Abstract
The aim of this study is to determine the quality changes in whole ungutted sea bass and sea bream while stored in ice. Changes in chemical quality were determined by using pH, total volatile basic nitrogen (TVB-N, mg N/100 g), trimethylamine (TMA-N, mg/100 g), thiobarbituric acid (TBA, mg malonaldehyde/kg), water activity ( a w), color measurement, and sensory analysis. Changes in microbiological quality were determined by using the analysis of total viable mesophilic and psychrophilic bacterial counts. Result of this study indicated that the shelf life of sea bass and sea bream stored in ice as determined by overall acceptability sensory scores and microbiological data was 15 days.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
