Abstract
Freshness quality of cultured and wild sea bass stored in ice for up to 22 d was evaluated by monitoring sensory quality, levels of nucleotides, and nucleotide breakdown products. Sensory schemes for raw and cooked fish were modified according to the trained panelists' perceptions, during ice storage. Freshness K and related values, namely K, K i, G, P, H, and F r, were calculated. The limit for acceptability of cultured and wild sea bass stored in ice was approximately 16 to 18 d. The sensory score for both cultured and wild raw fish was correlated with some freshness indicators (K, K i, G, P, and F r) values over the entire storage period (r 2 values 0.98).
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