Quality Index Method (QIM) Scheme Developed for Whole Nile Tilapias (
            <i>Oreochromis niloticus</i>
            ) Ice Stored under Refrigeration and Correlation with Physicochemical and Microbiological Quality Parameters

Vázquez‐Sánchez, Daniel; García, Eddie Enrique Sanjuanelo; Galvão, Juliana Antunes; Oetterer, Marília

doi:10.1080/10498850.2020.1724222

Cited by 15 publications

(6 citation statements)

References 18 publications

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“…The authors assume that these correlations can result from the products generated during lipid oxidation, were texture changes may result from myofibrillar proteins degradation by the MDA reaction with amino acids. The authors also reported a positive correlation between pH and TVBN, TBARS, TVC, and PC, as well as with hardness, chewiness and adhesiveness [38]. Similar texture results were reported by Xu and colleagues' study with turbot (Psetta maxima), where hardness decreased over the time of storage.…”

Section: Deterioration Of Fish Stored On Icesupporting

confidence: 81%

Quality Assessment of Chilled and Frozen Fish—Mini Review

Duarte

Silva

Pinto

et al. 2020

Foods

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Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.

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Section: Deterioration Of Fish Stored On Icesupporting

confidence: 81%

Quality Assessment of Chilled and Frozen Fish—Mini Review

Duarte

Silva

Pinto

et al. 2020

Foods

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“…Acceptance levels for freshwater species are lower in certain places, such as China, where the TVB-N content cannot exceed 15 mg N/100 g (Cheng et al, 2015a). This knowledge may justify the results of QIM assessed by some authors, that determined TVB-N levels of around 10 to 18 mg N/100 g at the sensory rejection (Araújo et al, 2017;Borges et al, 2013Borges et al, , 2014Vázquez-Sánchez et al, 2020).…”

Section: Tvb-nmentioning

confidence: 87%

“…Moreover, the variables with importance to the projection (VIP) were determined in some of these studies. Gills odor, spot on pupil, abdominal odor, eye color, iris color, gills color, eye shape, abdominal color, pupil, eye transparency, and surface appearance appear to be the most important variables to describe fish sensory freshness during storage (Araújo, De Lima, Peixoto Joele, & Lourenço, 2017;Borges et al, 2013Borges et al, , 2014Lanzarin et al, 2016;Ritter et al, 2016;Vázquez-Sánchez, García, Galvão, & Oetterer, 2020). The standard errors, differently from the R 2 , presented a wide range, from 0.34 to 6.25.…”

Section: Statistical Models For Qim Performance Evaluationmentioning

confidence: 95%

“…However, as described by Sykes et al (2009), this index is not a consistent method to evaluate freshness in cuttlefish, since the cephalopod mantle composition has a small percentage of lipids. Moreover, recent studies have shown that at the sensory rejection day, the TBARS values are below 2 mg MDA/kg (Ahmadi Shalhe et al, 2018;Araújo et al, 2017;Lanzarin et al, 2016;Vázquez-Sánchez et al, 2020). In this way, there seems to be no consent about the acceptable limits of TBARS and the well correlation among this index and sensory evaluation.…”

Section: Tbarsmentioning

confidence: 97%

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Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review

Bernardo

Rosário

Delgado

et al. 2020

Comp Rev Food Sci Food Safe

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Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.

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“…It is a species of high commercial value in Europe, both for human consumption and also as a major element in the diet of pelagic predators (Kraus et al ., 2015; Renzi et al ., 2019). Indeed per capita consumption is about 1.2 kg per year of fresh product (Vázquez‐Sánchez et al ., 2020). Besides their taste, the wide consumption of anchovies is also due to their nutritional composition, as they are rich in polyunsaturated fatty acids (Carlucci et al ., 2015; Willett et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus)

Fiorile,

Puleo,

Ferraioli

et al. 2024

Int J of Food Sci Tech

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SummaryThe European anchovy (Engraulis encrasicolus) being a species very rich in long‐chain fatty acids, it is subject to rapid spoilage with consequent sensory losses. Therefore, this study aimed to verify the effect of a low‐voltage electrostatic field (DENBA+) on the quality of fresh anchovies in a refrigerated environment. During 9 days of storage, anchovy samples were analysed from a chemical (TVB‐N and TBARS), physical (texture analysis), microbiological (microbial count) and sensory (QIM) point of view and compared to control samples (without the electrostatic field). DENBA+ technology was able to reduce of 20% the QI score increment rate with respect to the control sample justified by a better quality of the samples after 7 days of storage. In addition, loads of spoiling microbes were significantly lower in DENBA+ after 9 days of storage. This non‐thermal technology has shown positive effects for long periods of storage.

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Quality Index Method (QIM) Scheme Developed for Whole Nile Tilapias ( Oreochromis niloticus ) Ice Stored under Refrigeration and Correlation with Physicochemical and Microbiological Quality Parameters

Cited by 15 publications

References 18 publications

Quality Assessment of Chilled and Frozen Fish—Mini Review

Quality Assessment of Chilled and Frozen Fish—Mini Review

Fish Quality Index Method: Principles, weaknesses, validation, and alternatives—A review

Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus)

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