Quality Index Method for Freshness Assessment of Chilled Japanese Flying Squid (Todarodes pacificus)

Aims: To develop and apply a quality index method (QIM) scheme for evaluating the freshness estimating shelf life of raw whole Japanese flying squid (Todarodes pacificus) stored at low temperatures.
 Study design: A QIM was developed through pre-observation formation preliminary scheme, finalization protocol training judges. The then applied to evaluate in comparison with control methods, which were quantitative descriptive analysis (QDA), Torry scoring, total viable count (TVC) determination.
 Place duration study: Nha Trang University, Vietnam, between February June 2012; from November 2019 January 2020.
 Methodology: 399 squids 50-70 g 0-2°C used study. Seven judges engaged establishment application. Control methods QDA, TVC check. Principle component (PCA) studying dataset main variance. Partial least square regression (PLS-R) carried out possibility predict storage time scheme.
 Results: formulated temperatures composed 8 parameters, are odour, eyes, skin pigment, elasticity, body shape, texture, ink sac integrity, head-body connection, forming (QI) range 0-15. PLS-R showed that could give estimation accuracy ± 1.0 day if 7 each batch evaluated. PCA QDA parameters clustered into good bad attribute groups, characterised flesh old/spoilt squid, respectively. results revealed maximal 12 days 0-2 °C.
 Conclusion: chilled be estimate remaining product precision day, using same assessment. Squid exhibited °C.