caa a22 4500 463156358 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0484-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0484-9 Preservation of iced refrigerated sea bream ( Sparus aurata ) by irradiation: microbiological, chemical and sensory attributes [Elektronische Daten] [Özkan Özden, Müge İnuğur, Nuray Erkan] Quality and shelf life of non-irradiated and irradiated (2.5 and 5kGy) sea bream in ice conditions and stored at +4°C were investigated by measurement of microbiological, chemical and sensory analysis. Microbial counts for non-irradiated sea bream samples were higher than respective irradiated fish. Total volatile base nitrogen (TVB-N) values increased value of 38.64mg/100g for non-irradiated, sea bream during iced storage whereas for irradiated fish lower values of 13.48 and 12.06mg/100g were recorded at 2.5 and 5kGy, respectively (day 19). Trimethylamine (TMA-N) values and thiobarbituric acid (TBA) values for irradiated samples were lower than non-irradiated samples. Acceptability scores for odour, taste and texture of cooked decreased with storage time. The sensory scores of sea bream stored in control and 2.5-5kGy at +4°C were 13 and 15 days, respectively. The results obtained from this study showed that the shelf life of sea bream stored in ice, as determined by overall acceptability all data, is 13 days for non-irradiated sea bream and 15 days for 2.5kGy irradiated and 17 days for 5kGy irradiated sea bream. Springer-Verlag, 2006 Sea bream nationallicence Irradiation nationallicence Ice storage nationallicence Refrigeration nationallicence Shelf life nationallicence Quality changes nationallicence Özden Özkan Department of the Seafood Processing and Quality Control, Istanbul University, Ordu Cad. No. 200, 34470, Laleli/Istanbul, Turkey aut İnuğur Müge Department of the Seafood Processing and Quality Control, Istanbul University, Ordu Cad. No. 200, 34470, Laleli/Istanbul, Turkey aut Erkan Nuray Department of the Seafood Processing and Quality Control, Istanbul University, Ordu Cad. No. 200, 34470, Laleli/Istanbul, Turkey aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 797-805 1438-2377 225:5-6<797 2007 225 217 https://doi.org/10.1007/s00217-006-0484-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0484-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Özden Özkan Department of the Seafood Processing and Quality Control, Istanbul University, Ordu Cad. No. 200, 34470, Laleli/Istanbul, Turkey aut NATIONALLICENCE 700 1- İnuğur Müge Department of the Seafood Processing and Quality Control, Istanbul University, Ordu Cad. No. 200, 34470, Laleli/Istanbul, Turkey aut NATIONALLICENCE 700 1- Erkan Nuray Department of the Seafood Processing and Quality Control, Istanbul University, Ordu Cad. No. 200, 34470, Laleli/Istanbul, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 797-805 1438-2377 225:5-6<797 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer