Chemical and Sensory Changes of Pike-Perch (Sander lucioperca Bogustkaya & Naseka, 1996) Fillets During Frozen Storage (-18ºC)

Authors : İlkan Ali OLGUNOĞLU, Abdurrahman POLAT

Pages : 879-884

View : 15 | Download : 4

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :In this study, chemical and sensory changes were investigated in pike-perch insert ignore into journalissuearticles values(Sander lucioperca Bogustkaya & Naseka,1996); fillets during frozen storage insert ignore into journalissuearticles values(-18 ºC); of 7 months. Total volatile basic nitrogen insert ignore into journalissuearticles values(TVB-N, mg N/100 g);, thiobarbituric acid insert ignore into journalissuearticles values(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