Integrated evaluation of freshness in coastal conger, Cynoponticus coniceps (Anguilliformes: Muraenesocidae) fillets during ice storage
DOI:
https://doi.org/10.22458/urj.v18i1.6510Keywords:
postmortem deterioration, shelf life, sensory evaluation, dielectric properties, chilled storage, fish, coastal conger, qualityAbstract
Introduction: Fish freshness is a determining factor for quality and consumer acceptability during ice storage, particularly in locally consumed species for which information on postmortem changes is limited. In this context, coastal conger (Cynoponticus coniceps) represents a poorly studied resource under commercial storage conditions. Objective: To evaluate the sensory, physical, and chemical changes associated with the freshness of coastal conger (Cynoponticus coniceps) fillets during ice storage. Methods: We described changes in freshness-related indicators of coastal conger fillets stored on ice over a 16-day period. We collected samples at eight time points during the storage period and evaluated them using sensory, chemical, and physical analyses. We conducted sensory evaluation using the Quality Index Method (QIM). We used ATP degradation and its breakdown products to calculate the K value, while we employed dielectric properties and pH as physical freshness indicators. In addition, we determined proximate composition at the beginning of the storage period. Results: Fillets had a high protein content (19,3 ± 0,58%) and moderate lipid levels. Quality Index (QI) scores and K values increased progressively with storage time, whereas torrymeter readings showed a general decreasing trend. pH exhibited temporal variation consistent with postmortem deterioration processes. Based on sensory evaluation, we identified an operational sensory rejection criterion on day 9 of storage under our experimental conditions. Conclusion: Under ice storage, coastal conger fillets suffered progressive loss of freshness, reflected by increasing QI and K values and decreasing torrymeter readings, with sensory rejection occurring on day 9. Approximate sensory shelf life is nine days under our experimental storage conditions.
References
Alasalvar, C., Shahidi, F., Miyashita, K., & Wanasundara, U. (2011). Handbook of seafood quality, safety and health applications. Wiley-Blackwell.
AOAC. (1984). Official methods of analysis. Official Analytical Chemists, Washington D.C., EE. UU.
Bernardi, D. C., Mársico, E. T., & Freitas, M. Q. (2013). Quality Index Method (QIM) to assess the freshness and shelf life of fish. Brazilian Archives of Biology and Technology, 56(4), 587–598. https://doi.org/10.1590/S1516-89132013000400009
Bernardo, Y. A. A., de Pinho, G. S., & Pardini, L. C. (2020). Fish Quality Index Method: Principles, weaknesses and perspectives for improvement. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2186–2206. https://doi.org/10.1111/1541-4337.12600
Bonilla, A., Sveinsdottir, K., & Martinsdottir, E. (2007). Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf-life study. Food Control, 18(4), 352–358. https://doi.org/10.1016/j.foodcont.2005.10.019
Bouriga, N., Selmi, S., Faure, E., & Trabelsi, M. (2010). Biochemical composition of three Tunisian silverside fish populations. African Journal of Biotechnology, 9(26), 4114–4119. https://doi.org/10.5897/AJB2010.000-3294
Boziaris, I. S., & Parlapani, F. F. (2017). Specific spoilage organisms (SSOs) in fish. In A. Bevilacqua, M. R. Corbo & M. Sinigaglia (Eds.), The microbiological quality of food (pp. 61-98). Woodhead Publishing. https://doi.org/10.1016/B978-0-08-100502-6.00006-6
Castro, P. L., Caballero, M. J., Ginés, R., Penedo, J.C., Montero, D., Lastilla, M.T. & Izquierdo, M. (2013). Linseed oil inclusion in sea bream diets: effect on muscle quality and shelf life. Aquaculture Research, 46(1), 75–85. https://doi.org/10.1111/are.12161
Cheng, J.-H., Sun, D.-W., Han, Z. & Zeng, X.-A. (2014). Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: A Review. Comprehensive Reviews in Food Science and Food Safety 13(1), 52–61. https://doi.org/10.1111/1541-4337.12043
Cheng, J.-H., Sun, D.-W., Zeng, X.-A., & Liu, D. (2015). Recent advances in methods and techniques for freshness quality determination of fish and fish fillets. Critical Reviews in Food Science and Nutrition, 55(7), 1212–1225. https://doi.org/10.1080/10408398.2013.769934
Cheng, J.-H., Sun, D.-W. & Zhu, Z. (2016), Effects of frozen storage condition abuse on the textural and chemical properties of grass carp (Ctenopharyngodon idella) fillets. Journal of Food Processing and Preservation, 41(1). https://doi.org/10.1111/jfpp.13002
Crisp, D. J. (1971). Energy flow measurements. In N. A. Holme y A. D. McIntyre (Eds.), Methods for the study of marine benthos (pp. 197-278). Blackwell, Oxford: IBP Handbook.
Duarte, A. M., Silva, F., Pinto, F. R., Barroso, S., & Gil, M. M. (2020). Quality assessment of chilled and frozen fish - Mini Review. Foods, 9(12), 1739. https://doi.org/10.3390/foods9121739
Gram, L., & Huss, H. H. (1996). Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33(1), 121-137. https://doi.org/10.1016/0168-1605(96)01134-8
Gutiérrez, N., Amorocho, C., Sandoval, A., & Ruíz, Y. (2015). Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp). Revista MVZ Córdoba, 20(1), 4461–4471. https://doi.org/10.21897/rmvz.76
Huidobro, A., Mendes, R. & Nunes, M. (2001). Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality. European Food Research and Technology, 213, 267–272. https://doi.org/10.1007/s002170100378
Hyldig, G., & Nielsen, D. (2001). A review of sensory and instrumental methods used to evaluate the texture of fish muscle. Journal of Texture Studies, 32(3), 219–242. https://doi.org/10.1111/j.1745-4603.2001.tb01045.x
Izquierdo, P., Torres, G., Allara, M., Marquez, E., Barboza, Y. & Sánchez, E. (2001). Análisis proximal, contenido de aminoácidos esenciales y relación calcio/fosforo en algunas especies de pescado. Revista Científica de la Facultad de Ciencias Veterinarias, 11(2), 95-100.
Kim, J.-B., Murata, M., & Sakaguchi, M. (1987). A Method for the differentiation of frozen thawed from unfrozen fish fillets by a combination of Torrymeter readings and K Values. Nippon Suisan Gakkaishi, 53(1), 159–164. https://doi.org/10.2331/suisan.53.159
Kyrana, V. R., Lougovois, V. P., & Valsamis, D. S. (1997). Assessment of shelf life of maricultured Gilthead sea bream (Sparus aurata) stored in ice. International Journal of Food Science and Technology, 32(4), 339–347. https://doi.org/10.1046/j.1365-2621.1997.00408.x
Liu, R., Tan, C., Tu, Z., Nie, S., Yu, Y., Hu, J & Zhang, L. (2025). Research progress on the mechanism of fish quality deterioration during frozen storage and novel control technologies. Food Science of Animal Products, 3(1), 9240105. https://doi.org/10.26599/FSAP.2025.9240105
Lougovois, V. P., Kyranas, E. R., & Kyrana, V. R. (2003). Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Research International, 36(6), 551–560. https://doi.org/10.1016/S0963-9969(02)00220-X
Marquez-Rios, E., Pacheco-Aguilar, R., Ramirez-Suarez, J. C., Ocano-Higuera, V. M., García-Sifuentes, C. O., Scheuren-Acevedo, S. M., & Mazorra-Manzano, M. A. (2016). Post mortem biochemical and microbiological changes in loricariid catfish (Pterygoplichthys disjunctivus) muscle during ice storage. Journal of Aquatic Food Product Technology, 25(1), 105–113. https://doi.org/10.1080/10498850.2013.828146
Martinsdóttir, E. (2002). Quality management of stored fish. In H. A. Bremner (Ed.), Safety and quality issues in fish processing (pp. 360–378). Woodhead Publishing. https://doi.org/10.1533/9781855736788.3.360
Mazorra-Manzano, M.A., Pacheco-Aguilar, R., Díaz-Rojas, E.I. & Lugo-Sánchez, M.E. (2000), Post mortem Changes in Black Skipjack Muscle During Storage in Ice. Journal of Food Science, 65(5), 774–779. https://doi.org/10.1111/j.1365-2621.2000.tb13585.x
McCosker, J. E., & Rosenblatt, R. H. (1995). Ophichthidae. Tiesos, serpentones. En W. Fischer, F. Krupp, W. Schneider, C. Sommer, K. E. Carpenter, & V. H. Niem (Eds.), Guía FAO para la identificación de especies para los fines de la pesca. Pacífico centro-oriental (Vol. 2, Vertebrados, Parte 1, pp. 1326–1341). FAO Fisheries Identification Guide
Morzel, M., & van de Vis, H. (2003). Effect of slaughter method on the quality of raw and smoked eels (Anguilla anguilla L.). Aquaculture Research, 34(1), 1–11. https://doi.org/10.1046/j.1365-2109.2003.00754.x
Ocaño-Higuera, V. M., Graciano, A. Z., Castillo-Yañez, F. J., Márquez-Ríos, E., & Lugo, M. E. (2011). Manipulación y calidad de productos de la pesca. In G. A. González, R. M. Robles, M. Plascencia, M. O. Cortez, & A. Burgos (Eds.), Nuevas tendencias en Ciencia y Tecnología de Alimentos: tópicos selectos (chap. 7, pp. 148-174). Editorial Trillas
Oku, T., Sugawara, A., Choudhury, M., Komatsu, M., Yamada, S. & Ando, S. (2009). Lipid and fatty acid compositions of Japanese eel (Anguilla japonica). Food Chemistry, 115(2), 436–440. https://doi.org/10.1016/j.foodchem.2008.12.032
Özogul, F., Taylor, A. K. D, Quantick, P. C. & Özoğul, Y. (2000). A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere. International Journal of Food Science and Technology. 35(6), 549-554. https://doi.org/10.1111/j.1365-2621.2000.00405.x
Özogul, Y., Özyurt, G., Özogul, F., Kuley, E & Polat, A. (2005). Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry, 92(4), 745–751. https://doi.org/10.1016/j.foodchem.2004.08.035
Pivarnik, L. F., Kazantzis, D., Karakoltsidis, P. A., Constantinides, S., Jhaveri, S.N. & Rand, A.G. (1990). Freshness assessment of six new england fish species using the torrymeter. Journal of Food Science, 55(1), 79–82. https://doi.org/10.1111/j.1365-2621.1990.tb06021.x
Prabhakar, P. K., Vatsa, S., Srivastav, P. P., & Pathak, S. S. (2020). A comprehensive review on freshness of fish and assessment: analytical methods and recent innovations. Food Research International, 133, 109157. https://doi.org/10.1016/j.foodres.2020.109157
Ryder, J. M. (1985). Determination of adenosine triphosphate and its breakdown products in fish muscle by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 33(4), 678–680. https://doi.org/10.1021/jf00064a027
Saito, T., Arai, A., & Matsuyoshi, M. (1959). A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries, 24(9), 749–750. http://dx.doi.org/10.2331/suisan.24.749
Sallam, K.I. (2007). Chemical, sensory and shelf-life evaluation of sliced salmon treated with salts of organic acids. Food Chemistry. 101(2), 592–600. https://doi.org/10.1016/j.foodchem.2006.02.019
Sant’Ana, L.S., Soares, S. & Vaz-Pires, P. (2011). Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo). LWT – Food Science and Technology, 44(10), 2253-2259. https://doi.org/10.1016/j.lwt.2011.07.004
Šimat, V., Soldo, A., Maršić-Lučić, J., Tudor, M. & Bogdanovic, T. (2009). Effect of storage conditions on dielectric properties of sea bass. Acta Adriatica, 50(1), 5–10.
Villalobos-Rojas, F. Herrera-Correal, J., Garita-Alvarado, C., Clarke, T. & Beita-Jiménez, A. (2014). Actividades pesqueras dependientes de la ictiofauna en el Pacífico Norte de Costa Rica. Revista de Biología Tropical. 62(4), 119-138. https://doi.org/10.15517/rbt.v62i4.20038
Woyewoda, A. D., Shaw, S. J., Ke, P. J. & Burns, B. G. (1986). Recommended laboratory methods for assessment of fish quality. Canadian Technical Report of Fisheries and Aquatic Sciences. Halifax, Canada: Fisheries and Oceans.
Wu, L., Pu, H., & Sun, D.-W. (2019). Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments. Trends in Food Science & Technology, 83, 259-273. https://doi.org/10.1016/j.tifs.2018.12.002
Published
Issue
Section
License
Copyright (c) 2026 Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Note: This abstract contains an incorrect copyright due to technical issues. Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
All journal contents are freely available through a CC BY 4.0 license.
CC BY 4.0 is a Creative Commons: you can copy, modify, distribute, and perform, even for commercial reasons, without asking permission, if you give appropriate credit.
Contents can be reproduced if the source and copyright are acknowledged according to the Open Access license CC BY 4.0. Self-storage in preprint servers and repositories is allowed for all versions. We encourage authors to publish raw data and data logs in public repositories and to include the links with all drafts so that reviewers and readers can consult them at any time.
The journal is financed by public funds via Universidad Estatal a Distancia and editorial independence and ethical compliance are guaranteed by the Board of Editors, UNED. We do not publish paid ads or receive funds from companies.
