Quality of Sea Bass Meat during Storage on Ice

The goal of this work was to determine the sustainability of the sea bass meat during its storage on ice in the period of twelve days by following sensory, physicalchemical and microbiological parameters of quality and hygienic safety. Thirty sea basses were researched for that goal on the 2, 4, 6, 9 and 12 day of storage on ice at 3o C. Sensory grade of quality was evaluated by Quality Index Method test (QIM) created for sea bass, Dicentrarchus labrax (Icelandic Fisheries Laboratories) and Market test. Fish samples were researched on the total count of aerobic mesophyllic bacteria, psychotrophic bacteria and Pseudomonas spp. There were also measured pHvalues and the quantity of ammonia. The quantity of ammonia was increasing during the storage of fish and in that manner it was following its sensory characteristics, so the fish samples at the end of our research were evaluated as fish at risk of rotting with 16.1 mg% of ammonia. Together with the increase of aberration from the characteristic appearance and smell of fresh sea bass, the number of psychotrophic bacteria and Pseudomonas spp was increasing concurrently.