Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored Blackspot Seabream

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, Fish Freshness Meter (Torrymeter) and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (4 C) for 5 days. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet.

The increasing focus on food quality and safety among consumers has contributed to the growing demand for sensitive and rapid analytical technologies that can be used to evaluate the freshness and authenticity of fish and other seafood products.

The quality of fish and fishery products is a major concern in fish industry worldwide. Essentially, the objective of fish and fish product assessment is to avoid the ingestion of contaminated food; to evaluate the nutritive value of food by detecting the presence of biological, chemical and physical hazards and in the end to ensure the safety of the consumer. To assess the safety of fish and fish products both instrumental and sensory methods are used. Sensory methods are the most satisfactory way of assessing the spoilage and freshness of fish and fishery products.

Quality changes of whole, iced Gilthead sea bream were monitored by sensory evaluation, k1 value, GR Torrymeter, and bacterial counts. The methods were tested for their suitability to determine freshness quality and remaining storage life in ice.