Establishment of Quality Index Method (QIM) to Evaluate the Freshness and Shelf Life of Refrigerated Turbot (Scophthalmus maximus)

doi:10.7506/spkx1002-6630-201614040

Abstract

Abstract:

In this article, the freshness and shelf life of turbot (Scophthalmus maximus) stored at 4 ℃ were determined by
the quality index method (QIM) on the basis of total volatile basic nitrogen (TVB-N), K value, 2-thiobarbituric acid (TBA),
texture profile analysis (TPA), and total viable count (TVC). The results showed that QI value displayed a highly linear
relationship with storage time and could be represented by the equation QI = 1.175t − 0.395 (R2 = 0.988 4). Conclusively, the
QI could predict the remaining shelf life with an accuracy of ±1 day (0.816) at the 95% confidence interval. On the 15th day,
the sensory quality was considered unacceptable. TVB-N value, K value and the TVC reached 31.34 mg N/100 g, 72.24%
and 6.45 (lg (CFU/g)), respectively, which reached the reference limit standard for the endpoint of fish shelf life. The QIM
result had a good coincidence with freshness indices, indicating that QIM is a promising and rapid method for freshness
evaluation and shelf life determination. Meanwhile, a shelf life of 15 days was obtained in this study for turbot stored at 4 ℃.

Key words: turbot (Scophthalmus maximus), quality index method (QIM), freshness evaluation, shelf life

CLC Number:

TS254.4

LI Xuepeng, CHEN Yang, WANG Jinxiang, LI Ruizhi, YI Shumin, XU Yongxia, ZHU Wenhui, LI Jianrong. Establishment of Quality Index Method (QIM) to Evaluate the Freshness and Shelf Life of Refrigerated Turbot (Scophthalmus maximus)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614040.

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