Research Regarding the Evolution of Freshness State of European Catfish Meat Stored in Refrigerated Form

European catfish (Silurus glanis) the biggest fresh water fish from Europe is a breed that present a great interest among the fish breeders, due to its good growing rhythm, as well as among consumers, due to its remarkable sensorial properties. As in the case of other fish breeds, the main selling way is under refrigerated form. The current study aims to observe the qualitative modifications, which took place in refrigerated meat of Silurus glanis breed for a period of 16 days. Samples were evaluated by analyzing the sensorial features, pH and NH3, during 7 intervals corresponding to days 0, 2, 4, 8, 12, 14 and 16 of storage. Sensorial analysis qualified samples as being “very good” till day 4, “good” till day 8, “satisfactory” day 12, “inappropriate” day 14 and altered at the end of storage period. The pH recorded a value of 6.98 after slaughtering, constantly decreasing till day 4, so that in day 16 the obtained value to be 7.32 which show an inappropriate product for selling and consumption. Values obtained for NH3, present a close correlation with the other indicators utilized to evaluate the freshness state of fish meat, ranking the products as fresh till day 12 (27.10) and inappropriate for consumption starting with day 14.