Changes in the quality indices during ice storage of farmed Senegalese sole (Solea senegalensis)

Tejada, Margarita; Heras, Cristina de las; Kent, M.

doi:10.1007/s00217-006-0407-9

Cited by 33 publications

(30 citation statements)

References 18 publications

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“…After that, it increased steadily until the end of storage period. Similar results were obtained for farmed Senegalese sole (Tejada et al, 2007), wild turbot in ice (Ozogul et al, 2006). Post mortem pH has been reported to vary from 6.0 to 7.1, depending on season, species and other factors (Simeonidou et al, 1998).…”

Section: Chemical Assessmentsupporting

confidence: 79%

“…Similar results were obtained for some fish species (Ólafsdóttir et al, 1997;Papadopoulos et al, 2003;. In addition, farmed Senegalese sole stored in ice did not produce TVB-N and TMA-N during the period of sensory-acceptable quality (Gonçalves et al, 2007;Tejada et al, 2007).…”

Section: Chemical Assessmentsupporting

confidence: 78%

“…The rejection point for the cooked fillets was below 5 at 20 days. Tejada et al (2007) carried out a quality test for cooked farmed Senegalese sole (10 min at 91°C using steam oven) to establish rejecting point and found around 22-25 days of ice storage for cooked fillets.…”

Section: Discussionmentioning

confidence: 99%

“…However, little information is available regarding the quality changes of common sole (Solea solea). A number of studies were conducted in relation to the quality index of different species such as Senegalese Sole (Gonçalves et al, 2007;Tejada et al, 2007). The effect of CO 2 -enriched atmospheres on both the bacterial flora and chemical parameters during refrigerated storage of common sole were studied by Lόpez-Gálvez et al (1998).…”

Section: Introductionmentioning

confidence: 99%

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Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality-B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

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Section: Chemical Assessmentsupporting

confidence: 79%

Section: Chemical Assessmentsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Untitled

Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

View full text Add to dashboard Cite

show abstract

“…In addition to industrial applications of microwaves in meat tempering, thawing and cooking, microwave was used to detect the fraudulent addition of water in meat products. By using microwave, a nondestructive method was developed for measuring fat in fish and meat, measuring water activity in protein gels and also sensory controlling meat and fish freshness based on the change in dielectric properties (Kent et al 1993;2000, 2001Kent 1990;Boggaard et al 2003;Clerjon et al 2003;Tejada et al 2007;Clerjon & Damez 2007). …”

Section: Definitionmentioning

confidence: 99%