Effects of using slurry ice during transportation on the microbiological, chemical, and sensory assessments of aquacultured sea bass (dicentrarchus labrax) stored at 4°C
Küçük Resim Yok
Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. In this study two different group of chilling methods were used during transportation; in slurry ice packaged (Group A), and flake ice packaged (Group B). The effect of this advanced system during transportation on quality losses and the shelf life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups A and B. On day 13 TVB-N values of groups A and B, reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 9 all the groups were determined as "acceptable but on day 13 the groups A and B were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice during transportation did not extend the shelf life of sea bass stored at 4°C. Copyright© Taylor and Francis Group, LLC.
Açıklama
Anahtar Kelimeler
Chilled storage, Quality control, Sea bass, Shelf-life, Slurry ice
Kaynak
Critical Reviews in Food Science and Nutrition
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
46
Sayı
6
