Freshness assessment of European eel () by sensory, chemical and microbiological methods

Özoğul, Yeşim; Özyurt, Gülsün; Özoğul, Fatih; Küley, Esmeray; Polat, Abdurrahman

doi:10.1016/j.foodchem.2004.08.035

Cited by 175 publications

(102 citation statements)

References 26 publications

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“…The release of FFA significantly increased from the initial value of 9.86 (expressed as % of oleic acid) to the final value of 13.25 (P<0.05) during the storage period. Since the release of FFA content increased with time as found in this study (Table 2), it is reported that there is a relationship between FFA release and loss of freshness (Barassi et al, 1987;Ozogul et al, 2005). Lipid hydrolysis occured at a lower rate for common sole compared to the results for wild turbot (Ozogul et al, 2006).…”

Section: Chemical Assessmentsupporting

confidence: 65%

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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: 65%

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Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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“…The fish cultivation and feeding with natural food and supplement wheat does not change the lipolytic activity of muscles (Kyrana and Lougovois, 2002). TBA RS data established by us is in good agreement with a very s mall and statistically indistinguishable TBA values reported by Ozogul et al (2005) and Kyrana and Lougovois (2002). The perception that the FFA and TBARS can not be used as reliable indicators for loss of fish freshness has been accepted.…”

Section: Discussionsupporting

confidence: 76%

“…Similarly to us Ozogul et al (2005) have established the very low in itial values for FFA, in order of 0.57 -0.59% during storage of European river eel (Anguilla anguilla) on ice. These results prove that there is a close link between the release of FFA and loss of fish freshness.…”

Section: Discussionsupporting

confidence: 75%

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Balev¹,

Vlahova-Vangelova²,

Dragoeva³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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The objective of this study was to compare the quality of meat from scaly and mirror varieties of local population carp (Cyprinus carpio L.). The experiment was carried out with two of fish: cultivated in conventional system -the carp was fed with 4.5 kg wheat per kg of fish growth and cultivated in organic system -the carp was fed with natural food from the ponds. In comparison to the conventional systems, the meat obtained from organic cultivated carp (Cyprinus carpio L.), was with 0.2 -0.4 more alkaline pH; 1.5 -2.0% higher water holding capacity; 0.7 -1.3% higher total lipid content; 2.4 -4.1% higher PUFAs concentration; 0.13 -0.14 % higher lypolitical activity; 10.8 -23.3% higher color redness (a*); 1.1 -6.7% lower brightness of the color (L*) and 52.7 -72.7% lower color yellowness (b*). The organic cultivated fresh and grill carp meat were assessed with 19 to 34% higher overall sensory scores resp. fish. The cultivation of carp in conventional system can be successfully replaced by organic cultivation.

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“…That makes PV values unsuitable as a criterion for assessments of shelf life of carp packed in modified atmosphere. To assess the degree of oxidation, it would be more appropriate to monitor changes in lipid oxidation based on malondialdehyde levels as the product of secondary oxidation (Özogul et al 2005;Arashisar et al 2004). No such analysis was, however, made in our experiment (Fig.…”

mentioning

confidence: 99%