Publication Date:
2021-05-19
Description:
The objective of this study was to evaluate the freshness of gutted greenback grey mullet
Chelon subviridis stored on ice up to 18 days. Changes during storage were observed with
sensory evaluation (Quality Index Methode QIM), pH, total volatile basic nitrogen (TVB-N),
trimethylamine nitrogen (TMA-N), thiobarbitoric acid (TBA), free fatty acid (FFA), color and
microbiological analyses (mesophilic, psychritrophic, Staphylococcus, Entrobacteriaces and
H2S- producing bacteria counts). The maximum shelf life of gutted greenback grey mullet
stored in ice was determined with loss of freshness (sensorial, physico-chemical, color and
microbiological evaluations). High correlation r^2
= 0.922 between Quality Index (QI) and
storage time was verified. QI ranged from zero (maximum freshness) to 15 (total loss of
freshness) and reached the acceptable limit for consumption (QI=12.66), which corresponds
to a period of 12 days. QI showed a linear relationship to storage time (QIM= 8.00× storage
time-9.733, R^2
= 0.990), and the remaining storage time could be estimated with an accuracy
of ± 3 days. The microbiological results showed an increase of mesophilic, psychritrophic,
Staphylococcus, Entrobacteriaces and H_2S- producing bacteria counts along the storage time.
TVB-N ranged from 5.93 to 32.66 mg N/ 100g, TMA-N from 3.58 to 16.00 mg N/100g, pH
from 6.87 to 7.26, TBA from 0.66 to 1.93 and FFA from 1.05 to 8.41 in the first and 16^th day
of storage, respectively. It is suggested that gutted greenback grey mullet has to be fresh and
acceptable for consumption by cooling up to 12 days.
Description:
Published
Keywords:
Ice
;
Quality index method
;
Chelon subviridis
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.127-141
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