Changes in quality and bacterial flora of red sea bream (Pagrus major) flesh during ice storage

Abstract

To clarify the effects of ice storage on fish meat, volatile components and bacterial flora of red sea bream muscle during storage were investigated. Psychrotrophic and mesophilic bacteria in ordinary and dark muscles (OM and DM, respectively) and thiobarbituric acid reactive substances in DM increased significantly after more than 14 days of storage. While the profiles of volatile components showed no differences in all samples at up to 7 days of storage without bacterial growth, after 14 days of storage, differences were observed compared to previous samples and between OM and DM. (E, E)-3,5-Octadien-2-one in both OM and DM increased significantly after more than 14 days of storage compared to before storage. Bacterial flora analysis of OM showed that Pseudomonas was predominant after storage.