Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice

Comparative quality assessment of cultured and wild sea bream stored in ice for up to 23 days was achieved by the monitoring of sensory quality, levels of nucleotide, nucleotide breakdown products, and texture by a texturometer. The changes in sensory quality of both raw and cooked fish were assessed using the modified Tasmanian and Torry schemes, respectively. K and related values (freshness indicators), namely, K, K i, G, P, H, and F r, were calculated. Linear increases (r 2 ¥ 0.99) in K, K i, G, and P (and a decrease in F r) values for cultured sea bream and in the H value for wild sea bream with increasing storage periods were observed. The limit for acceptability of cultured and wild sea bream stored in ice was 16-18 days (average K, K i, G, and P values: 35-40; H values: 5 for cultured and 10 for wild; and F r values: 65-70). The texture of cultured and wild sea bream decreased throughout the storage period, and they were not significantly (p > 0.05) different until after day 16 when the wild sea bream was significantly softer than the cultured. The sensory score of both cultured and wild raw fish showed a good relationship with some freshness and texture indicators over the entire storage period (r 2 values 0.99). These indicators were K, K i, G, P, and F r values for cultured and H value for wild fish