Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice
Assessment of shelf-life of maricultured gilthead sea bream (Sparus aurata) stored in ice
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DOI：
10.1046/j.1365-2621.1997.00408.x
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发表时间：
1997-08-01
影响因子：
3.3
通讯作者：
Valsamis, DS
中科院分区：
文献类型：
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作者：
Kyrana, VR;Lougovois, VP;Valsamis, DS
将金头鲷鱼（Sparus aurata）保存在融冰（0摄氏度）中，从收获之日起为期24天，并定期对整个生鱼和熟鱼肉进行感官评估。未去内脏的鱼被评为EC新鲜度E级，最多可达3天，A级可再维持7天，B级可再维持4天，之后被评为C（不合格）。熟鱼片的风味感官评分随贮存时间的延长呈线性下降：新鲜的特色风味在2-4天内呈现，10-12天后逐渐减少到相对平淡的风味。在13-15天的储藏时间里，味道明显变差，18-19天的储藏时间里，果肉变得难吃。可能除了次黄嘌呤之外，所研究的化学物质中没有一种是特别有用的变化指标。pH、三甲胺和总挥发性碱在食用储藏期前半段的变化不显著。通过游离脂肪酸含量和硫代巴比妥酸值来评估的肉脂变质，在保质期内似乎没有出现严重问题。确定了适合于常规检验的鳙鱼的近似组成和感官属性。
Gilthead sea bream (Sparus aurata) were stored in melting ice (0 degrees C) for a period of 24 days from the time of harvest with sensory assessments of the whole raw fish and of the cooked fish flesh conducted at regular intervals. The ungutted fish was given an EC freshness grade E for up to 3 days, grade A for a further 7 days, and grade B for 4 more days after which it was graded as C (unfit). The sensory score for flavour of the cooked fillets decreased linearly with period of storage: fresh characteristic flavours were present for 2-4 days, decreasing to a relatively bland flavour after 10-12 days. Off flavours were evident by 13-15 days storage and by 18-19 days the flesh was unpalatable. With the possible exception of hypoxanthine, none of the chemicals investigated was particularly useful as an indicator of change. Changes in pH, trimethylamine and total volatile bases during the first half of the edible storage life were insignificant. Deterioration of flesh lipids, assessed by free fatty acid content and thiobarbituric acid value, appeared to present no serious problem during shelf-life. Proximate composition and sensory attributes, appropriate for routine inspection of gilthead sea bream were also determined.