Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
| Autor: | Yaneth Ruíz O, Claudia Amorocho C, Angélica Sandoval A, Nelson Gutiérrez G. |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
fish
freshness food.ingredient lcsh:Veterinary medicine Cold storage sensory evaluation General Veterinary biology business.industry Tilapia Aquatic Science biology.organism_classification Oreochromis food Aquaculture Fish lcsh:SF600-1100 Animal Science and Zoology Food science business Index method |
| Zdroj: | Revista MVZ Cordoba, Vol 20, Iss 1, Pp 4461-4471 (2015) Journal MVZ Cordoba; Vol 20 No 1 (2015): Revista MVZ Córdoba Volumen 20(1) Enero-Abril 2015; 4461-4471 Revista MVZ Córdoba; Vol. 20 Núm. 1 (2015): Revista MVZ Córdoba Volumen 20(1) Enero-Abril 2015; 4461-4471 Revista MVZ Cordoba, Vol 20, Iss 1 (2015) Journal MVZ Cordoba; Revista MVZ Córdoba Volumen 20(1) Enero-Abril 2015; 4461-4471 Revista MVZ Córdoba; Revista MVZ Córdoba Volumen 20(1) Enero-Abril 2015; 4461-4471 |
| ISSN: | 1909-0544 0122-0268 |
| Popis: | Objective. To develop a Quality Index Method (QIM) for gutted and ungutted red tilapia from aquaculture ponds. Materials and methods. 40 specimens of gutted red tilapia and 40 ungutted ones were located in foam polyethylene boxes within layers of ice and storage at 4°C. Three fish were randomly sampled on days 0, 3, 5, 8, 11, 14 and 17 for gutted tilapia, and on days 0, 3, 6, 9, 11, 14 and 16 for ungutted tilapia. A sensorial panel of 8 experts was formed to evaluate the product. With three samples each day with average points of the sensorial attributes proposed in the method, the quality index for gutted and ungutted red tilapia was obtained based on the storage time on ice. Results. The Quality Index Method obtained for gutted and ungutted red tilapia showed maximum values of 21 and 29, respectively. It was adjusted in an increasing lineal model with high correlation between the Quality Index and the storage time on ice. Conclusions. The developed model is useful to determine deterioration levels and to define storage and consumption time. For gutted red tilapia the panel rejected the fish after 8 - 11 days of storage whereas the ungutted red tilapia was rejected after 6 - 9 days.Key words: Cold storage, fish, freshness, sensory evaluation (Source: USDA) |
| Databáze: | OpenAIRE |
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