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

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.