EVALUACIÔN DE LA VIDA ÙTIL DE LA DORADA (SPARUSAURATA) CULTIVADA EN LAS ISLAS CANARIAS Y ALMACENADA EN HIELO

A group of 64 specimens of gilthead sea bream (Sparus aurata) cultivated in the Canary Islands (Atlantic Ocean), and preserved in ice was used to observe dynamic changes during the edible shelf life and to analyze the suitability of different methods for determine freshness quality in this species. The fish were subjected to sensory evaluations, and analytical determinations at regular intervals (0, 2, 4, 7, 10, 14, 18, and 21 days). The sensory quality of the samples was estimated subjectively by qualitative organoleptic evaluation as specified in regulations and therefore through a sensory assessment scheme. Different nitrogen fractions, K and pH values, electric conductivity, and the eye liquor refractive index were used as the parameters of physical and chemical quality. Results of this study indicate that the limit for acceptability of sea bream stored in ice was between 14-18 days. The values that showed better correlation with the time of preservation were those of electrical conductivity and the eye liquor refractive index.