查看文章

The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of sensory, microbiological and chemical changes. The sensory acceptability limit was 8days for goldband goatfish (Upeneus moluccensis) and 11days for red mullet (Mullus barbatus) stored in ice. The TVC level was correlated with sensory assessment. The TVC exceeded 7logcfug⁻¹ after 8days for goldband goatfish, and 11days for red mullet. At the end of storage period, pH, TVB-N, TBA, FFA and PV for red mullet were 7.84, 47.19mg/100g, 0.69mgMAkg⁻¹, 1.17% oleic acid and 1.58meqO₂/kg and for goldband goatfish they were 7.53, 43.97mg/100g, 0.74mgMAkg⁻¹, 1.62% oleic acid and 1.68meqO₂/kg, respectively. In red mullet, agmatine, serotonin, histamine and dopamine became the dominant amines, reaching 7.30, 5.97, 2.52 and 2.31mg/100g, respectively. Also the dominant amines for goldband goatfish were 4.37 …