A Quality Index Method-based evaluation of sensory quality of red mullet (Mullus barbatus) and its shelf-life determination.

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY
Carlotta Lauteri, Gianluigi Ferri, Luca Pennisi
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Abstract

Every day the consumer must choose a food product rather than others based on its quality; for fishery products the main quality parameter is freshness. Implementation of the Quality Index Method (QIM) in the fish industry provides information on fish quality; therefore, it is important for effective quality and process management in the production of high-quality fish products. The present study aims to validate the shelflife study of fresh red mullet (Mullus barbatus) stored in ice previously presented by Özyurt in 2009 through Torry scheme in cooked filet and microbiological evaluation. Next, this revised scheme was applied to determine the shelf-life. It included seven descriptors and varies from 0 to 15 points. The use of a modified QIM scheme showed a good correlation between the quality index and days of storage time, with a R2 value of 0.9698. In fact, all the subjects examined reached the end of their commercial life, or the day of sensory rejection, in 9-10 days with a Quality Index of 13.83.

Abstract Image

Abstract Image

Abstract Image

基于质量指数法的红鲻鱼感官品质评价及保质期测定。
每天,消费者必须根据食品的质量来选择一种食品,而不是其他食品;对于水产品来说,主要的质量参数是新鲜度。在养鱼业实施质量指数法(QIM),提供有关鱼类品质的资料;因此,在高品质鱼产品的生产中,有效的质量和过程管理是非常重要的。本研究旨在通过Torry方案验证Özyurt于2009年提出的冰储鲜红鲻鱼(Mullus barbatus)熟鱼片的货架期研究和微生物学评价。然后,将修改后的方案应用于确定保质期。它包括7个描述符,从0到15分不等。采用改进的qm方案,品质指标与贮藏天数具有较好的相关性,R2值为0.9698。事实上,所有接受调查的受试者都在9-10天内达到了商业生命的终点,即感官拒绝的那一天,质量指数为13.83。
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来源期刊
Italian Journal of Food Safety
Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.50
自引率
0.00%
发文量
37
审稿时长
10 weeks
期刊介绍: The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.
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