Logo do repositório
 
Publicação

Sensory evaluation of seafood freshness using the quality index method: a meta-analysis

2021-01Artigo científico Acesso restrito
Ver registo simples
dc.contributor.authorEsteves, Eduardo
dc.contributor.authorAníbal, Jaime
dc.date.accessioned2021-09-08T10:58:10Z
dc.date.available2021-09-08T10:58:10Z
dc.date.issued2021-01
dc.description.abstractThe quality index method (QIM) is a leading method of assessing the freshness (and thus quality) of seafood that is based on relatively few sensory attributes considered relevant. These characteristics are scored using a 0 to 3 demerit points' scale, the sum of which is designated the quality index (QI) and quantifies the specimens' lack of freshness. The linear relationship between QI and storage time allows for the estimation of remaining shelf-life. Moreover, QIM is deemed species-specific. Meta-analysis was carried to attest the species-specificity of QIM schemes or if, otherwise, biological, ecological, procedural and methodological parameters, alone or in combination, justify schemes' categorization. The variation among the QIM schemes was analyzed using random/mixed-effects models of 68 primary studies. The correlation coefficient associated with linear relationship between the QIM scores and storage time was the designated effect. This study is the first to use of meta-analysis to summarize QIM schemes developed since the inception of the method in the early 1980s. The initial random-effects meta-analysis model indicated that the correlation coefficients associated with QIM averaged 0.982 (95% CI: 0.978-0.986). The considerable remaining heterogeneity (Q = 152.06, p < 0.0008) was further investigated as a function of moderator variables. Several moderator variables, per se or in combination, namely seafood group (bluefish, whitefish, Selachii, cephalopods and crustaceans), storage procedure (ice, water, air, vacuum and modified atmosphere packaging) and temperature (C), family and habitat (marine and freshwater), and maximum number of demerit points in QIM were found to have significant effects (QM, 0.0002 < p < 0.0919) on correlation coefficients derived from QIM schemes. Notwithstanding, at this stage of the analysis none clearly justified the categorization of QIM schemes since substantial residual heterogeneity remained unexplained in almost every case and there were issues with influential studies. Then, in a mixed-effects meta-analysis of a subset of studies for whole specimens stored in ice, seafood groups and maximum number of demerit points were found to be significant moderators (QM, p = 0.0018 and p = 0.0173, respectively). Correlation coefficients were higher in studies developing QIM schemes for cephalopods compared to the other seafood groups and in studies with lower sum of demerit points. The potential issues with publication bias and influence analysis are discussed. We cannot rule out the speciesspecificity of QIM schemes that have been stated previously and that constitutes a relative advantage compared to other methods of assessment seafood freshness based on sensory analysis, particularly the EU grading scheme.
dc.description.sponsorshipFCT-Foundation for Science and Technology (Portugal)Portuguese Foundation for Science and Technology [UIDB/04326/2020]; Portuguese Foundation of Science and Technology (FCT)Portuguese Foundation for Science and Technology [UIDP/00350/2020]
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1016/j.ijfoodmicro.2020.108934
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10400.1/17051
dc.language.isoeng
dc.peerreviewedyes
dc.publisherELSEVIER
dc.relationAlgarve Centre for Marine Sciences
dc.relationCentre for Marine and Environmental Research (CIMA)
dc.subjectQIM
dc.subjectSeafood quality
dc.subjectSpecies-specificity
dc.subjectMeta-analysis
dc.subjectPublication bias
dc.subject.otherFood Science & Technology; Microbiology
dc.titleSensory evaluation of seafood freshness using the quality index method: a meta-analysis
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleCentre for Marine and Environmental Research (CIMA)
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00350%2F2020/PT
oaire.citation.startPage108934
oaire.citation.titleInternational Journal of Food Microbiology
oaire.citation.volume337
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameEsteves
person.familyNameAnibal
person.givenNameEduardo
person.givenNameJaime
person.identifier.ciencia-idC81D-666A-FF24
person.identifier.ciencia-idE01D-F785-AB70
person.identifier.orcid0000-0002-1872-8185
person.identifier.orcid0000-0002-9704-5824
person.identifier.ridE-9582-2012
person.identifier.ridA-6080-2010
person.identifier.scopus-author-id7003885183
person.identifier.scopus-author-id6506031408
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublicationaa7fd030-1bcb-4f16-83ad-508346a35f97
relation.isAuthorOfPublication66594510-941f-49ed-86f5-3ef199bc3227
relation.isAuthorOfPublication.latestForDiscoveryaa7fd030-1bcb-4f16-83ad-508346a35f97
relation.isProjectOfPublicationfafa76a6-2cd2-4a6d-a3c9-772f34d3b91f
relation.isProjectOfPublication62b4d568-8b21-464c-97ed-de826eab4136
relation.isProjectOfPublication.latestForDiscoveryfafa76a6-2cd2-4a6d-a3c9-772f34d3b91f

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
1-s2.0-S0168160520304281-main.pdf
Tamanho:
718.51 KB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

CCM2-Artigos (em revistas ou actas indexadas)
CIM2-Artigos (em revistas ou actas indexadas)