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 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 114 Issue: 2
  • Publication Date: 2009
  • Doi Number: 10.1016/j.foodchem.2008.09.078
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • 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
  • Çukurova University Affiliated: Yes

Abstract

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.