Authors: İLKAN ALİ OLGUNOĞLU, ABDURRAHMAN POLAT, IŞIL VAR
Abstract: In this study, chemical and sensory changes were investigated in pike-perch (Sander lucioperca Bogustkaya & Naseka,1996) fillets during frozen storage (-18 ºC) of 7 months. Total volatile basic nitrogen (TVB-N, mg N/100 g), thiobarbituric acid (TBA, mg malonaldehyde/1000 g) and pH were considered as chemical quality criteria of fish flesh. TVB-N value was 4.19 mg N/100 g at the beginning, but increased to 14.90 mg N/100 g at the end of the research. TBA and pH values were changed as 0.0208-0.0533 mg malonaldeyde/1000 g and 6.80-7.02 respectively. At the end of the study, the chemical quality did not reach the critical values. However, the decrease in the values of sensory analyses were faster than those of chemical analyses.
Keywords: Pike-Perch, Fillet, Frozen Storage
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