ABSTRACT A quality index method (QIM) scheme was optimized to evaluate the freshness of whole tilapias (Oreochromis niloticus) ice stored under refrigerated conditions, which is the most common format of commercialization between primary producers and retailers. QI showed a high prediction accuracy, estimating a rejection point of 10.8 days. Principal component analysis showed the influence of the storage time on sensory, physicochemical (instrumental color and texture profile, total volatile base nitrogen, thiobarbituric acid-reactive substances, pH), and microbiological (total aerobic mesophilic count and total aerobic psychrotrophic count) quality parameters and the correlations between them. The suitability of the QIM scheme for assessing the freshness of whole tilapia was demonstrated to be a fast and accurate tool to maintain proper quality control along the production chain.

中文翻译：

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为冷藏储存的尼罗罗非鱼 (Oreochromis niloticus) 冰开发的质量指标方法 (QIM) 方案与理化和微生物质量参数的相关性

摘要 优化了质量指数法 (QIM) 方案以评估冷藏条件下储存的整条罗非鱼 (Oreochromis niloticus) 冰的新鲜度，这是初级生产者和零售商之间最常见的商业化形式。QI 显示出较高的预测准确性，估计拒绝点为 10.8 天。主成分分析显示了储存时间对感官、物理化学（仪器颜色和质地特征、总挥发性基氮、硫代巴比妥酸反应物质、pH）和微生物（总有氧嗜温菌计数和总有氧嗜冷菌计数）质量参数的影响以及它们之间的相关性。