Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax)

TitleComparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax)
Publication TypeJournal Article
Year of Publication2002
AuthorsAlasalvar, C, Taylor KDA, Öksüz A, Shahidi F, Alexis M
JournalJournal of Food Science
Volume67
Issue9
Pages3220 - 3226
KeywordsCultured and wild sea bass, Freshness indicators, Freshness quality, K, Ki, G, P, H and Fr values, Nucleotides, Sensory assessment
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, Ki, G, P, H, and Fr, 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, Ki, G, P, and Fr) values over the entire storage period (r2 values ≥ 0.98).

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