Quality changes in whole, gutted and filleted three fish species (Gadus euxinus, Mugil cephalus, Engraulis encrasicholus) at frozen storage period (-26° C)

Journal Title: Acta Scientiarum Polonorum Technologia Alimentaria - Year 2008, Vol 7, Issue 3

Abstract

The objective of this study was to determine the quality changes in whole, gutted and filleted three fish species, whiting (Gadus euxinus), gray mullet (Mugil cephalus) and anchovy (Engraulis encrasicholus), at frozen storage period (–26°C). Throughout the storage period, anchovy had the lowest values in all sensorial criteria among the fish spe-cies. During the storage period, whiting kept its freshness better than gray mullet and an-chovy as to chemical criteria. The lowest TVB-N value (17.23 mg/100 g) was determined in whiting whereas the highest value (22.55 mg/100 g) in anchovy. The highest TMA value (3.50 mg/100 g) was found in anchovy. The TBA values increased up to 9th month, depending on fish species. Differences between the species are found to be significant and the highest TBA value (2.55) was obtained in anchovy. Although the TBA and peroxide values in anchovy significantly increase when compared to the others during storage pe-riod, acceptable limits expired at the end of 9th month. According to treatments, filleted fish had better color quality wheras gutted fish had better smell, muscle and taste.

Authors and Affiliations

Hülya Orak, Serap Kayısoglu

Keywords

Related Articles

Comparison of slaughter value and muscle properties of selected cattle breeds in Poland

The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose cattle most common in Poland with that of beef type, from which high quality culinary meat is obtained. Four breeds were co...

Influence of hydrocolloids on quality of baked goods

The effect of different hydrocolloids (arabic gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Addi...

Produkcja preparatów Lactobacillus rhamnosus GG metodami suszenia rozpyłowego i liofilizacji w wodnych emulsyjnych układach typu ATPS

Wstęp. Suszenie jest najstarszą metodą konserwowania żywności. Polega na usuwaniu wody z produktów spożywczych, co zapobiega rozwojowi mikroflory bakteryjnej i gniciu. Ponadto suszenia: rozpyłowe i liofilizacyjne są stos...

Evaluation of variations in principal indicies of the culinary meat quality obtained from young slaughtered cattle

Background. Principal parameters determining meat nutritional value, its culinary and processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The...

Application of bromocresole purple index (BCPI) for evaluation of contents of available lysine from micro-vave-heated soybean seeds

Usefulness of analytical method (bromocresole purple index – BCPI) as a new and fast way for available lysine (LA) content determination in micro-waved soybean seeds was tested. Due to a great interdependence of LA and B...

Download PDF file
  • EP ID EP50849
  • DOI -
  • Views 106
  • Downloads 0

How To Cite

Hülya Orak, Serap Kayısoglu (2008). Quality changes in whole, gutted and filleted three fish species (Gadus euxinus, Mugil cephalus, Engraulis encrasicholus) at frozen storage period (-26° C). Acta Scientiarum Polonorum Technologia Alimentaria, 7(3), -. https://europub.co.uk/articles/-A-50849