Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar)

Sveinsdóttir, Kolbrún; Hyldig, Grethe; Martinsdóttir, Emilía; Jørgensen, Bo; Kristbergsson, Kristberg

doi:10.1016/s0950-3293(02)00081-2

Cited by 114 publications

(93 citation statements)

References 4 publications

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“…The technique (described in Fig. 1) is based on selecting a number of quality attributes characteristic for a particular species and allocating the scores to each attribute depending on the state of freshness, or quality of the selected food item (Sveinsdóttir et al 2003). The attributes to be evaluated when applying, or developing the QIM schemes are skin, eyes, gills and texture.…”

Section: The Qim-methodsmentioning

confidence: 99%

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

Bernardi

Mársico

Freitas

2013

Braz. arch. biol. technol.

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Section: The Qim-methodsmentioning

confidence: 99%

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

Bernardi

Mársico

Freitas

2013

Braz. arch. biol. technol.

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“…A linear regression analysis of sensory changes against storage time in ice was performed on the sensory quality data using Microsoft Excel 2010 [13]. Mean differences between quality indicators and storage time of the fish in ice were compared using analysis of variance (ANOVA).…”

Section: Statistical Data Analysismentioning

confidence: 99%

Shelflife of whole fresh lake Malawi tilapia (Oreochromis species - Chambo) stored in ice

Kapute¹,

Likongwe²,

Kang'ombe³

et al. 2013

AJFAND

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Lake Malawi Tilapia (chambo) fish species is widely consumed and forms the most important commercial fishery in Lake Malawi. However, as a highly perishable commodity, knowledge regarding how long fresh fish would remain in acceptable and safe condition in storage is indispensable for consumers and processors. Presently, no such information exists for the Lake Malawi Tilapia in Malawi. A study was therefore conducted to estimate shelflife of whole fresh Lake Malawi Tilapia stored in ice (0 o C) for 21 days. Sensory, microbiological and pH analyses were conducted to describe changes in quality and freshness of the fish with storage time in ice. Shelflife of the fish was estimated between 16 and 18 days. A strong linear correlation (R 2 =0.95) was observed between sensory demerit scores and storage time in ice. Total bacteria viable counts and pH at the time of sensory rejection of the fish were 1.6×10 7 cfu/g/cm 2 and 5.84 respectively. Pseudomonas and Micrococcus bacteria were found in relatively high numbers throughout the storage period. The study demonstrated that like other tropical fish, Lake Malawi Tilapia has a relatively longer shelflife. The long storage life in ice of Lake Malawi Tilapia is advantageous to most small scale fresh fish sellers and processors especially from rural areas in Malawi who solely depend on ice as a sole and affordable way of preserving fresh fish.

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“…Quality traits including color, texture, liquid retention, odor and flavorare considered to be of great importance to the aquaculture industry due to consumer desirability and their attributes for secondary processing (Alfnes, Guttormsen, Steine, & Kolstad, 2006;Robb, 2001;Sveinsdottir, Hyldig, Martinsdottir, Jorgensen, & Kristbergsson, 2003). In salmonids, a post mortem rapid reduction inmuscle pH in addition to a low ultimate pH may result in poor quality attributes such as pale flesh (Robb, Kestin, & Warriss, 2000;Richards & Hultin, 2000), reduced liquid retention anddeteriorated texture (Kiessling, Espe, Ruohonen, & Mørkøre, 2004;Robb, 2001).…”

mentioning

confidence: 99%

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

Åsli¹,

Rødbotten²,

Vogt³

et al. 2013

JFR

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The objective of this study was to produce lightly salted Atlantic salmon (Salmo salar L.) fillets with improved technical and sensory attributes. Brine containing 0, 50, 150 or 250 g/L NaCl with or without additional 25 g/L sodium bicarbonate (NaHCO 3 ) was injected into the fillets. 24 hours after injection, the muscle NaCl concentration ranged from 0.2 to 2.4%, and pH ranged from 6.18 to 6.48. Untreated fillets lost 1% weight, whereas the weight increase was 4% of the fillets injected with NaCl or a combination of NaCl and NaHCO 3 . Liquid loss (LL) during storage at 4°C for three days were similar for the untreated fillets and the fillets injected with 50 g/L NaCl (LL 12%), while LL was reduced to 7.5% with the addition of NaHCO 3 to the 50 g/L brine. LL was the lowest for the groups injected with 250 g/L NaCl. Injection of NaCl resulted in higher lipid oxidation compared with untreated fillets, determined as doubled levels of alkanals (4.3 vs. 10.4 ng/g) and pentenols (8.0 vs. 15.1 ng/g), but addition of NaHCO 3 counteracted the action of NaCl as a pro-oxidant. Furthermore, NaHCO 3 addition of the 50 g/L brine significantly improved the color of raw and cooked fillets (higher a*-value, Salmo Fan score, red/orange color tone). Sensory assessment of cooked fillet revealed that brine added NaHCO 3 gave superior odor (less rancid), flavor (less metallic) and higher scores for tenderness. In conclusion, addition of NaHCO 3 to the brine solutions improved liquid retention, storage stability, color, odor and flavor of lightly salted salmon fillets.

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Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar)

Cited by 114 publications

References 4 publications

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

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

Shelflife of whole fresh lake Malawi tilapia (Oreochromis species - Chambo) stored in ice

Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate

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