Sensory, chemical and microbiological assessment of farm‐raised European sea bass (Dicentrarchus labrax) stored in melting ice

Abstract

Farm raised European sea bass (Dicentrarchus labrax) were stored in melting ice for a period up to 22 days from the time of harvest, and sensory, chemical, and microbiological assessments were made at intervals. The storage life of the ungutted fish, determined by sensory evaluation of the cooked flesh, was 19 days. Of the chemical tests, only k1 value provided a useful means of monitoring early storage change. Trimethylamine, total volatile bases and pH showed practically no change during the first half of the edible storage life of the fish. Changes in free fatty acid (FFA) content and thiobarbituric acid (TBA) value could not be used to determine loss of acceptability or end of storage life. Sulphide producing bacteria constituted a very low proportion of the total aerobic flora, suggesting that the common sulphide producer Shewanella putrefaciens was not a major spoiler of sea bass in this trial.

A Review on Correlations between Fish Freshness and pH during Cold Storage

“…During the first half of the edible storage life of iced sea bass there were no significant changes in pH. The increase in pH after day 12 was associated with the state of rapid spoilage of the fish [4] . Table 2 Changes in pH, Trimethylamine Oxide (TMAO) and volatile bases, Free Fatty Acid (FFA) and Thiobarbituric Acid (TBA) value in European sea bass over the period of iced storage [4] .…”

“…The increase in pH after day 12 was associated with the state of rapid spoilage of the fish [4] . Table 2 Changes in pH, Trimethylamine Oxide (TMAO) and volatile bases, Free Fatty Acid (FFA) and Thiobarbituric Acid (TBA) value in European sea bass over the period of iced storage [4] . Most of the researchers in this area focus on fish that is normally and commonly consumed by the local peoples in their place.…”

“…Methods of the correlation between fish freshness and change in pH: According to Kyrana et al [4,13] they had measured a 5:1, water : fish homogenate, using a glass electrode at 20 0 C. At the end of the experiments, the results of changes in pH over the period of iced storage are shown in Table 1 and 2. Table 1: Changes in pH, moisture and fat content, free fatty acid (FFA) and thiobarbituric acid (TBA) value in gilthead sea beam over the period of iced storage [13] Days in ice pH Moisture Table 2: Changes in pH, trimethylamine oxide (TMAO) and volatile bases, free fatty acid (FFA) and thiobarbituric acid (TBA) value in European sea bass over the period of iced storage [4] Days in ice pH TMAO [13] .…”

“…Table 1: Changes in pH, moisture and fat content, free fatty acid (FFA) and thiobarbituric acid (TBA) value in gilthead sea beam over the period of iced storage [13] Days in ice pH Moisture Table 2: Changes in pH, trimethylamine oxide (TMAO) and volatile bases, free fatty acid (FFA) and thiobarbituric acid (TBA) value in European sea bass over the period of iced storage [4] Days in ice pH TMAO [13] . The low muscle pH early in the period of iced storage reflected the good nutritional state of fish.…”

“…Fresh water fish (Pangasius sutchi) Since relatively low pH value of cold storage fish encountered 24 h after harvesting reflected the good nutritional state of the fish, it can be used as good freshness instrumental tool. It was found that there a high degree of association was observed between pH of the flesh and either log CFU/g (R 2 = 0.99), trimethyamine (TMA) content (R 2 = 0.96), or TVBN level (R 2 = 0.97) in the spoiling fish [4] . Accordingly, this review paper has been justified.…”