Post Graduate Program in Sanitary Surveillance, National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil.
Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Polo de Química, Ilha do Fundão, Cidade Universitária, Rio de Janeiro, Brazil.
Compr Rev Food Sci Food Saf. 2020 Sep;19(5):2657-2676. doi: 10.1111/1541-4337.12600. Epub 2020 Jul 17.
Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.
鱼类是一种具有高营养价值的基质，其产量和消费量在过去几年中一直在增加。为了优化质量评估、提高消费者安全性和减少原材料损失，对新鲜度进行有效评估至关重要。因此，有必要使用快速、无损和客观的方法来评估这种基质的质量。质量指数法 (QIM) 是一种通过一组评估员进行感官评估来指示鱼类新鲜度的工具。然而，QIM 作为一种官方的质量评估方法的使用受到协议、采样大小、物种特异性、储存条件和评估员经验的限制，这使得该方法具有主观性。此外，QIM 可能在微生物和化学分析的发展方面存在差异。因此，已经提出了一些新的质量评估方法，如电子鼻、电子舌、机器视觉系统和比色传感器，并且开发了一些新技术，如蛋白质组学和线粒体分析。在这篇综述中，暴露了 QIM 的弱点，并提出了新的质量评估方法。这些新方法的整合及其作为质量评估方法的使用是对感官方法的一种替代，对这些方法的理解可以实现更有效的鱼类质量控制。
