Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice
Küçük Resim Yok
Tarih
2007
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
sea bream, sea bass, quality
Kaynak
Food Control
WoS Q Değeri
Q1
Scopus Q Değeri
N/A
Cilt
18
Sayı
5
