Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum x Leiarius marmoratus) and estimation of shelf life

被引：15
|
作者：
Lanzarin, M. [1 ]
Ritter, D. O. [1 ]
Novaes, S. F. [1 ]
Monteiro, M. L. G. [1 ]
Almeida Filho, E. S. [2 ]
Marsico, E. T. [3 ]
Franco, R. M. [3 ]
Conte, C. A., Jr. [3 ]
Freitas, M. Q. [3 ]
机构：
[1] Univ Fed Fluminense, Fac Vet Med, Vet Hyg & Technol Proc Anim Prod, BR-24230340 Niteroi, RJ, Brazil
[2] Fed Univ Mato Grosso UFMT, Fac Agron Vet Med & Anim Sci, Dept Basic Sci & Anim Prod, BR-78060900 Cuiaba, MT, Brazil
[3] Univ Fed Fluminense, Fac Vet Med, Dept Food Technol, BR-24230340 Niteroi, RJ, Brazil
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷
关键词：
Sensory analysis; Freshwater fish; Bacteriological quality; Shelf life; Physicochemical parameters; PIARACTUS-MESOPOTAMICUS; FRESHNESS; FILLETS; SCHEME;
D O I：
10.1016/j.lwt.2015.08.019
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study aimed to develop a Quality Index Method (QIM) for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum x Leiarius marmoratus), and estimate its shelf life of gutted fish samples during 30 days of storage analyzing periodically microbiological (heterotrophic aerobic psychrotrophic bacteria, heterotrophic aerobic mesophilic bacteria), chemical (TVB-N, pH, TBARs) and sensory (Quality Index Method protocol) characteristics. Partial least squares regression was used to correlate the QIM attributes, and linear regression analysis was used to check the variables as a function of storage time. The QIM scheme was developed based on 18 demerit points, in which zero indicates total freshness. From the integration of sensory, microbiological, and physicochemical data, it was possible to estimate that the shelf life of ice stored gutted Amazonian Pintado is 12 days. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：363 / 370
页数：8
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