Improvement of microbiological, chemical and sensory attributes of northern pike Esox lucius meat affected by gutting during storage at -18°C

The gutting effect of Northern pike on the sensory properties, chemical and bacterial community was done during 3 months of frozen storage (days 0, 30, 75 and 90) at -18°C. For this purpose the amount of approximate composition (moisture, protein and lipid), chemical spoilage indices including Peroxide (PV), Thiobarbituric acid (TBA) and Total Volatile Bases-Nitrogen (TVB-N), Total Microbial Count (TVC) and Sensory characteristics (taste, odor, color and texture) were evaluated. The results showed that there are no different during storage, in moisture, protein and lipid contents in both whole and gutted fish, significantly (P>0.05). PV in whole fish from 1.8±0.04 to 4.48±0.20 and in gutted fish to 5.34±0.18meqo2/kg (P>0.05), TBA in whole fish form 0.48±0.01 to 0.9±0.007 and in gutted fish to 0.96±0.007 mg MDA/Kg (P>0.05) and TVB-N in whole fish from 9.91±0.12 to 22.31±0.2 and in gutted fish from 24.78±0.50mg/100g (P