Food Control 15 (2004) 161–168
www.elsevier.com/locate/foodcont
Quality index method (QIM): development of a sensorial scheme
for common octopus (Octopus vulgaris)
Alexandra Barbosa, Paulo Vaz-Pires
*
Instituto de Ci^
encias Biom
edicas de Abel Salazar, Universidade do Porto, Largo Prof. Abel Salazar, 2, Porto 4099-003, Portugal
Received 10 July 2002; received in revised form 10 February 2003; accepted 10 February 2003
Abstract
Sensory methods are the most accurate and widely used methods to evaluate fish freshness. This paper describes the development
of a sensorial scheme for common octopus (Octopus vulgaris) based on the recent quality index method. The parameters for the basis
of this new scheme are appearance, odour, mucus of skin, texture of flesh, cornea and pupil brightness, colour, odour and mucus in
the mouth region, as well as the material found in the suckers. Octopus shelf-life is much shorter than that of fish species; as
measured by sensorial attributes it is considered to be 8 days in ice.
Ó 2003 Elsevier Ltd. All rights reserved.
Keywords: QIM; Sensory analysis; Octopus
1. Introduction
Cephalopods are a highly nutritious raw material.
Due to lack of bones, the average edible part of the
cephalopods is between 80% and 85% of the total body,
which is higher than that of crustaceans (40–45%), teleosts (40–75%) and cartilagineous fish (25%) (Kreuzer,
1984). During the second half of the 20th century,
cephalopods were considered as less conventional resources, and consequently the catching of these species
was recommended as a way of diversifying the fishing
effort (Pedrosa-Menabrito & Regenstein, 1988). Cephalopod landings have increased (Caddy & Rodhouse,
1998; Deere, 1999; FAO, 2001) and cephalopod fisheries
are among the few still with some potential for expansion.
The range of value-added cephalopod products are
very broad and includes chilled, frozen, dried and canned products, and recently as components of readymade meals; the largest share of sales is of chilled and
frozen products.
Common octopus (Octopus vulgaris) is a cephalopod
eaten mainly in Mediterranean, South American and
*
Corresponding author. Tel.: +351-222-062272; fax: +351-222062232.
E-mail address: [email protected] (P. Vaz-Pires).
0956-7135/$ - see front matter Ó 2003 Elsevier Ltd. All rights reserved.
doi:10.1016/S0956-7135(03)00027-6
Oriental countries and is typically marketed fresh, frozen and dried salted. The interest for its use is traditionally influenced by geographical and cultural reasons.
This species is highly demanded and commands high
prices through its distributional range and supports artisanal as well as industrial fisheries (Roper, Sweeney, &
Nauen, 1984).
During the last few years, there has been a great
progress in marketing, quality assurance and freshness
assessment of fish products, but there have been only
few studies on cephalopods quality, most of them being
directed to squid. Once caught, cephalopods undergo
very rapid protein degradation due to endogenous and
bacterial enzymes. Such high proteolytic activity produces an increase in levels of muscle-derived nitrogen,
hence favouring proliferation of degenerative flora and
rapid decomposition (Hurtado, Borderıas, Montero, &
An, 1999; Hurtado, Montero, & Borderıas, 1998).
As seafood spoils, it goes through a sequence of
changes that are detectable by the human senses. Sensory evaluation is defined as the scientific discipline used
to evoke, measure, analyse and interpret reactions to
characteristics of food as perceived through the senses of
sight, smell, taste, touch and hearing (Nielsen, 1995,
lafsd
1997; O
ottir et al., 1997). Sensory methods are the
oldest and still the most satisfactory way of grading and
assessing the freshness of fish and fish products (Branch
& Vail, 1985; Howgate, Johnston, & Whittle, 1992) and
sensory evaluation is the most important method for
162
A. Barbosa, P. Vaz-Pires / Food Control 15 (2004) 161–168
freshness evaluation in the fish research (Martinsd
ottir,
1997).
The first concern about building a sensorial table for
fish species was shown by Shewan, Mackintosh, Tucker,
and Ehrenberg (1953), who presented the Torry scheme;
this table was mainly used until the 70s by researchers
and not so much by the industry. In Europe, the most
commonly used method for quality assessment in the
inspection service and in the fish industry is the UE
Freshness Grading (or EC scheme), introduced for the
first time in the Council Regulation no. 103/76 (for fish)
and 104/76 (for crustaceans) and updated by decision
no. 2406/96 (for some fish, some crustaceans and only
one cephalopod mollusc, the cuttlefish) which includes
some of the improvements published in the meantime by
Howgate et al. (1992). There are three levels in the EC
scheme, E (Extra, the highest quality), A (good quality)
and B (satisfactory quality). Below level B (sometimes
called Unfit or C) fish is not acceptable for human
consumption, thus it is discarded or rejected. This kind
of scheme does not take clearly into account differences
between species as it only uses general parameters for
describing the changes for iced fish (Luten & Martinsd
ottir, 1997; Nielsen, 1995, 1997).
As a consequence, improved freshness quality grading systems have been developed. A recent scheme now
coming out of its research phase into commercial practice is known as the quality index method (QIM) (Luten
& Martinsd
ottir, 1997; Martinsd
ottir, Sveinsd
ottir,
Luten, Schelvis-Smit, & Hyldig, 2001; Nielsen, 1997).
The QIM, originally developed by the Tasmanian Food
Research Unit, is based on the significant sensory parameters for raw fish (Branch & Vail, 1985; Bremner,
1985; Bremner, Olley, & Vail, 1987). The QIM is based
upon objective evaluation of certain attributes of raw
fish (skin, eyes, gills, etc) using a demerit points scoring
system (from 0 to 3). As no excessive emphasis is laid on
a single attribute a sample cannot be rejected on the
basis of a single criterion and minor differences in results
for any of the criterion do not unduly influence the total
QIM score (Luten & Martinsd
ottir, 1997). The more
distinctive the changes are during spoilage, the higher
score can be given for a single parameter (Hydilg &
Nielsen, 1997). The aim is to achieve a linear correlation
between the sensory quality expressed as the sum of
demerit scores and storage life on ice, which makes
prediction of shelf-life possible (Hydilg & Nielsen, 1997;
Larsen, Heldbo, Jespersen, & Nielsen, 1992). This is a
relatively fast, non-destructive method that is based
solely on direct observation of the properties of the fish
itself and is species specific. In addition, the QIM is
usable in the first part of the storage period where other
instrumental methods are inaccurate (Nielsen, Hansen,
Jonsd
ottir, & Larsen, 1992).
QIM was primarily used for the evaluation of whole
and gutted fish; QIM schemes are currently available for
several species, some developed for whole fish and others for derived products (Table 1). The QIM system is
expected to be the main future sensorial method for use
in laboratories, for research purposes, and possibly also
in fish auctions and markets, for more precise inspection
and clear decisions about fish quality in all the fish
chain.
Another reason for the interest of the octopus QIM
sensorial scheme is that the EC scheme for cephalopods
is only applicable to cuttlefish (Sepia officinalis and
Rossia macrosoma) and is based on four criteria (skin,
flesh, tentacles and smell) which allows a considerable
freedom in interpretation for the individual assessor
guidelines. This means that, for octopus and until now,
a specially dedicated sensorial scheme for this species
was never developed.
Recent developments in the aquaculture of this species will add to the need for rapid and precise methods
for quality evaluation. The industrial on-growing of
small octopus was predicted in the late 90s (Iglesias,
Sanchez, & Otero, 1996; Iglesias, Sanchez, Otero, &
Moxica, 1999; Sanchez, Iglesias, Moxica, & Otero,
1998), and is now being attempted and investigated in
Spain and Portugal (Navarro & Villanueva, 2000; Villanueva, Koueta, Riba, & Boucaud-Camou, 2002).
In conclusion, due to the increasing importance of
this species mainly for the Mediterranean, Asian and
South American countries, the aim of this study was to
develop a QIM table specific for whole iced common
octopus (Octopus vulgaris).
2. Material and methods
2.1. Octopus source
Six batches of common octopus (Octopus vulgaris)
were purchased, in different periods of the year, from
September 2000 to December 2001, at the first sale
auction market in Leix~
oes fishing harbour, in the North
of Portugal. The octopus were caught with plastic traps
or pots, operated by artisanal boats, and were immediately killed on removal from water using a small knife,
by making an incision of around 3 cm depth between the
eyes. Transportation from the market to the laboratory
(1 h maximum) was done in clean insulated containers;
octopus were completely surrounded by crushed ice. At
the laboratory octopus were kept the same way, in boxes
with perforated bottoms, to allow drainage of melted
water (always avoiding the contact with boxes at lower
positions); boxes were stored at refrigeration temperatures (2 2 °C). Ice was added to the boxes as required.
A total of 43 whole raw octopus with an average weight
of 860 g (range 588–1460 g) were used to design the QIM
table.
A. Barbosa, P. Vaz-Pires / Food Control 15 (2004) 161–168
163
Table 1
Species and products with QIM tables already developed and corresponding bibliographical sources
Common name
Scientific name
Product
References
Anchovy
Atlantic mackerel
Brill
Cod
Engraulis encrasicholus
Scomber scombrus
Scophthalmus rhombus
Gadus morhua
Raw,
Raw,
Raw,
Raw,
Botta (1995), Nielsen (1993)
Andrade, Nunes, and Batista (1997)
Martinsd
ottir et al. (2001)
J
onsd
ottir, Hyldig, Nielsen, Bleechmore, and Silberg
(1999)
Botta (1995), Larsen et al. (1992), Martinsd
ottir et al.
(2001), Nielsen, Bøkns, and Jessen (1994)
Nielsen (1993)
Botta (1995)
Nielsen et al. (1994), Warm, Bøkns, and Nielsen
(1998)
Nielsen et al. (1994), Warm et al. (1998)
Nielsen et al. (1994), Warm et al. (1998)
No scientific reference was found
No scientific reference was found
Huidobro, Pastor, and Tejada (2000)
Botta (1995), Martinsd
ottir et al. (2001)
Botta (1995), Jonsd
ottir, 1992, Martinsd
ottir et al.,
2001
Andrade et al. (1997)
Botta (1995), Martinsd
ottir et al. (2001), Nielsen
et al. (1992), Nielsen (1993)
Martinsd
ottir et al. (2001)
No scientific reference was found
Botta (1995), Martinsd
ottir and Arnason (1992),
Martinsd
ottir et al. (2001)
Botta (1995), Nielsen et al. (1992), Nielsen (1993)
Hydilg and Nielsen (2001), Martinsd
ottir et al.
(2001), Sveinsd
ottir, Hyldig, Martinsd
ottir, Jørgensen, and Kristbergsson (2002, 2003)
Andrade et al. (1997), Botta (1995), Nielsen et al.
(1992), Nielsen (1993)
Martinsd
ottir, Siguroard
ottir, and Magn
usson
(1998), Martinsd
ottir et al. (2001)
Martinsd
ottir et al. (2001)
Martinsd
ottir et al. (2001)
Botta (1995), Branch and Vail (1985)
Luten and Martinsd
ottir (1997), Martinsd
ottir et al.
(2001)
whole
whole
whole
whole
Raw, gutted
Raw, cooked
Raw fillets and split fish
Thawed, whole
Thawed, fillet
Thawed, cooked fillets
Dab
Flounder
Gilthead seabream
Haddock
Herring
Limanda limanda
Platichthys flesus
Sparus aurata
Melanogrammus aeglefinus
Clupea harengus
Raw, whole
Raw, gutted
Raw, whole
Horse mackerel
Plaice
Trachurus trachurus
Pleuronectes platessa
Raw, whole
Raw, whole
Pollock
Rainbow trout
Redfish
Pollachius virens
Oncorhynchus mykiss
Sebastes mentella/marinus
Raw, gutted
Whole, farmed
Raw, whole
Saithe
Salmon
Pollachius virens
Salmo salar
Raw, whole
Raw, whole, farmed
Sardine or European
sardine
Shrimp
Sardina pilchardus
Raw, whole
Pandalus borealis
Raw, whole
Sole
Spotted trevalla
Turbot
Solea vulgaris
Seriolella punctata
Scophtalmus maximus
Cooked, peeled
Raw, whole
Raw, whole, round fish
Raw, whole
2.2. Development of QIM
In order to design the QIM, three assessors with
previous experience in seafood sensorial analysis described day-to-day changes that occurred during storage
of whole raw octopus for a total of 20 days in ice, in 6
independent degradation experiments. The first three
experiments were used for training of evaluators and for
choosing the appropriate parameters for the last three
experiments. Octopus were not washed with tap water
because the sensorial quality of some species tends to be
influenced by washings (Huidobro et al., 2000; Huidobro, Pastor, L
opez-Caballero, & Tejada, 2001).
A clear definition of the time for rejection is another
step needed for QIM development. The rejection for fish
and crustacean species has been defined using sensory
assessment of cooked flesh. This is because in Northern
European countries and in the United States of Amer-
ica, it is difficult to find whole species for sale, and taste
is almost the only way of finding consumersÕ opinions
(Barbosa, Bremner, & Vaz-Pires, 2002). Octopus, however, are sold, bought and kept normally in the whole
and unprocessed form, both for direct consumption and
further processing, so they keep all attributes until the
very last moment before consumption and, as it is impossible to make an acceptable ‘‘fillet’’ from a species
like octopus due to the nature of the muscular tissue, it
was decided to base the rejection time on attributes
which are visible at the time of marketing.
3. Results and discussion
From the initial experiments the parameters considered to be more useful to define freshness of the whole
octopus during chilled storage were the following:
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A. Barbosa, P. Vaz-Pires / Food Control 15 (2004) 161–168
general colour, skin brightness, skin odour, skin mucus,
flesh texture, cornea and pupil transparency, colour,
odour and mucus of the region surrounding the mouth,
aggregation of the material present in the suckers, colour of mantle cavity, flesh colour (based on observation
of the cuts made by fisherman to kill octopus), colour
and aggregation properties of the ink, rigor condition
and general aspect of internal mantle wall and viscera.
As the onset of rigor mortis occurs very soon (day
zero), it was not considered a useful parameter to be
included in the QIM table. The differences in attributes
related with appearance, colour and odour of viscera
were also not taken into account because they depend
on whether the octopus has the ink gland intact or not.
The ink colour and its aggregation were also omitted for
the same reason. The colour of the mantle cavity and
colour of muscle at the incision were demonstrated to be
irregular and hence also excluded from the table. Con-
sequently the parameters selected to develop the QIM
were condition of the skin, flesh, eyes, mouth region and
sucker material.
The QIM developed for whole raw octopus consisted
of 10 parameters (Table 2). During the storage period,
octopus showed gradual and consistent changes for all
the parameters of sensory evaluation, reaching a total
score of 16 demerit points. Rejection, which was based
on acceptability of external sensorial attributes of whole
raw octopus, occurred at 8 days of storage, which is in
accordance with the findings of Hurtado et al. (1999).
According to these authors, the shelf-life of octopus is
extremely limited, typically 6–7 days after catch at low
storage temperature of 2.5 °C. The difference of one day
is probably due to the temperature, which was lower
(0 °C) in this study.
The rates of change of the different parameters were
not the same (Fig. 1). All parameters considered show a
Table 2
QIM scheme for whole raw octopus (Octopus vulgaris) boxed in crushed ice
Freshness quality parameters
Description
QIM score
Very bright, well-marked colours, white in the clearest
parts of the body, skin elastic
Bright, less coloured, slightly pink in the clearest parts of
the body, skin with low elasticity
Less bright, colourless, orange or brown spots, colour
somewhat more orange, rose in the clearest parts of the
body, shrunken skin
0
Odour
Seaweedy, (sea)fresh
Slightly seaweedy, slightly grassy, neutral
Metallic, grassy, acid, intense
0
1
2
Mucus
Transparent, watery
Slightly milky, viscous (sticky), moderate or absent
0
1
Flesh
Texture
Firm, tense
Flaccid, soft
0
1
Eyes
Cornea
Translucent
Slightly opalescent
Opalescent
0
1
2
Pupil
Black, shining
Black, dark red, muddy
Dark red, opaque, normally bloodstained
0
1
2
Colour
White, yellowish
Slightly rose
0
1
Odour
Seaweed or neutral
Sulphurous, citric, sweet, acid
0
1
Mucus
Clear
Milky
Yellowish
0
1
2
Material in the sucker
As a film all over the sucker
Starting to agglomerate in the centre of the sucker
Completely agglomerated in the centre of the sucker
0
1
2
Skin
Appearance/
Colour
Mouth region
Arms
Range of QIM score
1
2
0–16
A. Barbosa, P. Vaz-Pires / Food Control 15 (2004) 161–168
165
Fig. 1. Attribution of demerit points for each separate parameter, showing the changes within the first 12 days in ice. Vertical bars show ± standard
error.
clear variation within the first 8 days in ice. Some increase very rapidly in the first period, like skin and eyes;
some others vary more clearly near the end of this period, e.g. mouth region colour and flesh texture. The
earliest and most pronounced changes were found in the
eyes (cornea showed changes at the first day of storage).
Cornea and pupil changes can be irregular on both eyes
of the same octopus, probably due to physical damages
caused, among other possible reasons, by contact with
ice.
All the parameters were considered to be useful to
distinguish the freshness of octopus. Slightly unpleasant
odours started to be perceived around storage days 4
and 5, but became unacceptable at day 8. This, connected with colour of the skin which becomes pink and
discoloured in an unacceptable way only at day 8, were
the main parameters to define rejection. The material of
the suckers and flesh texture were also found to be useful
parameters. The first clearly starts to agglomerate
completely at the centre of the sucker around day 7 and
166
A. Barbosa, P. Vaz-Pires / Food Control 15 (2004) 161–168
herring, guides the users through QIM schemes, provides pictures to clarify decisions and also calculates
remaining shelf-life at 0 °C. The potential use of a
computerized QIM system, linked with the latest information technologies, create possibilities far beyond
those of traditional scientific documentation (Luten &
Martinsd
ottir, 1997).
In the future it would be useful to determine if QIM
schemes can be used in general to predict remaining
shelf-life of products when stored at different temperatures, and particularly if QIM scores corresponding to
sensory product rejection are independent of storage
temperatures and if slopes of QIM score lines can be
predicted by available mathematical models for the effect of temperature on product shelf-life (Dalgaard,
2000).
Fig. 2. Quality index for iced whole raw octopus (Octopus vulgaris).
Filled line: regression analysis line for values between 0 and 8 days.
Dashed line: Theoretical QIM line. Standard deviation is expressed as
vertical lines at each point.
following storage days; the later clearly shows variations
until day 8 and then stabilize.
The mean results obtained, from the six independent
experiments, with the chosen attributes and corresponding demerit points were plotted in Fig. 2. The next
step was to verify the adjustment of the points to a single
line, showed by a linear regression analysis and corresponding equation, which resulted in a value for R2 of
0.9954. The last part was to plot the theoretical line from
the origin (0, 0) and the rejection moment (8, 16), as
should be done in QIM schemes.
This table was designed to whole raw octopus kept in
crushed ice, which keeps skin at 0 °C and moist. Differences in fish spoilage characteristics can be observed
under different storage conditions (Nielsen, 1997).
Consequently, tables for other specific storage conditions of octopus must be developed, if and when necessary, as differences can be expected.
QIM tables are only the first step in QIM system
implementation. The next phases are the writing of a
manual to clarify all terms and procedures, to be used by
inexperienced users, with colour photos illustrating the
different levels of quality (Larsen, 1997; Martinsd
ottir
et al., 2001); training of persons in the use of both table
and manual and finally inclusion of the table generated
by this study as a new QIM official table. Additionally
this table might be included in the group of tables already available in software form, for easier and more
precise practical application. A computerized sensory
QIM system for the assessment of the freshness of fish is
under development. The software version of the system,
already developed for cod, haddock, shrimp, red fish,
pollock, salmon, plaice, sole, turbot, brill, dab and
4. Conclusions
The QIM developed for iced Octopus vulgaris consists
of 10 parameters, grouped in 5 main categories, resulting in a total of 16 demerit points. Rejection of octopus
is considered to occur at day 8 in ice.
Possible further work also includes the development
of tables for other octopus-based products, such as
frozen gutted octopus, which are sold normally in trays
as mantle plus arms, and is the second major commercial octopus-based product. As mentioned by Larsen
(1997), QIM is a method that implies the transformation
of scientific knowledge of the products in a consumer
friendly solution that can be used by the fish retailer and
the consumer in common, which is both rare and desirable.
Acknowledgements
The authors gratefully acknowledge Ag^encia de Inovacß~ao, Lisbon, Portugal (Eng° Jo~ao Santos Silva), who
financed the author Alexandra Barbosa through the
project ‘‘The Use of the Crab Polybius henslowi as Food
for Aquaculture’’ (UE program ‘‘Iniciativa Comunitaria––Pequenas e Medias Empresas’’).
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