Chemical and sensory changes in frozen (-18 degrees C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons


Ozyurt G. , Polat A. , Tokur B.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.42, ss.887-893, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 42 Konu: 7
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1111/j.1365-2621.2006.01302.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.887-893

Özet

Wild sea bass (Dicentrarchus labrax) captured from north eastern Mediterranean in autumn and winter were stored at -18 degrees C, and their chemical and sensory quality were investigated for up to 9 months. At the end of autumn storage period, pH, total volatile basic nitrogen, thiobarbituric acid values, free and bound formaldehyde, free formaldehyde and protein solubility were 6.69, 15.59 mg 100 g(-1), 0.086 mg MA kg(-1), 1.23 mg kg(-1), 3.58 mg kg(-1) and 15.72 g 100 g(-1), respectively. The same parameters for winter storage were 6.55, 12.08 mg 100 g(-1), 0.308 mg MA kg(-1), 3.38 mg kg(-1), 4.95 mg kg(-1) and 14.39 g 100 g(-1), respectively. None of the chemical quality parameters exceeded the acceptability limits. These results were supported by the results of sensory analyses (colour, odour, flavour, texture and overall acceptability). It was also concluded that differences in initial proximate composition and chemical quality scores of wild sea bass captured in autumn and winter did not have an effect on the chemical and sensory quality during frozen storage.