Quality Index Methods

Hyldig, Grethe; Bremner, Allan; Martinsdóttir, Emilía; Schelvis, Rian

doi:10.1002/9781118352434.ch29

Cited by 9 publications

(8 citation statements)

References 29 publications

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“…There is great variation in the chemical composition of species and individuals of the same type, which is mostly due to age, sex, migration, environment, and seasonal changes (Hyldig and others 2007). No statistically significant difference was observed between the proximate composition of bogue samples of the same group determined on days 0, 5, 8, 11, and 16 of storage.…”

Section: Resultsmentioning

confidence: 99%

“…The QIM scheme was developed using 2 different samples (BW and BF), following the 3 steps of QIM scheme development according to the methodology earlier described by Martinsdóttir and others (2001) and Hyldig and others (2007). For preliminary assessment stage 144 fish (72 BF and 72 BW) were used; for panelist training and testing of preliminary scheme 200 fish and 120 fish were used for shelf‐life study.…”

Section: Methodsmentioning

confidence: 99%

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

Bogdanović¹,

Šimat²,

Frka-Roić³

et al. 2012

Journal of Food Science

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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

Bogdanović¹,

Šimat²,

Frka-Roić³

et al. 2012

Journal of Food Science

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“…() and Hyldig et al. (). The QIM scheme was based on significant, well‐defined characteristics of appearance, odor, and texture attributes changing through storage time.…”

Section: Methodsmentioning

confidence: 97%

Shelf life of air and modified atmosphere‐packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions

Cyprian

Lauzon

Jóhannsson

et al. 2012

Food Science & Nutrition

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Optimal packaging and storage conditions for fresh tilapia fillets were established by evaluating sensory and microbiological changes, as well as monitoring physicochemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted, deskinned, and packaged in air and 50% CO2/50% N2 prior to chilling and superchilling storage at 1°C and −1°C. Sensory analysis of cooked samples revealed a shelf life of 13–15 days for air-packaged fillets during storage at 1°C and 20 days at −1°C. At the end of shelf life in air-packaged fillets, total viable counts (TVC) and pseudomonads counts reached log 8 colony-forming units (CFU) g−1. In 50% CO2/50% N2-packaged fillets, the lag phase and generation time of bacteria were extended and recorded counts were below the limit for consumption (

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“…Jumlah dari semua poin untuk semua parameter merupakan nilai demerit point score yang kemudian dikenal sebagai indek kualitas (Huidobro, Pastor & Tedaja, 2000). Pola perubahan atribut pada proses deteriorasi ikan tidak selalu sama untuk semua jenis ikan, dan penggunaan metode DPS pada penilian kesegaran ikan dinyatakan spesifik untuk setiap spesies, sehingga diperlukan pengembangan DPS untuk tiap spesies ikan (Bernardi Mársico & de Freitas, 2013;Hyldig, Bremner, Martinsdottir & Schelvis, 2007;Hyldig & GreenPeterson, 2004;Huidobro et al;Rahman & Olley, 1984;Luten et al 1997;Sant'Ana, Soares & VasPirez, 2011;).…”

Section: Pendahuluanunclassified

“…Variabel-variabel yang dekat dengan garis horizontal dikelompokkan sebagai faktor komponen 1 (PCA 1), selanjutnya variabelv ariabel yang dekat dengan garis v erti kal dikelompokkan sebagai faktor komponen 2 (PCA 2). PCA sering digunakan untuk membantu dalam menentukan pemilihan atribut sensori yang akan dituangkan ke dalam lembar penilaian (Hyldig et al, 2007). Hasil analisis menggunakan PCA disajikan pada Gambar 1.…”

Section: Hasil Dan Bahasanunclassified

Kajian Perubahan Parameter Sensori dengan Metode Demerit Point Score pada Penurunan Kesegaran Ikan Patin Selama Pengesan

Ariyani

Hermana

Triwibowo

et al. 2016

JPBKP

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ABSTRAKPenelitian ini bertujuan untuk mempelajari perubahan parameter sensori pada penurunan kesegaran ikan patin (Pangasius hypopthalmus) selama pengesan menggunakan metode demerit point score (DPS). Percobaan dilakukan dengan mematikan ikan patin secara hypothermia, menyusunnya dalam kotak berinsulasi yang berisi es dengan perbandingan es : ikan = 2:1 (b/b), dan menyimpan kotak tersebut pada suhu ruang. Penggantian es yang mencair dilakukan setiap hari. Penurunan kesegaran ikan diamati secara sensori berdasarkan metode demerit point score (DPS) selama 25 hari dengan interval waktu pengamatan setiap 5 hari terhadap atribut kenampakan, mata, insang, perut, anus dan rongga perut menggunakan skala 0-3 untuk setiap parameter pada masing-masing atribut. Hasil kajian menunjukkan bahwa parameter utama yang menentukan perubahan sensori secara signifikan pada patin segar adalah kenampakan dan kekakuan pada atribut kenampakan umum, kejernihan dan bentuk pada atribut mata, warna dan bau pada atribut insang, bau pada atribut anus, dan stains pada atribut rongga perut. Adapun beberapa parameter yang relevansinya rendah terhadap penilaian panelis pada penurunan kesegaran patin antara lain lendir permukaan pada atribut kenampakan umum, darah pada atribut mata, lendir pada atribut insang, kekakuan dan diskolorasi pada atribut perut, dan kondisi pada atribut anus, sedangkan parameter kulit tidak memiliki relevansi terhadap penilaian panelis pada penurunan kesegaran patin. Berdasarkan penilaian panelis terhadap semua atribut, lama penyimpanan patin segar yang dinyatakan ditolak panelis adalah 25 hari. atributes, i.e., appearance, eyes, gills, belly, vent, and KATA KUNCI : sensori, demerit point score, patin, kesegaran, penyimpanan dalam es ABSTRACT This research aimed to investigate the changes of sensory parameters using demerit point score (DPS) method on deterioration process of fresh pangasius (Pangasius hypopthalmus) during ice-storage. Trial was done by hypothermia killing of live pangasius (immersing in ice water), and arranging them in insulated boxes covered with crushed ice with the proportion of ice and fish of 2:1 (w/w). The insulated boxes containing fish were kept at ambient temperature and melted ice was changed daily. The decreasing of freshness was evaluated every 5 days for 25 days using demerit point score (DPS) for several

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Quality Index Methods

Cited by 9 publications

References 29 publications

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

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

Shelf life of air and modified atmosphere‐packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions

Kajian Perubahan Parameter Sensori dengan Metode Demerit Point Score pada Penurunan Kesegaran Ikan Patin Selama Pengesan

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