Comparison of the Color Properties of Farmed and Wild Gilthead Sea Bream Fillets (Sparus aurata) Stored in Ice for 14 Days

Abstract

Changes in color properties of farmed and wild gilthead sea bream (Sparus aurata) fillets during iced storage were investigated. Values of L*, a*, b*, Chroma (C*_ab), Hue (H_ab)  Redness index (a*/b*) were observed during 14 days. At the end of the storage period increases were observed in the L* values for both groups due to protein denaturation of fillets in iced storage. Redness index (a*/b*) and hue values were better criteria than C*_ab value for observing the color changes of fillets.

Keywords: Color, Gilthead sea bream, Sparus aurata, Fillets, Iced storage