مطالعه تاثیر غلظتهای مختلف ژل آلوئه ورا بر شاخصهای حسی، میکروبی و شیمیایی ماهی سی باس آسیایی (),1790Bloch )calcarife Lates ( طی دورهی نگهداری در یخچال.

This study aimed to investigate the effects of different concentrations of Aloe vera gel on the quality and shelf life of Asian sea bass fillets during refrigerated storage. Treatments were contained of fresh Asian sea bass fillets coated by 40, 70 and 100 percent of aloe vera gel (dilution by distilled water) and control (without aloe vera gel) which were subjected to chemical and microbial examinations including TVN, TBA, pH, Total count and sensory evaluation during 16 days of storage. There were significant differences between the control and coated treatments in the amounts of TVN and TBA from the day sixteenth day of storage, and at the end of storage the lowest level of oxidation indices was observed in the 40% treatment. The pH value showed an increasing trend during the storage period, which was higher in the control sample than other samples, and at the end of the storage period, the 70% treatment showed the lowest pH value. The total bacterial count was also significantly (P<0.05) higher in control in comparison with the coated treatments at the sixth day, and the 40% treatment showed the lowest bacterial count among other treatments. At the end storage, the control was in an unacceptable condition in terms of sensory evaluation indices, so that other treatments showed higher sensory evaluation indices than the control. According to the obtained results, the application of 40% and 70% aloe vera gel coating, not only can improve the chemical factors of fish fillet, but also can show positive effects on the sensory indicators of Asian seabass fillets. [ABSTRACT FROM AUTHOR]