Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)

Abstract

Objective. To develop a Quality Index Method (QIM) for gutted and ungutted red tilapia from aquaculture ponds. Materials and methods. 40 specimens of gutted red tilapia and 40 ungutted ones were located in foam polyethylene boxes within layers of ice and storage at 4°C. Three fish were randomly sampled on days 0, 3,5,8,11,14 and 17 for gutted tilapia, and on days 0, 3, 6, 9, 11, 14 and 16 for ungutted tilapia. A sensorial panel of 8 experts was formed to evaluate the product. With three samples each day with average points of the sensorial attributes proposed in the method, the quality index for gutted and ungutted red tilapia was obtained based on the storage time on ice. Results. The Quality Index Method obtained for gutted and ungutted red tilapia showed maximum values of 21 and 29, respectively. It was adjusted in an increasing lineal model with high correlation between the Quality Index and the storage time on ice. Conclusions. The developed model is useful to determine deterioration levels and to define storage and consumption time. For gutted red tilapia the panel rejected the fish after 8 -11 days of storage whereas the ungutted red tilapia was rejected after 6 -9 days.Key words: Cold storage, fish, freshness, sensory evaluation (Source: USDA). RESUMENObjetivo. Desarrollar los esquemas del Método de Índice de Calidad (MIC) para la tilapia roja de piscifactoría eviscerada y sin eviscerar. Materiales y métodos. 40 especímenes de tilapia roja eviscerados y 40 sin eviscerar, fueron ubicados en cajas de polietileno expandido entre capas de hielo y almacenadas a 4°C; se realizaron muestreos los días 0, 3, 5, 8, 11, 14 y 17 para tilapia eviscerada, mientras en la tilapia sin eviscerar los días 0, 3, 6, 9, 11, 14 y 16; se conformó un panel de 8 expertos para la evaluación sensorial de tres ejemplares en cada día de muestreo; con los puntajes promedio de los atributos sensoriales propuestos en el esquema, se obtuvo el índice de calidad para la tilapia roja eviscerada y sin eviscerar en función del tiempo de almacenamiento en hielo. Resultados. Los esquemas del Método índice de Calidad desarrollados para tilapia roja entera eviscerada y sin eviscerar, obtuvieron valores máximos de Índice de Calidad de 21 y 29 puntos respectivamente, ajustados a un 4462 REVISTA MVZ CÓRDOBA • Volumen 20(1) Enero -Abril 2015 modelo lineal creciente con alta correlación entre el Índice de Calidad y el tiempo de almacenamiento en hielo. Conclusiones. Los esquemas del MIC desarrollados son útiles para determinar el nivel de deterioro y definir los tiempos de almacenamiento y consumo. En la tilapia roja eviscerada los panelistas rechazaron el pescado para consumo entre los días 8 y 11 de almacenamiento, mientras que para la tilapia sin eviscerar el producto fue rechazado entre los días 6 y 9 de almacenamiento.Palabras clave: Evaluación sensorial, frescura, pescado, refrigeración (Fuente: USDA). INTRODUCCIÓNEn América Latina la producción a escala industrial de especies como el salmón, trucha y tilapia ha registrado un notorio cre...

A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

“…[16] A total of 16 demerit points were determined in fresh whole harvested tilapia (O. shiranus), [22] 20 for bogue (B. boops) that were caught from the beneath of the fish farm from the natural environment, [17] 23 for anchovy, [19] and 23 for gutted Acoupa weak fish (C. acoupa) that were stored in ice. [23] Similarly, 29 and 21 demerit points were observed in whole and gutted red tilapia (Oreochromis ssp), [21] respectively, 28 for anchovy (E. anchoita) in ice, [18] 20 for sardines (S. pilchardus) in ice, [20] and 30 for fresh whole P. bogaraveo. [24] Compared to our study in whole and gutted rainbow trout, reported higher demerit points were reported for rainbow trout, [32] in flounder (P. patagonicus), [25] and Andrade et al [26] 33 demerit points for mullet (M. platanus).…”

“…Massa et al [18] indicated the shelf life of anchovy (E. anchoita) as 7 days while Pons-Sanchez-Cascado et al [19] reported 5 days shelf life for anchovy (E. encrasicholus). Another study [21] reported the shelf life of whole and gutted red tilapia (Oreochromis spp) as 6-9 and 8-11 days, respectively. For gutted Acoupa weakfish (C. acoupa) the shelf life was determined as 8-9 days.…”

“…This method is generally applied in the product development and the market research studies. [2] There are several studies in the literature regarding the development of QIM for some fish species, namely, salmon (Salmo salar), [6,13] gutted carp, [14] whole aqucultured sea bream (Sparus aurata), [5,15,16] bogue (Boops boops), [17] anchovy (Engraulis anchoita), [18] anchovy (Engraulis encrasicholus), [19] sardines (Sardina pilchardus), [20] whole and gutted red tilapia (Oreochromis ssp), [21] whole tilapia (Oreochromis shiranus), [22] gutted Acoupa weakfish (Cynoscion acoupa), [23] fresh blackspot seabream (Pagellus bogaraveo), [24] flounder (Pomphorhynchus patagonicus),- [25] whole mullet (Mugil platanus), [26] and rohu (Labeo rohita). [27] However, there is no detailed study to determine the sensory quality changes in rainbow trout.…”

STUDY OF QUALITY CHANGES IN Clarias gariepinus (BURCHELL 1822) STORED IN MODIFIED ICE FISH BOXTM

“…The longer the fish is kept in the ice, the more microbiological and physicochemical processes occur, altering the fish in ways that are immediately perceptible to the senses. For instance, red tilapia scored 21 points after 17 days (Gutiérrez et al, 2015), but ungutted red tilapia scored 29 points after 16 days. Fish hardness is measured by pressing down on a muscle with your finger and seeing how quickly it springs back to its original shape.…”