Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)

Autores:: Gutiérrez G, Nelson
Amorocho C, Claudia
Sandoval A, Angélica
Ruíz O, Yaneth

Tipo de recurso:: Article of journal

Fecha de publicación:: 2015

Institución:: Universidad de Córdoba

Repositorio:: Repositorio Institucional Unicórdoba

Idioma:: spa

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dc.title.spa.fl_str_mv	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
dc.title.translated.eng.fl_str_mv	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
title	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
spellingShingle	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp) Cold storage fish freshness sensory evaluation
title_short	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
title_full	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
title_fullStr	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
title_full_unstemmed	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
title_sort	Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)
dc.creator.fl_str_mv	Gutiérrez G, Nelson Amorocho C, Claudia Sandoval A, Angélica Ruíz O, Yaneth
dc.contributor.author.spa.fl_str_mv	Gutiérrez G, Nelson Amorocho C, Claudia Sandoval A, Angélica Ruíz O, Yaneth
dc.subject.spa.fl_str_mv	Cold storage fish freshness sensory evaluation
topic	Cold storage fish freshness sensory evaluation
publishDate	2015
dc.date.accessioned.none.fl_str_mv	2015-01-07 00:00:00 2022-06-17T20:08:32Z
dc.date.available.none.fl_str_mv	2015-01-07 00:00:00 2022-06-17T20:08:32Z
dc.date.issued.none.fl_str_mv	2015-01-07
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.eng.fl_str_mv	Journal article
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dc.identifier.uri.none.fl_str_mv	https://repositorio.unicordoba.edu.co/handle/ucordoba/5288
dc.identifier.doi.none.fl_str_mv	10.21897/rmvz.76
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dc.identifier.eissn.none.fl_str_mv	1909-0544
identifier_str_mv	0122-0268 10.21897/rmvz.76 1909-0544
url	https://repositorio.unicordoba.edu.co/handle/ucordoba/5288 https://doi.org/10.21897/rmvz.76
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.references.spa.fl_str_mv	FAO. Organización de las Naciones Unidas para la Agricultura y la Alimentación [Internet]. El estado mundial de la pesca y acuicultura; 2010. [revisado 2013 dic 15]. URL Disponible en: http://www.fao.org/docrep/013/i1820s/i1820s00.htm Pons Sánchez-Cascado S. Estudio de alternativas para la evaluación de la frescura y la calidad del Boquerón (Engraulis encrasicholus) y sus derivados. [Tesis Doctoral]. Barcelona, Espa-a: Universidad de Barcelona, Departamento de Nutrición y Bromatología; 2005. Sallam K. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Cont 2007; 18(5):566−575. http://dx.doi.org/10.1016/j.foodcont.2006.02.002 Oca-o-Higuera VM, Maeda-Martínez AN, Marquez-Ríos E, Canizales-Rodríguez DF, Castillo-Yá-ez FJ, Ruíz-Bustos E, et al. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chem 2011; 125(1):49-54. http://dx.doi.org/10.1016/j.foodchem.2010.08.034 García-Soto B, Aubourg S, Calo-Mata P, Barros-Velázquez J. Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids. Food Cont 2013; 34(2):356-363. http://dx.doi.org/10.1016/j.foodcont.2013.05.007 Calanche J, Samayoa S, Alonso V, Provincial L, Roncalés P, Beltrán J A. Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant. Food Cont 2013; 33(1):126-135. http://dx.doi.org/10.1016/j.foodcont.2013.02.005 Rodríguez O, Losada V, Aubourg S, Barros-Velazquez J. Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity. Food Res Int 2004; 37(8):749−757. http://dx.doi.org/10.1016/j.foodres.2004.03.008 Li T, Li J, Hu W. Changes in microbiological, physicochemical and muscle proteins of post mortem large yellow croaker (Pseudosciaena crocea). Food Cont 2013; 34(2):514-520. http://dx.doi.org/10.1016/j.foodcont.2013.05.028 Hernández M D, López M B, Álvarez A, Ferrandini E, García-García B, Garrido M D. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem 2009; 114(1):237−245. http://dx.doi.org/10.1016/j.foodchem.2008.09.045 Álvarez A, García-García B, Garrido M D, Hernández M D. The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage. Aquacul 2008 284(1-4):106−114. FAO. Food and Agriculture Organization of the United Nations [Internet]. Quality and quality changes in fresh fish. 1995. [revisado 2013 mar 28]. URL Disponible en: http://www.fao.org/DOCREP/V7180E/V7180E00.HTM Pons-Sánchez-Cascado S, Vidal-Carou M C, Nunes M L, Veciana-Nogues M T. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Cont 2006; 17(7):564−569. http://dx.doi.org/10.1016/j.foodcont.2005.02.016 Martinsdóttir E, Kolbrún S, Luten J, Schelvis-Smith R, Hyldig G. La Evaluación sensorial de la frescura del pescado. Reikiavik Islandia: Eurofish; 2004. Ministerio de Relaciones con las Cortes y de la Secretaria del Gobierno. Espa-a: Gobierno de Espa-a; 1993. (acceso 15 de marzo de 2013). Real Decreto 1437/1992: Normas sanitarias aplicables a la producción y comercialización de los productos pesqueros y de la acuicultura. Anexo Capítulo V: Controles sanitarios e inspección de las condiciones de producción. URL disponible en : http://www.boe.es/boe/dias/1993/01/13/index.php. INVIMA. Instituto Nacional de Vigilancia de Medicamentos y Alimentos; 2012. (acceso 18 julio de 2014). Resolución 122 - Enero 26/2012 Ministerio de Protección Social y Salud. URL disponible en: https://www.invima.gov.co/index.php?option=com_content&view=article&id=2798:resolucion-122-enero-262012&catid=303:resolucion-2012&Itemid=2134 Musgrove R, Carragher J, Mathews C, Slattery S. Value-adding Australian sardines: Factors affecting rates of deterioration in sardine (Sardinops sagax) quality during post-harvest handling. Food Cont 2007; 18(1):1372−1382. http://dx.doi.org/10.1016/j.foodcont.2006.09.009 Simat V, Bogdanovic T, Krzelj M, Soldo A, Marsic-Lucic J. Differences in chemical, physical and sensory properties during shelf life assessment of wild and farmed gilthead sea bream (Sparus aurata, L.). J Appl Ichthyol 2012; 28(1):95−101. Sant'Ana LS, Soares S, Vaz-Pires P. Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo). LWT-Food Sci Technol 2011; 44(10):2253-2259. http://dx.doi.org/10.1016/j.lwt.2011.07.004 Barbosa A, Vaz-Pires P. Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris). Food Cont 2004; 15(3):161−168. http://dx.doi.org/10.1016/S0956-7135(03)00027-6 Bonilla A, Sveinsdottir K, Martinsdottir E. Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Cont 2007; 18(4):352−358. http://dx.doi.org/10.1016/j.foodcont.2005.10.019 Nielsen D, Hyldig G. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Res Int 2004; 37(10):975−983. http://dx.doi.org/10.1016/j.foodres.2004.06.006 Pérez J, Costell E. Estrategias de alimentación y cultivo de la Dorada Estado patológico y control de la calidad sensorial, Valencia (Espa-a), 2002. Lougovois V, Kyranas E, Kyrana V. Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Res Int 2003; 36(6):551−560. http://dx.doi.org/10.1016/S0963-9969(02)00220-X Vaz-Pires P, Seixas P. Development of new quality index method (QIM) schemes for cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii). Food Cont 2006; 17(12):942−949. http://dx.doi.org/10.1016/j.foodcont.2005.07.004 Özyurt G, Kuley E, Özkütük S, Özogul F. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem 2009; 114(2):505−510. http://dx.doi.org/10.1016/j.foodchem.2008.09.078 Sykes A, Oliveira A, Domingues P, Cardoso C, Andrade J, Nunes M. Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods. LWT-Food Sci Technol 2009; 42(1):424−432. http://dx.doi.org/10.1016/j.lwt.2008.05.010 Méndez Flórez E. Aplicación de la espectroscopía de impedancia en la evaluación de la calidad de dorada. [Tesis de Maestría]. Valencia, Espa-a: Universidad de Valencia, Departamento de Tecnología de Alimentos; 2011. Billar dos Santos A, Mitsui M, Macedo E, Lapa-Guimaraes J. Development of Quality Index Method (QIM) scheme for Acoupa weakfish (Cynoscion acoupa). LWT-Food Sci Technol 2014; 57(1):267-275. http://dx.doi.org/10.1016/j.lwt.2014.01.010 Borges A, Conte-Junior C, Franco R, Mársico E, Freitas M. Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum x Piaractus mesopotamicus) and the correlation among its quality parameters. LWT-Food Sci Technol 2014; 56(2):432-439 http://dx.doi.org/10.1016/j.lwt.2013.12.008 Borges A, Conte-Junior C, Franco R, Freitas M. Quality Index Method (QIM) developed for pacu (Piaractus mesopotamicus) and determination of its shelf life. Food Res Int 2013; 54(1):311-317 http://dx.doi.org/10.1016/j.foodres.2013.07.012
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spelling	Gutiérrez G, Nelson02a07623-6002-40fc-bbfe-cc89b5f7e2b5-1Amorocho C, Claudia93bbb366-b061-4c2b-888b-944c08ce0664-1Sandoval A, Angélicacf265770-ced4-4db8-b618-d5a71abd58bd-1Ruíz O, Yanethc31ce865-e531-48ad-beef-ecb35aab0b1a-12015-01-07 00:00:002022-06-17T20:08:32Z2015-01-07 00:00:002022-06-17T20:08:32Z2015-01-070122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/528810.21897/rmvz.76https://doi.org/10.21897/rmvz.761909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/76Cold storagefishfreshnesssensory evaluationQuality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)Artículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85FAO. Organización de las Naciones Unidas para la Agricultura y la Alimentación [Internet]. El estado mundial de la pesca y acuicultura; 2010. [revisado 2013 dic 15]. URL Disponible en: http://www.fao.org/docrep/013/i1820s/i1820s00.htmPons Sánchez-Cascado S. Estudio de alternativas para la evaluación de la frescura y la calidad del Boquerón (Engraulis encrasicholus) y sus derivados. [Tesis Doctoral]. Barcelona, Espa-a: Universidad de Barcelona, Departamento de Nutrición y Bromatología; 2005.Sallam K. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Cont 2007; 18(5):566−575. http://dx.doi.org/10.1016/j.foodcont.2006.02.002Oca-o-Higuera VM, Maeda-Martínez AN, Marquez-Ríos E, Canizales-Rodríguez DF, Castillo-Yá-ez FJ, Ruíz-Bustos E, et al. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods. Food Chem 2011; 125(1):49-54. http://dx.doi.org/10.1016/j.foodchem.2010.08.034García-Soto B, Aubourg S, Calo-Mata P, Barros-Velázquez J. Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids. Food Cont 2013; 34(2):356-363. http://dx.doi.org/10.1016/j.foodcont.2013.05.007Calanche J, Samayoa S, Alonso V, Provincial L, Roncalés P, Beltrán J A. Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant. Food Cont 2013; 33(1):126-135. http://dx.doi.org/10.1016/j.foodcont.2013.02.005Rodríguez O, Losada V, Aubourg S, Barros-Velazquez J. Enhanced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity. Food Res Int 2004; 37(8):749−757. http://dx.doi.org/10.1016/j.foodres.2004.03.008Li T, Li J, Hu W. Changes in microbiological, physicochemical and muscle proteins of post mortem large yellow croaker (Pseudosciaena crocea). Food Cont 2013; 34(2):514-520. http://dx.doi.org/10.1016/j.foodcont.2013.05.028Hernández M D, López M B, Álvarez A, Ferrandini E, García-García B, Garrido M D. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem 2009; 114(1):237−245. http://dx.doi.org/10.1016/j.foodchem.2008.09.045Álvarez A, García-García B, Garrido M D, Hernández M D. The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage. Aquacul 2008 284(1-4):106−114.FAO. Food and Agriculture Organization of the United Nations [Internet]. Quality and quality changes in fresh fish. 1995. [revisado 2013 mar 28]. URL Disponible en: http://www.fao.org/DOCREP/V7180E/V7180E00.HTMPons-Sánchez-Cascado S, Vidal-Carou M C, Nunes M L, Veciana-Nogues M T. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Cont 2006; 17(7):564−569. http://dx.doi.org/10.1016/j.foodcont.2005.02.016Martinsdóttir E, Kolbrún S, Luten J, Schelvis-Smith R, Hyldig G. La Evaluación sensorial de la frescura del pescado. Reikiavik Islandia: Eurofish; 2004.Ministerio de Relaciones con las Cortes y de la Secretaria del Gobierno. Espa-a: Gobierno de Espa-a; 1993. (acceso 15 de marzo de 2013). Real Decreto 1437/1992: Normas sanitarias aplicables a la producción y comercialización de los productos pesqueros y de la acuicultura. Anexo Capítulo V: Controles sanitarios e inspección de las condiciones de producción. URL disponible en : http://www.boe.es/boe/dias/1993/01/13/index.php.INVIMA. Instituto Nacional de Vigilancia de Medicamentos y Alimentos; 2012. (acceso 18 julio de 2014). Resolución 122 - Enero 26/2012 Ministerio de Protección Social y Salud. URL disponible en: https://www.invima.gov.co/index.php?option=com_content&view=article&id=2798:resolucion-122-enero-262012&catid=303:resolucion-2012&Itemid=2134Musgrove R, Carragher J, Mathews C, Slattery S. Value-adding Australian sardines: Factors affecting rates of deterioration in sardine (Sardinops sagax) quality during post-harvest handling. Food Cont 2007; 18(1):1372−1382. http://dx.doi.org/10.1016/j.foodcont.2006.09.009Simat V, Bogdanovic T, Krzelj M, Soldo A, Marsic-Lucic J. Differences in chemical, physical and sensory properties during shelf life assessment of wild and farmed gilthead sea bream (Sparus aurata, L.). J Appl Ichthyol 2012; 28(1):95−101.Sant'Ana LS, Soares S, Vaz-Pires P. Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo). LWT-Food Sci Technol 2011; 44(10):2253-2259. http://dx.doi.org/10.1016/j.lwt.2011.07.004Barbosa A, Vaz-Pires P. Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris). Food Cont 2004; 15(3):161−168. http://dx.doi.org/10.1016/S0956-7135(03)00027-6Bonilla A, Sveinsdottir K, Martinsdottir E. Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study. Food Cont 2007; 18(4):352−358. http://dx.doi.org/10.1016/j.foodcont.2005.10.019Nielsen D, Hyldig G. Influence of handling procedures and biological factors on the QIM evaluation of whole herring (Clupea harengus L.). Food Res Int 2004; 37(10):975−983. http://dx.doi.org/10.1016/j.foodres.2004.06.006Pérez J, Costell E. Estrategias de alimentación y cultivo de la Dorada Estado patológico y control de la calidad sensorial, Valencia (Espa-a), 2002.Lougovois V, Kyranas E, Kyrana V. Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Res Int 2003; 36(6):551−560. http://dx.doi.org/10.1016/S0963-9969(02)00220-XVaz-Pires P, Seixas P. Development of new quality index method (QIM) schemes for cuttlefish (Sepia officinalis) and broadtail shortfin squid (Illex coindetii). Food Cont 2006; 17(12):942−949. http://dx.doi.org/10.1016/j.foodcont.2005.07.004Özyurt G, Kuley E, Özkütük S, Özogul F. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food Chem 2009; 114(2):505−510. http://dx.doi.org/10.1016/j.foodchem.2008.09.078Sykes A, Oliveira A, Domingues P, Cardoso C, Andrade J, Nunes M. Assessment of European cuttlefish (Sepia officinalis, L.) nutritional value and freshness under ice storage using a developed Quality Index Method (QIM) and biochemical methods. LWT-Food Sci Technol 2009; 42(1):424−432. http://dx.doi.org/10.1016/j.lwt.2008.05.010Méndez Flórez E. Aplicación de la espectroscopía de impedancia en la evaluación de la calidad de dorada. [Tesis de Maestría]. Valencia, Espa-a: Universidad de Valencia, Departamento de Tecnología de Alimentos; 2011.Billar dos Santos A, Mitsui M, Macedo E, Lapa-Guimaraes J. Development of Quality Index Method (QIM) scheme for Acoupa weakfish (Cynoscion acoupa). LWT-Food Sci Technol 2014; 57(1):267-275. http://dx.doi.org/10.1016/j.lwt.2014.01.010Borges A, Conte-Junior C, Franco R, Mársico E, Freitas M. Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum x Piaractus mesopotamicus) and the correlation among its quality parameters. LWT-Food Sci Technol 2014; 56(2):432-439 http://dx.doi.org/10.1016/j.lwt.2013.12.008Borges A, Conte-Junior C, Franco R, Freitas M. Quality Index Method (QIM) developed for pacu (Piaractus mesopotamicus) and determination of its shelf life. Food Res Int 2013; 54(1):311-317 http://dx.doi.org/10.1016/j.foodres.2013.07.012https://revistamvz.unicordoba.edu.co/article/download/76/145Núm. 1 , Año 2015 : Revista MVZ Córdoba Volumen 20(1) Enero-Abril 201544711446120Revista MVZ CórdobaPublicationOREORE.xmltext/xml2641https://repositorio.unicordoba.edu.co/bitstreams/8da017e6-6c3c-4301-91d4-6d7f582b8aaf/downloadc709e0be5535718d54e0b562cf03862dMD51ucordoba/5288oai:repositorio.unicordoba.edu.co:ucordoba/52882023-10-06 00:47:06.658https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttps://repositorio.unicordoba.edu.coRepositorio Universidad de Córdobabdigital@metabiblioteca.com

Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)

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