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Determination of meat quality of sea bass (Dicentrarchus labrax) sold at different selling areas

Yunus Alparslan, Hatice Hasanhocaoglu, Cansu Metin, Tacnur Baygar.

Abstract
This study was carried out on farmed sea bass which are sold at local market, public market and hypermarket that are in operation throughout the year in centre of Mugla province in Turkey. In the study, microbiological analysis (total aerobic mesophilic bacteria, psychrophilic bacteria, enterobacteriaceae), sensory analysis and chemical analysis (pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA), crude oil and crude protein) were performed. When the results of the study was evaluated generally, it was determined that all the sea bass bought from different selling areas were good chemical and sensorial quality and marketable. On the other hand, according to results of microbiological analysis, it was found that total number of aerobic mesophilic and psychrophilic bacteria exceeded the consumable limit values in hypermarket (May), public market (May and October) and outdoor market. It was determined that it reached high values especially in summer months in terms of Enterobacteriaceae. It was observed that sea bass sold in hypermarket were cleaner in winter months (November- December- January) than the ones sold in other selling places. It was ascertained that temperature was more proper for Enterobacteriaceae growth and also fish sold in public market in summer were bad quality.

Key words: Sea bass, Dicentrarchus labrax, Local market, Public market, Hypermarket, Quality, Mušla



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