Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice
Makaleler > Tam Makale · 2007
Yazarlar: Şükran ÇAKLI, Berna KILINÇ, A. Cadun, Mehmet Tolga DİNÇER, Şebnem TOLASA YILMAZ
FOOD CONTROL, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2007, cilt 18, ss 391-397
DOI: 10.1016/j.foodcont.2005.11.005
Özet
The aim of this study is to determine the quality changes in whole ungutted sea bass and sea bream while stored in ice. Changes in chemical quality were determined by using pH, total volatile basic nitrogen (TVB-N, mg N/100g), trimethylamine (TVB-N, mg/100g), thiobarbituric acid (TBA, mg malonaldehyde/kg), water activity (a(w)), color measurement, and sensory analysis. Changes in microbiological quality were determined by using the analysis of total viable mesophilic and psychrophilic bacterial counts. Result of this study indicated that the shelf life of sea bass and sea bream stored in ice as determined by overall acceptability sensory scores and microbiological data was 15 days. (c) 2005 Elsevier Ltd. All rights reserved.