食品加工与技术杂志

抽象的

Determination of Sensory and Quality Changes at Treated Sea Bass (Dicentrarchus labrax) During Cold-Storage

Yunus Alparslan, Çigdem Gürel, Cansu Metin, Hatice Hasanhocaoglu and Taçnur Baygar

In this study, it was aimed to point out the quality changes of fish flesh that had been stored in refrigerator (4±1°C). Fish was separated in 4 treatments were whole-scaly, scales-gutted, and scales fillets. Samples were put in polystyrene boxes and covered with stretch film. The samples were sampled on days 0, 2. 4, 6, 8, 10 and 12. Protein, Lipid, Sensory, pH, Total volatile base nitrogen (TVB-N), Trimethyl amine nitrogen (TMA-N) and Thiobarbituric acid (TBA) analysis were done during the storage. According to the chemical analysis results, experimental samples were under the upper limits of acceptability in terms of pH, TMA-N, TBA values at the end of the 12 days of storage in the refrigerator, while TVB-N values of whole-scaly sea bass exceeded. However, sensorially, scale-less-gutted and scale-less-filleted treatments exceeded the acceptability limit values after 8 days storage and so did the whole group after 10 days storage.