E. MĂgdici

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RESEARCH REGARDING EVALUATION OF SENSORIAL FEATURES OF EUROPEAN CATFISH MEAT PRESERVED THROUGH DIFFERENT METHODS

E. Măgdici, C. Nistor, I.B. Pagu, A. Barbacariu, G.V. Hoha, B. Păsărin

Abstract
    Fish meat had remarkable sensorial features and very good nutritive features conferred by its high content in proteins, lipids with a high un-saturation degree, as well as by contended mineral substances. But the main problem for capitalization of this food type is maintaining of its initial quality, due to the reduced preservation degree. The aim of the current research is, on one hand, to observe the influence of different preservation methods on sensorial features of meat gathered from Silurus glanis breed, associated with prolongation possibilities of practical shelf life time, and on the other hand to establish the optimal storage period for preserved meat, through sensorial analysis. The applied preservation methods were: refrigeration, freezing, salting and smoking. Optimal storage period for the preserved products was enlightened by sensorial analysis which is based on an analytical appreciation method for quality through scoring. Based on the obtained results, fish meat stored under refrigerated form was conform from sensorial point of view till day 6, the one preserved by freezing kept its minimal quality properties till month 10, while European catfish filets subjected to smoking and salting obtained a practical storage period of 35 days, respectively 42 days.

Key words: European catfish, preservation methods, sensorial analysis