PMID: 11902954Mar 21, 2002Paper

Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice

Journal of Agricultural and Food Chemistry
Cesarettin AlasalvarFereidoon Shahidi

Abstract

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 te...Continue Reading

Citations

Feb 13, 2013·Journal of the Science of Food and Agriculture·Begoña AlfaroAlejandro Barranco
Mar 16, 2012·Journal of Food Science·Taiko MiyasakiShiho Yokoyama
Aug 10, 2013·Journal of the Science of Food and Agriculture·Hongming SuJianrong Li
Jun 7, 2006·Journal of Pharmaceutical and Biomedical Analysis·Marian Naczk, Fereidoon Shahidi
Jul 21, 2015·Critical Reviews in Food Science and Nutrition·Abdo Hassoun, Romdhane Karoui
Jun 27, 2015·Critical Reviews in Food Science and Nutrition·Hui HongYongkang Luo
Jul 13, 2019·Journal of the Science of Food and Agriculture·Sasinee KunyaboonJirawat Yongsawatdigul
Jul 3, 2020·Journal of the Science of Food and Agriculture·Ruoyi HaoJan Mráz
Jul 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Luyun CaiAiling Cao
Apr 10, 2007·Journal of Agricultural and Food Chemistry·Amparo C GonçalvesMaria L Nunes
Jun 18, 2018·Ultrasonics Sonochemistry·Luyun CaiRongfa Guan

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