Journal of South China University of Technology (Natural Science Edition) ›› 2007, Vol. 35 ›› Issue (12): 126-131.

• Food Science & Technology • Previous Articles     Next Articles

Freshness Evaluation of Refrigerated Southern Sheatfish (Silurus meridionalis) Fillets Using Quality Index Method (QIM) and Physicochemical Parameters

Li Bian-sheng1  Yu Yu-ming1  Zhu Zhi-wei1  Huang Juan1  Ruan Zheng1  Li Bin2  Huang Jian-qiang2   

  1. 1. School of Light Industry and Food Sciences , South China Univ. of Tech. , Guangzhou 510640 , Guangdong , China;2. Tongwei (Chengdu) Aquatic Product Food Co. , Ltd， Chengdu 610041 , Sichuan， China)
  • Received:2007-01-19 Online:2007-12-25 Published:2007-12-25
  • Contact: 李汴生(1962-) ，男，副教授，博士，主要从事食品加工和保藏研究. E-mail:febshli@scut. edu.cn
  • About author:李汴生(1962-) ，男，副教授，博士，主要从事食品加工和保藏研究.
  • Supported by:

    国家自然科学基金重点项目(20436020) ;广东省自然科学基金资助项目(05006597)

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Abstract:

The freshness of Silurus meridionalis fillets storaged at 2℃ was synthetically evaluated by using the Qualty Index Method (QIM) and the physicochemical parameters. The QIM results show that the quality of the fil- lets , whose maximum storage time at 2℃ is 10 d , obviously lowers in the 8th day , and that there is a linear correlation between the Quality Index (QI) values and the storage time. The storage time estimated by QIM is of an accuracy of ±1. 5 d. Moreover , the physicochemical analytical results show that , after being stored for 8 d , the freshness of the fillets changes from Grade One to Grade Two , and that the pH value increases to more than 6. 90 , the TVBN va1ue exceeds 150mg/kg , and the hardness value obtained from texture profile analysis (TPA) obviously decreases. It is thus concluded that both the QIM and the physicochemical parameters are suitable for evaluating the freshness of fillets due to the good accordance between them.

Key words: Silurus meridionαlis fillet, refrigeration, freshness, Quality Index Method, sensOlγevaluation, physicochemical parameter