Development of Quality Index Method for anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and sensory methods

Abstract

The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition with emphasis on the polyunsaturated fatty acids content was determined. The results indicate that E. anchoita is a valuable protein source and lipid with important content of n-3 polyunsaturated fatty acids. The developed quality index method scheme was composed of 28 demerit points, divided into 4 parameters and 10 attributes. All attributes showed correlation with time of storage (R > 0.90). The quality index (QI) presented a linear relationship with storage (QI = 2.55x days in ice + 1.76; R²= 0.98). In the shelf-life assessment-based quality index method, the rejection sensory point was observed after 7 days of storage due to the presence of unpleasant odours and deteriorated appearance. The total volatile basic nitrogen value remained below the upper limit of acceptability during the 10 days of ice storage. The evolution of thiobarbituric acid-reactive substances indicates lipids oxidation during the storage of anchovies. According to the results, the quality index method scheme developed for the E. anchoita stored in ice could be considered adequate to evaluate their freshness and to estimate its shelf-life.

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

“…The total points sum (Quality Index) reached 19 demerit points at rejection (Table 1) fish. This value is similar to those found for the Argentine anchovy Engraulis anchoita, where values found by other authors was between 0.43 to 1.66 (del Valle et al, 1984;Capaccioni et al, 2011;Massa et al, 2012). Nunes et al (1992) observed that the concentration of TBARS in fresh fish is typically between 3 and 5 mg MA/kg.…”

“…In general, sensory tables do not include parameters that involve the cutting of fish in order to preserve their commercial value, so that destructive parameters are normally avoided (Sveinsdóttir et al, 2003;Bekaert, 2006;Massa et al, 2012;Badiani et al 2013). Destructive parameters also involve delays in sample preparation and evaluation and require the use of specially-dedicated facilities, resulting in more time-consuming and less practical determinations.…”

“…However, only a few QIM schemes have been developed for species with commercial interest in Latin America (Massa et al, 2012;Borges et al, 2013;Billar dos Santos et al, 2014;Borges et al, 2014).…”

“…Apart from sensory analysis, there are other methods currently used to evaluate the freshness or the degradation degree of different species during storage; these include the quantification of total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), pH, color, and microbiological analysis (Lupín et al, 1980;Ólafsdóttir et al, 1997;Lougovois et al, A c c e p t e d M a n u s c r i p t 4 2003; Chytiri et al, 2004;Massa et al, 2005;Ӧzogul et al, 2005;Hozbor et al, 2006;Lalitha and Surendran, 2006;Ӧzogul et al, 2006;Aubourg et al, 2007;Vaz-Pires et al, 2008;Hernández et al, 2009;Ocaño-Higuera et al, 2009;Ӧzyurt et al, 2009;Sykes et al, 2009;Czerner et al, 2011;Ocaño-Higuera et al, 2011;Özoğul et al, 2011;Sant'Ana et al, 2011;Massa et al, 2012;Billar dos Santos et al, 2014).…”

Changes in Sensory and Microbiological Quality Indices of Nile Tilapia (Oreochromis niloticus) and Grey Mullet (Mugil cephalus) During Ice Storage

“…The shelf life of fish shelf life can be determined by physicochemical and microbiological analysis, as well as, sensory changes that occur in fish during the storage period have been commonly used (Massa et al, 2012, Borges et al, 2013and Giuffrida et al, 2013.…”