Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice
Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice
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DOI：
10.1046/j.1365-2621.2002.00572.x
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发表时间：
2002-03-01
影响因子：
3.3
通讯作者：
Lougovois, VP
中科院分区：
文献类型：
--
作者：
Kyrana, VR;Lougovois, VP
将养殖的欧洲鲈鱼（Dicentrarchus labrax）从收获之日起储存在融化的冰中长达22天，并每隔一段时间进行感官、化学和微生物评估。通过对熟肉的感官评价确定，未去内脏鱼的储存寿命为19天。在化学试验中，只有k(I)值提供了监测早期储存变化的有用手段。三甲胺、总挥发性碱和pH值在鱼的可食用储藏期的前半段几乎没有变化。游离脂肪酸（FFA）含量和硫代巴比妥酸（TBA）值的变化不能用于确定可接受性损失或储存寿命结束。产生硫化物的细菌在总需氧菌群中所占比例非常低，这表明在本试验中，常见的产生硫化物的腐坏希瓦氏菌并不是海鲈鱼的主要破坏者。
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 k(I) 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.