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Turkish Journal of Fisheries and Aquatic Sciences 2011, Vol 11, Num, 2     (Pages: 243-251)

Changes in Biochemical, Sensory and Microbiological Quality Indices of Common Sole (Solea solea) from the Mediterranean Sea, During Ice Storage

Yeşim Özoğul 1 ,Esmeray Kuley Boğa 1 ,Bahar Tokur 1 ,Fatih Özoğul 1

1 Cukurova University, Faculty of Fisheries, Department of Seafood Processing Technology, Adana, Turkey DOI : 10.4194/trjfas.2011.0209 Viewed : 2391 - Downloaded : 3500 The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality- B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time. Keywords : Common sole, freshness indicators, shelf life, K value, biogenic amines, protein degradation