Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice

被引：100

作者：

Cakli, S. ^{[1
]}

Kilinc, B. ^{[1
]}

Cadun, A. ^{[1
]}

Dincer, T. ^{[1
]}

Tolasa, S. ^{[1
]}

机构：

[1] Ege Univ, Fisheries Fac, Fish Proc Technol Dept, TR-35100 Bornova, Turkey

来源：

FOOD CONTROL | 2007年 / 18卷 / 05期

关键词：

sea bream; sea bass; quality;

D O I：

10.1016/j.foodcont.2005.11.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：391 / 397

页数：7

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