Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
Objective. To develop a Quality Index Method (QIM) for gutted and ungutted red tilapia from aquaculture ponds. Materials and methods. 40 specimens of gutted red tilapia and 40 ungutted ones were located in foam polyethylene boxes within layers of ice and storage at 4°C. Three fish were randomly samp...
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| Format: | Article |
| Language: | English |
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Universidad de Cordoba
2015-01-01
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| Series: | Revista MVZ Cordoba |
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| Online Access: | http://revistas.unicordoba.edu.co/revistamvz/mvz-201/v20n1a09.pdf |
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| author | Nelson Gutiérrez G. Claudia Amorocho C. Angélica Sandoval A. Yaneth Ruíz O. |
| author_facet | Nelson Gutiérrez G. Claudia Amorocho C. Angélica Sandoval A. Yaneth Ruíz O. |
| author_sort | Nelson Gutiérrez G. |
| collection | DOAJ |
| description | Objective. To develop a Quality Index Method (QIM) for gutted and ungutted red tilapia from aquaculture ponds. Materials and methods. 40 specimens of gutted red tilapia and 40 ungutted ones were located in foam polyethylene boxes within layers of ice and storage at 4°C. Three fish were randomly sampled on days 0, 3, 5, 8, 11, 14 and 17 for gutted tilapia, and on days 0, 3, 6, 9, 11, 14 and 16 for ungutted tilapia. A sensorial panel of 8 experts was formed to evaluate the product. With three samples each day with average points of the sensorial attributes proposed in the method, the quality index for gutted and ungutted red tilapia was obtained based on the storage time on ice. Results. The Quality Index Method obtained for gutted and ungutted red tilapia showed maximum values of 21 and 29, respectively. It was adjusted in an increasing lineal model with high correlation between the Quality Index and the storage time on ice. Conclusions. The developed model is useful to determine deterioration levels and to define storage and consumption time. For gutted red tilapia the panel rejected the fish after 8 - 11 days of storage whereas the ungutted red tilapia was rejected after 6 - 9 days. |
| first_indexed | 2024-04-12T13:04:28Z |
| format | Article |
| id | doaj.art-2ccc995d823340d18fe7162dc2e2cb80 |
| institution | Directory Open Access Journal |
| issn | 0122-0268 1909-0544 |
| language | English |
| last_indexed | 2024-04-12T13:04:28Z |
| publishDate | 2015-01-01 |
| publisher | Universidad de Cordoba |
| record_format | Article |
| series | Revista MVZ Cordoba |
| spelling | doaj.art-2ccc995d823340d18fe7162dc2e2cb802022-12-22T03:32:04ZengUniversidad de CordobaRevista MVZ Cordoba0122-02681909-05442015-01-0120144614471Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)Nelson Gutiérrez G.0Claudia Amorocho C.1Angélica Sandoval A.2Yaneth Ruíz O.3Universidad Surcolombiana, Facultad de Ingeniería, Departamento Ingeniería Agrícola, Av. Pastrana Cra. 1 Neiva, Colombia.Universidad Surcolombiana, Facultad de Ingeniería, Departamento Ingeniería Agrícola, Av. Pastrana Cra. 1 Neiva, Colombia.Universidad del Tolima, Facultad de Ingeniería Agronómica, Departamento producción y sanidad vegetal, Barrio Santa Helena, Ibagué Colombia.Universidad Surcolombiana, Facultad de Ingeniería, Departamento Ingeniería Agrícola, Av. Pastrana Cra. 1 Neiva, Colombia.Objective. To develop a Quality Index Method (QIM) for gutted and ungutted red tilapia from aquaculture ponds. Materials and methods. 40 specimens of gutted red tilapia and 40 ungutted ones were located in foam polyethylene boxes within layers of ice and storage at 4°C. Three fish were randomly sampled on days 0, 3, 5, 8, 11, 14 and 17 for gutted tilapia, and on days 0, 3, 6, 9, 11, 14 and 16 for ungutted tilapia. A sensorial panel of 8 experts was formed to evaluate the product. With three samples each day with average points of the sensorial attributes proposed in the method, the quality index for gutted and ungutted red tilapia was obtained based on the storage time on ice. Results. The Quality Index Method obtained for gutted and ungutted red tilapia showed maximum values of 21 and 29, respectively. It was adjusted in an increasing lineal model with high correlation between the Quality Index and the storage time on ice. Conclusions. The developed model is useful to determine deterioration levels and to define storage and consumption time. For gutted red tilapia the panel rejected the fish after 8 - 11 days of storage whereas the ungutted red tilapia was rejected after 6 - 9 days.http://revistas.unicordoba.edu.co/revistamvz/mvz-201/v20n1a09.pdfCold storagefishfreshnesssensory evaluation |
| spellingShingle | Nelson Gutiérrez G. Claudia Amorocho C. Angélica Sandoval A. Yaneth Ruíz O. Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp) Revista MVZ Cordoba Cold storage fish freshness sensory evaluation |
| title | Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp) |
| title_full | Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp) |
| title_fullStr | Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp) |
| title_full_unstemmed | Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp) |
| title_short | Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp) |
| title_sort | quality index method developed for gutted and ungutted red tilapia oreochromis ssp |
| topic | Cold storage fish freshness sensory evaluation |
| url | http://revistas.unicordoba.edu.co/revistamvz/mvz-201/v20n1a09.pdf |
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