title: Freshness and quality criteria of iced farmed Senegalese sole (Solea senegalensis).
abstract: Senegalese sole (Solea senegalensis) is a high-value commercial species with increasing importance in aquaculture. The aim of this work was to study the quality changes of this species during chilled storage under refrigeration, through sensory and chemical methods. In particular, the optimization of a quality index method (QIM) scheme was proposed as well as the definition of sensory and chemical quality criteria. A shelf life of 15 days was reported, and a QIM scheme based on a total of 22 demerit points (dp) was proposed. Biogenic amines were never detected, and the usual spoilage indicators, such as TVB-N and TMA-N, were not significantly produced during the period of sensory-acceptable quality (15 days). On the basis of the significant correlations (p<0.001) between sensory data and Ki values, a quality index (QI) <or= 7 dp and a Ki <or= 12% correspond to a fresh fish, whereas a QI>19 dp and a Ki>40% indicate unacceptable quality of iced Senegalese sole.
authors.affiliation: Department of Technological Innovation and Upgrading of Fish Products, National Research Institute on Agriculture and Fisheries, INIAP/IPIMAR, Avenida Brasília, 1449-006 Lisboa, Portugal. amparo@ipimar.pt
authors.forename: Amparo C
authors.initials: AC
authors.lastname: Gonçalves
authors.forename: Sofia E
authors.initials: SE
authors.lastname: Antas
authors.forename: Maria L
authors.initials: ML
authors.lastname: Nunes
mesh_terms: D000818:Animals; D017756:Aquaculture; D003080:Cold Temperature; D005412:Flatfishes; D005519:Food Preservation / Q000379:methods*; D008460:Meat / Q000032:analysis; D009812:Odorants / Q000032:analysis; D011786:Quality Control; D013649:Taste