Biology. Inhabits shallow waters, being especially abundant over mud bottoms in mangrove-lined lagoons or creeks; larger individuals may also occur on. Body moderately deep, compressed; color silvery; snout pointed; lower jaw profile concave; strongly protrusible jaws that point downward when extended; edge. Froese, R. and D. Pauly. Editors. (). FishBase. Eucinostomus gula (Quoy & Gaimard, ). Accessed through: World Register of Marine.
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Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba Eucinostomus gula is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 gyla stored in ice.
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Changes during storage were observed according to the sensory evaluation Quality Index Method – QIMphysicochemical analyses pH, total volatile basic nitrogen – TVB-N, and trimethylamine – TMA-N and microbiological analyses total mesophilic and psychrotrophic counts. High correlation was found between the Quality Index QI and storage time.
The microbiological results showed increases in the mesophilic and psychrotrophic counts as from eicinostomus 9 th day of ejcinostomus. The results suggested that the fresh carapeba is acceptable for consumption when kept in ice for up to 10 days. Considering the commercial importance of carapeba in Brazil, the demands for quality and its high perishability, this study aimed to evaluate the freshness and shelf life eucinpstomus this species when stored on ice for 18 days.
The time elapsed from the catch to the start of the experiments in the laboratory was no longer than 2 hours. No additives were used on board or after landing. All members had previous training in the development and use of QIM schemes for other seafood species and attended the standards fucinostomus research ethics.
They described the day-to-day changes that occurred during the storage of the carapeba 18 days of storage in flaked ice and chose the appropriate parameters Table 1 for the following experiments. All observations of the fish were carried out under standardized conditions following the general guidance for the design of the testing room and testing conditions described in ISO ISO,carried out at the baseline day zero and at regular hour intervals every three days.
Photographs of each stage in the sensory evaluation were taken and used to illustrate the quality attributes. Three samples were taken every 72 hours for total counts of the mesophilic and psychrotrophic bacteria, which were carried out ekcinostomus to the Brazilian Eucinkstomus Analytical Eucnostomus BRASIL, All analyses were carried out in triplicate every 72 hours.
The linear equation QIM schemeshowing the best fit and the correlation coefficient r between the QI and the storage time in ice, were evaluated.
The uncertainty of the prediction of the days on ice from the QI was estimated using the partial least-squares regression PLS with full cross-validation. During the storage period, the carapeba showed gradual and consistent changes for all parameters of the sensory evaluation Figures 2 and 3. The Quality Index QI was obtained from the sum of the scores and ranged fromfor which zero or close to zero represented the best sensory fish quality freshly caught yulaand 19 completely deteriorated.
The QI obtained for each storage day sample formed a linear relationship with time Figure 2. When eucinostoums to the data, the PLS model indicated that the regression model proposed had a mean square of errors MSE of approximately 1.
Since the QI is the sum of nine values of the parameter, the measurement error can be assumed to be normally distributed, and the prediction considered as t -distributed. PLS Regression modelling of the 19 demerit points of the QIM scheme for carapeba stored in flaked ice using full cross-validation: Average QI for each storage day based on an assessment of six carapeba used to predict the storage time in days.
These estimations, however, must take into account that in the particular case of carapeba captured by artisan fishermanthe shorter storage time 10 days up to rejection or shelf-life means all the degradation phases are consequently considerably shorter. This was indeed observed, but to a different extent for the different quality attributes, where, with the attribution of demerit points for each separate sensory parameter, it was possible to observe that some carapeba parameters showed early variation Figure 3.
During the later stages, the sensory attributes changed and the odor was described as sour and finally as rotten day However, when the fish dies, the immune system collapses and consequently, during storage, bacteria invade the flesh.
The total counts of mesophilic aerobic bacteria in the fish flesh increased with storage time, ranging from 1. The psychrotrophic bacteria showed visible colonies as from the 6 th day gkla storage with scores ranging from 0 to 3. The total counts of psychrotrophic bacteria showed an initial absence followed by an average of 1.
Similar values for the total counts of mesophilic bacteria at the beginning of the experiment 2. Fish are notorious for spoiling rapidly even when stored under chilled conditions. The measurement of freshness is therefore an important part of the quality assurance of chill-stored fish, and though sensory methods are generally considered to be the most appropriate for measuring the freshness of fish, there is a role for non-sensory methods HOWGATE, a.
The carapeba flesh had an initial average pH value of 6. Between the 6 th and 15 th days there was an increase up to 6. The TVB-N content of typical marine demersal fish at the limit of acceptability as a result of spoilage is around 30 mg nitrogen g -1 of flesh. The determination of these compounds at the time of sensory rejection appears to be adequate to evaluate guula spoilage level of fish.
glua In the present work, a significant formation of these volatile compounds was observed. This TVB-N analysis is often used as an index of assessing the shelf life and storage quality of seafood products. Effect of storage temperature at the eucinostomux index method scheme and shelf-life study of mullet Mugil platanus, Journal of Food Quality.
Development of a quality index method to evaluate freshness in Mediterranean hake Merluccius merluccius. A critical review of total volatile bases and trimethylamine as indices of freshness of fish.
Formation of the bases, and application in quality assurance. Development of a Quality Index Method for freshness assessment of thawed Greenland halibut Reinhardtius hippoglossoides stored at chilling temperature.
Reference manual for the fish sector: Application of quality index method QIM scheme in shelf-life study of farmed Atlantic salmon Salmo salar. This is an Eucinostomks Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided eucinostoums original work is properly cited.
Services on Demand Journal. Abstract Considering the importance of sensory schemes for the evaluation of the freshness of different fish species, and the fact that carapeba Eucinostomus gula is an important commercial marine fish species in Northeastern Brazil, the objective of this study was to evaluate the freshness and shelf life of this fish during 18 days stored in ice.
Fish; Freshness; Quality; Sensory evaluation. July 14, ; Accepted: How to cite this article. Loss of brightness, colors more eucionstomus.
Fresh, reminding of seawater. Not of seawater, but fresh and specific. Neutral or slightly acid. Strong acidrancid, putrid. Misty, loss of design. Less colored, becoming discolored.