95884 20220405150420.0 doi 10.3390/foods9010069 sideral 116816 ART-2020-116816 eng Calanche, J. Universidad de Zaragoza (orcid)0000-0001-9660-8579 Design of predictive tools to estimate freshness index in farmed sea bream (Sparus aurata) stored in ice 2020 Access copy available to the general public Unrestricted This research studied sea bream freshness evolution through storage time in ice by determining different quality parameters and sensory profiles. Predictive models for freshness index, storage time, and microbial counts were designed from these data. Physico-chemical parameters were assessed to evaluate the quality of fish; microbial growth was controlled to ensure food safety, and sensory analyses were carried out to characterize quality deterioration. Predictive models were developed and improved with the aim of being used as tools for quality management in the seafood industry. Validation was conducted in order to establish the accuracy of models. There was a good relationship between the physico-chemical and microbiological parameters. Sensory analysis and microbial counts allowed for the establishment of a shelf-life of 10 days, which corresponded to a poor quality (according to the European Community''s system of grading fish for marketing purposes), with a freshness index lower than 50%. Sensory profiles showed that gill and flesh texture were the most vulnerable attributes during storage in ice related to spoilage. The predictive models for the freshness index (%) and ice storage time (h) exhibited an accuracy close to 90% following practical validation. info:eu-repo/grantAgreement/ES/DGA/Grupo Meat Science and Technology info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 4.35 2020 FOOD SCIENCE & TECHNOLOGY 37 / 144 = 0.257 2020 Q2 T1 0.774 2020 Food Science 2020 Q1 Health (social science) 2020 Q1 Plant Science 2020 Q1 Microbiology 2020 Q1 Health Professions (miscellaneous) 2020 Q1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pedrós, S. Roncalés, P. Universidad de Zaragoza (orcid)0000-0003-2205-6913 Beltrán, J. A. Universidad de Zaragoza (orcid)0000-0002-3764-0189 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 9, 1 (2020), 69 [16 pp] Foods Foods 2304-8158 714666 http://zaguan.unizar.es/record/95884/files/texto_completo.pdf Versión publicada 487965 http://zaguan.unizar.es/record/95884/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:95884 articulos driver 2022-04-05-14:39:37 ARTICLE