Quality index of raw gilthead sea bream

Publicado: Jan 31, 2018
DOI: https://doi.org/10.12681/jhvms.15782
K. VARELTZIS (Κ. ΒΑΡΕΛΤΖΗΣ)
Laboratoiy of Food Technology of Animal Origin, Department of Food Hygiene and Food Technology of Animal Origin, Faculty of Veterinaiy Medicine, Aristotle University of Thessaloniki
S. VASILIADOU (Σ. ΒΑΣΙΛΕΙΑΔΟΥ)
Laboratoiy of Food Technology of Animal Origin, Department of Food Hygiene and Food Technology of Animal Origin, Faculty of Veterinaiy Medicine, Aristotle University of Thessaloniki
N. SOULTOS (Ν. ΣΟΥΛΤΟΣ)
Laboratory of Food Hygiene of Animal Origin, Department of Food Hygiene and Food Technology of Animal Origin, Faculty of Veterinaiy Medicine, Aristotle University of Thessaloniki
Resumen

Sensorial, biochemical and microbiological methods were used in order to evaluate the quality of the raw gilthed sea bream. Whole fish was stored in ice and in modified gas atmosphere consisting of 70% carbon dioxide and 30% nitrogen. At regular intervals during refrigerated storage Malondialdehyde- MDA^g/kg), Total Volatile Bases-N - TVB-N (mg/100g), odour and flavor scores and various types of micro-organisms were determined. Fatty acid contents were also measured along the cold storage. The results showed that the quality parameters used for the evaluation of raw gilthed sea bream could form a preliminary model for quality index of farmed euryhaline fin fish in our country.

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