Italian Journal of Food Safety (Feb 2013)

FRESHNESS QUALITY OF GILTHEAD SEA BREAM (Sparus aurata) REARED UNDER DIFFERENT FARMING CONDITIONS

  • P.P. Gatta,
  • S. Testi,
  • A. Badiani,
  • A. Bonaldo,
  • P. Fagioli

DOI
https://doi.org/10.4081/ijfs.2009.5.60
Journal volume & issue
Vol. 1, no. 5
pp. 60 – 64

Abstract

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Sensory and physico-chemical freshness indices (QI score, Torrymeter readings, pH and WHC) were evaluated in gilthead sea bream of commercial size reared in Italy in: land based facilities (recirculation systems), lagoons and net-cages. Fish were stored under ice for 0, 1, 3, 6, 9, 12 and 16 days: at each sampling time analyses were performed to determine the evolution of each freshness index within sea bream sources. Significant differences emerged among farming conditions following the application of the Quality Index Method. Torrymeter readings gradually decreased with the number of days of ice storage. pH values remained practically constant over the 16 days of storage. For WHC the effect of both time of storage and farming conditions was statistically significant.

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