Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C

Abstract

The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 o C. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is rich in PUFA content and the n3/n6 ratio is within the ideal limits. In all 4 groups, obtained from fillets values were the highest in general, quality parameters were found within acceptable limits. Psychrophilic and mesophilic aerobic bacteria counts exceeded the standards for fillet groups on 7 th days of storage. According to microbiological analysis, ungutted, beheaded, eviscerated samples were not exceeded limit values on 9 th day. In conclusion, whole or gutted (headed and eviscerated) storage of meagre is found to be more advantageous compared to fillets for storage at 4 ± 1 o C.Keywords: cultured meagre; quality; gutting process; cold storage; fatty acid. Practical Application:The effect of gutting process of shelf life of fish.

Effects of Plant Extracts on the Quality of Sous Vide Meagre (Argyrosomus regius) Fillets

“…In our study, it was determined that the dominant SFA and MUFA are palmitic acid and oleic acid similar to the Grigorakis et al (2011), Giogios et al (2013), Martelli et al (2013), Mesa et al (2014), Saavedra et al (2015), Bilgin et al (2016) and Fountoulaki et al (2017) studies. Similar to this study, Giogios et al (2013), Saavedra et al (2015), and Bilgin et al (2016) studies, it was determined that C18:2n-6 and C22:6n-3 were the most prominent fatty acids among PUFA. Similar to our study, Çetinkaya (2013) found a significant change in PUFA at the end of storage in sous vide rainbow trout samples treated with rosemary and thyme.…”

Quality changes in reared, hot-smoked meagre (Argyrosomus regius Asso, 1801) during chill storage at 4 ± 1 °C

“…Meagre reaches commercial size in a short period and can be processed into portions (Monfort, 2010). Also the nutritional value is high (Monfort, 2010;Bilgin et al, 2016). The aim of the current study was to investigate changes in quality and nutritional parameters of hot smoked meagre during chill storage.…”