علوم زیستی دریا
Mahnosh Khosravizadeh; Laleh Roomiani
Abstract
In this study changes chemical compounds and textural, color and sensory properties were measured to investigate the shelf-life of the whole, gutted and filleted yellow fin Seabream (Acanthopagrus latus) in modified atmosphere packaging (MAP) (45% CO2, 50% N2 and 5% O2) during frozen condition in 4 months ...
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In this study changes chemical compounds and textural, color and sensory properties were measured to investigate the shelf-life of the whole, gutted and filleted yellow fin Seabream (Acanthopagrus latus) in modified atmosphere packaging (MAP) (45% CO2, 50% N2 and 5% O2) during frozen condition in 4 months storage. Results showed that no significant different in protein, ash and moisture contents were observed (p> 0.05). The lowest fat content (2.67 % ± 0.1%) was observed in sample containing the whole fish (p< 0.05). In all treatments the WHC was showed a significant decrease during storage time (p< 0.05) and the lowest value was found in gutted and filleted samples (22.1 % ± 0.39 and 22.34 % ± 0.34%, respectively). The results also showed a significant decrease in textural properties (including hardness, resilience, cohesiveness, gumminess and chewiness) compared with initial values (p< 0.05). However, the lowest values of these factors were found in whole fish samples. Evaluation of the color showed a significant increase in factor b* as well as decrease in factors a* and L* during storage. The results in all treatments revealed a significant decrease in sensory factors; however gutted and filleted fish in MAP packaging were judged to be more acceptable than whole fish samples. Considering of textural, color and sensory properties, it seems that filleting and gutting fish compared with whole fish samples resulted in better quality in MAP packing under frozen storage.