TY  - JOUR
T1  - Changes in Biochemical, Sensory and Microbiological Quality Indices of Common Sole (Solea solea) from the Mediterranean Sea, During Ice Storage
TT  - Changes in Biochemical, Sensory and Microbiological Quality Indices of Common Sole (Solea solea) from the Mediterranean Sea, During Ice Storage
AU  - Özoğul, Yeşim
AU  - Boğa, Esmeray Kuley
AU  - Tokur, Bahar
AU  - Özoğul, Fatih
PY  - 2011
DA  - April
JF  - Turkish Journal of Fisheries and Aquatic Sciences
PB  - Trabzon Su Ürünleri Merkez Araştırma Enstitüsü
WT  - DergiPark
SN  - 1303-2712
VL  - 11
IS  - 2
LA  - tr
AB  - The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality- B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine, was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.
KW  - Common sole
KW  - freshness indicators
KW  - shelf life
KW  - K value
KW  - biogenic amines
KW  - protein degradation
N2  - The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality- B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine, was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.
UR  - https://dergipark.org.tr/en/pub/trjfas-ayrildi/issue//160344
L1  - https://dergipark.org.tr/en/download/article-file/141714
ER  -