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Sensory, chemical and microbiological assessment of farm‐raised European sea bass ( Dicentrarchus labrax ) stored in melting ice
Author(s) -
Kyrana Vasiliki R.,
Lougovois Vladimiros P.
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00572.x
Subject(s) - dicentrarchus , sea bass , trimethylamine , food science , fishery , thiobarbituric acid , shewanella putrefaciens , flesh , biology , fish fillet , chemistry , zoology , fish <actinopterygii> , antioxidant , bacteria , biochemistry , lipid peroxidation , genetics
Farm raised European sea bass ( Dicentrarchus labrax ) were stored in melting ice for a period up to 22 days from the time of harvest, and sensory, chemical, and microbiological assessments were made at intervals. The storage life of the ungutted fish, determined by sensory evaluation of the cooked flesh, was 19 days. Of the chemical tests, only k 1 value provided a useful means of monitoring early storage change. Trimethylamine, total volatile bases and pH showed practically no change during the first half of the edible storage life of the fish. Changes in free fatty acid (FFA) content and thiobarbituric acid (TBA) value could not be used to determine loss of acceptability or end of storage life. Sulphide producing bacteria constituted a very low proportion of the total aerobic flora, suggesting that the common sulphide producer Shewanella putrefaciens was not a major spoiler of sea bass in this trial.