Determination of some quality properties of marinated sea bream (Sparus Aurata L., 1758) during cold storage

Food Science and Technology (Campinas)

Gülderen Kurt Kaya¹  Özden Baştürk¹ 

关键词: marination;    sea bream;    Sparus aurata;    cold storage;    shelf life;    quality properties;   

DOI  :  10.1590/1678-457X.6619

来源: SciELO

【 摘 要 】

In this study, it was aimed to determine the effect of sea bream (Sparus aurata) marinated some quality properties during cold storage. The fillets of fish were immersed into brine including 3.5% acetic acid 11% salt in the ratio of 1: 1.5 (fish: marinate brine) for marination process. After the process of ripening, samples were grouped into two and packed in plastic containers; one being plain (in sunflower oil) and the other being sauced (sauced prepared with sunflower oil). During storage, sensory, crude protein, lipid, dry matter and crude ash, TBA, TVB-N, TMA-N and peroxide analyses were done periodically. According to results of 200 days of storage, TVB-N values of sea bream marinates packaged as plain and sauced were 15.86/14.89 mg/100g, TBA 7.06/7.99 mg MA/kg, TMA-N 2.97/3.12, mg/100g, the value of peroxide was 7.23/7.45 meq/kg respectively. According to chemical and sensory analyses results obtained in the study; it was concluded that sea bream marinates packaged as plain and sauced can be stored in +4 °C for 200 days.

【 授权许可】

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