RESEARCH ON DEVELOPING SENSORY SCORING SCHEMES USING THE QUALITY INDEX METHOD (QIM) AND QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA) TO ASSESS THE QUALITY OF GOLDEN POMPANO (Trachinotus spp.) UNDER CHILLED STORAGE

Abstract

This study aimed to develop sensory scoring schmes using the quality index method (QIM) and quantitative descriptive analysis (QDA) for golden pompano (Trachinotus spp.) under chilled storage. The verification sensory method was the Torry scheme for fat fish. The results yielded a QIM scheme for whole (unprocessed) chilled golden pompano consisting of 9 attributes: Odour of skin, colour of skin, condition of skin near the tail, mucus on skin surface, firmness (dorsal part), brightness of eyes, shape of eyes, odour of gills and colour of gills, with component scores for each attribute ranging from 0 - 1, 0 - 2, or 0 - 3 and a quality index (QI) ranging from 0 - 19. The QIM scheme for whole, pre-handled (bled and gutted) super-chilled golden pompano included 9 attributes: Odour of skin, mucus on skin surface, colour of skin, firmness (dorsal part), brightness of eyes, shape of eyes, odour of belly cavity, colour of belly cavity and colour of gill cavity, with a QI ranging from 0 - 17. The QIM scheme for chilled golden pompano fillets comprised 7 attributes: Odour of skin side, odour of fillet side, colour of skin side, colour of fillet side, mucus on skin side, mucus on fillet side, elasticity and a maximum QI of 13 points. A QIM score of 0 represents fresh fish and the score increases as fish quality deteriorates over storage time. The QDA scoring scheme for steamed golden pompano flesh included 25 attributes, divided into odour (9), appearance (2), texture (8) and flavour (6) groups, including positive attributes of fresh fish such as cooked fish odour, firm texture and negative characteristics of poor quality/long-stored fish such as rancid/burnt odour, dark surface colour, dry/tough texture and spoiled/rotten flavour.