Cakli S, Kilinc B, Cadun A, Dincer T, Tolasa S
Ege University, Fisheries Faculty, Fish Processing Technology Department, 35100 Bornova-Izmir, Turkey.
Crit Rev Food Sci Nutr. 2006;46(7):519-27. doi: 10.1080/10408390500343209.
The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutted sea bream and sea bass. The mesophilic counts reached 8.19 log cfu/g for ungutted sea bream and 7.93 log cfu/g for ungutted sea bass after 14 days of storage. The mesophilic counts reached 8.89 log cfu/g for gutted sea bream and 8.16 log cfu/g for gutted sea bass after 14 days of storage. On day 14 of storage the psychrophilic counts of ungutted sea bream and sea bass were 8.24 log cfu/g and 8.03 log cfu/g, respectively, and for gutted sea bream and sea bass were 8.93 and 8.22, respectively. At the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of ungutted sea bass were determined as 50.13 +/- 0.25 mg/100 g, 2.66 +/- 0.06 mg malonaldehit/kg, 9.86 +/- 0.01 mg/100 g respectively. TVB-N, TBA, and TMA-N values of ungutted sea bream reached 55.90 +/- 0.36 mg/100g, 2.51 +/- 0.21 mg malonaldehit/kg, 9.79 +/- 0.01 mg/100 g on day 14 respectively. And also at the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of gutted sea bass were determined as 48.00 +/- 0.26 mg/100 g, 2.48 +/- 0.03 mg malonaldehit/kg, 8.71 +/- 0.06 mg/100 g respectively. TVB-N, TBA, and TMA-N values of gutted sea bream reached 49.66 +/- 0.77 mg/100g, 2.64 +/- 0.07 mg malonaldehit/kg, 8.97 +/- 0.01 mg/100 g on day 14 respectively. The result of this study indicates that the shelf-life of whole ungutted sea bass and sea bream stored in ice as determined by the overal acceptibility sensory scores, chemical quality, and microbiological results show us that the fish were spoilt on day 14. Each chemical, sensory, and microbiological result for sea bream showed us that there was a correlation and similarity and on day 14 it was spoilt.
研究了去内脏和未去内脏对冰藏养殖海鲷（金头鲷）和海鲈（欧洲鲈）微生物、化学和感官特性的影响。在去内脏和未去内脏的海鲷和海鲈的整个储存期间，嗜温和好氧细菌的总活菌数均有所增加。储存14天后，未去内脏的海鲷嗜温菌数达到8.19 log cfu/g，未去内脏的海鲈达到7.93 log cfu/g。储存14天后，去内脏的海鲷嗜温菌数达到8.89 log cfu/g，去内脏的海鲈达到8.16 log cfu/g。在储存第14天，未去内脏的海鲷和好氧细菌数分别为8.24 log cfu/g和8.03 log cfu/g，去内脏的海鲷和好氧细菌数分别为8.93和8.22。在14天储存期结束时，未去内脏的海鲈的TVB-N、TBA和TMA-N值分别测定为50.13±0.25 mg/100 g、2.66±0.06 mg丙二醛/kg、9.86±0.01 mg/100 g。未去内脏的海鲷的TVB-N、TBA和TMA-N值在第14天分别达到55.90±0.36 mg/100g、2.51±0.21 mg丙二醛/kg、9.79±0.01 mg/100 g。同样在14天储存期结束时，去内脏的海鲈的TVB-N、TBA和TMA-N值分别测定为48.00±0.26 mg/100 g、2.48±0.03 mg丙二醛/kg、8.71±0.06 mg/100 g。去内脏的海鲷的TVB-N、TBA和TMA-N值在第14天分别达到49.66±0.77 mg/100g、2.64±0.07 mg丙二醛/kg、8.97±0.01 mg/100 g。本研究结果表明，根据总体可接受性感官评分、化学质量和微生物学结果确定，冰藏的整条未去内脏海鲈和海鲷的货架期表明，这些鱼在第14天变质。海鲷的每项化学、感官和微生物学结果都表明存在相关性和相似性，并且在第14天变质。
