Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

ÖZYURT G. , Kuley E. , Ozkutuk S. , ÖZOĞUL F.

FOOD CHEMISTRY, vol.114, no.2, pp.505-510, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 114 Issue: 2
  • Publication Date: 2009
  • Doi Number: 10.1016/j.foodchem.2008.09.078
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.505-510
  • Keywords: Biogenic amine, Lipid oxidation, Mullus barbatus, Upeneus moluccensis, Storage, BIOGENIC-AMINES FORMATION, EEL ANGUILLA-ANGUILLA, FISH, QUALITY, WHOLE, INDEX, MERLUCCIUS


The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of sensory, microbiological and chemical changes. The sensory acceptability limit was 8 days for goldband goatfish (Upeneus moluccensis) and I I days for red mullet (Mullus barbatus) stored in ice. The TVC level was correlated with sensory assessment. The TVC exceeded 7 log cfu g(-1) after 8 days for goldband goatfish. and 11 days for red mullet. At the end of storage period, pH, TVB-N, TBA, FFA and PV for red mullet were 7.84, 47.19 mg/100 g, 0.69 mg MA kg(-1). 1.17% oleic acid and 1.58 meq O-2/kg and for goldband goatfish they were 7.53, 43.97 mg/100 g, 0.74 ring MA kg(-1), 1.62% oleic acid and 1.68 meq O-2/kg, respectively. In red mullet, agmatine, serotonin, histamine and dopamine became the dominant amines, reaching 7.30. 5.97, 2.52 and 2.31 mg/100 g, respectively. Also the dominant amines for goldband goatfish were 4.37, 3.88, 3.38 and 2.00 mg/100 g for histamine, agmatine, dopamine and putrescine, respectively. (C) 2008 Elsevier Ltd. All rights reserved.