Valutazione della freschezza mediante Quality Index Method. Sviluppo e valutazione di uno schema specifico per Squilla mantis

A scheme based on the Quality Index Method was developed and evaluated for Mantis shrimp (Squilla mantis) kept fresh on ice. The subjects used in this work were evaluated within 8 hours after their capture, and stored on ice at 1 ° ± 1 °C for 11 days, or until the apparent decline of their organoleptic properties. At the same time Total Mesophilic Counts (TMC), Total Psychrophilic Counts (TPC) and counts of Specific Spoilage Organisms (SSOs) were done. The quality index (QI) obtained were correlated with storage time in ice and with the obtained microbial counts. For all batches considered, the retention time was found to be 7 days. The calculated quality indexes (QIs) evolved linearly with storage time on ice (QI=3,1806x ±4,2139, R2 = 0,9538, Std Err Est = 0,77). An high correlation was observed with the H 2 S-non producing bacteria. The development of this work has led to the creation of a new descriptive scheme for assessing the freshness of Mantis shrimp (Squilla mantis), ready to use for scientific and industrial freshness assessment providing the information on crustacean quality and its remaining shelf life in ice