Development and Application of the Quality Index Method (QIM) for Farmed Tambaqui (Colossoma macropomum) Stored Under Refrigeration

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• 作者：Wanessa Shuelen Costa Araú ; jo ; Consuelo Lú ; cia Sousa De Lima ; Maria Regina S. Peixoto Joele and Lú ; cia De Fá ; tima Henriques Lourenç ; o
• 刊名：Journal of Food Safety
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：37
• 期：1
• 全文大小：428K
• ISSN：1745-4565

文摘

This research aimed to assess the freshness of farmed tambaqui (Colossoma macropomum) eviscerated and stored in ice for 30 days. The changes observed in the fish over storage were monitored through sensory evaluation Quality Index Method (QIM), pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and microbiological analyses (coagulase-positive staphylococcus, Salmonella spp., coliforms at 45C, and mesophilic and psychrotrophic bacteria counts). The Quality Index (QI) showed a linear increase, ranging from 0 (maximum freshness) to 34 (total loss of freshness), with a strong correlation (R² = 0.988) with storage time. The microbiological analyses showed that the psychrotrophic bacteria count went over the recommended limit after the 26th day. TVB-N ranged from 4.01 to 15.92 mg/100 g; pH, from 6.01 to 6.57; and TBARS, from 0.01 to 0.14 mg MDA/kg between the 1st and 30th days of storage. The sensory, physicochemical, and microbiological analyses established that eviscerated tambaqui stored in ice is appropriate for consumption up until the 22nd day.