Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods

By C. Alasalvar, K. Taylor, A. Öksüz, T. Garthwaite, M. Alexis, Kriton Grigorakis. 2001

220 citations recorded by the source corpus.

The quality changes of cultured sea bream (Sparus aurata) stored in ice for a period of up to 23 days were determined by K and related values, sensory assessment and texture by texturometer. Sensory schemes, based on the Tasmanian Food Research Unit (TFRU) scheme for raw fish and on the Torry scheme for cooked fish were modified to be appropriate for whole cultured sea bream, according to the trained panellists’ perceptions, during the storage period in ice. The TFRU sensory score of fish showed good agreement with K value and texture results throughout the storage period. The limit for acceptability of cultured sea bream stored in ice was about 17‐18 days. Generally, K, Ki and G values had good correlation with the degree of freshness and can be used as freshness indicators. # 2000 Elsevier Science Ltd. All rights reserved.

Subfields: Animal Science and Zoology, Aquatic Science, Physiology

View Paper: https://www.semanticscholar.org/paper/dcb1290e4fd0ce0808c75046cddfb9e7d02d97ab

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Citations in the corpus

Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes (2010, background): “Fax: +86-10-62731265. deterioration as amines formation, lipid oxidation, nucleotide and protein degradation, contributes to off-odors, off-flavors and texture softening (Ozogul et al., 2006; Alasalvar et al., 2001; Hernandez et al., 2009).”
Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata) (2003, background): “The storage life of whole, iced gilthead sea bream, evaluated by sensory assessment of the raw fish, has been reported to be 15–17 days (Alasalvar et al., 2001; Huidobro et al., 2000; Kyrana et al., 1997).”