Quality index method (QIM) application on shef life estimation of skinned fillets of Nile tilapia (Oreochromis niloticus) kept in ice

Karoline Mikaelle de Paiva Soares, Alex Augusto Gonçalves


The objective of this study was to develop the Quality Index Method (QIM) for skinned fillets from farmed Nile tilapia (Oreochromis niloticus), and apply it in the establishment of its shelf life. The skinned fillets (120 g in average) were kept in boxes with ice in the proportion of 1:1 (fillet:ice) under average temperature of 0°C and stored at refrigeration chamber (4°C) during 18 days. To evaluate the freshness during storage time sensory analysis (QIM) and physicochemical (pH and TVB-N) were performed every 72 hours from time zero, in triplicate. The maximum life of the Nile tilapia fillet in ice was estimated at 15 days. The MIQ was considered effective in evaluating the freshness of the Nile tilapia, since the sensory rejection by MIQ was determinant in the shelf life establishment.


Tilapia; Freshness; Sensory analysis; Rejection; Shelf life.

DOI: http://dx.doi.org/10.5433/1679-0359.2012v33n6p2289

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433 / 1679-0359
E-mail:  semina.agrarias@uel.br
Este obra está licenciado com uma Licença  Creative Commons Atribuição-NãoComercial 4.0 Internacional