![Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5934/TOC-Subject-Sample-2021-Environment-Agriculture.jpg"})
Abstract
The sensory characteristics, chemical freshness indicator contents, and microbial counts (total aerobe, psychrotrophic bacteria, H2S-producing bacteria, and Pseudomonas spp.) of whole un-gutted and gutted sea bass stored in ice were compared. Results of this study indicated that the acceptability quality of whole and gutted sea bass as determined by sensorial data is 11 days, respectively. No significant differences (p > 0.05) were found in the level of sensory score between whole and gutted sea bass samples. Total volatile basic nitrogen (TVB-N) values showed no significant increase for whole and gutted sea bass during storage. Trimethylamin (TMA-N) values of whole and gutted sea bass increased very slowly, reaching final values of 3.94 and, 3.38 mg/100g, respectively (day 13). Development of initial decomposition (after 7 days) occurred when bacterial counts were > 4 log CFU/g. Microbial counts showed a significant increase for whole and gutted sea bass during storage. Significant differences (p < 0.05) were found in the microbial counts between whole and gutted sea bass samples. This difference, may be attributed either to gutting procedures, which most probably were the cause of cross-contamination of fish or to the significantly higher fish flesh surface area exposed to environmental microbial contamination in the case of gutted fish.
Keywords:
ACKNOWLEDGMENTS
This study was supported by the Research Fund of the University of Istanbul (Project No: Number UDP–384/260804 and BYP–313/11122003).
Notes
a: no significant(p > 0.05)between two Group.
b: significant(p < 0.05) between two Group.
2. Gasnell, M.; Milne, D.; Blaha, F.; Wright, K.; Cumming, A. Identify Characteristics of Quality and Describe Seafood Spoilage Factors and how Seafood Spoilage is controlled. A Learning Resource for Unit Standards: Wellington, 5316, 5328, and 15884; 2000
6. EC Regulation. Council Regulation N 2406/96 of 26 November 1996 laying down common marketing standards for certain fishery products (OJ L 334, 23.12.1996, 1996; 1–15
41. 95/149/EG. Entscheidung der Kommission vom 8. März 1995 über TVB- Grenzewerte für bestimmte Kategorien von Fischereierzeugnissen und die anzuwenden Analysemethoden. Amtsblatt nr. L 097 vom 29/04/1995, pp. 0084–0087
