Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods

The quality changes of cultured sea bream (Sparus aurata) stored in ice for a period of up to 23 days were determined by K and related values, sensory assessment and texture by texturometer. Sensory schemes, based on the Tasmanian Food Research Unit (TFRU) scheme for raw fish and on the Torry scheme for cooked fish were modified to be appropriate for whole cultured sea bream, according to the trained panellists’ perceptions, during the storage period in ice. The TFRU sensory score of fish showed good agreement with K value and texture results throughout the storage period. The limit for acceptability of cultured sea bream stored in ice was about 17–18 days. Generally, K, Ki and G values had good correlation with the degree of freshness and can be used as freshness indicators.