Quality index method to evaluate Mapará freshness

• Autor(a) principal: Gurgel, Aniely Oliveira; Universidade Federal do Tocantins- Brasil
• Data de Publicação: 2016
• Outros Autores: Souza, Suellen Cristina Rodrigues; Universidade Federal do Tocantins, Pires, Caroline Roberta Freitas; Universidade Federal do Tocantins
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Journal of Bioenergy and Food Science
• Texto Completo: http://periodicos.ifap.edu.br/index.php/JBFS/article/view/93
• topic: Food science and Technology; Sensory analysis. Freshness. Hypophthal musmarginatis. Quality index.; Ciência e Tecnologia de Alimentos; análise sensorial, frescor, Hypophthalmusmarginatis, índice de qualidade

The objective of this study was to develop a sensory characterization protocol employing the Quality Index Method (MIQ) for theen tire Mapará and stored on ice for 20 days and predict its shelf life. They collected 25 copies of Mapará with skin, eviscerated and kept in cool boxes stored with drinking ice until the end of the experiment. The selection and training of 12 judges who evaluated lots of Mapará every 5 days to establish the Quality Index Method (MIQ) parameters was performed. The Maparás were evaluated for surface appearance (stiffness, body color, palpation flesh firmness, color head, the bottom of the mouth), eyes (transparency of the eyeball, pupil and shape), gills (color and shape) and musculature (color and appearance of the fibers) during storage. The sum of the scores of the protocol was 26 demerit points, 14 points considering the superficial aspect, 6 eyes, 4 gills and 2 muscles. It was concluded that the MIQ protocol with 26 demerit points and 13 quality attributes was effective to evaluate the freshness and estimate the useful life of the species. And Mapará gutted and stored on ice kept their sensory characteristics assessed by Quality Index Method (MIQ) for 10 days.