title: The shelf life of farmed turbot (Scophthalmus maximus).
abstract: A total of 18 farmed turbot (Scophthalmus maximus) were slaughtered over 4 successive weeks in November 2012 and stored in polystyrene boxes with ice until analyzed. The fish were stored between 1 and 22 d and presented to a taste panel and further analyzed for quality index method (QIM), microbiological analysis by real-time quantitative PCR (qPCR), taste, pH, color by computer imaging, protein denaturation with differential scanner calorimeter (DSC), texture hardness, and shear force. Results show small, but significant changes in physical and visual attributes such as texture and color. No gaping was observed. Only small changes in texture were observed explained by lack of myosin denaturation. The fillets became more white and yellow during storage, whereas the major changes occurred during the 1st week. A panel evaluating QIM and taste could not distinguish major differences in appearance and taste and over 15 d storage period, but were able to quantify the age by smell. Analysis of microorganisms on the epidermis displayed growth of Carnobacterium maltaromaticum, potentially inhibiting growth of other spoilage bacteria. Fish stored for 22 d were rejected by the taste panel caused by a stale smell and taste, but not bitter or rancid. It is concluded that turbot has a shelf life of at least 16 d.
authors.affiliation: Nofima Dept. of Processing Technology, P.O. Box 8034, N-4068 Stavanger, Norway.
authors.forename: Bjorn
authors.initials: B
authors.lastname: Roth
authors.forename: Lene
authors.initials: L
authors.lastname: Kramer
authors.forename: Aase Vorre
authors.initials: AV
authors.lastname: Skuland
authors.forename: Trond
authors.initials: T
authors.lastname: Løvdal
authors.forename: Sigurd
authors.initials: S
authors.lastname: Øines
authors.forename: Atle
authors.initials: A
authors.lastname: Foss
authors.forename: Albert Kjartansson
authors.initials: AK
authors.lastname: Imsland
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning; D056573:Carnobacterium / Q000254:growth & development / Q000302:isolation & purification*; D003116:Color; D003296:Cooking; D004269:DNA, Bacterial / Q000235:genetics; D005412:Flatfishes / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D061353:Food Storage; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000302:isolation & purification; D016014:Linear Models; D018482:Muscle, Skeletal / Q000737:chemistry; D010776:Photobacterium / Q000254:growth & development / Q000302:isolation & purification; D017747:Seafood / Q000382:microbiology*; D017422:Sequence Analysis, DNA; D013649:Taste
chemical_list: D004269:DNA, Bacterial
keywords: fish; proteolysis; sensory analysis; shelf life; texture