Determination of Sensory and Quality Changes at Treated Sea Bass (Dicentrarchus labrax) During Cold-StorageYunus Alparslan*, Çigdem Gürel, Cansu Metin, Hatice Hasanhocaoglu and Taçnur Baygar
Mugla University Fisheries Faculty, Department of Seafood Processing Technology, 48000 Kotekli/MUGLA, Turkey
- *Corresponding Author:
- Yunus Alparslan
Mugla University Fisheries Faculty
Department of Seafood Processing Technology
48000 Kotekli/MUGLA, Turkey
E-mail: [email protected]
Received date: July 06, 2012; Accepted date: September 04, 2012; Published date: September 12, 2012
Citation: Alparslan Y, Gürel Ç, Metin C, Hasanhocaoglu H, Baygar T (2012) Determination of Sensory and Quality Changes at Treated Sea Bass (Dicentrarchus labrax) During Cold-Storage. J Food Process Technol 3:183. doi:10.4172/2157-7110.1000183
Copyright: © 2012 Alparslan Y, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.