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

Abstract

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.

Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali

“…Salah satu indikator tingkat kesegaran ikan adalah kualitas daging. Daging ikan yang memiliki tekstur lunak dan lembek menunjukkan bahwa ikan tersebut telah mengalami kemunduran mutu (Lauteri et al, 2023). Hal tersebut terjadi karena adanya proses autolisis dalam daging ikan sehingga perubahan kualitas daging terjadi (Gustini & Ari, 2014).…”

“…Apabila produk tidak terlihat menarik, konsumen cenderung untuk tidak memilih produk tersebut. Karakteristik bakso ikan seharusnya berwarna putih bersih, kenyal, tidak lembek dan umur simpannya lama (Astuti et al, 2014;Lauteri et al, 2023). Berdasarkan Gambar 4, kenampakan bakso ikan yang paling disukai oleh panelis adalah formula P1 dengan komposisi 300 g daging dan 100 g tepung.…”

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis

“…The combination of NIR and statistical analysis is a powerful method for revealing food properties and sensory evaluations. Creating a quality index model for food characteristics and then using NIR to express this quality index can simplify and accelerate food quality assessments during production and shelf-life stages [33][34][35][36][37][38][39][40][41][42][43][44].…”