Application of Quality Index Method, Texture Measurements and Electronic Nose to Assess the Freshness of Atlantic Herring (Clupea harengus) Stored in Ice
Atlantic herring (Clupea harengus) is an important
commercial fish and shows to be more and more demanded for
human consumption. Therefore, it is very important to find good
methods for monitoring the freshness of the fish in order to keep it in
the best quality for human consumption. In this study, the fish was
stored in ice up to 2 weeks. Quality changes during storage were
assessed by the Quality Index Method (QIM), quantitative
descriptive analysis (QDA) and Torry scheme, by texture
measurements: puncture tests and Texture Profile Analysis (TPA)
tests on texture analyzer TA.XT2i, and by electronic nose (e-nose)
measurements using FreshSense instrument. Storage time of herring
in ice could be estimated by QIM with ± 2 days using 5 herring per
lot. No correlation between instrumental texture parameters and
storage time or between sensory and instrumental texture variables
was found. E-nose measurements could be use to detect the onset of
spoilage.
[1] G. D. Stroud, "The Herring", Torry Advisory Note No. 57, 2001.
[2] FAO, "Fish, crustaceans, molluscs, etc. Capture production by principal
species in 2006", in Yearbook of Fishery Statistics: Summary tables,
FAO, Ed, 2006. Available: ftp://ftp.fao.org/fi/stat/summary/a1e.pdf,
accessed 21 June 2009.
[3] I. Undeland, "Lipid Oxidation in Fillets of Herring (Clupea harengus)
during Processing and Storage", Doctoral thesis. Goteborg: Chalmers
Reproservice, 1998.
[4] D. Pauly, "Status of world fisheries. Visiting lecture at the UNUFisheries
Training programme in December 2002", UNU-FTP,
Reykjavik, Iceland, 2002. Available: http://www.unuftp.is/, accessed 9
January 2003.
[5] The herring network, 2003. Available:
http://www.fisheries.de/clupea/stocks/NEAtlStocks/NorthSeaHer/NSAS
_WBSScatchbyfleet99.html, accessed 9 January 2003.
[6] G. Olafsd├│ttir, J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E.
Martinsd├│ttir, and K. Heia, Methods to Determine the Freshness of Fish
in Research and Industry, Proceeding of the Final Meeting of the
Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283.
Paris: International Institute of the Refrigeration (Co-sponsorship and
Publication), 1998, 396 p.
[7] E. Martinsd├│ttir, L. Sveinsd├│ttir, J. Luten, R. Schelvis-Smit, and G.
Hyldig, "Sensory Evaluation of Fish Freshness", QIM Eurofish, 2001.
[8] A. Bremner, "A convenient easy to use system for estimating the quality
of chilled seafood", Proceedings of the fish processing conference, Ed.
Scott, D. N. and Summers, C. Nelson. New Zealand, 23-25 April 1985,
Fish Proc. Bull. 7, p. 59-73.
[9] H. H. Huss, "Quality and quality changes in fresh fish", FAO Fisheries
Technical Paper - 348, 1995.
[10] S. Jonsd├│ttir, "Quality index method and TQM system", in Quality
issues in the fish industry. R. Olafsson and A. H. Inghthorsson, Ed.
Reykjavik: The Research Liaison Office, Univ. of Iceland, 1992, p. 81-
94.
[11] K. Sveinsd├│ttir, E. Martinsd├│ttir, G. Hyldig, B. Jorgensen, and K.
Kristbergsson, "Application of Quality Index Method (QIM) Scheme in
Shelf-life study of Farmed Atlantic Salmon (Salmo salar)", Journal of
Food Science, vol. 67, No. 4, 2002, p. 1570-1579.
[12] E. Larsen, J. Heldbo, C. M. Jespersen, and J. Nielsen, "Development of a
Method for Quality Assessment of Fish for Human Consumption based
on Sensory Evaluation", in Quality Assurance in the Fish Industry, H. H.
Huss and others, Ed., 1992, p. 351-358.
[13] S. V. Tryggvad├│ttir and G. Olafsd├│ttir, "Multisensor for fish:
Questionnaire on Quality Attributes and Control Methods; Texture and
Electronic Nose to Evaluate Fish Freshness", Project Report 04-00 FAIR
CT-98-4076, 2000.
[14] S. V. Tryggvad├│ttir, G. Olafsd├│ttir, and S. Einarsson, "Multisensor for
fish: Storage studies of cod in Reykjavik and Tromso; Texture,
Electronic Nose, FIGD analysis, RT-Freshmeter and sensory analysis",
Project Report 02-01 FAIR CT-98-4076, 2001.
[15] G. Olafsd├│ttir, A. Hognad├│ttir, E. Martinsd├│ttir, and S. Jonsd├│ttir,
"Application of an electronic nose to predict total volatile bases in
capelin (Mallotus villosus) for fish meal production", Journal of
Agricultural and Food Chemistry, vol. 48, No. 6, 2000, p. 2353-2359.
[16] ISO 1993, "Sensory analysis-General guidance for the selection, training
and monitoring of assessors. Part 1: Selected assessors, 8586-1". Genf,
Switzerland: The International Organization for Standardization, p. 1-10.
[17] ISO 1988, "Sensory analysis-General guidance for the design of test
rooms, 8589". Genf, Switzerland: The International Organization for
Standardization, p. 1-9.
[18] N. T. T. Mai, K. Sveinsd├│ttir, A. ├×orkelsd├│ttir, E. Martinsd├│ttir,
"Freshness Evaluation and shelf life prediction of herring stored in ice
by sensory methods using Torry Scheme and Quantitative Descriptive
Analysis", Journal of Fisheries Science (Vietnam) N.2/2007, pp. 53-58.
[19] M. O-Mahony, "Sensory Evaluation of Food: Statistical Methods and
Procedures". New York: Marcel Dekke Inc., 1986, 487 p.
[20] K. Esbensen, S. Schonkopf, T. Midtgaard, and D. Guyot, "Multivariate
Analysis in Practice". 3rd ed. Camo ASA, Norway, 1988, 343p.
[21] D. Nielsen and G. Hyldig G, "Influence of handling procedures and
biological factors on the QIM evaluation of whole herring (Clupea
harengus L.)", Food Research International, vol. 37, 2004, p. 975-983.
[22] C. Di Natale, G. Olafsd├│ttir, S. Einarsson, E. Martinelli, R. Paolesse, and
A. D-Amico, "Comparison and integration of different electronic noses
for freshness evaluation of cod-fish fillets", Sensors and Actuators B 77,
2001, pp. 572-578.
[1] G. D. Stroud, "The Herring", Torry Advisory Note No. 57, 2001.
[2] FAO, "Fish, crustaceans, molluscs, etc. Capture production by principal
species in 2006", in Yearbook of Fishery Statistics: Summary tables,
FAO, Ed, 2006. Available: ftp://ftp.fao.org/fi/stat/summary/a1e.pdf,
accessed 21 June 2009.
[3] I. Undeland, "Lipid Oxidation in Fillets of Herring (Clupea harengus)
during Processing and Storage", Doctoral thesis. Goteborg: Chalmers
Reproservice, 1998.
[4] D. Pauly, "Status of world fisheries. Visiting lecture at the UNUFisheries
Training programme in December 2002", UNU-FTP,
Reykjavik, Iceland, 2002. Available: http://www.unuftp.is/, accessed 9
January 2003.
[5] The herring network, 2003. Available:
http://www.fisheries.de/clupea/stocks/NEAtlStocks/NorthSeaHer/NSAS
_WBSScatchbyfleet99.html, accessed 9 January 2003.
[6] G. Olafsd├│ttir, J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E.
Martinsd├│ttir, and K. Heia, Methods to Determine the Freshness of Fish
in Research and Industry, Proceeding of the Final Meeting of the
Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283.
Paris: International Institute of the Refrigeration (Co-sponsorship and
Publication), 1998, 396 p.
[7] E. Martinsd├│ttir, L. Sveinsd├│ttir, J. Luten, R. Schelvis-Smit, and G.
Hyldig, "Sensory Evaluation of Fish Freshness", QIM Eurofish, 2001.
[8] A. Bremner, "A convenient easy to use system for estimating the quality
of chilled seafood", Proceedings of the fish processing conference, Ed.
Scott, D. N. and Summers, C. Nelson. New Zealand, 23-25 April 1985,
Fish Proc. Bull. 7, p. 59-73.
[9] H. H. Huss, "Quality and quality changes in fresh fish", FAO Fisheries
Technical Paper - 348, 1995.
[10] S. Jonsd├│ttir, "Quality index method and TQM system", in Quality
issues in the fish industry. R. Olafsson and A. H. Inghthorsson, Ed.
Reykjavik: The Research Liaison Office, Univ. of Iceland, 1992, p. 81-
94.
[11] K. Sveinsd├│ttir, E. Martinsd├│ttir, G. Hyldig, B. Jorgensen, and K.
Kristbergsson, "Application of Quality Index Method (QIM) Scheme in
Shelf-life study of Farmed Atlantic Salmon (Salmo salar)", Journal of
Food Science, vol. 67, No. 4, 2002, p. 1570-1579.
[12] E. Larsen, J. Heldbo, C. M. Jespersen, and J. Nielsen, "Development of a
Method for Quality Assessment of Fish for Human Consumption based
on Sensory Evaluation", in Quality Assurance in the Fish Industry, H. H.
Huss and others, Ed., 1992, p. 351-358.
[13] S. V. Tryggvad├│ttir and G. Olafsd├│ttir, "Multisensor for fish:
Questionnaire on Quality Attributes and Control Methods; Texture and
Electronic Nose to Evaluate Fish Freshness", Project Report 04-00 FAIR
CT-98-4076, 2000.
[14] S. V. Tryggvad├│ttir, G. Olafsd├│ttir, and S. Einarsson, "Multisensor for
fish: Storage studies of cod in Reykjavik and Tromso; Texture,
Electronic Nose, FIGD analysis, RT-Freshmeter and sensory analysis",
Project Report 02-01 FAIR CT-98-4076, 2001.
[15] G. Olafsd├│ttir, A. Hognad├│ttir, E. Martinsd├│ttir, and S. Jonsd├│ttir,
"Application of an electronic nose to predict total volatile bases in
capelin (Mallotus villosus) for fish meal production", Journal of
Agricultural and Food Chemistry, vol. 48, No. 6, 2000, p. 2353-2359.
[16] ISO 1993, "Sensory analysis-General guidance for the selection, training
and monitoring of assessors. Part 1: Selected assessors, 8586-1". Genf,
Switzerland: The International Organization for Standardization, p. 1-10.
[17] ISO 1988, "Sensory analysis-General guidance for the design of test
rooms, 8589". Genf, Switzerland: The International Organization for
Standardization, p. 1-9.
[18] N. T. T. Mai, K. Sveinsd├│ttir, A. ├×orkelsd├│ttir, E. Martinsd├│ttir,
"Freshness Evaluation and shelf life prediction of herring stored in ice
by sensory methods using Torry Scheme and Quantitative Descriptive
Analysis", Journal of Fisheries Science (Vietnam) N.2/2007, pp. 53-58.
[19] M. O-Mahony, "Sensory Evaluation of Food: Statistical Methods and
Procedures". New York: Marcel Dekke Inc., 1986, 487 p.
[20] K. Esbensen, S. Schonkopf, T. Midtgaard, and D. Guyot, "Multivariate
Analysis in Practice". 3rd ed. Camo ASA, Norway, 1988, 343p.
[21] D. Nielsen and G. Hyldig G, "Influence of handling procedures and
biological factors on the QIM evaluation of whole herring (Clupea
harengus L.)", Food Research International, vol. 37, 2004, p. 975-983.
[22] C. Di Natale, G. Olafsd├│ttir, S. Einarsson, E. Martinelli, R. Paolesse, and
A. D-Amico, "Comparison and integration of different electronic noses
for freshness evaluation of cod-fish fillets", Sensors and Actuators B 77,
2001, pp. 572-578.
@article{"International Journal of Biological, Life and Agricultural Sciences:56668", author = "Nga T.T. Mai and Emilía Martinsdóttir and Kolbrún Sveinsdóttir and Gudrun Olafsdóttir and Sigurjón Arason", title = "Application of Quality Index Method, Texture Measurements and Electronic Nose to Assess the Freshness of Atlantic Herring (Clupea harengus) Stored in Ice", abstract = "Atlantic herring (Clupea harengus) is an important
commercial fish and shows to be more and more demanded for
human consumption. Therefore, it is very important to find good
methods for monitoring the freshness of the fish in order to keep it in
the best quality for human consumption. In this study, the fish was
stored in ice up to 2 weeks. Quality changes during storage were
assessed by the Quality Index Method (QIM), quantitative
descriptive analysis (QDA) and Torry scheme, by texture
measurements: puncture tests and Texture Profile Analysis (TPA)
tests on texture analyzer TA.XT2i, and by electronic nose (e-nose)
measurements using FreshSense instrument. Storage time of herring
in ice could be estimated by QIM with ± 2 days using 5 herring per
lot. No correlation between instrumental texture parameters and
storage time or between sensory and instrumental texture variables
was found. E-nose measurements could be use to detect the onset of
spoilage.", keywords = "Herring, Quality Index Method (QIM), freshness,storage time.", volume = "3", number = "9", pages = "455-7", }
