Assessment of the freshness state of preserved Sarpa salpa under ice

In this study we estimated by four appreciation methods the freshness state of Sarpa salpa species immediately captured. The TVB-N content is a tool of choice in the evaluation of fish species deterioration. The TBV-N content made possible to establish a narrow relation (R = 0.98) with the organoleptic examination (Freshness indexes). According to our results we suggest a value (28 mg N/100 g) as a limiting value of acceptance for the human consumption. Our results show that the bacterial development is the origin of the deterioration of freshness in the species studies, where Pseudomonas genus is the prevailing germ implied in the deterioration process. The storage time of Sarpa salpa should be limited to less than 6 days.