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Chemical and sensory changes in frozen (−18 °C) wild sea bass ( Dicentrarchus labrax ) captured at different fishing seasons
Author(s) -
Özyurt Gülsün,
Polat Abdurrahman,
Tokur Bahar
Publication year - 2007
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 - 10.1111/j.1365-2621.2006.01302.x
Subject(s) - sea bass , dicentrarchus , thiobarbituric acid , zoology , fishery , flavour , chemistry , bass (fish) , serranidae , biology , food science , lipid peroxidation , fish <actinopterygii> , antioxidant , biochemistry
Summary Wild sea bass ( Dicentrarchus labrax ) captured from north eastern Mediterranean in autumn and winter were stored at −18 °C, and their chemical and sensory quality were investigated for up to 9 months. At the end of autumn storage period, pH, total volatile basic nitrogen, thiobarbituric acid values, free and bound formaldehyde, free formaldehyde and protein solubility were 6.69, 15.59 mg 100 g −1 , 0.086 mg MA kg −1 , 1.23 mg kg −1 , 3.58 mg kg −1 and 15.72 g 100 g −1 , respectively. The same parameters for winter storage were 6.55, 12.08 mg 100 g −1 , 0.308 mg MA kg −1 , 3.38 mg kg −1 , 4.95 mg kg −1 and 14.39 g 100 g −1 , respectively. None of the chemical quality parameters exceeded the acceptability limits. These results were supported by the results of sensory analyses (colour, odour, flavour, texture and overall acceptability). It was also concluded that differences in initial proximate composition and chemical quality scores of wild sea bass captured in autumn and winter did not have an effect on the chemical and sensory quality during frozen storage.