Fish Quality Evaluation Using Quality Index Method (QIM), Correlating with Physical, Chemical and Bacteriological Changes During the Ice-Storage Period: A Review

Fish is consumed worldwide due to its nutritional value and health benefit. However, fish is a perishable product and it easy to decay and its freshness degrades. The aims of this report are to review the current status of fish quality using Quality Index Method (QIM), correlating with physical, chemical and bacteriological changes that occurred during the storage period. This report concluded four findings. First, the quality of fish gradually deteriorated with time during storage. Second, the quality parameters could be deteriorated quickly or slowly, depending on microbiological and chemical activities. Third, microbiology activities on fish during storage could be an indicator of shelf life and highly affected the fish quality. Forth, the chemical activities, such as pH, TVB-N, and TBARs has occurred on fish during storage, these change could be indicators for microbiology and chemical activity. The combination of microbiological, physicochemical, and sensory analysis will provide a more concise and relevant results to assess the fish quality. In relation to the shelf-life, it is necessary to ensure the total count of bacterial in fishes bellow the limit according to the food safety legislation.