Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice


ÇAKLI Ş. , KILINÇ B. , Cadun A., DİNÇER M. T. , Tolasa Ş.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, cilt.46, ss.519-527, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 46 Konu: 7
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1080/10408390500343209
  • Dergi Adı: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Sayfa Sayıları: ss.519-527

Özet

The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutted sea bream and sea bass. The mesophilic counts reached 8.19 log cfu/g for ungutted sea bream and 7.93 log cfu/g for ungutted sea bass after 14 days of storage. The mesophilic counts reached 8.89 log cfu/g for gutted sea bream and 8.16 log cfu/g for gutted sea bass after 14 days of storage. On day 14 of storage the psychrophilic counts of ungutted sea bream and sea bass were 8.24 log cfu/g and 8.03 log cfu/g, respectively, and for gutted sea bream and sea bass were 8.93 and 8.22, respectively.