Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C
Abstract The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016-01-01
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doaj-b57efefe7ace4903b507678304814fe52020-11-25T02:25:51ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2016-01-01010.1590/1678-457X.0102S0101-20612016005008105Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °CŞengül BİLGİNLevent İZCİAli GÜNLÜGürken DİKENİsmail Yüksel GENÇAbstract The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is rich in PUFA content and the n3/n6 ratio is within the ideal limits. In all 4 groups, obtained from fillets values were the highest in general, quality parameters were found within acceptable limits. Psychrophilic and mesophilic aerobic bacteria counts exceeded the standards for fillet groups on 7th days of storage. According to microbiological analysis, ungutted, beheaded, eviscerated samples were not exceeded limit values on 9th day. In conclusion, whole or gutted (headed and eviscerated) storage of meagre is found to be more advantageous compared to fillets for storage at 4 ± 1 oC.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005008105&lng=en&tlng=encultured meagrequalitygutting processcold storagefatty acid |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Şengül BİLGİN Levent İZCİ Ali GÜNLÜ Gürken DİKEN İsmail Yüksel GENÇ |
spellingShingle |
Şengül BİLGİN Levent İZCİ Ali GÜNLÜ Gürken DİKEN İsmail Yüksel GENÇ Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C Food Science and Technology cultured meagre quality gutting process cold storage fatty acid |
author_facet |
Şengül BİLGİN Levent İZCİ Ali GÜNLÜ Gürken DİKEN İsmail Yüksel GENÇ |
author_sort |
Şengül BİLGİN |
title |
Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C |
title_short |
Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C |
title_full |
Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C |
title_fullStr |
Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C |
title_full_unstemmed |
Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C |
title_sort |
effects of gutting process on the shelf life of cultured meagre (argyrosomus regius asso, 1801) stored at 4 ± 1 °c |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2016-01-01 |
description |
Abstract The aim of this study was to determine chemical, nutritional and microbiological evaluation of whole or gutted meagre stored at 4 ± 1 oC. Whole ungutted (Group A), eviscerated (Group B), beheaded-eviscerated fish (Group C) and fillets (Group D) groups were created for this study. According to fatty acid analysis, it was determined that meagre is rich in PUFA content and the n3/n6 ratio is within the ideal limits. In all 4 groups, obtained from fillets values were the highest in general, quality parameters were found within acceptable limits. Psychrophilic and mesophilic aerobic bacteria counts exceeded the standards for fillet groups on 7th days of storage. According to microbiological analysis, ungutted, beheaded, eviscerated samples were not exceeded limit values on 9th day. In conclusion, whole or gutted (headed and eviscerated) storage of meagre is found to be more advantageous compared to fillets for storage at 4 ± 1 oC. |
topic |
cultured meagre quality gutting process cold storage fatty acid |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005008105&lng=en&tlng=en |
work_keys_str_mv |
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