Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

The effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of ungutted sea bream and sea bass. Mesophilic counts of ungutted sea bream and sea bass reached 7.39 log cfu/g and 7.26 log cfu/g after 9 days. At the end of the storage period of 14 days; TVB-N, TBA, TMA-N values of ungutted sea bream were determined as 37.5±0.51 mg/100 g, 3.82±0.03 mg MA/kg, 7.73±0.25 mg/100 g, respectively. TVB-N, TBA, TMA-N values of ungutted sea bass were reached 35.4±0.9 mg/100 g, 3.75±0.81 mg MA/kg, 6.94±0.08 mg/100 g on day 14th, respectively. Result of this study indicates that the shelf life of whole ungutted sea bream stored in ice as determined by the overall acceptability sensory scores, chemical quality and microbiological data is 12, 9 and 9 days, respectively. Each chemical, sensory and microbiological results for sea bream showed us that there was a correlation and similarity, and day 9 was the beginning of spoilage. Whole ungutted sea bass stored in ice as chemical results for sea bass showed us that day 7 was the beginning of spoilage and for sea bream day 9 was the beginning of spoilage.