Fazli SHABANİ, Elvira BELİ, Agim REXHEPİ

Sensory Freshness Assessment of Ice Stored Rainbow Trout (Oncorhynchus mykiss)

Sensory quality characteristics of fish are very important factors on acceptance and market value of the product. Quality assessment of fish should be precise, fast, systematic and comprehensive regarding freshness attributes. The objectives of this study were to describe weather the QIM (Quality Index Method) scheme for salmonides can be used to determine the freshness and describe the sensory changes during storage. Quality assessment of the fresh water rainbow trout (n=36) was performed on day 1, 7, 14 and 21 of ice storage on temperatures from 0.6-0.8°C. Through the QIM scheme the specific freshness attribute deterioration can be very well described and the QIM score produced a clear result, which showed that the deterioration of fish is linear and has a strong correlation with the time of storage. The QIM scheme for farmed salmon can be used to evaluate the freshness of the rainbow trout. It can also be used to ascertain and predict the remaining shelf life of rainbow trout stored in ice. Under similar conditions, the maximal shelf life of ungutted rainbow trout is 14±2 days or 15 demerit points of framed salmon QIM scheme.

PDF

___

Bonilla AC, Sveinsdotir K, Martinsdottir E. 2007. Development of quality index method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Control, 18: 352-358.

Bremner AA. 1985. Convenient easy – to – use system for estimating the quality of chilled seafood. Proceedings of the fish processing conference. Nelson, New Zealand. Fish Processing Bulletin, 7: 59-73. Dawood AA, Roy RN, Williams CS. 1986. Effect of delayed

icing on the storage life of rainbow trout. Journal of Food Technology, 21: 159 – 166. DOI: 10.1111/j.1365- 2621.1986.tb00437.x

Erikson E, Shabani F, Beli E, Rexhepi A. 2017. The impact of perimortem stress and gutting on quality index and color of rainbow trout (Oncorhynchus mykiss) during ice storage: A commercial case study. European Food Research and Technology, 244, 197 – 206. DOI: 10.1007/s00217-017- 2944-9

Gill T. 1995. Autolytic changes. In: Quality and quality changes in fresh fish: Hys, HH. 39-51 available at: https://www.worldcat.org/title/quality-and-quality-changesin-fresh-fish/oclc/33444169

Hylding G, Green-Petersen DMB. 2004. Quality index method – an objective tool for determination of sensory quality. Journal of Aquatic Food Product Technology, 13, 71-80. DOI: 10.1300/J030v13n04_06

Hylding G, Nielsen JA. 1997. Rapid sensory method for quality management. In: Methods to determine the freshness of fish in research and industry. Olafsdottir G, Lutena J, Dalgard P, Careche M, Verrez-Bagnis V, Martinsdottir E. 297-305.

Hylding G, Bremner A, Martinsdottir E, Schelvis R. 2007. Quality index method. In: Handbook of meat, poultry and seafood quality. Nollet LML, Boylston T, Chen F. Oxford – Blackwell 499-510.

Kolakowska A, Zienkowicz L, Domiszewski Z, Bienkiewicz G. 2006. Lipid changes and sensory quality of whole- and gutted rainbow trout during ice storage. Acta Ichthyologica et Piscatoria, 36: 39 – 47. DOI: 10.3750/AIP2006.36.1.06

Larsen EP, Heldbo J, Jespersen CM, Nielsen J. 1992. Development of a standard for quality assessment on fish for human consumption. In: Quality assurance in the fish industry. Huss HH, Jacobsen M, Liston J. 351- 358.

Luten JB, Martinsdottir E. 1997. QIM: A European tool for fish freshness evaluation in the fishery chain. In: Methods to determine the freshness of fish in research and industry. Olafsdottir G, Lutena J, Delgard P, Careche M, VerrezBagnis V, Martinsdottir E, Heia K. 287 - 296.

Nilsen J. 1995. Sensory changes. In: Quality and quality changes in fresh fish: Hys HH. 35-39

Olafsdottir G, Fleurence J. 1997. Evaluation of fish freshness using volatile compounds-classification of volatile compoundsin fish. Methodsto determine the freshness of fish in research and industry. Proceedings of the final meeting of the concerted action “Evaluation of Fish Freshness”, Nantes conference, 297-305.

Ozogul Y, Yuvka İ, Ucar Y, Durmus M, Kösker AR, Öz M, Ozogul F. 2017. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT, 75, 677-684.

Öz M, Dikel S, Durmuş M, Özoğul Y. 2017. Effects of Black Cumin Oil (Nigella sativa) on Sensory, Chemical and Microbiological Properties of Rainbow Trout during 23 Days of Storage at 2±1 C. Journal of Aquatic Food Product Technology, 26(6): 665-674.

Öz M. 2018. Effects of garlic (Allium sativum) supplemented fish diet on sensory, chemical and microbiological properties of rainbow trout during storage at− 18 C. LWT, 92, 155-160.

Rezaei M, Hosseini SF. 2008. Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. Journal of Food Sciences, 73, H93-H96. DOI: 10.1111/j.1750-3841.2008.00792.x

Sveinsdottir K, Martinsdottir E, Hylding G, Jørgensen B, Kristbergsson K. 2002. Application of quality index method (QIM) scheme in shelf-life study of farmed Atlantic salmon (Salmo salar). Journal of Food Sciences, 67: 1570-1579. doi.org/10.1111/j.1365-2621.2002.tb10324.x

Sveinsdottir K, Hylding G, Martinsdottir E, Jorgensen B, Kristbergson K. 2003. Quality index method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar). Food Quality and Preference, 14, 237-245. DOI: 10.1016/S0950- 3293(02)00081-2

Vaz-Pirez P, Seixas P. 2006. Development of new quality index method (QIM) for cutlet fish (Sepia officinalis) and broadtail shortfish squid (Illex coindenti). Food Control, 17, 942-949. DOI: 10.1016/j.foodcont.2005.07.004

Wunnenberg J, Oelhenschlager A. 2008. Investigation on shelf life of ice stored aquacultured rainbow trout (Oncorhynchus mykiss) in relation to annual seasonal factors by application of the Quality index iethod (QIM) for gutted whole fish and sensory assessment for cooked fillets. PhD dissertation. Lebensmittelhyg Germany