Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods

Alasalvar, Cesarettin; Taylor, K. D. Anthony; Öksüz, Abdullah; Garthwaite, Tony; Alexis, M.N.; Grigorakis, Kriton

doi:10.1016/s0308-8146(00)00196-5

Cited by 197 publications

(166 citation statements)

References 19 publications

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“…K value reached 68% on day 13 when the sensory panel rejected the fillet sample ( Figure 4B). Wide variations of K value on the sensory rejection point among different fish species were reported ranging from 39 ~ 80% in chilled storage (Alasalvar et al, 2001;Ozogul et al, 2004). In the present study, K value provided a useful indicator for freshness evaluation, which was consistent with other fish species such as Sea bass and European eel stored in ice (Alasalvar et al, 2002;Ozogul et al, 2006).…”

Section: Changes Of Nucleotide Degradation Productssupporting

confidence: 87%

“…Fax: +86-10-62731265. deterioration as amines formation, lipid oxidation, nucleotide and protein degradation, contributes to off-odors, off-flavors and texture softening (Ozogul et al, 2006;Alasalvar et al, 2001;Hernandez et al, 2009). Varieties of quality attributes have been used to assess fish freshness in many cold water fish species as sea bream, sea bass, sardine and European eel (Alasalvar et al, 2001;Alasalvar et al, 2002;Ozogul et al, 2004;Ozogul et al, 2006;Hernandez et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index as Pseudomonas counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 -12 days.

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Section: Changes Of Nucleotide Degradation Productssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Liu¹,

Wen²,

Zhong³

et al. 2010

Afr. J. Biotechnol.

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“…A rapid decline was observed in T4, on day 6. These are higher values than those obtained by Alasalvar et al (2001) in bream fillets, with values between 7.5 and 5 N during 17 days of storage. On the other hand, Valencia-Perez et al (2015) observed a similar diminution of texture in blue shrimp treated with antioxidants and packed in a bilayer film of polyamide-low density polyethylene film with 2% α-tocopherol during frozen storage.…”

Section: Texturecontrasting

confidence: 67%

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

et al. 2015

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Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.Keywords: chitosan; essential oils; edible coating; tilapia fillets. Practical Application:The use edible coatings of chitosan-carvacrol could be an alternative to preserve the quality and increase the shelf-life of tilapia fillets.

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“…Sensory methods are the most satisfactory ways of assessing the freshness quality of fish in terms of consumer expectation. However, Alasalvar et al, (2001) suggested that sensory evaluation of fish muscle should be carried out concurrently with other methods used to evaluate fish freshness. Change in microbial population is a traditional quality index of fresh fish.…”

Section: Introductionmentioning

confidence: 99%

Quality Changes of Mrigal (Cirrhinus mrigala) during Different Stages of Rigor Mortis

Kumar¹,

Reddy²,

Dhanapal³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods

Cited by 197 publications

References 19 publications

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Quality Changes of Mrigal (Cirrhinus mrigala) during Different Stages of Rigor Mortis

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