Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 +/- 1 degrees C

Ozogul F. , Kuley E. , Ozogul Y.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.42, no.8, pp.903-909, 2007 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42 Issue: 8
  • Publication Date: 2007
  • Doi Number: 10.1111/j.1365-2621.2006.01305.x
  • Page Numbers: pp.903-909
  • Keywords: aluminium foil, cling film, sea bream, sensory assessment, storage stability, TVB-N, BASS DICENTRARCHUS-LABRAX, SHELF-LIFE EXTENSION, BIOGENIC-AMINES, FISH QUALITY, SPOILAGE, STORAGE, WHOLE, WILD, ATTRIBUTES


The effects of aluminium foil and cling film on sensory (raw and cooked), chemical and microbiological quality changes in cultured sea bream (Sparus aurata) stored at 2 +/- 1 degrees C were investigated. The worst quality in terms of colour and odour was observed for sea bream wrapped in aluminium foil (WAF) and followed by fish wrapped in cling film (WCF). The shelf-life of sea bream was found to be 18 days for ice and 8 days for both fish wrapped in cling film and aluminium foil according to panellist perceptions. The total volatile basic nitrogen (TVB-N) value of sea bream stored in ice, wrapped in cling film and aluminium foil reached from initial value of 15.2 mg TVB-N/100 g to 28.6, 50.6 and 65.3 mg/100 g at 22, 15 and 15 days respectively. The highest growth of bacteria was found in sea bream for WAF, followed by WCF and lowest count was with ice storage condition.