Freitas, JorgeVaz-Pires, PauloCâmara, José S.2022-10-032022-10-032019Freitas J, Vaz-Pires P, Câmara JS. Freshness Assessment and Shelf-Life Prediction for Seriola dumerili from Aquaculture Based on the Quality Index Method. Molecules. 2019; 24(19):3530. https://doi.org/10.3390/molecules24193530http://hdl.handle.net/10400.13/4680Fish and fish-based products are easily perishable foods due to different factors, including fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre-harvest operations, that contribute to reducing its value. Therefore, a timely effective method for fish freshness and shelf-life evaluation is important. In this context, this study aimed to develop a sensory scheme based on the Quality Index Method (QIM) (sensory table and point system) for freshness monitorization and shelf-life prediction for Seriola dumerili from aquaculture in Madeira Island. Evaluation of appearance, texture, eyes, and gills was performed during 20 days of storage on ice (0 ± 1 ◦C). The shelf-life prediction was supported by the analysis of microorganisms (total viable colonies, TVC, counts), texture (Torrymeter), and production of trimethylamine (TMA), evaluated by HS-SPME–GC–MS and validated according to Association of Official Analytical Chemists AOAC guidelines. The result is a QIM scheme with 25 demerit points, where zero indicates total freshness. From the integration of sensory analysis, microbial growth at the time of rejection (TVC, 108 cfu/cm2 and H2S producers, 107 cfu/cm2 ), texture (Torrymeter value < 8), and TMA analyses (>12.5 mg/100 g), shelf-life was estimated as 12 days (±0.5 days). The obtained results show the high-throughput potential of the developed method for fish freshness assessment and shelf-life prediction. This QIM scheme is a secure way to measure quality and provide users with a reliable standardized fish freshness measure.engGreater amberjackSeriola dumeriliFreshnessShelf-lifeQIMSensory analysisPhysicochemical analysisMicrobial analysis.Faculdade de Ciências Exatas e da EngenhariaCentro de Química da Madeirajournal article10.3390/molecules24193530