Title: Development of quality index method (QIM) scheme for pollock (Pollock viren) fillets and application in a shelf life study.

Author(s): Yanara Tamarit
Final project
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quality index method (QIM); pollock; shelf life study; freshness;


Freshness is one of main attributes affecting the overall quality of fish. Quality Index Method can be applied to evaluate the freshness of seafood raw materials and final products. Cuba imports pollock fillets without skin from Iceland. The aim of the study was to develop and evaluate a new Quality Index Method (QIM) scheme for pollock fillets (Pollachius viren) and apply it in a shelf life study. Fresh pollock fillets were stored at -1 and 2°C for up to 12 days. During storage, changes in quality attributes were evaluated by a trained sensory panel using the QIM scheme developed for pollock fillets. At the same time, the Torry scale was used to evaluate the freshness of cooked pollock samples, and measurements of Total Volatile Bases Nitrogen (TVBN), Total Viable Counts (TVC) and count of hydrogen sulphide (H2S) producing bacteria were conducted. A new 24-point QIM scheme for pollock fillets without skin was proposed from the experimental results. A high correlation was seen between the Quality Index (QI) and storage time at 2°C (R 2 = 0.9151) but the correlation was lower at -1°C (R 2 = 0.8606). The levels of TVBN and TVC and count of H2S producing bacteria increased during storage time at 2°C. Based on the Torry scores, TVBN and TVC counts, the shelf life of pollock fillets stored at 2°C was six days, and 10 days for fillets stored at -1°C.

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