Sensory, microbiological, and chemical spoilage of cultured common sea bass (Dicentrarchus labrax) stored in ice: A seasonal differentiation

TitleSensory, microbiological, and chemical spoilage of cultured common sea bass (Dicentrarchus labrax) stored in ice: A seasonal differentiation
Publication TypeJournal Article
Year of Publication2004
AuthorsGrigorakis, K, Alexis M, Gialamas I, Nikolopoulou D
JournalEuropean Food Research and Technology
Volume219
Issue6
Pages584 - 587
KeywordsDicentrarchus labrax, K-value, Quality, Sea bass, Season, Sensory assessment, Spoilage
Abstract

Common sea bass (Dicentrarchus labrax) of a Greek cage-culture origin, sampled in December and July, were stored in ice, and their sensory, microbiological and chemical spoilage patterns were studied as well as their seasonal differentiation. The sensory storage life was determined at 15 days of ice storage. The microbial population in the muscle reached levels of 10 5 at the acceptability limit. The ATP breakdown pattern showed a quick depletion of inosine-monophosphate (IMP) in the first 8-9 days of ice storage and slower depletion thereafter. Inosine (INO) and hypoxanthine (Hx) were formed at significant quantities. TVBN and TEA, as indicators of protein breakdown and lipid oxidation, respectively, showed low and delayed increase. A seasonal effect was observed with summer fish showing higher rates of K-value increase during early spoilage, while winter fish showed higher K-values, microbial populations and TVBN at late spoilage stages.

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