Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods

Autores
Massa, Agueda Elena; Manca, Emilio Aldo; Yeannes, Maria Isabel
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition with emphasis on the polyunsaturated fatty acids content was determined. The results indicate that E. anchoita is a valuable protein source and lipid with important content of n-3 polyunsaturated fatty acids. The developed quality index method scheme was composed of 28 demerit points, divided into 4 parameters and 10 attributes. All attributes showed correlation with time of storage (R > 0.90). The quality index (QI) presented a linear relationship with storage (QI ¼ 2.55x days in ice þ 1.76; R2¼ 0.98). In the shelf-life assessment-based quality index method, the rejection sensory point was observed after 7 days of storage due to the presence of unpleasant odours and deteriorated appearance. The total volatile basic nitrogen value remained below the upper limit of acceptability during the 10 days of ice storage. The evolution of thiobarbituric acid-reactive substances indicates lipids oxidation during the storage of anchovies. According to the results, the quality index method scheme developed for the E. anchoita stored in ice could be considered adequate to evaluate their freshness and to estimate its shelf-life.
Fil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
Fil: Manca, Emilio Aldo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
Materia
ENGRAULIS ANCHOITA
QIM SCHEME
ICE STORAGE
FRESHNESS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/273208
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/273208
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methodsMassa, Agueda ElenaManca, Emilio AldoYeannes, Maria IsabelENGRAULIS ANCHOITAQIM SCHEMEICE STORAGEFRESHNESShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition with emphasis on the polyunsaturated fatty acids content was determined. The results indicate that E. anchoita is a valuable protein source and lipid with important content of n-3 polyunsaturated fatty acids. The developed quality index method scheme was composed of 28 demerit points, divided into 4 parameters and 10 attributes. All attributes showed correlation with time of storage (R > 0.90). The quality index (QI) presented a linear relationship with storage (QI ¼ 2.55x days in ice þ 1.76; R2¼ 0.98). In the shelf-life assessment-based quality index method, the rejection sensory point was observed after 7 days of storage due to the presence of unpleasant odours and deteriorated appearance. The total volatile basic nitrogen value remained below the upper limit of acceptability during the 10 days of ice storage. The evolution of thiobarbituric acid-reactive substances indicates lipids oxidation during the storage of anchovies. According to the results, the quality index method scheme developed for the E. anchoita stored in ice could be considered adequate to evaluate their freshness and to estimate its shelf-life.Fil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; ArgentinaFil: Manca, Emilio Aldo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; ArgentinaFil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; ArgentinaSage Publications Ltd2012-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/273208Massa, Agueda Elena; Manca, Emilio Aldo; Yeannes, Maria Isabel; Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods; Sage Publications Ltd; Food Science and Technology International; 18; 4; 8-2012; 339-3511082-0132CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/abs/10.1177/1082013211428014info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013211428014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:47:35Zoai:ri.conicet.gov.ar:11336/273208instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:47:35.986CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods
title Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods
spellingShingle Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods
Massa, Agueda Elena
ENGRAULIS ANCHOITA
QIM SCHEME
ICE STORAGE
FRESHNESS
title_short Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods
title_full Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods
title_fullStr Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods
title_full_unstemmed Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods
title_sort Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods
dc.creator.none.fl_str_mv Massa, Agueda Elena
Manca, Emilio Aldo
Yeannes, Maria Isabel
author Massa, Agueda Elena
author_facet Massa, Agueda Elena
Manca, Emilio Aldo
Yeannes, Maria Isabel
author_role author
author2 Manca, Emilio Aldo
Yeannes, Maria Isabel
author2_role author
author
dc.subject.none.fl_str_mv ENGRAULIS ANCHOITA
QIM SCHEME
ICE STORAGE
FRESHNESS
topic ENGRAULIS ANCHOITA
QIM SCHEME
ICE STORAGE
FRESHNESS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition with emphasis on the polyunsaturated fatty acids content was determined. The results indicate that E. anchoita is a valuable protein source and lipid with important content of n-3 polyunsaturated fatty acids. The developed quality index method scheme was composed of 28 demerit points, divided into 4 parameters and 10 attributes. All attributes showed correlation with time of storage (R > 0.90). The quality index (QI) presented a linear relationship with storage (QI ¼ 2.55x days in ice þ 1.76; R2¼ 0.98). In the shelf-life assessment-based quality index method, the rejection sensory point was observed after 7 days of storage due to the presence of unpleasant odours and deteriorated appearance. The total volatile basic nitrogen value remained below the upper limit of acceptability during the 10 days of ice storage. The evolution of thiobarbituric acid-reactive substances indicates lipids oxidation during the storage of anchovies. According to the results, the quality index method scheme developed for the E. anchoita stored in ice could be considered adequate to evaluate their freshness and to estimate its shelf-life.
Fil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
Fil: Manca, Emilio Aldo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
Fil: Yeannes, Maria Isabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
description The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition with emphasis on the polyunsaturated fatty acids content was determined. The results indicate that E. anchoita is a valuable protein source and lipid with important content of n-3 polyunsaturated fatty acids. The developed quality index method scheme was composed of 28 demerit points, divided into 4 parameters and 10 attributes. All attributes showed correlation with time of storage (R > 0.90). The quality index (QI) presented a linear relationship with storage (QI ¼ 2.55x days in ice þ 1.76; R2¼ 0.98). In the shelf-life assessment-based quality index method, the rejection sensory point was observed after 7 days of storage due to the presence of unpleasant odours and deteriorated appearance. The total volatile basic nitrogen value remained below the upper limit of acceptability during the 10 days of ice storage. The evolution of thiobarbituric acid-reactive substances indicates lipids oxidation during the storage of anchovies. According to the results, the quality index method scheme developed for the E. anchoita stored in ice could be considered adequate to evaluate their freshness and to estimate its shelf-life.
publishDate 2012
dc.date.none.fl_str_mv 2012-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/273208
Massa, Agueda Elena; Manca, Emilio Aldo; Yeannes, Maria Isabel; Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods; Sage Publications Ltd; Food Science and Technology International; 18; 4; 8-2012; 339-351
1082-0132
CONICET Digital
CONICET
url http://hdl.handle.net/11336/273208
identifier_str_mv Massa, Agueda Elena; Manca, Emilio Aldo; Yeannes, Maria Isabel; Development of Quality Index Method (QIM) for anchovy (Engraulis anchoita) stored in ice. Assessment of its shelf life by chemical and sensory methods; Sage Publications Ltd; Food Science and Technology International; 18; 4; 8-2012; 339-351
1082-0132
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/abs/10.1177/1082013211428014
info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013211428014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sage Publications Ltd
publisher.none.fl_str_mv Sage Publications Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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