Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage

Food Chemistry

Volumn 99, Issue 4, 2006, Pages 752-758

  Özogul, Yesim ^a   Özogul, Fatih ^a   Kuley, Esmeray ^a   Özkutuk, A Serhat ^a   Gökbulut, Cengiz ^b   Köse, Sevim ^c  

^a CUKUROVA UNIVERSITY   (Turkey)

^b ADNAN MENDERES UNIVERSITY   (Turkey)

^c BLACK SEA TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Fish quality; Freshness indicators; Shelf life; Wild turbot

Indexed keywords

BIOGENIC AMINE; CADAVERINE; FATTY ACID; HISTAMINE; OLEIC ACID; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; THIOBARBITURIC ACID; TRYPTAMINE; TYRAMINE;

ARTICLE; CONTROLLED STUDY; FOOD FREEZING; FOOD STORAGE; LINEAR REGRESSION ANALYSIS; MICROBIOLOGY; NONHUMAN; PH; SENSORY ANALYSIS; SENSORY EVALUATION; SHELF LIFE; STATISTICAL ANALYSIS; TURBOT;

SCOPHTHALMUS MAXIMUS;

EID: 33747384687     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.053     Document Type: Article

References (47)

1. A.O.A.C. Official methods of analysis of the Association of the Official Analysis Chemists. 14th ed. (1984), Association of Official Analytical Chemists, Washington, DC
2. A.O.A.C. Official methods of analysis of the Association of the Official Analysis Chemists. 15th ed. (1990), Association of Official Analytical Chemists, Washington, DC
3. A.O.A.S. Official methods and recommended practices of the American Oil Chemists' Society (1994), The American Oil Chemists' Society, Champaign, IL
4. Ababouch L.H., Souibri L., Rhaliby K., Ouadhi O., Battal M., and Busta F.F. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperatures. Food Microbiology 13 (1996) 123-132
5. Alasalvar C., Taylor K.D.A., and Shahidi F. Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice. Journal of Agriculture and Food Chemistry 50 (2002) 2039-2045
6. Antonocopoulus N. Bestmmung des Flüchhtigen Basensticktoofs. In: Ludorf W., and Meyer V. (Eds). Fische und Fischerzeugnisse (1973), Aulage Verlag Paul Parey, Berlin und Hamburg 224-225
7. Aubourg S.P., Piňeiro C., Gallardo J.M., and Barros-Velazquez J. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food Chemistry 90 (2005) 445-452
8. Aubourg S.P. Review: interaction of malondialdehyde with biological molecules - new trends about reactivity and significance. International Journal of Food Science and Technology 28 (1993) 323-335
9. Barassi C.A., Pècora R.P., Roldán H., and Trucco R.E. Total, non volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice. Journal of the Science of Food and Agriculture 38 (1987) 373-376
10. Bligh E.C., and Dyer W.J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37 (1959) 913-917
11. Botta J.R., Lauder J.T., and Jewer M.A. Effect of methodology on the total volatile basic nitrogen (TVB-N) determination as an index of quality of fresh Atlantic cod (Gadus morhua). Journal of Food Science 49 (1984) 734-736
12. Burns G.B., Ke P.J., and Irvine B.B. Objective procedure for fish freshness evaluation based on nucleotide changes using a HPLC system. Canadian Technical Report of Fisheries and Aquatic Science 1373 (1985) 35
13. Chang K.L.B., Chang J., Shiau C.Y., and Pan B.S. Biochemical, microbiological and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. Journal of Agriculture and Food Chemistry 46 (1998) 682-686
14. Cho S., Endo Y., Fujimoto K., and Kaneda T. Oxidative deterioration of lipids in salted and dried sardines during storage at 5 °C. Nippon Suisan Gakkaishi 55 (1989) 541-544
15. Connell J.J. Control of fish quality. 4th ed. (1995), Fishing News Books Limited, London
16. Council Regulation. (1990). Official Journal of the European Communities (p. 69), No. C 84, 19 February.
17. El Marakchi A., Bennour M., Bouchriti N., Hamama A., and Tagafatit H. Sensory, chemical and microbiological assessments of Moroccan sardines (Sardina pilchardus). Journal of Food Protection 53 (1990) 600-605
18. Gill T.A., Thompson J.W., Gould S., and Sherwood D. Characterization of quality deterioration of yellow fin tuna. Journal of Food Science 52 (1987) 580-583
19. Howgate P.F. Quality assessment and quality control. In: Aitken A., Mackie I.M., Merritt J.H., and Windsor M.L. (Eds). Fish handling and processing. 2nd ed. (1982), Her Majesty's Stationery, Edinburgh 177-186
20. Huss H.H. Fresh fish: quality and quality changes. (pp. 132) (1988), Food and Agriculture Organization (FAO) of the United Nations, Rome
21. Karube I., Matsuoka H., Suzuki S., Watanabe E., and Toyama T. Determination of fish freshness with an enzyme sensor system. Journal of Agriculture and Food Chemistry 32 (1984) 314-319
22. Kraus R.M., Eckel H.R., Howard B., Appel L.J., Daniels S.R., Deckelbaum R.J., et al. AHA dietary guidelines. Revision 2000: a statement for healthcare professionals from the Nutrition Commitee of the American Heart Association. Circulation 102 (2000) 2284-2299
23. Kyrana V.R., and Lougovois V.P. Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology 37 (2002) 319-328
24. Luong J.H.T., Male K.B., Masson C., and Nguyen A.L. Hypoxanthine ratio determination in fish extract using capillary electrophoresis and immobilized enzymes. Journal of Food Science 57 (1992) 77-81
25. Nishimoto J., Suwetja I.K., and Miki H. Estimation of keeping freshness period and practical storage life of mackerel muscle during storage at low temperatures. Memoirs of the Faculty of Fisheries. Kagoshima University 34 1 (1985) 89-96
26. Özogul F., Polat A., and Özogul Y. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry 85 (2004) 49-57
27. Özogul F., Taylor K.D.A., Quantick P., and Özogul Y. Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology 37 (2002) 515-522
28. Özogul F., Taylor K.D.A., Quantick P., and Özogul Y. A rapid HPLC determination of ATP related compounds and its application to herring stored under modified atmosphere. International Journal of Food Science and Technology 35 6 (2000) 549-554
29. Özogul Y., Özyurt G., Özogul F., Kuley E., and Polat A. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chemistry 92 (2005) 745-751
30. Pacheco-Aguilar R., Lugo-Sánchez, and Robles-Burgueňo M. Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 °C. Journal of Food Science 65 1 (2000) 40-47
31. Papadopoulos V., Chouliara I., Badeka A., Savvaidid I.N., and Kontominas M.G. Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax). Food Microbiology 20 (2003) 411-420
32. Randell K., Hattula T., and Ahvenainen R. Effect of the packaging on the quality of rainbow trout and Baltic herring fillets (Dicentrarchus labrax). Food Science and Technology 30 1 (1997) 56-61
33. Redmond J.W., and Tseng A. High-pressure liquid chromatographic determination of putrescine, cadaverine, spermidine and spermine. Journal of Chromatography 170 (1979) 479-481
34. Rodríguez C.J., Besteiro I., and Pascual C. Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage. Journal of Science and Food Agriculture 79 (1999) 1473-1480
35. Rodríguez O., Barros-Velázquez J., Piňeiro C., Gallardo J.M., and Aubourg S.P. Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima). Food Chemistry 95 2 (2006) 270-278
36. Ryder J.M., Buisson D.H., Scott D.N., and Fletcher G.C. Storage of New Zealand Jack mackerel (Trachurus novaezelandiae) in ice: chemical, microbiological and sensory assessment. Journal of Food Science 49 (1984) 1453-1456 1477
37. Saito T., Arai K., and Matsuyoshi M. A new method for estimating the freshness of fish. Bulletin of the Japanese Society of Scientific Fisheries 24 (1959) 749-750
38. Shahidi F., and Botta J.R. Seafoods: Chemistry, processing technology and quality. (pp. 3-9) (1994), Chapman & Hall, London
39. Shahidi F., Chong X., and Dunajski E. Freshness quality of harp seal (Phoca groenlandica) meat. Journal of Agricultural and Food Chemistry 42 (1994) 868-872
40. Simeonidou S., Govaris A., and Vareltzis K. Quality assessment of seven Mediterranean fish species during storage on ice. Food Research International 30 (1998) 479-484
41. Smith J.G.M., Hardy R.S., McDonald I., and Temhleton J. The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature, chemical and sensory assessment. Journal of Science of Food and Agriculture 31 (1980) 375-385
42. Stansby M.E., and Olcott H.S. Composition of fish. Industrial fishery technology (1963), Reinhold Pub., New York
43. Surette M., Gill T.A., and LeBlanc P.J. Biochemical basis of postmortem nucleotide catabolism in cod (Gadus morhua) and its relationship to spoilage. Journal of Agricultural and Food Chemistry 36 (1988) 19-22
44. Tarladgis B., Watts B.M., and Yonathan M. Distillation method for determination of malonaldehyde in rancid food. Journal of American Oil Chemistry Society 37 1 (1960) 44-48
45. Tejada M., and Huidobro A. Quality of farmed gilthead seabream (Sparus aurata) during ice storage related to the slaughter method and gutting. European Food Research and Technology 215 (2002) 1-7
46. Valle M., Malle P., and Bouquelet S. Liquid chromatographic determination of fish decomposition indexes from analyses of plaice, whiting and herring. Journal of AOAC International 79 5 (1996) 1134-1140
47. Yamanaka H., Shiomi K., and Kikuchi T. Cadaverine as a potential index for decomposition of salmonid fishes. Journal of the Food Hygienic Society 30 (1989) 170-174