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Freitas, Jorge, Vaz-Pires, Paulo, Câmara, José S.
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Autor:
Freitas, Jorge, Vaz-Pires, Paulo, Câmara, José S.
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Título: Freshness assessment and shelf-life prediction for Seriola dumerili from aquaculture based on the quality index method
Autor: Freitas, Jorge; Vaz-Pires, Paulo; Câmara, José S.
Resumo: 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.
Autor: Freitas, Jorge; Vaz-Pires, Paulo; Câmara, José S.
Resumo: 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.
Info Adicional:
Título: Freshness assessment and shelf-life prediction for Seriola dumerili from aquaculture based on the quality index method Autor: Freitas, Jorge; Vaz-Pires, Paulo; Câmara, José S. Resumo: 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.
Autor:
Freitas, Jorge, Vaz-Pires, Paulo, Câmara, José S.
Clica para continuares a ler...