Freshness estimation of freshwater fish, grown in Republic of Belarus

Recently, the increase in demand for fish products is determined by the uniqueness of the composition of fish meat, as a source of high-grade and rapidly digestible protein, fat, vitamins and trace elements. The Republic of Belarus has no access to the sea and its own fish products are mainly represented by aquaculture products. Since the sensory properties of raw materials are the determining factor influencing the quality of the finished product, it is important to assess the flavor, taste, consistency, texture and color of the fish raw material. The aim of the research was to study the changes in the sensory characteristics of the common carp ( Cyprinus carpio ), grass carp ( Ctenopharyngodon idella) , silver carp (Hypophthalmichthys molitrix) , rainbow trout ( Oncorhynchus mykiss) during storage in ice using Quality Index Method (QIM). This method is widely used in the world practice and is based on the development of individual schemes characterizing the descriptors and quality criteria for each fish. The method allows consumers and sellers to quickly and objectively assess the quality of fish. To assess the freshness of freshwater fish, grown in water bodies of the Republic of Belarus, such criteria are absent. Analysis of the sensory characteristics of the studied fish revealed the changes in sensory descriptors that affect its quality during storage in ice: appearance (skin, mucus, odor); eyes (pupil, form, cornea); gills (color, mucus, odor); abdomen (blood, smell), meat (color). Dependencies of the quality index on storage time for common carp, grass carp, silver carp, rainbow trout are received, which allow to develop a model of change of descriptors - QIM-scheme of fish quality indices and determine the duration of its storage from the moment of harvest, as well as the remaining period of its storage, that allows to control the quality of fish entering the processing and sale.

sensory evaluation, Quality Index Method, common carp, grass carp, silver carp, rainbow trout

1. Gusakov V.G. Food security of the Republic of Belarus in the conditions of functioning of the Eurasian Economic Union.Monitoring-2015. Minsk: Institut sistemnyih issledovaniy v APK NAN Belarusi [Minsk: Institute for System Studies in the Agroindustrial Complex of the National Academy of Sciences of Belarus],2016, part 2, p. 141 (in Russian).

2. State of world fisheries and aquaculture, 2014. Avalible at: http://www.fao.org/3/a-i3720r.pdf (accesssed 15 May2016).

3. The fishing industry of the Republic of Belarus.The National Agency for Investments and Privatization. Avalible at: http://www.investinbelarus.by/docs/-1787.pdf. (accesssed: 15 May 2016).

4. Mulazzanin L., Malorgio G. Is there coherence in the European Union’s strategy to guarantee the supply of fish products from abroad?Marine Policy, 2015, vol. 52, pp. 1-10.

5. Food forecast published twice a year: analysis of the state of the world food markets. Avalibleat: http://www.fao.org/3/a-i3915r.pdf (accesssed20 March2016).

6. World Fish Market Survey 2015. International Marketing Group. Avalible at: http://www.marketing-ua.com/articles.php?articleId=4500 (accesssed March.2016).

7. Ageets, V.Yu. Fisheries in world aquaculture. Izvestiya Natsionalnoy akademii nauk Belarusi. Seriya agrarnyih nauk [News of the National Academy of Sciences of Belarus. Series of Agricultural Sciences], 2014, no. 2, pp. 86 - 93 (in Russian).

8. Review of the National Fish Sector (NASO). Avalible at: http://www.fao.org/ fishery/country-sector/naso_belarus/ru (accesssed 20 August2015).

9. Kim G.N. (ed.)Sensory analysis of fish and invertebrate products. St.Petersburg, Lan Publ., 2014. 512 p. (in Russian).

10. Ivanova, E. E. Razvitie teorii i praktiki tehnologiy ratsionalnoy pererabotki ryib, akklimatizirovannyih na Yuge Rossii. Diss. doct.tech. nauk [Development of theory and practice of technologies for rational processing of fish acclimatized in the South of Russia. Dr. tech. diss.]. Kaliningrad, 2004. 361 p.

11. Alasalvar, C. Miyashita K., Shahidi F., Wanasundara U. Handbook of Seafood Quality, Safety and Health Applications, John Wiley & Sons Publ., 2011, 576 p.

12. Sensory Evaluation of Fish Freshness Reference manual for the fish sector, QIM-Eurofish [etc.]: Avalible at: http://www.qim-eurofish.com (accesssed 11 July 2016).

13. Martinsdóttir E., Bremner A. Quality management of stored fish.Safety and quality issues in fish processing, Hirtshals, Woodhead Publ., 2002. p. 360-378.

14. Leo M.L. Nollet Fidel Toldra. (ed.) Handbook of Seafood and Seafood Products Analysis USA, CRC Press Taylor & Francis Group Publ., 2010, 910 p.

15. Leo M.L. Nollet(ed.) Handbook of Meat, Poultry and Seafood Quality, 2nd ed. USA, WILEY-BLAKWELL A John Wiley& Sons, Inc Publ., 2012, 564 p.

16. GOSTISO 8589-2014Organolepticheskiyanaliz. Obschee rukovodstvo po proektirovaniyu laboratornyih pomescheniy [Sensory analysis. General guidance for the design of test rooms]. Moscow : Standartinform Publ., 2016.16 p.