QUALITY CHANGES of SPOTLESS SHAD DURING STORAGE at DIFFERENT CONDITIONS

Main Article Content

Serkan Koral

Keywords

Spotless shad, biogenic amines, quality changes, sensory values, shelf life

Abstract

This study investigates the effect of using ice in combination with refrigeration on the sensory, chemical and microbiological quality of spotless during storage. Spotless shad kept in ice at refrigerated conditions had better sensory, chemical and microbiological quality compared to control groups. The shelf life of samples kept in ambient temperature without ice was 2 days. Using ice and refrigeration only extended the shelf-life 3 and 4 days, respectively while ice application with refrigeration increased the shelf-life 10 days further. Chemical and microbiological results usually supported sensory values. Histamine values were below EU and FDA permitted levels within the shelf-life of fish.

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