|Title||Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo)|
|Article Written by||Léa Silvia Sant’An, Sílvia Soares, Paulo Vaz-Pires|
|Research Done at||Centro de Aquicultura, Brazil|
Universidade Estadual Paulista Júlio de Mesquita Filho, Brazil
Experimental Lageado, Portugal
CIIMAR e Interdisciplinary Centre for Marine and Environmental Research, Portugal
|Published Date||July 5, 2011|
|Fish Species||Seabream (Pagellus bogaraveo)|
|Key Words||Quality index method, Sensory analysis, Freshness, specific spoilage organisms (SSO), Torrymeter, Blackspot seabream|
What the research is about
The aim of this work was to develop a quality index method (QIM) scheme for whole ice-boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory analysis Torrymeter measurements and bacterial counts of specific spoilage organisms (SSO) during chilled storage.
The Torrymeter was used in this study on the shelf-life of blackspot seabream and its results demonstrate the many benefits of using the Torrymeter. The study found that the Torrymeter was an essential tool in evaluating the physical quality of the fish during ice storage. By measuring the electrical conductivity of the fish, the Torrymeter provided accurate and objective measurements of the fish’s freshness, which were then used to determine the ideal shelf-life and rejection point.
The Torrymeter is particularly useful in scenarios where quick and accurate measurements are needed, such as in seafood processing plants or during transportation. For example, in the blackspot seabream study, the Torrymeter was used to measure the fish’s freshness at various points during ice storage, providing valuable data on the fish’s shelf-life.
The Torrymeter is an essential tool for any seafood industry professional looking to ensure the freshness and quality of their products. Its accuracy, ease of use, and versatility make it a valuable addition to any seafood operation. Don’t wait any longer to invest in this valuable tool and improve the quality of your fish products!
As demonstrated in the study on blackspot seabream, the Torrymeter provides valuable data on shelf-life and rejection points, helping seafood professionals make informed decisions about their products.
The shelf-life of 12 to 13 days was defined for whole raw blackspot seabream stored in ice. The shelf-life was determined by the sensory scores which the Torrymeter measurements and microbio-logical data of SSO. A QIM (Quality Index Method) scheme is proposed in this study; as with other QIM schemes, the future use of this table will probably induce some adaptations and minor changes.
Assurant Innovations take
The Fish Freshness Meter (Torrymeter) was used as the golden standard to compare the results of fish freshness against sensory and Quality Index Method (QIM).
As demonstrated in the study on blackspot seabream, the Torrymeter provides accurate and objective measurements of fish freshness and quality. With its ease of use and versatility, the Torrymeter is the perfect solution for quick and reliable quality control.
The study found that the Torrymeter provided valuable data on shelf-life and rejection points, helping seafood professionals make informed decisions about their products. This means that by using the Torrymeter, you can ensure that your products are of the highest quality and avoid any potential waste or loss.
For anyone who is skeptical or on the fence about trying out the Torrymeter, it has a proven track record and numerous benefits. It’s easy-to-use interface, the Torrymeter is accessible to anyone in the seafood industry, regardless of their level of expertise.
Investing in the Torrymeter device is an investment in the future of your seafood operation. Don’t let the quality of your products be left to chance. Try out the Torrymeter today and take your seafood products to the next level!