期刊
MOLECULES
卷 24, 期 19, 页码 -出版社
MDPI
DOI: 10.3390/molecules24193530
关键词
Greater amberjack; Seriola dumerili; freshness; shelf-life; QIM; sensory analysis; physicochemical analysis; microbial analysis
资金
- FCT-Fundacao para a Ciencia e a Tecnologia (CQM, Portuguese Government funds) [Pest OE/QUI/UI0674/2019]
- FCT-Fundacao para a Ciencia e a Tecnologia (CQM, Portuguese Government funds), Madeira 14-20 Program, project PROEQUIPRAM Reforco do Investimento em Equipamentos e Infraestruturas Cientificas na RAM [M1420-01-0145-FEDER-000008]
- ARDITI-Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao through Centro de Quimica da Madeira-CQM + (Madeira 14-20) [M1420-01-0145-FEDER-000005]
- ARDITI
- Ilhapeixe S.A. [09-5369-FSE-000001, M1420]
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 degrees 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, 10(8) cfu/cm(2) and H2S producers, 10(7) cfu/cm(2)), 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.
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