Effect of washing with tap water on the quality of sea bass

Erkan N., Alakavuk D., Tosun Ş. Y., Ozden O.

FLEISCHWIRTSCHAFT, cilt.86, sa.7, ss.111-116, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 86 Sayı: 7
  • Basım Tarihi: 2006
  • Dergi Adı: FLEISCHWIRTSCHAFT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.111-116
  • Anahtar Kelimeler: sea bass, washing, sensorial quality, chemical quality, microbiological quality criteria, BREAM SPARUS-AURATA, TROUT ONCORHYNCHUS-MYKISS, SHELF-LIFE, VOLATILE AMINES, BIOGENIC-AMINES, SENSORY CHANGES, FRESHNESS, STORAGE, WHOLE, FISH
  • İstanbul Üniversitesi Adresli: Evet

Özet

In this study, a the effects of washing with tap water whole and gutted sea bass (Dicentrarchus labrax) were evaluated. Fish evaluation for 13 days of storage in ice included sensory analyses, chemical and microbiological changes. Total volatile basic nitrogen (TVB-N) and Trimethylamin (TMA-N) values showed significant increase for all group sea bass samples during storage (p=0.05). Sensory evaluation showed a reasonably good correlation with bacterial populations. It has been determined that washing procedure is reducing the microbiological load. Results of this study indicated that the acceptability quality of washed and not washed sea bass as determined by sensorial, chemical and microbiological data is 11 days, respectively.