Effect of gutting on microbiological, chemical, and sensory properties of aquacultured sea bass ( Dicentrarchus labrax) stored in ice

• Published in: Food microbiology 2003-08, Vol.20 (4), p.411-420
• Main Authors: Papadopoulos, V, Chouliara, I, Badeka, A, Savvaidis, I.N, Kontominas, M.G
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Brochothrix thermosphacta; Chemical; Dicentrarchus labrax; Fish and seafood industries; Food industries; Fresh sea bass; Fundamental and applied biological sciences. Psychology; Microbiological; Sensory assessment; Shewanella putrefaciens
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/S0740-0020(02)00148-X

The effect of gutting on microbiological, chemical, and sensory properties of aqua-cultured sea bass ( Dicentrarchus labrax) stored in ice was studied. Pseudomonads and H 2S-producing bacteria (including Shewanella putrefaciens) were the dominant bacteria at the end of the 16-day storage period in ice for both whole ungutted and gutted sea bass. Brochothrix thermosphacta and Enterobacteriaceae were also found in the spoilage microflora of ungutted and gutted sea bass but their counts were always less than those of Pseudomonads and H 2S-producing bacteria. Bacterial counts of whole ungutted sea bass were always higher than those obtained for gutted sea bass samples. Mesophilic counts for gutted and ungutted fish exceeded 7 log cfu g −1 after 9 and 15 days of ice storage, respectively. Of the chemical indicators of spoilage, TMA values of ungutted sea bass increased very slowly whereas for gutted samples higher values were obtained reaching a final value of 0.73 and 4.39 mg N 100 g −1, respectively (day 16). TVB-N values showed no significant increase for whole ungutted sea bass during storage reaching a value of 27.7 mg N 100 g −1 (day 16) whereas for gutted fish 36.9 mg N 100 g −1 was recorded. TBA values remained low for ungutted sea bass samples until day 16 of storage, whereas for gutted fish were variable. Of the chemical indices used, none proved useful means of monitoring early ungutted and gutted sea bass freshness in ice. Sensory assessment using the EC freshness scale gave a grade E for up to 5 days for the ungutted sea bass, a grade A for a further 2 days and a grade B for an additional 4 days, after which sea bass was graded as C (unfit). Gutted sea bass was given a grade E for up to 3 days, a grade A for the 4–7th days, and a grade B for the 8–10th days of storage, whereas on day 11 it was graded as unfit. Acceptability scores for odor, taste and texture of cooked ungutted and gutted sea bass decreased with time of storage. Results of this study indicate that the shelf-life of whole ungutted and gutted sea bass stored in ice as determined by the overall acceptability sensory scores and microbiological data is 13 and 8 days, respectively.