Gutted and un-gutted sea bass ( Dicentrarchus Labrax ) stored in ice: Influence on fish quality and shelf-life

International Journal of Food Properties

Volumn 9, Issue 2, 2006, Pages 331-345

  Erkan, Nuray ^a   Özden, Özkan ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

Author keywords

Gutted; Sea bass; Shelf life; Un gutted

Indexed keywords

CONTAMINATION; FOOD STORAGE; MICROORGANISMS;

GUTTED; MICROBIAL COUNTS; SEA BASS ( DICENTRARCHUS LABRAX ); UNGUTTED;

COLD STORAGE;

BACTERIA; FISHES; SHELF LIFE;

BACTERIA (MICROORGANISMS); DICENTRARCHUS LABRAX; PSEUDOMONAS; SERRANIDAE;

EID: 33745821236     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600596373     Document Type: Article

References (54)

1. Garthwaite, G.A. Chilling and freezing of fish. In Fish Processing Technology; Hall, G.M., Ed., Blackie Academic & Professional: New York, 1992; 89-112.
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.
3. Kasapis, S.; Al-Oufi, H.S.; Al-Maamari, S.; Al-Bulushi, I.M.; Goddard, S. Scientific and Technological Aspects of Fish Product Development. Part I: Handshaking Instrumental Texture with Consumer Preference in Burgers. Int J Food Proper 2003, 6 (1):73-85.
4. Bett, K.L.; Dionigi, C.P. Detecting seafood off-flavors: Limitations of sensory evaluation. Food Technol 1997, 51 (8): 70-76.
5. Ölafsdöttir, G.; Martinsdóttir, E.; Oehlenschläger, J.; Dalgaard, P.; Jensen, B.; Undeland, I.; Mackie, I.M.; Henehan, G.; Nielsen, J.; Nilsen, H. Methods to evaluate fish freshness in research and industry. Trend Food Sci Technol 1997, 8, 258-265.
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.
7. Huidobro, A.; Pastor, A.; Tejada, M. Quality index method developed for raw gilthead seabream (Sparus aurata). J Food Sci. 2000, 65 (7), 1202-1205.
8. Sveinsdottir, K.; Martinsdottir, E.; Hyldig, G.; Jørgensen, B.; Kristbergsson, K. Application of quality index method (QIM) scheme in shelf- life study of farmed Atlantic salmon (Salmo salar). J Food Sci. 2002, 67 (4), 1570-1579.
9. Barbosa, A.; Vaz-Pires, P. Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris). Food Cont. 2004, 15 (3), 161-168.
10. Huss, H.H. Fresh Fish Quality and Quality Changes. In FAO Fisheries Series, No: 29; FAO: Rome, 1988.
11. Alasalvar, C.; Taylor, K.D.; Öksüz, A.; Garthwaite, T.; Alexis, M.N.; Grigorakis, K. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chem. 2001, 72 (1), 33-40.
12. Karl, H.; Meyer, C., Münkner, W. Vergleichende Eislagerung von ausgenommenen und unausgenommenen Schleien. Inf. Fischwirtsch. Fischereiforsch. 2001, 48 (3), 139-143.
13. Mattissek, R.; Schnepel, M. F.; Steiner, G. Lebensmittel - analytik, Grundzüge. Methoden. Anwendungen; Zweite, korrigierte Auflage. Springer Verlag: Berlin, Heidelberg, New York, 1992.
14. Official Method of Analysis (AOAC). Official Method 938.08 Ash of Seafood. Fish and Other Marine Products. In Official Methods of Analysis of AOAC International; Cunniff, P.; Eds.; AOAC International: Gaithersburg, Maryland 1998; Chapter 35; 6.
15. Official Method of Analysis (AOAC). Official Method 955.04 Nitrogen (Total) in Seafood. Fish and Other Marine Products. In Official Methods of Analysis of AOAC International; Cunniff, P.; Eds.; AOAC International: Gaithersburg, Maryland. 1998; Chapter 35, 6.
16. Official Method of Analysis (AOAC). Official Method 948.15 Fat (crude) in Seafood Acid Hydrolysis Method. Fish and Other Marine Products. In Official Methods of Analysis of AOAC International; Cunniff, P.; Eds.; AOAC International: Gaithersburg, Maryland 1998; Chapter 35; 6.
17. Manthey, M.; Karnop, G.; Rehbein, H. Quality changes of European catfish (Silurus glanis) from warm-water aquaculture during storage ice. Int J Food Sci Technol 1988, 23, 1-9.
18. Antonocoupoulos N.; Vyncke W. Determination of volatile basic nitrogen in fish. Z Lebensm Unters 1989, 189, 309-316.
19. Official Method of Analysis (AOAC). Official Method 971.14 Trimethylamine Nitrogen in Seafood Colorimetric Method. Fish and Other Marine Products. In Official Methods of Analysis of AOAC International; Cunniff, P.; Eds.; AOAC International: Gaithersburg, Maryland 1998; Chapter 35; 6.
20. Baumgard, J. Lebensmittel tierischer Herkunft, Feinkosterzeugnisse, gefrorene, tiefgefrorene und getrocknete Lebensmittel, Fertiggerichte, hitzekonservierte Lebensmittel, Speiseeis, Zucker, Kakao, Zuckerwaren, Rohmassen. In Mikrobiologische Untersuchung von Lebensmitteln; Jürgen Baumgart, unter Mitarbeit von Jürgen Firnhaber, Gottfried Spicher; Eds., Behr's Verlag: Hamburg, 1986; 25.
21. Pichhardt, K. Lebensmittelmikrobiologie. Grundlagen für die Praxis. Springer-Verlag: Berlin, Heidelberg, 1988; 358 pp.
22. Lagrange, F.; Jark, U.; Etzel, V.; Feldhusen, F. Einfluss des Ausnehmens auf die Qualität von frischem Seefisch. Arch für Lebensmittelhyg 2003, 54 (3): 65-70.
23. Sümbüloflu, K.; Sümbüloǧlu, V. Biyoistatistik. Hatipoǧlu Basim ve Yayim San. Tic. Ltd. Şti. Baski: Ankara, 2002, 270 pp.
24. Kyrana, V.R.; Lougovois, V.P. Sensory, chemical and microbiological assessment of farmraised European sea bass (Dicentrarchus labrax) stored in melting ice. Int J Food Sci Technol. 2002, 37, 319-328.
25. Grigorakis, K.; Alexis, M.N.; Taylor, K.D.A.; Hole, M. Comporison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations. Int J Food Sci Technol. 2002, 37, 477-484.
26. Karl, H.; Meyer, C. Untersuchungen zur Qualität von Doraden auf dem deutschen Markt. Inf. Fischwirtsch. Fischereiforsch. 2002, 49 (1), 20-24.
27. Schormüller, J. Handbuch der Lebensmittelchemie (Band III/2). Springer-Verlag: Berlin, Heidelberg, New York, 1968; 1240.
28. Ludorff, W.; Meyer, V. Fische und Fischerzeugnisse. Verlag Paul Parey: Hamburg, Berlin, 1973; 308 pp.
29. Papadopoulos, V.; Chouliara, L; Badeka, A.; Savvaidis, I.N.; Kontominas, M.G. Effect of gutting on microbiological, chemical, and sensory properties, of aqua-cultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiol. 2003, 20, 414-420.
30. Rehbein, H.; Martinsdottir, E.; Blomsterberg, F.; Valdimarsson, G.; Oehlenschläger, J. Shelf life of ice-stored redfish, Sebastes marinus und Sebastes mentella. Int J Food Sci Technol. 1994, 29, 303-313.
31. Lougovois, V.P.; Kyranas, E.R.; Kyrana, V.R. Comporasion of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Res Int. 2003, 36, 551-560.
32. Kyrana, V.R.; Lougovois, V.P.; Valsamis, D.S. Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. Int J Food Sci Technol. 1997, 32, 339-347.
33. Poli, M.B.; Parisi, G.; Zambacavallo, G., Mecatti, M.; Lupi, P.; Gualtieri, M.; Franci, O. Quality outline of European sea bass (Dicentrarchus labrax) reared in Italy: shelf life, edible yield, nutritional and dietetic traits. Aquaculture 2001, 202, 303-313.
34. Taliadourou, D.; Papadopoulos, V.; Domvridou, E.; Savvaidis, L; Kontominas, G.M. Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice. J Sci Food Agric. 2003, 83, 1373-1379.
35. Chytiri, S.; Chouliara, I.; Savvaidis, I.N.; Kontominas, M.G. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol. 2004, 21, 157-165.
36. Paleologos, E.K.; Savvaidis, I.N.; Kontominas, M.G. Biogenic amines formation and its relation to microbiological and sensory attributes in ice- stored whole, gutted and filleted Mediterranean Sea bass (Dicentrarchus labrax). Food Microbiol. 2004, 21, 549-557.
37. Tejada, M.; Huidobro, A. Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. Eur Food Res Technol. 2002, 215, 1-7.
38. Simeonidou, S.; Govaris, A.; Vareltzis, K. Quality assessment of seven Mediterranean fish species during storage on ice. Food Res Int. 1998, 30, 479-484.
39. De Koning, A.J. Quantitative quality tests for fish meal. An investigation of the quality of South African fish meals and the validity of a number of chemical quality indices. Int J Food Proper. 2001, 4 (3), 501-502.
40. Huidobro, A.; Mendes, R.; Nunes, M.L. Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality. Eur Food Res Technol. 2001, 213, 267-272.
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.
42. Koutsoumanis, K.; Nychas, G.J.E. Application of a systematic procedure to develop a microbial model for rapid fish shelf-life predictions. Int J Food Microbiol. 2000, 60, 171-184.
43. Oetjen, K.; Karl, H. Improvement of gas Chromatographic determination methods of volatile amines in fish and fish products. Deutsche Lebensm Runds 1999, 95, 403-407.
44. 2 on the TMAO-reduction reaction by Shewanella baltica. Int J Food Microbiol. 2001, 68, 115-123.
45. Sikorski, Z.E.; Kolakowska, A.; Burt, J.R. Post harvest Biochemical and Microbial Changes Seafood; Resources Nutritional Composition and Preservation; Sikorski Z.E.; Ed., CRC Press-Inc.: Boca Raton Florida, 1990, 55-77.
46. Huss, H.H. Quality and quality changes in fresh fish. In FAO Fisheries Technical paper, No: 334; FAO: Roma, 1995.
47. Dalgaard, P.; Gram, L.; Huss, H. Spoilage and shelf life of cod fillets packed in vacuum or modified atmospheres. Int J Food Microbiol. 1993, 19, 283-294.
48. Koutsoumanis, K.; Lampropoulou, K.; Nychas, G.J.E. Biogenic amines and sensory changes associated with the microbial flora of Mediterranean gilt-head sea bream (Sparus aurata) stored aerobically at 0, 8 and 15°C. J Food Prot. 1999, 62, 398-402.
49. Gram, L.; Huss, H. Microbiological spoilage of fish and fish products. Int J Food Microbiol. 1996, 33, 589-595.
50. Gobantes, I.; Choubert, G.; Gòmez, R. Quality of pigmented (astaxanthin and canthaxanthin) rainbow trout (Oncorhynchus mykiss) fillets stored under vacuum packaging during chilled storage. J Sci Agric Food Chem. 1998, 46, 4358-4362.
51. Zhuang, R.Y.; Huang, Y.W.; Beuchat, L.R. Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate. J Food Sei. 1996, 61 (1), 241-244.
52. Pascual-Anderson, M.R.; Calderón-Pascual, V. Microbiología alimentaria. In Metodologlapara alimentas y bebidas; Díaz de Santos: Madrid, 2000; 441 pp.
53. 2 treatments. J Food Sci. 1992, 57, 1099-1102.
54. Haaland, H.; Arnesen, E.; Njaa, L. R. Amino acid composition of whole mackerel (Scomber scombrus) stored anaerobically at 20°C and at 2°C. Int J Food Sci Technol. 1990, 25, 82-87.