Application Of Quality Index Method, Texture Measurements And Electronic Nose To Assess The Freshness Of Atlantic Herring (Clupea Harengus) Stored In Ice

• Main Authors: Mai, Nga T.T., Martinsdóttir, Emilía, Sveinsdóttir, Kolbrún, Olafsdóttir, Gudrun, Arason, Sigurjón
• Format: Text
• Language: English
• Published: Zenodo 2009
• Subjects: Herring; Quality Index Method QIM; freshness; storage time.; Chalmers; Heia; Mahony; New Zealand; Norway; Tromso; Atlantic salmon; Iceland; Salmo salar
• Online Access: https://dx.doi.org/10.5281/zenodo.1326602; https://zenodo.org/record/1326602

Atlantic herring (Clupea harengus) is an important commercial fish and shows to be more and more demanded for human consumption. Therefore, it is very important to find good methods for monitoring the freshness of the fish in order to keep it in the best quality for human consumption. In this study, the fish was stored in ice up to 2 weeks. Quality changes during storage were assessed by the Quality Index Method (QIM), quantitative descriptive analysis (QDA) and Torry scheme, by texture measurements: puncture tests and Texture Profile Analysis (TPA) tests on texture analyzer TA.XT2i, and by electronic nose (e-nose) measurements using FreshSense instrument. Storage time of herring in ice could be estimated by QIM with ± 2 days using 5 herring per lot. No correlation between instrumental texture parameters and storage time or between sensory and instrumental texture variables was found. E-nose measurements could be use to detect the onset of spoilage. : {"references": ["G. D. Stroud, \"The Herring\", Torry Advisory Note No. 57, 2001.", "FAO, \"Fish, crustaceans, molluscs, etc. Capture production by principal\nspecies in 2006\", in Yearbook of Fishery Statistics: Summary tables,\nFAO, Ed, 2006. Available: ftp://ftp.fao.org/fi/stat/summary/a1e.pdf,\naccessed 21 June 2009.", "I. Undeland, \"Lipid Oxidation in Fillets of Herring (Clupea harengus)\nduring Processing and Storage\", Doctoral thesis. Goteborg: Chalmers\nReproservice, 1998.", "D. Pauly, \"Status of world fisheries. Visiting lecture at the UNUFisheries\nTraining programme in December 2002\", UNU-FTP,\nReykjavik, Iceland, 2002. Available: http://www.unuftp.is/, accessed 9\nJanuary 2003.", "The herring network, 2003. Available:\nhttp://www.fisheries.de/clupea/stocks/NEAtlStocks/NorthSeaHer/NSAS\n_WBSScatchbyfleet99.html, accessed 9 January 2003.", "G. Olafsd\u251c\u2502ttir, J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E.\nMartinsd\u251c\u2502ttir, and K. Heia, Methods to Determine the Freshness of Fish\nin Research and Industry, Proceeding of the Final Meeting of the\nConcerted Action \"Evaluation of Fish Freshness\" AIR3CT94 2283.\nParis: International Institute of the Refrigeration (Co-sponsorship and\nPublication), 1998, 396 p.", "E. Martinsd\u251c\u2502ttir, L. Sveinsd\u251c\u2502ttir, J. Luten, R. Schelvis-Smit, and G.\nHyldig, \"Sensory Evaluation of Fish Freshness\", QIM Eurofish, 2001.", "A. Bremner, \"A convenient easy to use system for estimating the quality\nof chilled seafood\", Proceedings of the fish processing conference, Ed.\nScott, D. N. and Summers, C. Nelson. New Zealand, 23-25 April 1985,\nFish Proc. Bull. 7, p. 59-73.", "H. H. Huss, \"Quality and quality changes in fresh fish\", FAO Fisheries\nTechnical Paper - 348, 1995.\n[10] S. Jonsd\u251c\u2502ttir, \"Quality index method and TQM system\", in Quality\nissues in the fish industry. R. Olafsson and A. H. Inghthorsson, Ed.\nReykjavik: The Research Liaison Office, Univ. of Iceland, 1992, p. 81-\n94.\n[11] K. Sveinsd\u251c\u2502ttir, E. Martinsd\u251c\u2502ttir, G. Hyldig, B. Jorgensen, and K.\nKristbergsson, \"Application of Quality Index Method (QIM) Scheme in\nShelf-life study of Farmed Atlantic Salmon (Salmo salar)\", Journal of\nFood Science, vol. 67, No. 4, 2002, p. 1570-1579.\n[12] E. Larsen, J. Heldbo, C. M. Jespersen, and J. Nielsen, \"Development of a\nMethod for Quality Assessment of Fish for Human Consumption based\non Sensory Evaluation\", in Quality Assurance in the Fish Industry, H. H.\nHuss and others, Ed., 1992, p. 351-358.\n[13] S. V. Tryggvad\u251c\u2502ttir and G. Olafsd\u251c\u2502ttir, \"Multisensor for fish:\nQuestionnaire on Quality Attributes and Control Methods; Texture and\nElectronic Nose to Evaluate Fish Freshness\", Project Report 04-00 FAIR\nCT-98-4076, 2000.\n[14] S. V. Tryggvad\u251c\u2502ttir, G. Olafsd\u251c\u2502ttir, and S. Einarsson, \"Multisensor for\nfish: Storage studies of cod in Reykjavik and Tromso; Texture,\nElectronic Nose, FIGD analysis, RT-Freshmeter and sensory analysis\",\nProject Report 02-01 FAIR CT-98-4076, 2001.\n[15] G. Olafsd\u00f3ttir, A. Hognad\u00f3ttir, E. Martinsd\u00f3ttir, and S. Jonsd\u00f3ttir,\n\"Application of an electronic nose to predict total volatile bases in\ncapelin (Mallotus villosus) for fish meal production\", Journal of\nAgricultural and Food Chemistry, vol. 48, No. 6, 2000, p. 2353-2359.\n[16] ISO 1993, \"Sensory analysis-General guidance for the selection, training\nand monitoring of assessors. Part 1: Selected assessors, 8586-1\". Genf,\nSwitzerland: The International Organization for Standardization, p. 1-10.\n[17] ISO 1988, \"Sensory analysis-General guidance for the design of test\nrooms, 8589\". Genf, Switzerland: The International Organization for\nStandardization, p. 1-9.\n[18] N. T. T. Mai, K. Sveinsd\u251c\u2502ttir, A. \u251c\u00d7orkelsd\u251c\u2502ttir, E. Martinsd\u251c\u2502ttir,\n\"Freshness Evaluation and shelf life prediction of herring stored in ice\nby sensory methods using Torry Scheme and Quantitative Descriptive\nAnalysis\", Journal of Fisheries Science (Vietnam) N.2/2007, pp. 53-58.\n[19] M. O-Mahony, \"Sensory Evaluation of Food: Statistical Methods and\nProcedures\". New York: Marcel Dekke Inc., 1986, 487 p.\n[20] K. Esbensen, S. Schonkopf, T. Midtgaard, and D. Guyot, \"Multivariate\nAnalysis in Practice\". 3rd ed. Camo ASA, Norway, 1988, 343p.\n[21] D. Nielsen and G. Hyldig G, \"Influence of handling procedures and\nbiological factors on the QIM evaluation of whole herring (Clupea\nharengus L.)\", Food Research International, vol. 37, 2004, p. 975-983.\n[22] C. Di Natale, G. Olafsd\u251c\u2502ttir, S. Einarsson, E. Martinelli, R. Paolesse, and\nA. D-Amico, \"Comparison and integration of different electronic noses\nfor freshness evaluation of cod-fish fillets\", Sensors and Actuators B 77,\n2001, pp. 572-578."]}