Quality Evaluation of Cutlassfish (Trichiurus lepturus) according to Quality Index Method

Abstract

Quality and safety of seafood need a high concern for the health of consumers, and generally to keep sustainable food and nutrition security of the world. This is because seafood are highly perishable foods. In this study, the spoilage rate and spoilage intensity of fresh Cutlassfish (Trichiurus lepturus) at room temperature (250C) within 24 hours has been investigated. The sensory analysis was done every 2 hours for 14 hours; TVB-N and TMA determination of the fish were done every 4 hours for 24 hours. According to QIM, the sensory analysis results of fresh fish:- QIM score of the fish odour was 0 to 0.87 from 0 to 10th hour, and 1.25 to 1.92 from 12 to 14th hour, respectively; QIM score for the texture of fresh fish was 0 to 0.16 from 0 to 14th hours, respectively; and appearance was 0 to 0.78 from 0 to 12th hour, respectively and 1.33 at 14th hour. Abdominal part of the fish has shown significant difference in TVB-N concentrations with 48.94±5.03mg/100g at 24th hour; and TMA concentration of the fish head has shown significant difference with 3.18±0.01mg/100g at 24th hour.