Development and Application of Quality Index Method Scheme in a Shelf‐Life Study of Wild and Fish Farm Affected Bogue (Boops boops, L.)

Abstract

The catch landings of bogue make this species very important in the Mediterranean fishery production. The effect of finfish farms makes individual fish samples of this species different in size and chemical content, thus changing the rate and in which their postmortem changes occur. The practical use of the article is a new developed and species adopted descriptive scheme for bogue, ready to use for scientific and industrial freshness assessment providing the information on fish quality and its remaining shelf life in ice, taking into account the environmental conditions such as catching ground.

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

“…Bogdanovic et al . (), when studying the shelf life of sardine ( Sardine pilchardus) and bogue ( Boops boops ), suggested limits of 5–8 mg MDA/kg for sensory acceptance of fish. Chytiri et al .…”

“…(Bogdanovic et al . ), Merluccius merluccius (Alonso et al . ), and Panullirus argus (Gonçalves et al .…”

Quality Index Method (QIM) to assess the freshness and shelf life of fish

“…The storage at 2°C did not substantially improved the sensory parameters scores when compared to storage at 4°C, while the storage under temperature abuse (8°C) accelerated drastically the rate of increase of QI scores and reduced the maximum storage time (at 4°C) from 13 days to 6 days. Bogdanovic et al (2012) developed a QIM scheme for raw bogue (Boops boops) and evaluated it in a shelf-life study, using the samples from the wild fishes aggregations at fish farms (BF) and from the area not influenced by the fish farms (BW). Between the nine parameters defined as distinguishable, blood on neck was added as new character showing clear evolution during the storage and expressed as percentage (0, 1 to 50 and 51 to 100%).…”

“…The evaluation of importance for each sensory parameter is determined by the principal component analysis (PCA) on a matrix with the objects (samples) and variables. Before the PCA, the variables are standardized to mean of zero and variance of one (Bogdanovic et al 2012). The Pearson correlation analysis is used to determine the relationships between the time of iced storage versus QI (Sant'ana et al 2011).…”

Quality index method (QIM) and quantitative descriptive analysis (QDA) of Nile tilapia (Oreochromis niloticus) quality indices

“…QIM system is precise because it is adapted for each species and since it also considers many characteristics of the fish, permitting the development of a score system referred to as quality index. This method has been employed for many fish species such as Clupea harengus (Jónsdóttir, 1992), Spaurus aurata (Huidobro e al., 2001), Salmo salar (Sveinsdottir et al, 2002), Merluccius merluccius (Baixas-Nogueras et al, 2003), Sardina pilchardus (Triqui and Bouchriti, 2003), Octopus vulgaris (Barbosa and Vaz-Pires, 2004), Gadus morhua (Esaiassen et al, 2004;Kent et al, 2004;Bonilla et al, 2007), Micropogonias furnieri (Teixeira, 2005), Salvelinus alpines (Cyprian et al, 2008), Litopenaeus vannamei (Oliveira et al, 2009), Sepia officinalis, L. (Sykes, 2009), Boops boops, L. (Bogdanovic et al, 2012) among others. Quantitative descriptive analysis (QDA) is a sensorial method which employs trained evaluators selected for the description and quantification of descriptive sensorial attributes of flavour, odour, texture, appearance and it is statistically supported, representing an important tool in quality control of food processing industries (Stone and Sidel, 1998).…”