Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

ABSTRACT The study developed a sensory scheme based on the Quality Index (QI) and estimated the shelf-life for whole tambaqui, Colossoma macropomum (Cuvier, 1818), stored in ice, assessing and determining the most appropriate chemical, physical, bacteriological and quality sensory parameters and their changes during storage time. Ninety six fish were evaluated at 1, 3, 5, 8, 10, 12, 15, 17, 19 and 22 days of ice-storage. The developed quality index (QI) showed four main quality attributes with a total of 29 demerit scores. The skin mucus and odor, as well as general appearance and ventral elasticity had a great importance for the statistical model applied, while eyes, gill mucus and dorsal elasticity showed lower significance for tambaqui QI. The pH showed few variations during the ice storage. Nitrogen bases, as well as the total count of specific spoilage bacteria, had a linear correlation with storage time. The QI proved to be efficient to assess tambaqui quality and loss of sensory quality over the storage period. The results suggest that whole, ice-stored Colossoma macropomum is fit for consumption until the 22nd day.

摘要：本研究构建了基于质量指数（Quality Index, QI）的感官评价体系，针对冰藏条件下的整条巨脂鲤（Colossoma macropomum，Cuvier, 1818）开展货架期评估，筛选确定了最适用于该鱼种的化学、物理、细菌学及感官质量参数，并分析其在贮藏周期内的动态变化。本研究共选取96尾巨脂鲤，分别在冰藏第1、3、5、8、10、12、15、17、19及22天开展指标检测。所构建的质量指数体系包含4项核心质量属性，共计29项扣分分值。其中，皮肤黏液状态与气味、整体外观及腹部弹性对所采用的统计模型贡献度较高，而眼部、鳃部黏液及背部弹性在巨脂鲤质量指数体系中的显著性相对较低。冰藏过程中，pH值仅出现小幅波动；碱基氮含量与特定腐败菌总计数均与贮藏时长呈显著线性相关。本研究证实，质量指数体系可有效评估冰藏巨脂鲤的品质变化及贮藏过程中的感官品质损失。研究结果表明，冰藏条件下的整条巨脂鲤可安全食用至冰藏第22天。