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Development of Quality Index Method (QIM) for freshness evaluation of streaked prochilod (Prochilodus lineatus) and flathead grey mullet (Mugil cephalus)


The sensory and microbiological quality of fish can be quickly lost as seafood is a very perishable product. Simple, fast and reliable methods for rejection of unsuitable fish or for evaluation of fish quality, which allow the prediction of remaining shelf-life, are extremely important for governmental inspection agencies, fish retailers and for ensuring safety for consumers. Concerning sensory quality evaluation the Quality Index Method (QIM), a scoring system for freshness and quality estimation of fishery products, has been successfully applied for several fish species. The objectives of this study are: 1) development of QIM schemes for streaked prochilod (Prochilodus lineatus) and flathead grey mullet (Mugil cephalus) stored in ice; 2) to evaluate the physical, chemical and microbial changes of the fish species during storage; 3) to estimate the shelf life of the fish species based on QIM, physical, chemical and microbial results; 4) to elaborate digital photographic sets showing the changes in appearance of the fish species and manuals for QIM utilization. As main results of this project the sensorial, physical, chemical and microbial changes related to the spoilage process of streaked prochilod and flathead grey mullet will be characterized, producing valuable knowledge on these important fisheries resources, the QIM schemes will be useful as tool for effective quality control in fish production chain and related services. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE GODOY, NATHALIA TIYO; VENEZIANO, ANDRE LUIS; RODRIGUES, LARISSA DA CUNHA; SCHOFFEN ENKE, DARIANE B.; LAPA-GUIMARAES, JUDITE. QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): Going beyond the trained panel. JOURNAL OF SENSORY STUDIES, v. 34, n. 2, . (15/09541-0, 13/21367-0)

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