Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 ± 1 °c

International Journal of Food Science and Technology

Volumn 42, Issue 8, 2007, Pages 903-999

  Özogul, Fatih ^a   Kuley, Esmeray ^a   Özogul, Yesim ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Aluminium foil; Cling film; Sea bream; Sensory assessment; Storage stability; TVB N

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS; BACTERIA (MICROORGANISMS); SPARUS AURATA;

EID: 34547168486     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01305.x     Document Type: Article

References (41)

1. Alasalvar, C., Taylor, K.D.A., Oksuz, A., Garthwaite, T., Alexis, M.N. Grigorakis, K. (2001). Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical, and sensory methods. Food Chemistry, 72, 33 40.
2. Alur, M.D., Doke, S.N., Warrier, S.B. Nair, P.M. (1995). Biochemical methods for determination of spoilage of foods of animal origin. A critical evaluation. Journal of Food Science Technology (Mysore), 32, 181 188.
3. Antonacopoulos, N. Vyncke, W. (1989). Determination of volatile basic nitrogen in fish: a third collaborative study by Western European Fish Technologists Association (WEFTA). Zeitschrift für Lebensmittel- Untersuchung und - Forschung, 189, 309 316.
4. AOAC (1984). Official Methods of Analysis of the Association of Official Analytical Chemists, 14th edn. Washington, DC : Association of Official Analytical Chemists.
5. AOAC (1990). Official methods of analysis of the association of official analytical chemists. Washington, DC : Association of official analytical chemists, 15th edn.
6. Argen, J.J., Al-Amad, H. Hanninen, O. (1991). Fatty acid content and composition of fish species in the Persian Gulf. Comparative Biochemistry and Physiology, 100b, 339 341.
7. Ashie, I.N.A., Smith, J.P. Simpson, B.K. (1996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36, 87 121.
8. Bligh, E.G. Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physics, 37, 911 917.
9. Bremner, H.A. (2000). Toward practical definitions of quality for food science. Critical Reviews in Food Science and Nutrition, 40, 83 90.
10. Chouliara, I., Savvaidis, I.N., Panagiotaki, N. Kontominas, M.G. (2004). Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemical and sensory attributes. Food Microbiology, 21, 351 359.
11. Chytiri, S., Chouliara, I., Savvaidis, I.N. Kontominas, M.G. (2004). Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiology, 21, 157 165.
12. Connell, J. J. (1995). Control of Fish Quality, 4th edn. London : Fishing News Books.
13. Esaiassen, M., Nilsen, H., Joensen, S. et al. (2004). Effects of catching methods on quality changes during storage of cod (Gadus morhua). Lebensmittel-Wissenschaft und-Technologie, 37, 643 648.
14. European Union 1995). Commission Decision 95/149/EC of 8 March 1995 fixing the total volatile basic nitrogen (TVB-N) Limit values for certain categories of fishery products and specifying the analysis methods to be used. Official Journal, L097, 84 87.
15. Grigorakis, K., Alexis, M.N., Taylor, K.D.A. Hole, M. (2002). Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations. International Journal of Food Science and Technology, 37, 477 484.
16. Grigorakis, K., Taylor, K.D.A. Alexis, M.N. (2003a). Seasonal pattern of spoilage of ice stored cultured gilthead sea bream (Sparus aurata). Food Chemistry, 81, 263 268.
17. Grigorakis, K., Taylor, K.D.A. Alexis, M.N. (2003b). Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): Sensory differences and possible chemical basis. Aquaculture, 225, 109 119.
18. Grigorakis, K., Alexis, M., Gialamas, I. Nikolopoulou, D. (2004). Sensory, microbiological, and chemical spoilage of cultured common sea bass (Dicentrarchus labrax) stored in ice: a seasonal differentiation. European Food Research Technology, 219, 584 587.
19. Howgate, P.F. (1982). Quality assessment and quality control. In : Fish Handling and Processing (edited by A. Aitken, I.M. Mackie, J.H. Merritt M.L. Windsor). Pp. 177 186. Edinburgh : HMSO Press.
20. Huidobro, A., Mendes, R. Nunes, M. (2001). Slaughtering of gilthead sea bream (Sparus aurata) in liquid ice: influence of fish quality. European Food Research and Technology, 213, 267 272.
21. IFST (1999). Development and Use of Microbiological Criteria in Foods. London : Institute of Food Science and Technology.
22. Koutsoumanis, K. Nychas, G.J.E. (2000). Application of a systematic procedure to develop a microbial model for rapid fish shelf life predictions. International Journal of Food Microbiology, 60, 171 184.
23. Krizek, M., Vacha, F., Vorlova, L., Lukasova, J. Cupakova, S. (2004). Biogenic amines in vacuum-packed and non-vacuum packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chemistry, 88, 185 191.
24. Kyrana, V.R. Lougovois, V.P. (2002). 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, 319 328.
25. Kyrana, V.R., Lougovois, V.P. Valsamis, D.S. (1997). Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice. International Journal of Food Science and Technology, 32, 339 347.
26. Liston, J. (1980). Microbiology in fishery science. In : Advances in Fishery Science and Technology edited by J.J. Connell). pp. 138 157 : Fishing News, Farnham.
27. Lougovois, V.P., Kyranas, E.R. Kyrana, V.R. (2003). Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata). Food Research International, 36, 551 560.
28. Masniyom, P., Benjakul, S. Visessanguan, W. (2002). Shelf-life extension of refrigerated sea bass slices under modified atmosphere packaging. Journal of the Science of Food and Agriculture, 82, 873 880.
29. Olafsdottir, G., Nesvadba, P., Natale, C.D. et al. (2004). Multisensor for fish quality determination. Trends in Food Science and Technology, 15, 86 93.
30. Orban, E., Di Lena, G., Ricelli, A. et al. (2000). Quality characteristics of sharpsnout sea bream (Diplodus puntazzo) from different intensive rearing systems. Food Chemistry, 70, 27 32.
31. Özogul, F., Polat, A. Özogul, Y. (2004a). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85, 49 57.
32. Özogul, F., Gökbulut, C., Özyurt, G., Özogul, Y. Dural, M. (2004b). Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil. European Food Research and Technology, 220, 292 298.
33. Paleologos, E.K., Savvaidis, I.N. Kontominas, M.G. (2004). Biogenic amines formation and its relation to microbiological and sensory attributes in ice-stored whole, gutted and filleted Mediterranean sea bass (Dicentrarchus labrax). Food Microbiology, 21, 549 557.
34. Papadopoulos, V., Chouliara, I., Badeka, A., Savvaidis, I.N. Kontominas, M.G. (2003). Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax) stored in ice. Food Microbiology, 20, 411 420.
35. Puwastien, P., Judprasong, K., Kettwan, E., Vasanachitt, K., Nakngamanong, Y. Bhattacharjee, L. (1999). Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis, 12, 9 16.
36. Rao, V.S., Adhikari, H.R. Nair, P.M. (1995). Fatty Acid Composition of Some Indian Fish Varieties. ASEAN Food Journal, 10, 62 65.
37. Taliadourou, D., Papadopoulos, V., Domvridou, E., Savvaidis, I.N. Kontominas, M.G. (2003). Microbiological, chemical and sensory changes of whole and filleted Mediterranean aquacultured sea bass (Dicentrarchus labrax) stored in ice. Journal of the Science of Food and Agriculture, 83, 1373 1379.
38. Tejada, M. Huidobro, A. (2002). Quality of farmed gilthead sea bream (Sparus aurata) during ice storage related to the slaughter method and gutting. European Food Research and Technology, 215, 1 7.
39. Urch, M. (1994). Industry grows up in Greece. Seafood International, 9, 19 21.
40. Venugopal, V. (2002). Biosensors in fish production and quality control. Biosensors & Bioelectronics, 17, 147 157.
41. Yeannes, M.I. Almandos, M.E. (2003). Estimation of fish proximate composition starting from water content. Journal of Food Composition and Analysis, 16, 81 92.