Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice
Articles > Article · 2007
Authors: Şükran ÇAKLI, Berna KILINÇ, A. Cadun, Mehmet Tolga DİNÇER, Şebnem TOLASA YILMAZ
FOOD CONTROL, Journal Indexed in SCI Expanded, International, 2007, vol 18, pp 391-397
DOI: 10.1016/j.foodcont.2005.11.005
Summary
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.