QUALITY CHANGES OF SPOTLESS SHAD DURING STORAGE AT DIFFERENT CONDITIONS

Koral S., KÖSE S., Yavuz F., Sen Y. E.

ITALIAN JOURNAL OF FOOD SCIENCE, vol.28, no.2, pp.230-247, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 28 Issue: 2
  • Publication Date: 2016
  • Journal Name: ITALIAN JOURNAL OF FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.230-247
  • Recep Tayyip Erdoğan University Affiliated: Yes

Abstract

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.