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Sensory, microbiological, and chemical spoilage of cultured common sea bass ( Dicentrarchus labrax) stored in ice: a seasonal differentiation

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Abstract

Common sea bass ( Dicentrarchus labrax) of a Greek cage-culture origin, sampled in December and July, were stored in ice, and their sensory, microbiological and chemical spoilage patterns were studied as well as their seasonal differentiation. The sensory storage life was determined at 15 days of ice storage. The microbial population in the muscle reached levels of 105 at the acceptability limit. The ATP breakdown pattern showed a quick depletion of inosine-monophosphate (IMP) in the first 8–9 days of ice storage and slower depletion thereafter. Inosine (INO) and hypoxanthine (Hx) were formed at significant quantities. TVBN and TBA, as indicators of protein breakdown and lipid oxidation, respectively, showed low and delayed increase. A seasonal effect was observed with summer fish showing higher rates of K-value increase during early spoilage, while winter fish showed higher K-values, microbial populations and TVBN at late spoilage stages.

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Authors and Affiliations

  1. National Centre for Marine Research, Laboratory of Nutrition, 16604 Agios Kosmas, Ellinikon, Athens, Greece

    Kriton Grigorakis, Kriton Grigorakis, Maria Alexis, Ioannis Gialamas & Demetra Nikolopoulou

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  1. Kriton Grigorakis
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  2. Maria Alexis
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  3. Ioannis Gialamas
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  4. Demetra Nikolopoulou
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Correspondence to Kriton Grigorakis.

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Grigorakis, K., Alexis, M., Gialamas, I. et al. Sensory, microbiological, and chemical spoilage of cultured common sea bass ( Dicentrarchus labrax) stored in ice: a seasonal differentiation. Eur Food Res Technol 219, 584–587 (2004). https://doi.org/10.1007/s00217-004-1005-3

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  • DOI: https://doi.org/10.1007/s00217-004-1005-3

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