EFFECT OF STORAGE TEMPERATURE AT THE QUALITY INDEX METHOD SCHEME AND SHELF-LIFE STUDY OF MULLET (MUGIL PLATANUS)

摘要

A protocol for the sensory assessment of mullet (Mugil platanus) based on thernquality index method (QIM) was developed and the influence of storage temperaturern(0 ± 1 and 5 ± 1C) on the quality index (QI) and shelf life was verified for 24rnand 20 days, respectively. The QI correlated highly with storage time at 0 ± 1Crn(R2 = 0.982) and 5 ± 1C (R~2 = 0.966). In mullet stored at 0 ± 1C, the parametersrngill odor (1.210), odor (1.151), cornea (1.145), eye shape (1.083), general appearancern(1.067), fin flexibility (1.049) and gill color (1.001) were most important forrnmullet’s QIM; however, in samples stored at 5 ± 1C, fin flexibility (0.859) was notrnimportant. Temperature abuse promoted decrease in 8- and 27-fold the lag phasernof the mesophiles and psycrotrophs, respectively. According to the sensorial evaluation,rnthe estimated shelf life for mullet stored at 0 ± 1C and 5 ± 1C was 14 and 7rndays, respectively.