سیمین قریشوندی

In this study, post-mortem changes, including chemical, physical, microbial and sensorial changes, were performed in “Gatan” during ice storage. For this purpose, 18 fishes with Average weight 251.4 ± 4.24 g were transferred to the wet laboratory of Khorramshahr University of Marine Science and Technology, and in order to adapt to the laboratory conditions and to remove the stress caused by displacement, They were kept under favorable conditions for a week. Samples were catch immediately stored in ice for 72 hours, and meat quality indices were measured at 0, 6, 12, 24, 48 and 72 hours after death. The results showed that pH, TBA, FFA indices increased during storage period, TVBN initially decreased and then increased Microbiological studies also showed that the Cyrophile bacteria had no growth during the maintenance period. The amount of mesophilic bacteria at time zero was 2.53 ± 1.53 and then at 6, 12, and 24, it was descending process towards the zero hour. It then gradually increased and maintained at 1.72 ± 0.72 at the Seventy second hour of storage. Sensory evaluation of the fish showed that they had a suitable and acceptable condition for up to 24 hours after storage at the ice. During the maintenance period, the gradual decrease in acceptability was reduced and at 72 hours, most of the sensory analysis indexes obtained lower scores, and samples at that hour were the lowest quality during the maintenance period. Therefore, the use of ice to maintain long-term fish is not an appropriate method.