QUALITY CHANGES OF SPOTLESS SHAD DURING STORAGE AT DIFFERENT CONDITIONS

This study investigates the effect of using ice in combination with refrigeration on the sensory, physico-chemical and microbiological attributes of spotless shad during storage. Spotless shad kept in ice under refrigerated conditions had better sensory, physicochemical and microbiological quality a...

Full description

Saved in:
Bibliographic Details
Published inItalian journal of food science Vol. 28; no. 2; p. 230
Main Authors Koral, S, Kose, S, Yavuz, F, Sen, Y.E
Format Journal Article
LanguageEnglish
Published Pinerolo Chiriotti Editori S.r.l 05.05.2016
Codon Publications
Subjects
Histamine
Online AccessGet full text

Cover

More Information
Summary:This study investigates the effect of using ice in combination with refrigeration on the sensory, physico-chemical and microbiological attributes of spotless shad during storage. Spotless shad kept in ice under refrigerated conditions had better sensory, physicochemical and microbiological quality as compared with control groups. The shelf life of samples kept at ambient temperature without ice was 2 days. Using ice and refrigeration only extended the shelf-life for 3 days and 4 days, respectively, while ice application with refrigeration further increased the shelf-life by 10 days. Physico-chemical and microbiological results usually supported sensory values. Histamine values were below EU (European Union) and FDA permitted levels for the shelf-life of fish. Keywords: spotless shad, biogenic amines, quality changes, sensory values, shelf life
ISSN:1120-1770
2239-5687