Chemical and microbiological quality of grass carp (Ctenopharyngodon idella) slaughtered by different methods

The effect of two slaughter methods (immersion in ice-water slurry and electrical stunning followed by ice slurry asphyxiation) on chemical and microbiological parameters of grass carp (Ctenopharyngodon idella) stored in ice for 20 days was evaluated. No differences in total volatile basic nitrogen (TVB-N), pH, carbohydrate or protein content of mucus were observed between the slaughter methods. Ice-slaughtered fish had lower bacteria counts at the beginning of storage, but higher counts than fish slaughtered by electricity at the end of storage (p < 0.05). However, no significant differences in the shelf life were observed between the slaughter methods evaluated (limit of acceptability – counts > 3 × 10⁶ CFU g⁻¹ – attained after 13–16 days). Results indicated that the chemical parameters evaluated have a limited applicability to assess the shelf life of grass carp stored in ice, since pH limit (6.8) was exceeded after 4 days, while TVB-N limit (30 mg%) was not attained after 20 days of storage.     

Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil

The effects of aluminium foil and cling film on microbiological, chemical and sensory changes in wild sea bass (Dicentrarchus labrax) stored at chill temperature (4 °C) were studied. A quality assessment of wild sea bass stored in ice, in boxes without ice, wrapped in aluminium foil (WAF) and wrapped in cling film (WCF) at 4 °C was performed by monitoring sensory quality, nucleotide breakdown products, total volatile base nitrogen (TVB-N), and total viable counts (TVCs). The observed organoleptic shelf-life of sea bass was found to be 16 days in ice, 4 days in boxes without ice, 8 days in aluminium foil and 8 days in cling film. Demerit points did not differ significantly (P>0.05) between WCF fish and WAF fish. The nucleotide degradation pattern was found to be similar for all storage conditions except for inosine and hypoxanthine contents, which decreased after 12 days of storage for WAF and WCF. The content of TVB-N for all storage conditions showed similar tendencies until 12 days storage but reached the highest level (41.6 mg TVB-N 100 g^–1 flesh) for fish stored in WAF and WCF. No significant differences (P>0.05) were found in TVB-N concentrations within the treatments during the early stages of the storage period. Bacteria grew most quickly in the sea bass kept in boxes without ice, followed by those kept WAF, WCF and in ice. Significant differences (P<0.05) in TVC were observed amongst the treatments, especially between fish stored in boxes without ice and fish stored in ice     

Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4 °C

Slurry ice, a biphasic system consisting of small particles of spherical ice immersed in seawater at subzero temperature, was evaluated as a new chilled method for whole sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Two types of different chilling methods were used for two species in this study; slurry ice-treated sea bream (Group A), slurry ice-treated sea bass (Group B), flake-ice treated sea bream (Group C) and flake ice-treated sea bass (Group D). The effects of this system on the quality and shelf life of these two species were evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for Groups C, D and 15 days for Groups A, B. At day 13, TVB-N values of Groups C, D reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 13, all the Groups were determined as ‘acceptable’ but, on day 15, the Groups A, B, C, D were no longer acceptable. Using slurry ice pretreatment for 2 h before the storage period presumably caused the deleterious effect on appearance as well as salt and water uptake. According to the results of chemical and microbiological analyses, use of slurry ice pretreatment for 2 h extended the shelf life of sea bream and sea bass stored at 4 °C for only two days longer than did use of flake ice.     

Shelf life of ice-stored redfish, Sebastes marinus and S. mentella

Redfish ( Sebastes marinus and S. mentella ) were caught by an Icelandic trawler, stored at about 0°C in boxes in the hold and landed in a German fishing harbour. Boxed redfish, differing in storage time on board, were subsequently stored in melting ice in the chill store of the laboratory at a temperature of +4°C until the borderline of saleability was reached. the quality loss of the ice-stored redfish was monitored by a number of chemical, physical and microbiological parameters including volatile base nitrogen (TVB-N), trimethylamine (TMA), trimethylamine oxide (TMAO), creatine, ethanol, Fishtester readings and number of cfu. AH parameters were correlated with sensory analysis and time in ice.
The rate of deterioration of iced redfish depended on the conditions of storage. Sensory analysis was the most accurate indicator of the limit of saleability of redfish. Iced redfish, stored mainly in a chill store (4–5°C) onshore, had a shelf-life of 16 to 19 days from catching. Fish stored at 0.5°C in the hold of the fishing vessel had a shelf-life of 22 days: These results reflect the different storage temperatures and the effects of handling, transport and storage damage on the quality of the fish. the Fishtester proved to be very useful for the determination of deterioration. Measuring ethanol, TVB-N and TMA gave no information about quality changes during the first 12 days of storage.     

Total volatile basic nitrogen and trimethylamine nitrogen levels during ice storage of European hake (Merluccius merluccius): A seasonal and size differentiation

Whole ungutted European hake (Merluccius merluccius) caught by trawling off the Central Tyrrhenian coast of Italy in winter and in summer were stored in ice. The dynamics of changes of total volatile basic nitrogen (TVB-N) and trimethylamine-nitrogen (TMA-N) levels during ice storage of small- (20 ± 3 cm length) and large-sized (37 ± 6 cm length) hake caught in either season were studied. The TVB-N and TMA-N levels of hake caught in winter remained low (below 20 mg and 3 mg/100 g, respectively) throughout the experiment regardless of the body size. In summer TVB-N and TMA-N levels increased sharply (P < 0.05) during ice storage and at a higher rate in small than in large fish, a fact ascribable to fish exposure to high temperatures first in the water, during trawling, and then in the fishing vessel before ice-boxing. On the basis of the results obtained in this work, it may be concluded that ungutted European hake show a clear seasonal and size differentiation of the evolution of TVB-N and TMA-N during ice storage.     

Sensory,physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage

Commercial-sized meagre fillets were stored on ice at 4 °C for 18 days, in order to evaluate the loss of quality and freshness that occurs over this period of time. Physicochemical (pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVBN), trimethylamine (TMA), water activity, water-holding capacity, colour, texture and fatty acid profile), sensory and microbiological analyses were carried out at 0, 4, 7, 11, 14 and 18 days of storage. As part of the sensory analysis, attributes associated with fillet appearance, odour and texture were examined. Variations in pH, TBA, TVBN and TMA were observed throughout the storage period, although only TBA displayed a significant correlation with time (r = 0.96). L^∗ and b^∗ values increased, and the chroma and hue values decreased, reflecting the colour changes experienced by the fillets over time. With regards to the texture profile, hardness was significantly correlated with time (−0.68). All the sensory analysis attributes exhibited significant variations and correlations close to 1.00 with storage time, which is a reflection of the fillets’ loss of freshness. The correlation coefficients between aerobic mesophilic and psychrophilic bacteria, enterobacteria and coliform counts on the one hand and storage time on the other were also very high (0.99–1.00). A regression analysis using the acceptability limit set by the ICMSF standard (1986) for total aerobic mesophilic counts (7 log cfu/g) yielded a shelf-life for meagre fillets of 9 days. The TBA, sensory and microbiological analyses displayed very strong correlations with storage time, and they may be considered suitable indicators for evaluating meagre fillet spoilage during refrigerated storage.     

Sensory,microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice

The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of sensory, microbiological and chemical changes. The sensory acceptability limit was 8 days for goldband goatfish (Upeneus moluccensis) and 11 days for red mullet (Mullus barbatus) stored in ice. The TVC level was correlated with sensory assessment. The TVC exceeded 7 log cfu g⁻¹ after 8 days for goldband goatfish, and 11 days for red mullet. At the end of storage period, pH, TVB-N, TBA, FFA and PV for red mullet were 7.84, 47.19 mg/100 g, 0.69 mg MA kg⁻¹, 1.17% oleic acid and 1.58 meq O₂/kg and for goldband goatfish they were 7.53, 43.97 mg/100 g, 0.74 mg MA kg⁻¹, 1.62% oleic acid and 1.68 meq O₂/kg, respectively. In red mullet, agmatine, serotonin, histamine and dopamine became the dominant amines, reaching 7.30, 5.97, 2.52 and 2.31 mg/100 g, respectively. Also the dominant amines for goldband goatfish were 4.37, 3.88, 3.38 and 2.00 mg/100 g for histamine, agmatine, dopamine and putrescine, respectively.     

Postmortem changes in yellow grouper (Epinephelus awoara) fillets stored under vacuum packaging at 0 °C

The freshness of yellow grouper (Epinephelus awoara) stored under vacuum-packing at 0 °C was assessed by physicochemical, sensory and microbiological methods. No significant differences were found in pH and thiobarbituric acid (TBA) values during the storage, while TVB-N, TMA-N, HxR, Hx and K values increased significantly with time. The content of IMP was decreased significantly with the storage time. The texture profile, hardness and chewiness were significantly decreased with the time. L∗ values, the values of chroma and hue were all decreased. However, the increased b∗ values were observed. Furthermore, the significant variations and correlations of sensory attributes were shown with the storage time. A regression analysis for total viable counts yielded a shelf life of 26 days. This suggested that the TMA-N, IMP, HxR, Hx, K value, hardness, chewiness, colour, sensory attributes and microbiological counts may be considered suitable indicators for evaluating yellow grouper fillets spoilage during refrigerated storage.     

Effects of sodium acetate dip treatment and vacuum-packaging on chemical,microbiological, textural and sensory changes of Pearlspot (Etroplus suratensis) during chill storage

The effects of sodium acetate dip treatment, followed by vacuum-packaging, on the shelf life of beheaded, scaled and gutted Pearlspot (Etroplus suratensis) during chill storage were examined. Sodium acetate (2%, w/v) solution was used for the dip treatment. Pouches (size: 15 × 22 cm) made of 12μ-polyester laminated with 300 gauge low-density polyethylene were used for packing fish. After packing, all the packs were iced with flake ice in the ratio (1:1) fish: ice in an insulated box and were kept in a cold room maintained at 0–2 °C. The control and the treated packs were analysed periodically for chemical (pH, TBA, TMA, TVB-N), microbiological (total viable count), textural and sensory characteristics. Changes in Staphylococcus aureus, Enterobacteriacea and Feacal streptococci were determined for fresh fish and for fish samples at the time of sensory rejection. Air packed samples were found to have a shelf life of about 8 days; vacuum-packed samples were found to be acceptable up to 10 days, whereas sodium acetate-treated vacuum packed samples were found to be acceptable up to 15 days. Thus, vacuum-packaging, in combination with sodium acetate, was found to delay the spoilage, thereby significantly extending the shelf life of Pearlspot at refrigeration temperatures.     

Quality assessment of wild European eel (Anguilla anguilla) stored in ice

The quality assessment of wild European eel (Anguilla anguilla) stored in ice and in boxes without ice (3 ± 1 °C) was investigated by the sensory analysis, levels of nucleotide breakdown products and biogenic amines for up to 19 days. Sensory analysis was assessed using the Tasmanian Food Research Unit Scheme. K and related values (K_i, G, P, H and F_r) were used as freshness indicators. Linear regressions (r²) obtained from K, K_i, G, P, H and F_r were 0.95, 0.96, 0.83, 0.96, 0.99 and 0.96, respectively, for eel stored in ice whereas, for eel kept in boxes without ice, the values were 0.86, 0.86, 0.96, 0.91, 0.98 and 0.86, respectively. When eel stored in ice and in boxes without ice were considered at the limit of acceptability by assessors at ∼12–14 days and ∼5–7 days, respectively, the average K, K_i and P values were ∼70–85%, H values were ∼60% and F_r values were ∼10% for both storage conditions. The level of histamine exceeded the legal limit (5 mg/100 g fish) in eel stored without ice after 6–7 days and, in ice, after 13–14 days of storage, at which time eels were rejected by the sensory panel. The concentrations of biogenic amines were higher in eel stored in boxes without ice than in eel kept in ice. The levels of histamine in the muscle of eel kept in boxes without ice and in ice increased to the maximum levels of 17.9 mg/100 g on day 12 and 12.6 mg/100 g on day 19, respectively.     

Biochemical,sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea,during chilled storage

Freshness of wild turbot (Scophtalmus maximus) stored in ice was assessed by chemical, sensory and microbiological methods. The limit for sensory acceptability of wild turbot stored in ice was ∼12–15 days. The quality of turbot decreased on day 15 (B) and they were no longer acceptable on day 19 (C). The TVB-N level showed fluctuations during storage, indicating that TVB-N could not be a good indicator of turbot quality. The release of FFA increased from an initial value of 6.33 (expressed as % of oleic acid) to a final value of 20.6 during the storage period. The initial PV value was 5.60 meq/kg for turbot stored in ice and it started to increase to 21.6 meq/kg on day 12 and then started to decrease to 13.6 meq/kg at the end of storage period. The level of TMA in wild turbot increased sharply from an initial value of 9.36 mg/kg to a final value of 38.9 mg/kg. Linear regressions (r²) obtained from K, K_i, G, P, H and F_r were 0.92, 0.89, 0.99, 0.89, 0.96 and 0.89, respectively, for the wild turbot stored in ice. Turbot maintained high (E) and good quality (A) during the first 12 days of chilled storage when the average K, K_i and P values were ∼78–85%, and H, F_r and G values were ∼45%, 15% and 149%, respectively. Eight biogenic amines were investigated, namely, histamine, putrescine, cadaverine, spermidine, spermine, tryptamine, tyramine, and 2-phenylethylamine, three amines (histamine, tyramine, and tryptamine) were not detected in any of the fish samples during the storage period. As storage time progressed, putrescine and cadaverine became the dominant amines, reaching 22.7, and 16.9 mg/kg, respectively, at 19 days of storage in ice. Total viable counts of whole gutted turbot increased from the initial value of 3.3 log cfu g⁻¹ (day 0) to 7.87 log cfu g⁻¹ (day 19) over the period of storage. If 10⁶ microorganisms/g are considered to be the TVC limit of acceptability, the shelf life of turbot was approximately ∼13–14 days.     

Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties

Chemical and biochemical changes of aquacultured hybrid catfish fillet (Clarias macrocephalus × Clarias gariepinus) and its gel-forming ability as affected by age and sex of fish along with storage time were investigated. Fillets were stored at 4 °C for 0, 3, 6, 9, 12 and 15 days. There was no significant effect of sex and age of fish as well as storage time on fat, moisture and ash contents (P > 0.05). The total protein, water soluble protein, and salt soluble protein contents of the fillets significantly decreased with storage time (P < 0.05). On the other hand, pH, total volatile base nitrogen (TVB-N) and autolytic degradation products (ADP) increased as storage time continued (P < 0.05). Decreases in Ca²⁺-ATPase activity and gel properties were observed as storage time increased. However, there was no significant effect of either sex or age of fish on textural properties of gel (P > 0.05). Hybrid catfish fillet stored at 4 °C should be processed within 6 days.     

Quality and shelf life assessment of Pacific white shrimp (Litopenaeus vannamei) freshly harvested and stored on ice

Pacific white shrimps (Litopenaeus vannamei) are an important shrimp aquaculture species worldwide. To quantify the quality and shelf life of untreated shrimp is imperative prior to the application of preservative treatments. In this paper, the quality and shelf life of Pacific white shrimp freshly harvested from three different farms and stored on ice for up to 12 days was investigated. The titratable acidity (TA) of shrimp specimens exhibited significant decreases (P < 0.05) whereas the metric chroma (C), total colour difference (TCD), aerobic plate count (APC), trimethylamine (TMA-N) and total volatile basic – nitrogen (TVB-N), peroxide value (PV) and p-anisidine value (AnV) exhibited significant increases during iced storage (P < 0.05). The TMA-N and TVB-N were significantly correlated whereas temporal TMA-N/TVB-N ratio increased considerably (P < 0.05). While the PV and AnV significantly correlated (P < 0.05), the temporal PV/AnV ratio depicted how primary and secondary lipid oxidation of Pacific white shrimp could relate during iced storage of 12 days. The shelf life of ice stored Pacific white shrimps was determined to be 8 days. The information gained by this study could serve as baseline for preservative treatments applied to fresh shrimps.     

Freshness assessment of ray fish stored in ice by biochemical,chemical and physical methods

Ray fish were caught, filleted, and stored in ice. Fillets were analysed for 18 days to determine the chemical, biochemical and physical changes and their relation to the muscle eating quality. Trimethylamine (TMA-N), total volatile bases (TVB-N), ATP content and breakdown products, K value, pH, texture, water-holding capacity (WHC) and colour changes were monitored. At the beginning of the study, the ray fish muscle showed a low concentration of ATP and a high value of inosine 5′-monophosphate (IMP). Regarding to the signs of freshness and deterioration, K value presented an exponential increase (r2 = 0.95) with an initial value of 4.7% and a final value of 47.5%. Furthermore, the TBV-N and TMA-N significantly increased (P < 0.05) during the storage in ice. As for the physical analysis whereas the texture changed (P < 0.05); pH and the WHC were not affected (P < 0.05). The overall results of this study indicated that the edible quality of ray fish muscle was maintained during at least 15 days of ice storage.     

Effects of γ-irradiation on Listeria monocytogenes population,colour, texture and sensory properties of Feta cheese during cold storage

Feta, a white brine cheese, was produced and contaminated with Listeria monocytogenes. Contamination occurred either at the beginning (pre-process contamination) or at the end of Feta manufacturing (post-process contamination). In the first case the milk was contaminated with 10³ cfu/ml, and 2 months later, in the final product, the L. monocytogenes population was approximately 10⁵ cfu/g. In the second case, the brine (NaCl, 7% w/v), in which the Feta was packaged, was contaminated with 10³ cfu/ml. Contaminated Feta samples were vacuum-packaged and exposed to irradiation doses of 1.0, 2.5 and 4.7 kGy and stored at 4 °C for a month. In the pre-process contaminated samples none of the irradiation doses eliminated L. monocytogenes; however the highest dose reduced the viable population to a level which is in compliance with EC regulations. In the post-process contamination, the 2.5 kGy and 4.7 kGy doses reduced L. monocytogenes counts below the detection limit. Irradiation had no effect on the texture of Feta. Irradiation at 4.7 kGy increased Feta's redness and decreased its yellowness and lightness. Sensorial analyses showed that at the 4.7 kGy dose, the aroma profile of Feta was temporarily affected, since it was restored after 30 days of cold storage.     

Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

The effect of the natural preservatives, tea polyphenols and rosemary extract, on microbiological [total viable count (TVC)], chemical [pH, total volatile base nitrogen (TVB-N), K-value and thiobarbituric acid (TBA) values], texture and sensory changes of air-packaged whole crucian carp (Carassius auratus) stored at 4 ± 1 °C was investigated for 20 days. The shelf-life of crucian carp was found to be 7–8 days for untreated group (control), 13–14 days for tea polyphenols group and 15–16 days for rosemary extract treated group according to sensory assessment results, for which the corresponding microbiological assessment also showed an increased shelf-life. Meanwhile, the increases of pH, TVB-N, K-value and TBA values were significantly delayed in both treated groups of samples compared to the control group. Thus, either tea polyphenols or rosemary extract could be used as potential preservatives to extend the shelf-life of crucian carp during chilled storage.     

Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6 °C

The most important factor for increasing shelf life is the product temperature, and since fish is more highly perishable than meat, the temperature is even more important. In the present study, portions of fillets of farmed Atlantic salmon (Salmo salar) were superchilled at two temperature levels, −1.4 and −3.6 °C. Texture, drip loss, liquid loss, cathepsin activities and protein extractability were investigated during storage and compared to ice chilled and frozen references. Drip loss was not a major problem in superchilled salmon. Textural hardness was significantly higher in superchilled salmon fillets stored at −3.6 °C compared to those stored at −1.4 °C, ice chilled and frozen references. Cathepsins B and B + L were not deactivated at the selected storage temperatures. The storage time of vacuum packed salmon fillets can be doubled by superchilled storage at −1.4 °C and −3.6 °C compared to ice chilled storage.     

Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C

Slurry ice, a biphasic system consisting of small spherical ice crystals surrounded by seawater at subzero temperature, was evaluated as a new chilled storage method for whole sea bass (Dicentrarchus labrax) a sparidae fish species of remarkable commercial interests. Four different group of chilling methods were used in this study; in slurry ice packaged on board (group A), in slurry ice packaged on company after 2 h (group B), slurry + flake ice packaged on board (group C) and only flake ice packaged on board (group D). The effect of this advanced system at the beginning of storage on quality losses and the shelf-life of aquacultured sea bass was evaluated. Mesophilic counts for sea bass exceeded 7 log cfu/g, which is considered the maximum level for acceptability for freshwater and marine fish after 13 days for groups C and D, and 15 days for groups A and B. At day 15; total volatile basic nitrogen (TVB-N) values of groups A–D reached the legal limits (35 mg/100 g set for TVB-N) for consumption. According to the results of sensory analyses, up to day 11, all the groups were determined as ‘acceptable’ but on day 13, the groups A–D were no longer acceptable. The main negative aspect related to quality loss in slurry ice group corresponded to the appearance of eyes and gills. Using slurry ice at the beginning of packaging did not affect the shelf-life of sea bass stored at 4 °C.     

Greek dry-salted olives: Monitoring the dry-salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °C

Naturally black olives cv. Thassos were processed in dry salt according to industrial procedure by uniformly dispersing 40 kg of coarse salt in 100 kg freshly harvested olives. Dry-salting process was monitored by measuring selected physico-chemical (weight loss, NaCl content, pH, a_w, reducing sugars) and microbiological parameters (total viable counts, lactic acid bacteria, enterobacteria, yeasts, pseudomonads). Total weight loss amounted to 21 g/100 g after 80 days of dry-salting. Salt content in the fruits increased to 7.4 g/100 g followed by a decrease in water activity from 0.98 to 0.76. The pH did not change significantly presenting a slight decrease from 5.25 to 4.92. The initial microflora of the fruits comprised of lactic acid bacteria (4.1 log₁₀ cfu/g), yeasts (5.7 log₁₀ cfu/g), enterobacteria (3.7 log₁₀ cfu/g ) and pseudomonads (4.0 log₁₀ cfu/g). In the end of dry-salting, no microbial groups were enumerated apart from yeasts, due to the low water activity of the product. After dry-salting, olives were packed in HDPE bags under air (control samples) and 100 ml/100 ml CO₂. Another lot of fruits was dipped in 1 g/100 ml solution of potassium sorbate for 10 min prior to packing in the same bags under aerobic conditions. All packages were stored at 4 and 20 °C for a period of 180 days. During storage, the microbial flora comprised of yeasts, while no lactic acid bacteria, enterobacteria, pseudomonads or Staphylococcus aureus were detected as the low water activity/high salt content does not favour their growth. At 4 °C, the population of yeasts declined steadily throughout storage, but to a different extend depending on the packing treatment. At 20 °C, only potassium sorbate was effective in suppressing yeast growth. All packing treatments prevented fungal growth at both storage temperatures, apart from the samples stored in air. The pH, a_w and salt content did not change significantly throughout storage.     

Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutted sea bream and sea bass. The mesophilic counts reached 8.19 log cfu/g for ungutted sea bream and 7.93 log cfu/g for ungutted sea bass after 14 days of storage. The mesophilic counts reached 8.89 log cfu/g for gutted sea bream and 8.16 log cfu/g for gutted sea bass after 14 days of storage. On day 14 of storage the psychrophilic counts of ungutted sea bream and sea bass were 8.24 log cfu/g and 8.03 log cfu/g, respectively, and for gutted sea bream and sea bass were 8.93 and 8.22, respectively. At the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of ungutted sea bass were determined as 50.13 +/- 0.25 mg/100 g, 2.66 +/- 0.06 mg malonaldehit/kg, 9.86 +/- 0.01 mg/100 g respectively. TVB-N, TBA, and TMA-N values of ungutted sea bream reached 55.90 +/- 0.36 mg/100g, 2.51 +/- 0.21 mg malonaldehit/kg, 9.79 +/- 0.01 mg/100 g on day 14 respectively. And also at the end of the storage period of 14 days, TVB-N, TBA, and TMA-N values of gutted sea bass were determined as 48.00 +/- 0.26 mg/100 g, 2.48 +/- 0.03 mg malonaldehit/kg, 8.71 +/- 0.06 mg/100 g respectively. TVB-N, TBA, and TMA-N values of gutted sea bream reached 49.66 +/- 0.77 mg/100g, 2.64 +/- 0.07 mg malonaldehit/kg, 8.97 +/- 0.01 mg/100 g on day 14 respectively. The result of this study indicates that the shelf-life of whole ungutted sea bass and sea bream stored in ice as determined by the overal acceptibility sensory scores, chemical quality, and microbiological results show us that the fish were spoilt on day 14. Each chemical, sensory, and microbiological result for sea bream showed us that there was a correlation and similarity and on day 14 it was spoilt.