Fish Quality Evaluation Using Quality Index Method (QIM), Correlating with Physical, Chemical and Bacteriological Changes During the Ice-Storage Period National Taiwan Ocean University Department of Food Science Seminar Seminar Instructor: Yeuk-Chuen Liu, Ph.D Hong-Ting Victor Lin, Ph.D Advisor: Hsiao Hsin-I, Ph.D Presented by: Nodali Ndraha 10432071
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Fish Quality Evaluation Using Quality Index Method
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Fish Quality Evaluation Using Quality Index Method (QIM), Correlating with Physical, Chemical and Bacteriological Changes
During the Ice-Storage Period
National Taiwan Ocean University
Department of Food Science
Seminar
Seminar Instructor:
Yeuk-Chuen Liu, Ph.D
Hong-Ting Victor Lin, Ph.D
Advisor:
Hsiao Hsin-I, Ph.D
Presented by:
Nodali Ndraha
10432071
Outline
2
‐ Introduction
‐ Fish freshness determination using quality index method (QIM)
‐ Shelf-life estimation of the fish, correlating with physical, chemical and bacteriological changes during the ice-storage period
‐ Summary and conclusion
The objectives
To evaluate the current status of fish quality using Quality Index Method (QIM), correlating with physical, chemical and bacteriological changes that occurred during the storage period
To estimate product shelf-life of fish
3
Problems and urgently
• Fish is perishable (5 – 20 days)
• Freshness and change in sensory attributes are critical parameters during fish chain
• Fish is transported all over
4
Postharvest Transport Processing
TransportWarehousingTransport
Retail
Cold Chain in Food Sector
Source: 2015 ITA Cold Chain Top Markets Report
Sensory Evaluation
5
Introduction of Quality Index Method (QIM)
• Quality Index Method (QIM) developed by the Tasmanian Food Research Unit (TFRU) to determine the fish freshness and quality.
• A descriptive, fast and simple method to evaluate the freshness of seafood.
• Estimate the remaining shelf-life of the fish.
• Based on significant sensory parameters for raw fish and a scoring system from 0 to 3 demerit points.
• Evaluates that change most significantly, in each species, during degradation processes
6
Developing quality index
Pre-Observation
Development of the QIM scheme and training of a QIM
panel
Validation of QIM scheme
7
Figure 1. Linear regression between the quality index and storage time of fish
(Martinsdottir et al., 2003)
Developing quality index
Pre-Observation
Development of the QIM scheme and training of a QIM
panel
Validation of QIM scheme
2 or 3 experts in sensory evaluation of fish observe
fish that have been stored for different periods in ice.
All changes occurring in appearance, odor and
texture during storage are listed in a preliminary
scheme
8(Martinsdottir et al., 2003)
Developing quality index
Pre-Observation
Development of the QIM scheme and training of a
QIM panel
Validation of QIM scheme
2 or 3 experts in sensory evaluation of fish observe
fish that have been stored for different periods in ice.
All changes occurring in appearance, odor and
texture during storage are listed in a preliminary
scheme
3–4 different groups of fish, stored different periods
of time in ice are observed. First, preliminary
scheme is explained to the panelists, fish being
stored for different periods
9(Martinsdottir et al., 2003)
Developing quality index
Pre-Observation
Development of the QIM scheme and training of a QIM
panel
Validation of QIM scheme
2 or 3 experts in sensory evaluation of fish observe
fish that have been stored for different periods in ice.
All changes occurring in appearance, odor and
texture during storage are listed in a preliminary
scheme
3–4 different groups of fish, stored different periods
of time in ice are observed. First, preliminary
scheme is explained to the panelists, fish being
stored for different periods
Shelf-life study, at least every third day, The shelf
life study should be repeated to observe if the same
slope was found between the Quality Index and
storage time in ice10(Martinsdottir et al., 2003)
Table 1a. Quality Index Method (QIM) protocol for ice stored gutted Amazonian Pintado (Pseudoplatystoma fasciatum
Leiarius marmoratus) (Lanzarin et al., 2016)
11
Table 1b. QIM protocol for gutted ice-stored tambatinga (Colossoma macropomum Piaractus brachypomum) (Ritter et
al., 2016)
12
Fish freshness determination
• The correlation between the quality index (QI) and storage time of fish
• The correlation between the quality attributes of fish and storage time
• Quality attributes of fish that most changes
• Quality attributes of fish remained stable
• Variable importance in the projection (VIP)
• Principal Component Analysis of quality parameters
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(Billar dos Santos et al., 2014)(Borges et al., 2014)
1. The correlation between the quality index (QI) and storage time of fish
The QI tends to increase linearly with increasing storage time 14
TambacuAcoupa weakfish
Figure 2. Linear regression between the quality index and storage time of fish (Billar dos Santos et al., 2014;
Borges et al., 2014)
15
(Lanzarin et al., 2016)
The QI tends to increase linearly with increasing storage time
1. The correlation between the quality index (QI) and storage time of fish
(Ritter et al., 2016)
Amazonian Pintado Tambatinga
Figure 3. Linear regression between the quality index and storage time of fish (Lanzarin et al., 2016; Ritter et al.,
2016)
(Agüeria et al., 2015) (Gutiérrez et al., 2015)
1. The correlation between the quality index (QI) and storage time of fish
The QI tends to increase linearly with increasing storage time
- An estimate can be calculated for the remaining shelf-life 16
Red tilapiaCommon carp
Figure 4. Linear regression between the quality index and storage time of fish (Agüeria et al., 2015; Gutiérrez et
al., 2015)
17
Figure 5. Changes occurring in Acoupa weakfish appearance during 16 days of iced storage. a: Fresh gutted fish; b, f
and j: details of eyes shape, cornea and pupil; c, g and k: gills color and mucus; d, h and l: peritoneal membrane, kidney
color and blood vessels; e, i and m: caudal fin (Billar dos Santos et al., 2014)
heterotrophic bacterial count (APHBC) over gutted, ice-stored pacu's (Piaractus mesopotamicus) shelf life
(Borges et al., 2013).
FAO/ICMSF
The longer the ice storage, the greater the microbiological and physicochemical activities leading to changes that directly affect the sensory characteristics of fish, thus accumulating more demerit points (Agüeria et al., 2015; Billar dos Santos et al., 2014; Borges et al., 2014; Gutiérrez et al., 2015; Lanzarin et al., 2016; Ritter et al., 2016)
39
Table 2. QIM schemes built between 2012 and 2016 for fish. The QIM references older than 2012, see Table 1 at Barbosa & Vaz-Pires (2004), Table 1 at Sant’Ana et al. (2011) and Table 1 at Bernardi et al. (2013)
Country Species Product Storage condition Quality IndexEstimated
shelf lifeReferences
Brazil Tambatinga (Colossoma
macropomum x Piaractus
brachypomum)
Gutted 0±0.5°C 0 - 18 10 d (Ritter et al., 2016)
Brazil Amazonian Pintado
(Pseudoplatystoma fasciatum x
Leiarius marmoratus)
Gutted 0±0.5°C 0 - 18 12 d (Lanzarin et al.,
2016)
Argentina Common carp (Cyprinus carpio) Gutted 2±1°C 0 – 19 18 d (Agüeria et al.,
2015)
Columbia Red tilapia (Oreochromis ssp) Gutted
Ungutted
4°C 0 – 21
0 – 29
11 d
9 d
(Gutiérrez et al.,
2015)
Spain Greenland Halibut (Reinhardtius
hippoglossoides)
Raw, whole 4±1°C 0 – 24 5 d (López-García et
al., 2014)
Iceland Tilapia (Oreochromis niloticus) Farmed, 1 and −1◦C 0 – 17 19 d (Cyprian et al.,
2014)
Brazil Tambacu (Colossoma
macropomum × Piaractus
mesopotamicus)
Gutted 0.5±0.1°C 0 – 26 11 d (Borges et al.,
2014)
Brazil Weakfish (Cynoscion acoupa) Gutted 0 – 1°C 0 – 23 14 d (Billar dos Santos
et al., 2014)
Argentina Anchovy
(Engraulis anchoita)
Raw, wholed 0 – 4°C 0 – 28 10 d (Massa et al., 2012)
Croatia Bogue (Boops boops) Ungutted,
cooked, Farmed
Non-farmed
1±1°C 0 - 20 17 d
12 d
(Bogdanović et al.,
2012)
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Conclusion
• The quality of fish gradually deteriorated with time during storage evaluated by QIM scheme.
• The quality parameters could be deteriorated quickly or slowly, depending on microbiological and chemical activities.
• The combination of microbiological, physicochemical, and sensory analysis provides a more concise and relevant results to assess the fish quality.
• Microbiology activities on fish during storage could be and indicate of shelf life and highly affected the fish quality.
• The changes on pH, TVB-N, and TBARs has occurred on fish during storage, these change could be an indicate for microbiology and chemical activity.