Monitoring of Quality Parameters in Vacuum-Packed Sea Bass (Dicentrarchus labrax) During Refrigerated Storage at (0-4°C) and Evaluation of Electronic Nose Effectiveness

Authors : Ömer Alper Erdem, Şebnem Tolasa Yılmaz, Şükran Çaklı, Arzu Burcu Yavuz
Pages : 266-280
Doi:10.22392/actaquatr.1637599
View : 134 | Download : 288
Publication Date : 2025-12-01
Article Type : Research Paper
Abstract :The effectiveness of electronic nose (e-nose) on vacuum packed, gutted and descaled sea bass (Dicentrarchus labrax) was investigated during 18 days in refrigeration (0-4°C). Microbiological (total aerobic mesophilic bacteria, psychrophilic bacteria and aerobic bacteria counts) chemical (TVB-N, TMA, TBARS) and sensory quality were also determined in this study. Total aerobic mesophilic and psychrophilic bacteria counts increased during the storage period of vacuum packed and gutted European sea bass . Total aerobic mesophilic bacteria and psychrophilic bacteria exceeded the shelf life limit (7 log cfu/g) on day 18. Upon the completion of the 18th day of the storage period; TVB-N, TBARS, TMA-N values were determined as 22.42±2.87 mg/100 g, 0.37±0.12 µmol/100g, 4.12±0.41 mg/100 g, respectively. The sensory score was determined as 14.43±0.14 on the 18th days of storage. The findings of this study reveal that the microbiological data of the vacuum-packed sea bass stored at 4°C indicate that the shelf life was 15 days of the storage period. In the electronic nose measurements, the sensor results on days 1st, 4th, 6th and 8th days, which are assumed to continue the freshness of the fish, gave close values, while the 8th day distributions were more scattered than the others, and this was accepted as an indication that odour changes had begun. The values for the 11th, 13th and 15th days of storage were close to each other and sometimes gave the same distribution. The results demonstrate that electronic nose technology is a potential tool for monitoring fish freshness and can be used in conjunction with traditional sensory analyses.
Keywords : Dicentrarchus labrax, balık kalitesi, vakum paket, e-burun.

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