摘要：The research evaluates sensorial and microbiological parameters of gilthead sea bream (Sparus aurata) during storage in MAP. Fish samples, obtained from three off-shore breedings located in Messina, Pisa and Sassari, were analyzed after 1, 5, 8, 12, 15 and 19 days of storage. Sensory assessment was carried out using the Quality Index Method (QIM). Microbiological assays (CMT, CPT, H2S-producing bacteria) were performed on muscle pools. The results show that the shelf-life of gilthead sea bream packaged in MAP as determined by acceptability sensory scores, was lower than 12 days. A relationship between QIM and the microbiological parameter of H2S producing bacteria has been found, even if not it cannot be considered statistically significant according to statistical analysis.
其他摘要：The research evaluates sensorial and microbiological parameters of gilthead sea bream (Sparus aurata) during storage in MAP. Fish samples, obtained from three off-shore breedings located in Messina, Pisa and Sassari, were analyzed after 1, 5, 8, 12, 15 and 19 days of storage. Sensory assessment was carried out using the Quality Index Method (QIM). Microbiological assays (CMT, CPT, H2S-producing bacteria) were performed on muscle pools. The results show that the shelf-life of gilthead sea bream packaged in MAP as determined by acceptability sensory scores, was lower than 12 days. A relationship between QIM and the microbiological parameter of H2S producing bacteria has been found, even if not it cannot be considered statistically significant according to statistical analysis.
