Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)

Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

“…The correlation coefficients between H value and other freshness indicators (drip loss, TVB-N, EC, TAC and sensory score) were relatively higher than K, Ki, P, G and Fr values, indicating that H value was a better freshness indicator for rainbow trout fillets during chilled and super chilling storage. This result was similar to the study of Alasalvar et al (2002), who found that H value was a better indicator for wild sea bass (Dicentrarchus labrax).…”

Quality evaluation of tray-packed tilapia fillets stored at 0C based on sensory, microbiological, biochemical and physical attributes

“…The pattern and rate of nucleotide degradation differed between and within fish species. The conversion of ATP to IMP was usually complete within 1 or 2 day, which was presumed to be a totally autolytic process, the subsequent breakdown of IMP to Hx was slow and was caused by both Liu et al 697 autolytic and microbial enzymes (Alasalvar et al, 2002). As shown in Figure 4A, IMP was the predominant nucleotides initially and then steadily degraded into Ino and Hx over storage.…”

“…Accordingly, Hx was increased continually with Ino metabolism. IMP was reported to strongly associate with pleasant flavor intensity and acceptability in fish freshness and the decrease or disappearance of IMP was correlated with the loss of fresh fish flavor in most species (Alasalvar et al, 2002;Ozogul et al, 2006). Inversely, Hx contributed to the progressive loss of desirable flavor and the development of bitter off-flavors.…”

“…The main changes were the loss of IMP and the increment of Ino and Hx with storage time. Nucleotide degradation (ATP ADP AMP IMP Ino Hx) products, especially for the concentrations of IMP, Ino and Hx, had been utilized extensively as indices of fish freshness before bacterial spoilage (Alasalvar et al, 2002;Ozogul et al, 2006). The pattern and rate of nucleotide degradation differed between and within fish species.…”

“…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). Varieties of quality attributes have been used to assess fish freshness in many cold water fish species as sea bream, sea bass, sardine and European eel (Alasalvar et al, 2001;Alasalvar et al, 2002;Ozogul et al, 2004;Ozogul et al, 2006;Hernandez et al, 2009). However, few researches were reported on quality assessment for tropical freshwater fish species (Chytiri et al, 2004).…”