Skip to main content
SpringerLink
Log in

Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The effects of aluminium foil and cling film on microbiological, chemical and sensory changes in wild sea bass (Dicentrarchus labrax) stored at chill temperature (4 °C) were studied. A quality assessment of wild sea bass stored in ice, in boxes without ice, wrapped in aluminium foil (WAF) and wrapped in cling film (WCF) at 4 °C was performed by monitoring sensory quality, nucleotide breakdown products, total volatile base nitrogen (TVB-N), and total viable counts (TVCs). The observed organoleptic shelf-life of sea bass was found to be 16 days in ice, 4 days in boxes without ice, 8 days in aluminium foil and 8 days in cling film. Demerit points did not differ significantly (P>0.05) between WCF fish and WAF fish. The nucleotide degradation pattern was found to be similar for all storage conditions except for inosine and hypoxanthine contents, which decreased after 12 days of storage for WAF and WCF. The content of TVB-N for all storage conditions showed similar tendencies until 12 days storage but reached the highest level (41.6 mg TVB-N 100 g−1 flesh) for fish stored in WAF and WCF. No significant differences (P>0.05) were found in TVB-N concentrations within the treatments during the early stages of the storage period. Bacteria grew most quickly in the sea bass kept in boxes without ice, followed by those kept WAF, WCF and in ice. Significant differences (P<0.05) in TVC were observed amongst the treatments, especially between fish stored in boxes without ice and fish stored in ice

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Cornell JJ (1975) Control of the fish. Fishing News (Books), Surrey, UK

  2. Chiba A, Hamaguchi M, Kosaka M, Tokuno T, Asai T, Chichibu S (1991) J Food Sci 56:660–664

    CAS  Google Scholar 

  3. Gill TA (1992) Biochemical and chemical indices of seafood quality. In: Huss HH, Jakobsen M, Liston J (eds) Quality assurance in the fish industry. Proceedings of an international conference, Copenhagen, Denmark, August 1991. Elsevier, Amsterdam, pp 377–388

  4. Olafsdöttir G, Martinsdöttir E, Oehlenschläger J, Dalgaard P, Jensen B, Undeland I, Mackie IM, Henehan G, Nielsen J, Nilsen H (1997) Trends Food Sci Technol 8:258–265

    Article  Google Scholar 

  5. Karube I, Atsuoka H, Sufzuki S, Watanabe E, Toyama K, (1984) J Agric Food Chem 32:314–319

    CAS  Google Scholar 

  6. Uchiyama H, Ehira S, Kobayashi H, Shimizu W (1970) Bull Jpn Soc Sci Fish (Nihon Suisan Gakkaishi) 36:177–187

  7. Dingle JR, Hines JA (1971) J Fish Res Board Canada, 28(8):125–1131

    Google Scholar 

  8. Fraser DI, Pitts DP, Dyer WJ (1968) J Fisheries Res Board Canada 25:239–253

    CAS  Google Scholar 

  9. French JS, Kramer DE, Kennish JM (1988) J Food Sci 53:1014–1017, 1029

    CAS  Google Scholar 

  10. Ryder JM, Buisson DH, Scott DN, Fletcher GC (1984) J Food Sci 49:1453–1456

    CAS  Google Scholar 

  11. Vanquez-Ortiz FA, Pacheco-Aguilar R, Lugo-Sanchez ME, Villegas-Ozuna RE (1997) J Food Compos Anal 10:158–165

    Article  Google Scholar 

  12. Özogul F, Taylor KDA, Quantick P, Özogul Y (2000) Food Chem 71:267–273

    Google Scholar 

  13. Özogul F, Polat A, Özogul Y (2004) Food Chem 85:49–57

    Google Scholar 

  14. Surette ME, Gill TA, Leblanc PJ (1988) J Agric Food Chem 36:19–22

    CAS  Google Scholar 

  15. Hiltz DF, Dyer WJ, Nowlan S, Dingle JR, Hollingworth TA, Throm HR (1982) J Food Sci 47:1315–1317

    Google Scholar 

  16. Botta JR (1995) Evaluation of seafood freshness quality. VCH, UK, Cambridge, pp 9–23

  17. Connell JJ (1995) Control of fish quality, 4th edn. Fishing News (Books), Farnham, Surrey, UK pp 135–165

  18. Liston J (1980) Microbiology in fishery science. In: Connell JJ (ed) Advances in Fishery Science and Technology, Fishing News Books Ltd. Farnham, England, pp 138–157

  19. Banwart GJ (1989) Basic food microbiology, 2nd edn. Chapman and Hall, London, pp 139

  20. Dalgaard P (2000) Fresh and lightly preserved seafood. In: Man CMD, Jones AA (eds) Shelf-life evaluation of foods. Aspen, Gaithersburg, MD, pp 110–139

  21. Connel JJ, Howgate PF (1986) Fish and fish products. In: Herschdoerfer SM (ed) Quality control in the food industry, vol. 2. Academic, London, pp 347–405

  22. Botta JR, Lauder JT, Jewer MA. (1984) J Food Sci 49:734–736

    CAS  Google Scholar 

  23. Mazorra-Manzano MA, Pacheco-Aguilar R, Diaz-Rojas EI, Lugo-Sanchez ME (2000) J Food Sci 65 (5):774–779

    Google Scholar 

  24. Gill T (1995) Biochemical and chemical methods. In: Huss HH (ed) Quality and quality changes in fresh fish. FAO Fisheries technical paper no: 348, Rome, pp 39–50

    Google Scholar 

  25. Taliadourou D, Papadopoulos V, Domvridou E, Savvaidis IN, Kontominas MG (2003) J Sci Food Agric 83:1373–1379

    Article  CAS  Google Scholar 

  26. Branch AC, Vail AMA (1985) Food Technol Aus 37:352–355

    Google Scholar 

  27. Bligh EC, Dyer WJ (1959) Can J Biochem Physiol 37:911–917

    CAS  Google Scholar 

  28. AOAC (1990) Official methods of analysis of the Association of Official Analytical Chemists, 15th edn. Association of Official Analytical Chemists, Washington, DC

  29. AOAC (1984) Official methods of analysis of the Association of Official Analytical Chemists, 14th edn. Association of Official Analytical Chemists, Washington, DC

  30. Antonocopoulus N (1973) Bestimmung des Flüchtigen Basenstickstoofs. In: Ludorf W, Meyer V, Fische und Fischerzeugnisse. Aulage Verlag Paul Parey, Berlin, pp 224–225

  31. Özogul F, Taylor KDA, Quantick P, Özogul Y (2000) Int J Food Sci Technol 35:549–554

    Google Scholar 

  32. Alasalvar C, Taylor KDA, Öksuz A, Shahidi F, Alexis M (2002) J Food Sci 67:3220–3226

    CAS  Google Scholar 

  33. Flick GR, Martin RE (1992) Advances in seafood biochemistry, composition and quality. Technomic, Lancaster

  34. Kyrana VR, Lougovois VP (2002) Int J Food Sci Technol 37:319–328

    Article  CAS  Google Scholar 

  35. Poli BM, Parisi G, Zampacavallo G, Mecatti M, Lupi P, Gualtieri M, Franci O (2001) Aquaculture 202:303–315

    Article  Google Scholar 

  36. Rodriguez CJ, Besteiro I, Pascual C (1999) J Sci Food Agric 79:1473–1480

    Article  Google Scholar 

  37. Brown WD, Albright M, Watts DA, Heyer B, Spruce B, Price RJ (1980) J Food Sci 45:93–96

    CAS  Google Scholar 

  38. Parkin KL, Wells MJ, Brown WD (1982) J Food Sci 47:181–184

    Google Scholar 

  39. Lindsay RC, Josephson DB, Olafsdottir G (1987) Chemical and biochemical indices for assessing the quality of fish packaged in controlled atmosphere. In: Kramer DE, Liston J (eds) Seafood quality determination, Elsevier, Amsterdam pp 221–234)

  40. Greene DH, Babbitt JK, Reppond KD (1990) J Food Sci 55:1236–1238

    CAS  Google Scholar 

  41. Hiltz DF, Dyer WJ, Nowlan S, Dingle JR (1971) Variation of biochemical quality indices by biological and technological factors. In: Fish inspection and quality control, Kreuzer R (ed) Fishing News (Books), London, pp191–195

  42. Huss HH (1988) Fresh fish-quality and quality changes. AO Fisheries technical paper no. 29, FAO, Rome

  43. Papadopoulos V, Chouliara I, Badeka A, Savvaidis IN, Kontominas MG (2003) Food Microbiol 20: 411–420

    Article  Google Scholar 

  44. Herbert RA, Hendrie MS, Gibson DM, Shewan JM (1971) J Appl Bacteriol 34:41–50

    CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Fishing and Fish Processing, Faculty of Fisheries, University of Cukurova, 01330 , Adana, Turkey

    F. Özogul, G. Özyurt, Y. Özogul & M. Dural

  2. Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, University of Adnan Menderes, Isikli Koyu-Aydin, Turkey

    C. Gökbulut

Authors
  1. F. Özogul
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C. Gökbulut
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G. Özyurt
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Y. Özogul
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. M. Dural
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to F. Özogul.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Özogul, F., Gökbulut, C., Özyurt, G. et al. Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil. Eur Food Res Technol 220, 292–298 (2005). https://doi.org/10.1007/s00217-004-1029-8

Download citation

  • Received:

  • Revised:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-004-1029-8

Keywords

Search

Navigation