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, cilt.114, sa.2, ss.505-510, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 114 Sayı: 2
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.foodchem.2008.09.078
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.505-510
  • Anahtar Kelimeler: Biogenic amine, Lipid oxidation, Mullus barbatus, Upeneus moluccensis, Storage, BIOGENIC-AMINES FORMATION, EEL ANGUILLA-ANGUILLA, FISH, QUALITY, WHOLE, INDEX, MERLUCCIUS
  • Çukurova Üniversitesi Adresli: Evet

Özet

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.