Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice
Makaleler > Derleme · 2006
Yazarlar: Şükran ÇAKLI, Berna KILINÇ, A. Cadun, Mehmet Tolga DİNÇER, Şebnem TOLASA YILMAZ
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2006, cilt 46, ss 519-527
DOI: 10.1080/10408390500343209
Özet
The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutted sea bream and sea bass. The mesophilic counts reached 8.19 log cfu/g for ungutted sea bream and 7.93 log cfu/g for ungutted sea bass after 14 days of storage. The mesophilic counts reached 8.89 log cfu/g for gutted sea bream and 8.16 log cfu/g for gutted sea bass after 14 days of storage. On day 14 of storage the psychrophilic counts of ungutted sea bream and sea bass were 8.24 log cfu/g and 8.03 log cfu/g, respectively, and for gutted sea bream and sea bass were 8.93 and 8.22, respectively.