WOS: 000177741200027In this study chemical and sensory changes were investigated in pike perch (Sander lucioperca Bogustkaya & Naseka 1996) fillets during frozen storage (-18 C) of 7 months Total volatile basic nitrogen (TVB N mg N/100 g) thiobarbituric acid (TBA mg malonaldehyde/1000 g) and pH were considered as chemical quality criteria of fish flesh TVB N value was 4 19 mg N/100 g at the beginning but increased to 14 90 mg N/100 g at the end of the research TBA and pH values were changed as 0 0208 0 0533 mg malonaldeyde/1000 g and 6 80 7 02 respectively At the end of the study the chemical quality did not reach the critical values However the decrease in the values of sensory analyses were faster than those of chemical analyses
