Determination of the quality parameters of pike perch Sander lucioperca caught by gillnet, longline and harpoon in Turkey

The effects of the different catching methods (gillnet, longline, harpoon) on sensory, chemical (pH, total volatile base nitrogen, K‐value) and microbiological (total viable count [TVC]) changes in pike perch Sander lucioperca stored in ice were investigated. The same soaking time was used for both...

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Bibliographic Details
Published in:Fisheries science 2007-04, Vol.73 (2), p.412-420
Main Authors: Ozyurt, G.(Cukurova Univ., Aydin (Turkey)), Ozogul, Y, Ozyurt, C.E, Polat, A, Ozogul, F, Gokbulut, C, Ersoy, B, Kuley, E
Format: Article
Language:English
Subjects:
ALIMENTOS
ALMACENAMIENTO EN FRIO
Birds
CALIDAD
Catching methods
COLD STORAGE
ENGIN DE PECHE
EQUIPO DE PESCA
Fish
Fishing
FISHING GEAR
FISHING LINES
Fishing nets
Food science
FOODS
gillnet
GILLNETS
harpoon
Ice
LIGNE DE PECHE
LINEAS DE PESCA
longline
MANET
Marine
Microbiological analysis
Nitrogen
PERCIDAE
pike perch
PRODUIT ALIMENTAIRE
QUALITE
QUALITY
Sander lucioperca
STOCKAGE AU FROID
storage life
TRASMALLO
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Summary:The effects of the different catching methods (gillnet, longline, harpoon) on sensory, chemical (pH, total volatile base nitrogen, K‐value) and microbiological (total viable count [TVC]) changes in pike perch Sander lucioperca stored in ice were investigated. The same soaking time was used for both gillnet and longline fishing. The catching method had considerable influence on the freshness quality of pike perch. The acceptable shelf life was 15 days for pike perch caught by gillnet, and 22 days for longline and harpoon. The initial concentrations of inosine monophosphate (2.4 μmol/g) in pike perch caught by gillnet were significantly lower (P 
ISSN:0919-9268
1444-2906
DOI:10.1111/j.1444-2906.2007.01349.x