Quality index method (QIM) and quantitative descriptive analysis (QDA) of Nile tilapia (Oreochromis niloticus) quality indices
| Autor: | Robson Maia Franco, Tatiana Pacheco Rodrigues, Mã nica Queiroz de Freitas, Ivone Costa Soares, Eliane Teixeira Mársico, SÃlvia Conceição Reis Pereira Mello, Natália Oliveira Cavalcanti Zúniga |
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| Rok vydání: | 2016 |
| Předmět: |
food.ingredient
biology 010401 analytical chemistry Heterotrophic bacteria Raw fish Tilapia 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences 0104 chemical sciences Oreochromis Nile tilapia 0404 agricultural biotechnology food Total volatile Food science Quantitative Descriptive Analysis General Agricultural and Biological Sciences Index method |
| Zdroj: | African Journal of Agricultural Research. 11:209-216 |
| ISSN: | 1991-637X |
| Popis: | The aim of this study was to develop specific criteria for evaluating freshness in farmed Nile tilapia (Oreochromis niloticus), eviscerated and stored on ice, by employing sensorial, physicochemical and bacteriological analyses. Sensorial analyses were composed of quantitative descriptive analysis (QDA) for cooked fish and quality index method (QIM) for raw fish evaluation in samples stored for 22 days. Psychrotrophic aerobic heterotrophic bacteria were counted in muscles with and without skin stored for 28 days. Total volatile bases (TVB) were also determined in samples stored for 22 days. TVB analyses were within legal limits during the 22 days. Although psychrotrophic countings remained within acceptable limits until 18 days of storage, increased intensity in the perception of undesired alterations was observed on the 15th day of storage in the Nile tilapia as evaluated by QDA and by QIM. Based on the results of this trial, a shelf-life of 15 days is suggested for farmed tilapia, eviscerated and stored in ice. Key words: Oreochromis niloticus, sensorial analyses, total volatile bases (TVB), psychrotrophic countings. |
| Databáze: | OpenAIRE |
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