Quality Changes of Pond‐raised Hybrid Striped Bass during Chillpack and Refrigerated Storage

Abstract

Pond-raised hybrid striped bass were commercially processed into fillets with and without belly flap, packaged in oxygen permeable bags (Cryovac Em), and stored as chillpack samples (-2°C) and as refrigerated samples (2°C). Quality changes were determined over 21 days storage by microbiological, chemical, and sensory evaluations. Aerobic plate counts and hypoxanthine formation showed evidence of rapid deterioration of refrigerated samples after 8 days storage compared to 21 days for chillpack samples. A trained sensory panel found 21 day stored chillpack samples similar in flavor and aroma but of firmer texture than refrigerated samples stored 8 days. Panelists found no differences between trimmed and whole fillets. Hypoxanthine formation and aerobic plate counts appeared to be good indicators of quality deterioration, whereas thiobarbituric acid measurements were not.

Effect of chitosan and acetic acid on the shelf life of sea bass fillets stored at refrigerated temperature

“…It has white flesh, mild taste and low fat content (Body et al, 1992). Because of its high market value, it is required to extend the shelf life of the refrigerated or frozen product.…”

Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice

“…Sea bass (D. labrax) has white Xesh, mild taste and low fat content (Body, Green, & LePors, 1992). European sea bass (D. labrax) is one of the main aquaculture Wsh products in the European Union and concerns an annual production of around 51 000 tons (FEAP, 2002).…”

Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax)

“…Due to its high nutritional quality and excellent sensory properties, sea bass is one of the preferred fish species by the Italian consumers (Boyd, Green, & LePors, 1992;Poli et al, 2001). After fishing, the fishes are stored in foam polystyrene box covered by grounded ice and delivered to the fish market.…”