Comparative Quality Assessment of Cultured and Wild Sea Bream (Sparus aurata) Stored in Ice
| Autor: | and K. D. Anthony Taylor, Cesarettin Alasalvar, Fereidoon Shahidi |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
Quality Control
Time Factors Sensation Nucleotide breakdown Shelf life Sensory analysis Perciformes Adenosine Triphosphate Animal science Inosine Monophosphate Food Preservation Animals biology Nucleotides Quality assessment Chemistry Ice Food preservation Proteins Raw fish General Chemistry biology.organism_classification Dietary Fats Lipids Fishery Taste Odorants Food Technology Fish General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry. 50:2039-2045 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf010769a |
| Popis: | Comparative quality assessment of cultured and wild sea bream stored in ice for up to 23 days was achieved by the monitoring of sensory quality, levels of nucleotide, nucleotide breakdown products, and texture by a texturometer. The changes in sensory quality of both raw and cooked fish were assessed using the modified Tasmanian and Torry schemes, respectively. K and related values (freshness indicators), namely, K, K(i), G, P, H, and F(r), were calculated. Linear increases (r(2) > or = 0.99) in K, K(i), G, and P (and a decrease in F(r)) values for cultured sea bream and in the H value for wild sea bream with increasing storage periods were observed. The limit for acceptability of cultured and wild sea bream stored in ice was approximately 16-18 days (average K, K(i), G, and P values: approximately 35-40%; H values: approximately 5% for cultured and 10% for wild; and F(r ) values: approximately 65-70%). The texture of cultured and wild sea bream decreased throughout the storage period, and they were not significantly (p > 0.05) different until after day 16 when the wild sea bream was significantly softer than the cultured. The sensory score of both cultured and wild raw fish showed a good relationship with some freshness and texture indicators over the entire storage period (r(2) values > or = 0.99). These indicators were K, K(i), G, P, and F(r) values for cultured and H value for wild fish. |
| Databáze: | OpenAIRE |
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