title: Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice.
abstract: Comparative quality assessment of cultured and wild sea bream stored in ice for up to 23 days was achieved by the monitoring of sensory quality, levels of nucleotide, nucleotide breakdown products, and texture by a texturometer. The changes in sensory quality of both raw and cooked fish were assessed using the modified Tasmanian and Torry schemes, respectively. K and related values (freshness indicators), namely, K, K(i), G, P, H, and F(r), were calculated. Linear increases (r(2) > or = 0.99) in K, K(i), G, and P (and a decrease in F(r)) values for cultured sea bream and in the H value for wild sea bream with increasing storage periods were observed. The limit for acceptability of cultured and wild sea bream stored in ice was approximately 16-18 days (average K, K(i), G, and P values: approximately 35-40%; H values: approximately 5% for cultured and 10% for wild; and F(r ) values: approximately 65-70%). The texture of cultured and wild sea bream decreased throughout the storage period, and they were not significantly (p > 0.05) different until after day 16 when the wild sea bream was significantly softer than the cultured. The sensory score of both cultured and wild raw fish showed a good relationship with some freshness and texture indicators over the entire storage period (r(2) values > or = 0.99). These indicators were K, K(i), G, P, and F(r) values for cultured and H value for wild fish.
authors.affiliation: Department of Biological and Food Sciences, Food Research Center, University of Lincoln, Brayford Pool, Lincoln LN6 7TS, United Kingdom. calasalvar@lincoln.ac.uk
authors.forename: Cesarettin
authors.initials: C
authors.lastname: Alasalvar
authors.forename: K D Anthony
authors.initials: KD
authors.lastname: Taylor
authors.forename: Fereidoon
authors.initials: F
authors.lastname: Shahidi
mesh_terms: D000255:Adenosine Triphosphate / Q000032:analysis / Q000378:metabolism; D000818:Animals; D004041:Dietary Fats / Q000008:administration & dosage; D005519:Food Preservation; D005524:Food Technology; D007053:Ice; D007291:Inosine Monophosphate / Q000032:analysis / Q000378:metabolism; D008055:Lipids / Q000032:analysis; D009711:Nucleotides / Q000032:analysis; D009812:Odorants; D010473:Perciformes; D011506:Proteins / Q000032:analysis; D011786:Quality Control; D012677:Sensation; D013649:Taste; D013997:Time Factors
chemical_list: D004041:Dietary Fats; D007053:Ice; D008055:Lipids; D009711:Nucleotides; D011506:Proteins; D007291:Inosine Monophosphate; D000255:Adenosine Triphosphate