Quality Index Method Scheme Research Articles

The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (<i>Scomber scombrus</i>) fillets stored in ice

Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atlantic mackerel (Scomber scombrus) fillets during storage in ice. Fillets were treated to reach an ascorbic acid concentration of 0.30 mg/g (T1) and 0.15 mg/g (T2). Samples were stored in ice at 0°C and analyzed at 0, 2, 7, 9, and 14 days for total viable count, specific spoilage organisms (SSOs), Pseudomonas spp., potentially histamine-producing bacteria (HPB), and Enterobacteriaceae. Growth curves were constructed using the DMfit tool of Combase, and the shelf life was estimated in relation to microbiological limits reported in the literature. Sensory evaluation was performed using a quality index method scheme. At 7 and 9 days of storage, treated samples exhibited bacterial counts from 0.5 to 1.7 Log CFU/g lower than controls, with a logarithmic reduction proportional to the additive concentration. The antimicrobial action appeared to diminish after 14 days. A consistent effect was observed for potentially HPB, with counts of 1.7 Log CFU/g lower in T1 samples compared to controls at 9 days. The moderate effect on SSOs limited the estimated shelf life, as the critical limit was reached after 7 days and 8.4 days (T1 and T2). Ascorbic acid positively impacted the microbiological characteristics of mackerel fillets. Further investigation into the decay dynamics of the additive in fish products during storage is advisable.

Quality index method to evaluate the quality of Jinga shrimp (<i>Metapenaeus affinis</i> L.) preserved in ice water

The Quality Index Method (QIM) provides a quick and accurate quality assessment. It makes it possible to calculate preserving time and establish the freshness of sea food. This article introduces a quality assessment program based on the QIM scheme and quality index (QI) for the Jinga shrimp.
 The research included Jinga shrimps (Metapenaeus affinis L.), a commercially valuable aquatic species widely distributed throughout the Vietnamese coast. The input data included the changes in appearance and sensory profile of sampled shrimps during 20 days of storage at 0–4°C in ice water.
 They were used to construct a QIM scale, which was applied to other shrimp samples at different storage time to evaluate the relationship between the QI score and the storage time. After that, the QIM scale was tested on ten random shrimp samples to verify its shelf-life predictive power. This study managed to establish a correlation equation between the QI scores and the storage time with the coefficient of R2= 0.97. This correlation proved highly reliable as verified by comparing the predicted and actual best shelf life of Jinga shrimps stored in ice water for 8–10 days.
 The QIM program provides a practical and effective science-based tool that delivers fast and reliable results for customers, fishermen, food traders, and aquacultural enterprises.

A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination.

Every day the consumer must choose a food product rather than others based on its quality; for fishery products the main quality parameter is freshness. Implementation of the Quality Index Method (QIM) in the fish industry provides information on fish quality; therefore, it is important for effective quality and process management in the production of high-quality fish products. The present study aims to validate the shelflife study of fresh red mullet (Mullus barbatus) stored in ice previously presented by Özyurt in 2009 through Torry scheme in cooked filet and microbiological evaluation. Next, this revised scheme was applied to determine the shelf-life. It included seven descriptors and varies from 0 to 15 points. The use of a modified QIM scheme showed a good correlation between the quality index and days of storage time, with a R2 value of 0.9698. In fact, all the subjects examined reached the end of their commercial life, or the day of sensory rejection, in 9-10 days with a Quality Index of 13.83.

Development of a Quality Index Method Scheme for Sensory Assessment of Chilled Yellowfin Tuna

Background: Quality monitoring and/or assessment are parts of a freshness/quality control system, which is of utmost importance for fresh seafood, especially Scombridae fish. The quality index method (QIM) is a simple, convenient, unique, and reliable tool to determine the sensory status and estimate the remaining shelf life of aqua products. Objective: This study aimed to develop a QIM scheme for chilled stored yellowfin tuna and apply the protocol in the fish quality evaluation and storage time estimation. Method: Eight gutted yellowfin tuna of 20, 30, and 40 kg up were used in the study. Five panelists participated in the QIM development, training and application. Control and/or validation analyses were sensory assessment by a control sheet, total volatile basic nitrogen (TVB-N) quantification, and total viable count (TVC) determination. Chilled storage of tuna was performed in liquid ice and traditional crushed block ice. Partial least square regression (PLS-R) was conducted on quality index (QI) dataset over storage time to find the regression line and prediction accuracy. Results: The established QIM protocol for gutted yellowfin tuna comprised 6 attributes (namely, color of whole fish, odor of whole fish and flesh, eyes, appearance of whole fish, flesh color and flesh texture) and a maximal QI of 15. The PLS-R showed that QI could be used to estimate the remaining time with a precision of ± 2.0 and 1.4 days for fish stored in slurry ice and crushed ice, respectively. The TVB-N content in the fish flesh maintained below the acceptable level of 25 mg N/100 g throughout the storage period, which made the parameter impractical to detect the fish shelf life. The TVC overreached the allowable level of 107 CFU/g around the time of fish rejection by the sensory method. Conclusion: The developed QIM scheme for yellowfin tuna showed to be more advantageous in detecting fish quality changes compared to the control sensory method and could be used to estimate the fish's remaining shelf life.

Differentiation between fresh and frozen-thawed scallop adductor muscle as raw materials for sashimi during cold storage.

The changes of sensory and biochemical characteristics on the fresh and frozen-thawed scallop adductor muscle during storage at 4°C were discussed in this study. The Quality Index Method (QIM) scheme for evaluating scallop adductor muscle as raw materials for sashimi was proposed for the first time. The results of sensory evaluation showed that frozen-thawed scallop adductor muscle within zero to one day of refrigeration can be happily accepted by consumers, indicating the superiority of freezing for long-distance transportation, although the triangle test confirmed that there are still sensorial differences between fresh and frozen-thawed scallop adductor muscle. The microscopic observation of myofibrils extracted from scallop adductor muscle suggested that the myofibrillar protein which constitutes myofibrils has suffered some extent change due to freezing and thawing, even though the head region of myosin remained stable judging by the fact that there was no significant difference in Ca2+ -ATPase activity (p > 0.05). The changes of adenosine triphosphate (ATP) and its related compounds, and pH value during storage can be regarded as indicators to differentiate fresh and frozen-thawed scallop adductor muscle. The changes of Mg2+ -ATPase activity indicated that the interaction between myosin and actin was weakened by the freezing and thawing process. Practical Application: The QIM scheme can be used to evaluate the scallop adductor muscle as raw materials for sashimi. The mechanism of quality changes in the frozen-thawed scallop adductor muscle was discussed in combination with the destruction of myofibrils, ATP degradation and the decrease of pH value. This study has positive significance for improving the quality of frozen-thawed scallop adductor muscle by combining the changes of sensory and biochemical characteristics.

Quality Index Method for Freshness Assessment of Chilled Japanese Flying Squid (Todarodes pacificus)

Aims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness and estimating the shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures.
 Study design: A QIM scheme was developed through pre-observation and formation of a preliminary scheme, finalization of the protocol and training of judges. The scheme was then applied to evaluate the freshness of squid in comparison with control methods, which were quantitative descriptive analysis (QDA), Torry scoring, and total viable count (TVC) determination.
 Place and duration of study: Nha Trang University, Vietnam, between February and June 2012; and from November 2019 to January 2020.
 Methodology: A total of 399 Japanese flying squids (Todarodes pacificus) of 50-70 g stored at 0-2°C were used in the study. Seven judges engaged in the QIM establishment and application. Control methods were QDA, Torry and TVC check. Principle component analysis (PCA) was used for studying the dataset main variance. Partial least square regression (PLS-R) was carried out to evaluate the possibility to predict storage time of the developed QIM scheme.
 Results: The formulated QIM scheme for Japanese flying squid stored at low temperatures composed of 8 parameters, which are odour, eyes, skin pigment, skin elasticity, body shape, body texture, ink sac integrity, and head-body connection, forming a quality index (QI) range of 0-15. The PLS-R showed that the developed QIM protocol could give a shelf life estimation accuracy of ± 1.0 day if 7 squids from each batch were evaluated. The PCA showed that QDA parameters clustered into good and bad attribute groups, which characterised flesh and old/spoilt squid, respectively. QDA, Torry and TVC results revealed a maximal squid shelf life of 12 days at 0-2 °C.
 Conclusion: The QIM scheme for chilled Japanese flying squid (Todarodes pacificus) could be used to estimate the remaining shelf life of the product with the precision of ± 1.0 day, using at least 7 squids of the same storage time for assessment. Squid exhibited a shelf life of 12 days at 0-2 °C.

A QIM-Based Evaluation of Sensory Quality of Frozen–Thawed Roundnose Grenadier (Coryphaenoides rupestris) and Its Applications

The quality index method (QIM) is widely used for fish sensory assessment, but there are hardly any studies on quality changes in fish that have been previously frozen. A QIM scheme was developed f...

DEVELOPING THE QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS OF WHITELEG SHRIMP (LIPOPENAEUS VANNAMEI) PRESERVED AT 0 OC

This study aimed to develop the Quality Index Method (QIM) for evaluating the freshness of white-leg shrimp (lipopenaeus vannamei) preserved at 0 °C. The quality attributes included color, odor and texture of the head, body, and tail of the shrimp. The QIM program was built using a three step process: A preliminary scheme to evaluate all the changes of attributes related to quality – Training the QIM panel and finalizing the QIM scheme – Validation of the QIM scheme and estimate of the remaining shelf life. The results showed that the shelf life of white-leg shrimp preserved at 0 °C was 8 days. The quality of white-leg shrimp could be classified into four different levels according to the quality index, i.e. excellent, good, acceptable, and barely acceptable. The quality score was found to have increased linearlywith the number of preservation days. The QIM scheme also facilitated the estimation of the remainingshelf life of the preserved samples.

A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice

Uroteuthis (Photololigo) chinensis L. is one of the most popular kind of seafood that accounts for about 20% of all cephalopod species caught in Vietnam. This study was aimed at developing a quality index method (QIM) scheme to assess the quality and freshness of Loliginid squids. The new method will be of benefit to consumers, fishers, seafood dealers, seafood industry businesses, and controlling entities. The QIM scheme for Loliginid squids was based on the changes registered for 10 sensory parameters, scoring from 0 to 28. The obtained equation for linear correlation with P-value < 0.05 during storage was Y = 1.083 Xtg + 2.866, with coefficient R2 = 0.99. When preserved on ice, the Loliginid squids proved to have a shelf life of 10–12 days. The QIM program and the quality index equation provided a user-friendly, quick, and efficient scientific-based tool that can specify the storage time and estimate the remaining shelf life for Loliginid squids. The scheme can be combined with other chemical quality parameters of freshness to form a full quality assessment program for Loliginid squids.

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

ABSTRACT A quality index method (QIM) scheme was optimized to evaluate the freshness of whole tilapias (Oreochromis niloticus) ice stored under refrigerated conditions, which is the most common format of commercialization between primary producers and retailers. QI showed a high prediction accuracy, estimating a rejection point of 10.8 days. Principal component analysis showed the influence of the storage time on sensory, physicochemical (instrumental color and texture profile, total volatile base nitrogen, thiobarbituric acid-reactive substances, pH), and microbiological (total aerobic mesophilic count and total aerobic psychrotrophic count) quality parameters and the correlations between them. The suitability of the QIM scheme for assessing the freshness of whole tilapia was demonstrated to be a fast and accurate tool to maintain proper quality control along the production chain.

Sensory Freshness Assessment of Ice Stored Rainbow Trout (Oncorhynchus mykiss)

Sensory quality characteristics of fish are very important factors on acceptance and market value of the product. Quality assessment of fish should be precise, fast, systematic and comprehensive regarding freshness attributes. The objectives of this study were to describe weather the QIM (Quality Index Method) scheme for salmonides can be used to determine the freshness and describe the sensory changes during storage. Quality assessment of the fresh water rainbow trout (n=36) was performed on day 1, 7, 14 and 21 of ice storage on temperatures from 0.6-0.8°C. Through the QIM scheme the specific freshness attribute deterioration can be very well described and the QIM score produced a clear result, which showed that the deterioration of fish is linear and has a strong correlation with the time of storage. The QIM scheme for farmed salmon can be used to evaluate the freshness of the rainbow trout. It can also be used to ascertain and predict the remaining shelf life of rainbow trout stored in ice. Under similar conditions, the maximal shelf life of ungutted rainbow trout is 14±2 days or 15 demerit points of framed salmon QIM scheme.

Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method.

Fish and fish-based products are easily perishable foods due to different factors, including fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre-harvest operations, that contribute to reducing its value. Therefore, a timely effective method for fish freshness and shelf-life evaluation is important. In this context, this study aimed to develop a sensory scheme based on the Quality Index Method (QIM) (sensory table and point system) for freshness monitorization and shelf-life prediction for Seriola dumerili from aquaculture in Madeira Island. Evaluation of appearance, texture, eyes, and gills was performed during 20 days of storage on ice (0 ± 1 °C). The shelf-life prediction was supported by the analysis of microorganisms (total viable colonies, TVC, counts), texture (Torrymeter), and production of trimethylamine (TMA), evaluated by HS-SPME–GC–MS and validated according to Association of Official Analytical Chemists AOAC guidelines. The result is a QIM scheme with 25 demerit points, where zero indicates total freshness. From the integration of sensory analysis, microbial growth at the time of rejection (TVC, 108 cfu/cm2 and H2S producers, 107 cfu/cm2), texture (Torrymeter value < 8), and TMA analyses (>12.5 mg/100 g), shelf-life was estimated as 12 days (±0.5 days). The obtained results show the high-throughput potential of the developed method for fish freshness assessment and shelf-life prediction. This QIM scheme is a secure way to measure quality and provide users with a reliable standardized fish freshness measure.

Freshness assessment of shrimp Metapenaeus affinis by quality index method and estimation of its shelf life

ABSTRACT This study aimed to develop a Quality Index Method (QIM) for ice stored Metapenaeus affinis, and estimate its shelf life of shrimp during 12 days of storage analyzing periodically microbiological (total mesophilic (TMC), psychrotrophilic (PTC), physicochemical (TVB-N, TMA, pH, TBARS and FFA), and sensory (Quality Index Method protocol) characteristics. Partial least squares (PLS) regression was used to correlate the QIM attributes, and linear regression analysis was used to check the variables as a function of storage time. Principal component analysis (PCA) was used for interpreting physicochemical and bacteriological quality parameters. The QIM scheme was developed based on 18 demerit points, in which zero indicates total freshness. From the integration of sensory, microbiological, and physicochemical data, it was possible to estimate that the shelf life of ice stored Metapenaeus affinis is 9 days.

Quality index method (QIM) sensory scheme for gutted greenback grey mullet Chelon subviridis and its shelf life determination

ABSTRACT The freshness of greenback grey mullet (Chelon subviridis) stored at 4ºC for 16 days was assessed using quality index method (QIM), physicochemical, color and microbiological parameters. Results showed that the developed QIM scheme for greenback grey mullet consisted of nine parameters which gave total of 34 demerit points. QI showed a linear relationship to storage time (QIM = 8.167× storage time-7.767, R2 = 0.982), and the remaining storage time could be estimated with an accuracy of± 5 days. The physicochemical, microbiological and sensory data were integrated and used to determine the rejection point. The shelf life of gutted greenback grey mullet stored at 4ºC remains stable for consumption until 12 days of storage.

Development of a quality index method (QIM) scheme for whole Goldlined seabream Rhabdosargus sarba stored in ice

ABSTRACTThe freshness of Goldlined seabream Rhabdosargus sarba stored at 0ºC for 12 days was assessed using quality index method (QIM), physicochemical, color and microbiological parameters. Results showed that the developed QIM scheme for Goldlined seabream Rhabdosargus sarba consisted of nine parameters, which gave total 34 demerit points. QI showed a linear relationship to storage time (QIM = 8.06× storage time-7.20, R2 = 0.954), and the remaining storage time could be estimated with an accuracy of ± 6 days. The physicochemical, microbiological and sensory data were integrated and used to determine the rejection point. The storage time affected L* and W values. The shelf life of whole Goldlined seabream Rhabdosargus sarba stored at 0ºC remain stable for consumption until 9 days of storage.

DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

&lt;p&gt;Black tiger shrimps (&lt;em&gt;Penaeus monodon&lt;/em&gt;) wereharvested andstored at 0&lt;sup&gt;0&lt;/sup&gt;Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.&lt;/p&gt;

DEVELOPMENT QUALITY INDEX METHOD (QIM) TO ASSESS THE FRESHNESS AND SHELF LIFE OF BLACK TIGER SHRIMP(PENAEUS MONODON) STORED AT 00C

&lt;p&gt;Black tiger shrimps (&lt;em&gt;Penaeus monodon&lt;/em&gt;) wereharvested andstored at 0&lt;sup&gt;0&lt;/sup&gt;Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes related to the texture, color, and odor are carefully chosen. The development of a QIM scheme included three main steps:A preliminary scheme to evaluate all the changes of attributes related to quality – Final QIM scheme and training – Validation of QIM scheme and comparison estimate the remaining shelf life and actual shelf life. The results show that shelf life of black tiger shrimp in the ice storage is 8 days. Quality score involving attributes decreases during the storage timeand have a correlation close to the linear regression equation. The scheme validation quality of black tiger shrimp by QIM method allows the estimation of the remaining shelf life.&lt;/p&gt;

English

Experiments were conducted to evaluate the microbiological quality and develop a quality index method (QIM) scheme for farmed pintado fish (Pseudoplatystoma corruscans), with estimation of shelf life. Microbiological analyses showed that two samples of pintado fish were unacceptable for human consumption due to the presence of Salmonella spp. The presence of Staphylococcus aureus in all six samples of pintado can be related with poor hygiene during handling, since S. aureus is a bacterium known to be carried by food handlers. A QIM scheme based on a total of 16 demerit points was developed. The QIM scheme proved to give a good description of the changes in whole fresh pintado during ice storage. The quality index (QI) evolved linearly with storage time in ice (R2 = 0.97). Results indicated that the shelf life of pintado fish (whole and gutted) stored in ice is about 13 days. &nbsp; Key words: Quality index method, Pseudoplatystoma corruscans, freshwater fish, fish quality, shelf life, sensory analysis.

Quality Index Method scheme for whole fresh carapeba (Eucinostomus gula, Quoy &amp; Gaimard, 1824) stored in ice

Abstract Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba (Eucinostomus gula) is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 days stored in ice. Changes during storage were observed according to the sensory evaluation (Quality Index Method - QIM), physicochemical analyses (pH, total volatile basic nitrogen - TVB-N, and trimethylamine - TMA-N) and microbiological analyses (total mesophilic and psychrotrophic counts). High correlation was found between the Quality Index (QI) and storage time. The microbiological results showed increases in the mesophilic and psychrotrophic counts as from the 9th day of storage. The TVB-N and TMA-N both increased during storage and the pH value increased slowly. The results suggested that the fresh carapeba is acceptable for consumption when kept in ice for up to 10 days.

Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods

The freshness of turbot stored at 4 °C for 18 days was assessed using Quality Index Method (QIM), biochemical, and proteomic methods, respectively. Results showed that the developed QIM scheme for turbot consisted of eight parameters which gave a total of 20 demerit points. QI showed a linear relationship to storage time (QI = 1.175 × tdays – 0.395, R2 = 0.988), and the remaining storage time could be estimated with an accuracy of ±1 day. pH, K values, TVB-N, and TVC increased significantly with storage time, and the shelf-life of turbot was determined to have been 15 days. Seven protein spots of interest were screened form the post mortem muscle proteome during storage, and were identified as: phosphoglucomutase-1, pyruvate kinase, kinesin-1 heavy chain, Troponin T, desmin-like, and actin, respectively. They were considered as the potential freshness markers of turbot, since the abundance changes of those proteins were significantly correlated with QI, K value, TVB-N, and TVC, and associated with the loss of fish quality and freshness. The work could provide useful information enabling the development of new strategies for freshness evaluation based on protein markers.