Quality Assessment of Pike-Perch ( Sander lucioperca ) Marinades Sauced with Different Ratios of Pomegranate Juice
Abstract
In this study, we evaluated the effects of pomegranate juice as a natural additive in marinated pike-perch (Sander lucioperca) stored at 4°C for 120 days. Quality was assessed through physico-chemical, microbiological, and sensory analyses. Pomegranate juice decreased solids content and salt, reduced L* values and increased a* values, and significantly limited rises in TVB-N and TBA compared to the control. Total mesophilic and psychrotrophic bacteria, as well as yeasts and molds declined during storage, whereas lactic acid bacteria levels increased. Sensory scores decreased over time, and samples became unacceptable by day 90. Overall, pomegranate juice showed potential as a functional ingredient.
Fields of Study & Subjects
Meat and Animal Product Quality
Food Quality and Safety Studies
Postharvest Quality and Shelf Life Management
Publication details
- Journal / source
- Journal of Aquatic Food Product Technology
- Volume
- 35
- Issue
- 3
- Pages
- 175–192
- Publication date
- 12 March 2026
- Language
- EN