Preparation of pictorial guideline for freshness of commercially important finfish and shellfish (Sphyraena jello, Octopus vulgaris, Trichiurus lepturus, Pampus argenteus, Chirocentrus dorab) based on sensory and biochemical indices under chilled storage

Abstract

For the export of fish or seafood commodities to EU countries the European Union council has laid down common marketing standards for fishery products. The major share of Indian export to EU countries is unprocessed and marketed chilled or frozen. Their quality is mainly determined by the freshness which is assessed by sensory and organoleptic examinations. The present study is based on the objective of developing pictorial guidelines depicting the freshness of seafood commodities on the basis of different freshness indicators. Under the study, freshly landed cephalopods and finfish species Octopus vulgaris, Sphyraena jello, Trichiurus lepturus, Pampus argenteus, Chirocentrus dorab were collected from landing center and brought to the laboratory under iced condition and stored at 2 degree celsius (chilled storage). The seafood samples were evaluated daily for its quality and categorized as per EC regulations like extra fresh, A or B on the basis of organoleptic examinations viz. Skin color, pigmentation, color of mucus, shape and colour of the eyes, colour of peritoneum, colour of gills, firmness of flesh, odour etc.. The organoleptic parameters were then validated with different biochemical indices like pH, TMA, TVB-N, TBA, etc. The visual changes in quality indicators are also documented in pictorial forms. The result of the organoleptic study reveals that most of the species studied remains extrafresh under chilled condition for 2-3 days and gradually quality shifts from A to B grade on 3rd to 5th day.The biochemical indices is also in agreement with the sensory and organoleptic observations.The final outcome of the study is a systematic pictorial guideline of sensory qualities of finfish and cephalopods which can be used as a reference for policy makers and stakeholders.