecosystem ◽  
Index Method ◽  
Weighted Arithmetic ◽  
Canadian Council ◽  
Calcium Magnesium

In this study Water Quality Index (WQI) was applied in Hemren Lake, Diyala province, Iraq using ten water quality parameters (pH, Electrical Conductivity, Hardness, Total Dissolve Soluble, Sodium, Calcium, Magnesium, Potassium, Chloride, Phosphate) from 2008 to 2010 to evaluate the suitability of Hemren Lake ecosystem for drinking and irrigation uses. The Weighted Arithmetic Index method (WAM) and the Canadian Council of Ministers of the Environment Water Quality Index methodology (The CWQI 1.0 model) were used to calculate the water quality index (W.Q.I). The results indicated that drinking water quality of Hemren Lake is good and marginal for the study period according to (WAM) and (CCME) respectively, while the irrigation water quality is good and according to (WAM) and (CCME). It is suggested that monitoring of the lake is necessary for proper management. Application of the WQI is also suggested as a very helpful tool that enables the public and decision makers to evaluate water quality of lakes in Iraq.

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.

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
Sign in / Sign up

Export Citation Format

Share Document