Quality index method (QIM): development of a sensory ice storage scheme for the Peruvian Carita Selene, (Guichenot, 1866).

Investigation article

Abstract

The (QIM) is the method that has been used in recent years to establish the freshness of fish species, one of the procedures that are often being used is sensory assessment, both in daily inspections either in ports or in markets. , and himself by consumers. The Quality Index Method (QIM) in its objective is to perform an assessment of characteristic attributes (skin, eyes, gills, etc.) in the species to be evaluated. These attributes are given their respective assessment which has a rating of (0 to 3) points. This score is added to give a result, which is called the Quality Index (QI), which establishes a linear correlation which determines the remaining useful life of a lot. This method has a short-term implementation, since in the future it will be the reference in the field in the European Union. In this project, the objective is to develop a QIM scheme for the Carita Selene Peruviana, stored on ice inside an isothermal container (polystyrene), to evaluate its freshness correlating it with microbiological parameters (total coliforms). The specimens were obtained on the beach in the city of Manta. This project was carried out for 15 days in a row, using 30 specimens, of which 15 specimens took 1 daily, to the CESSECA laboratory located at the Universidad Laica Eloy Alfaro de Manabí in the City of Manta, to carry out the respective assessment of the microbiological analyzes. And the remaining 15 specimens 1 specimen was sensory evaluated daily. The main sensory changes were the change in general appearance. The specimens of the first days which were fresher presented: bright pigmentation and intact skin, convex eyes with transparent cornea and shiny black circular pupil, and dark red gills with normal odor. As the days went by, the faces presented loss of iridescence and lacerations on the skin, reddish eyes, the color of the gills changed to brown-yellowish and a putrid smell. All the scores assigned to the external attributes showed high correlation with the time it was stored, and the QI increased linearly with an R2 = 0.91 (QI = 0.73x + 4.50: where x = days on ice), which which we realize can be used to assess the freshness of the specimens. Through days of unacceptable specimens with QI values ​​greater than 18, reaching this score after 7 days of storage. N-BVT content and bacterial counts also reached the 7th day storage limits. The maximum tolerable limits by the regulations (30-35 mg N-BVT / 100g, CAA and CEE / 149/1995 and 10 - 10 / -UFC / g, ICMSF 1983). These results indicate that the QIM scheme developed would be appropriate for the freshness of the smiley in its useful life

Keywords: Selene peruvina, senrial analysis, shelf life.