Correlation of Mullet (Mugil cephalus) Fillet Color Changes with Chemical and Sensory Attributes during Storage at 0 degrees C


Pilavtepe-Celik M., Yagiz Y., Marshall M. R., Balaban M. O.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.30, sa.4, ss.439-450, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 4
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1080/10498850.2021.1895394
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.439-450
  • Anahtar Kelimeler: Mugil cephalus fillets, freshness, image analysis, sensory analysis, chemical analysis, COMPUTER VISION, BIOGENIC-AMINES, FRESHNESS, FISH, QUALITY, BARBATUS, SYSTEM
  • Kocaeli Üniversitesi Adresli: Evet

Özet

The main objective of this study was to assess the freshness of striped mullet (Mugil cephalus) fillets stored at 0 degrees C by evaluating color changes using a machine vision system and correlating this to chemical and sensory attributes. The mean L*, a*, b* values from the entire area of the fillet surface were calculated by image analysis. These values for the skin side of fillets did not show a significant change during storage. The increase in a* value and the decrease in b* value were significant at Day 6 for the meat side of fillets. According to peroxide value (PV) (0.98 +/- 0.071 mmol CPO/kg fish) and thiobarbituric acid reactive substances (TBARS) (6.38 +/- 1.06 mg MDA/kg fish) values, mullet fillets were not acceptable for consumption at Day 6. However, according to sensory evaluation, fillets were rejected at Day 4, with an overall quality score of 5.12 +/- 3.80 out of 15. Chemical analysis, particularly TBARS and PV, significantly correlated with color changes in the meat side of mullet fillet. The a* and b* values for the meat side are good indicators of the quality deterioration in mullet fillets stored at 0 degrees C. Machine vision can be used as an alternative and promising method to evaluate the freshness of mullet fillets.