Assessment of the freshness changes in lessepsian Lizardfish (Saurida lessepsianus, n. sp.) during storage in ice
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CitationÖksüz, A., Özyilmaz, A., Evrendilek, G.A. (2018). Assessment of the freshness changes in lessepsian lizardfish (Saurida lessepsianus, n. sp.) during storage in ice. Journal of Food Safety and Food Quality, 69 (2), pp. 66-74. https://doi.org/10.2376/0003-925X-69-66
Freshness changes in lessepsian lizardfish (Saurida lessepsianus, n. sp.) was investigated during ice storage of 18 days through chemical, microbiological, and sensory analyses. In contrast to K and related values, proposed Fr-i value decreased with the loss of freshness. Average K value was 6 % prime freshness soon after the catch, and reached to 30 % in limit of acceptability on 15th day. TVB-N value increased from 16.9 mg TVB-N 100 g(-1) to 32 mg TVB-N 100 g(-1) in spoiled fish on the 18th day. Initial pH value of the flesh was by beginning 6.46 and increased to 7.5 on the 18th day. Total microbial load was by beginning day 3.45 log cfu g(-1) and had a very slow increase until the 5th day (4.49 log cfu g(-1)), and it reached 7.02 log cfu g(-1) at the end of the storage period. The results of sensory scores agreed with those of chemical and microbiological analyses.