Developing a Quality Index grading tool for hybrid striped bass (<i>Morone saxatilis</i> × <i>Morone chrysops</i>) based on the Quality Index Method

Nielsen, Durita

doi:10.1111/j.1365-2621.2006.01216.x

Cited by 14 publications

(15 citation statements)

References 17 publications

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“…Each fish species has its own characteristic spoilage patterns and indicators, and consequently QIM schemes must be species-specific (Hyldig & Green-Petersen, 2004;Nielsen & Green, 2007;Sveinsdóttir, Martinsdóttir, Hyldig, Jorgensen, & Kristbergsson, 2002). Barbosa and Vaz-Pires (2004) compiled a list of the QIM schemes available.…”

Section: Introductionmentioning

confidence: 99%

Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

Sant'Ana

Soares²,

Vaz‐Pires

2011

LWT - Food Science and Technology

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a b s t r a c tThe aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis, GR Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage. A QIM scheme based on a total of 30 demerit points was developed. Sensory, physical and microbiological data were integrated and used to determine the rejection point. Results indicated that the shelflife of blackspot seabream is around 12e13 days.

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Section: Introductionmentioning

confidence: 99%

Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

Sant'Ana

Soares²,

Vaz‐Pires

2011

LWT - Food Science and Technology

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“…), Solea senegalensis (Gonçalves et al . ), Morone saxatilis and Morone chrysops (Nielsen and Green ), Micropogonias furnieri (Teixeira et al . ) , Litopenaeus vannamei (Oliveira et al .…”

Section: Introductionmentioning

confidence: 99%

Development and Application of the Quality Index Method (QIM) for Farmed Tambaqui (Colossoma macropomum) Stored Under Refrigeration

Araújo

Sousa

Joele

et al. 2016

Journal of Food Safety

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This research aimed to assess the freshness of farmed tambaqui (Colossoma macropomum) eviscerated and stored in ice for 30 days. The changes observed in the fish over storage were monitored through sensory evaluation Quality Index Method (QIM), pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), and microbiological analyses (coagulase‐positive staphylococcus, Salmonella spp., coliforms at 45C, and mesophilic and psychrotrophic bacteria counts). The Quality Index (QI) showed a linear increase, ranging from 0 (maximum freshness) to 34 (total loss of freshness), with a strong correlation (R2 = 0.988) with storage time. The microbiological analyses showed that the psychrotrophic bacteria count went over the recommended limit after the 26th day. TVB‐N ranged from 4.01 to 15.92 mg/100 g; pH, from 6.01 to 6.57; and TBARS, from 0.01 to 0.14 mg MDA/kg between the 1st and 30th days of storage. The sensory, physicochemical, and microbiological analyses established that eviscerated tambaqui stored in ice is appropriate for consumption up until the 22nd day. Practical Applications The QIM takes into account the diversity among species and defines the sensory quality parameters for fish freshness. Sensory analysis has been shown to be an important tool to assess sensory quality of fresh fish and is largely used by sanitary inspection agencies. The QIM established that eviscerated tambaqui (C. macropomum) stored in ice at 0C remained proper for consumption until the 22nd day. The results of the application of QIM to marketed fish species can establish the product's shelf life which is a very important for the industry and for consumers. QIM: Development and Application of a Sensory Protocol for Farmed Tambaqui (C. macropomum).

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“…The QIM is a system of sensory qualification based in the evaluation of changes that occur in important attributes of the seafood (skin, eyes, gills, odor, among others) and is also based on a demerit point system, from 0 (most fresh condition) to 3 (most advanced degradation). The points attributed in all parameters are added to obtain the Quality Index (QI), which increases linearly with time of storage in ice (Vaz-Pires and Seixas, 2006) and allows the estimation of the remaining shelf-life (Bekaert, 2006;Nielsen and Green, 2007). Apart from its high precision (± 1 day), the most important advantage of QIM in comparison with other methods is that it takes into account the distinctiveness of different species, products, and storage methods, so requiring the development of a specific scheme for each circumstance.…”

mentioning

confidence: 99%

Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices

Agüería

Sanzano

Vaz‐Pires

et al. 2015

Journal of Aquatic Food Product Technology

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To cite this article: D. Agüeria, P. Sanzano, P. Vaz-Pires, E. Rodríguez & M. I. Yeannes (2015): Development of quality index method scheme for common carp (Cyprinus carpio) stored in ice. Shelf life assessment by physicochemical, microbiological and sensory quality indices., Journal of Aquatic Food Product Technology, Abstract Sensory methods are the most interesting methods to estimate fish quality. Among these, the recently developed Quality Index Method (QIM) has gained popularity, as shown by the multiple publications of QIM schemes in the last years. The objective of this study was to create a new Quality Index Method scheme (QIM sensory table and corresponding point system) for the common carp (Cyprinus carpio), basing the definition of the rejection point on sensory,A c c e p t e d M a n u s c r i p t Downloaded by [New York University] at 05:35 23 July 20152 physicochemical (thiobarbituric acid reactive substances, total volatile basic nitrogen, pH, and color measurements), and microbiological criteria (counts of mesophiles, psychrotrophs, and Pseudomonas spp.). A new QIM scheme was developed and is proposed for use in the future; it will be useful for practical evaluations of carp freshness in all steps of the production chain, and it will contribute to a more effective use of the species as an alternative for human food supply.

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Developing a Quality Index grading tool for hybrid striped bass (Morone saxatilis × Morone chrysops) based on the Quality Index Method

Cited by 14 publications

References 17 publications

Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)

Development and Application of the Quality Index Method (QIM) for Farmed Tambaqui (Colossoma macropomum) Stored Under Refrigeration

Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices

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