Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices

SANZANO, P.; YEANNES, M.I.; VAN-PIRES, P.; AGÜERÍA, D.A.; RODRIGUEZ, E.M.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

HAWORTH PRESS INC

Lugar: Philadelphia; Año: 2016 vol. 25

1049-8850

Sensory methods are the most interesting methods to estimate fish quality.Among these, the recently developed quality index method (QIM) hasgained popularity, as shown by the multiple publications of QIM schemesin the last years. The objective of this study was to create a new QIMscheme (QIM sensory table and corresponding point system) for the commoncarp (Cyprinus carpio), basing the definition of the rejection point onsensory, physicochemical (thiobarbituric acid reactive substances, total volatilebasic nitrogen, pH, and color measurements), and microbiological criteria(counts of mesophiles, psychrotrophs, and Pseudomonas spp.). A newQIM scheme was developed and is proposed for use in the future; it will beuseful for practical evaluations of carp freshness in all steps of the productionchain, and it will contribute to a more effective use of the species as analternative for human food supply.