Background and Objectives: The objective of this study was to evaluate the whole greenback grey mullet Chelon subviridis quality stored on ice up to 16 days.
Methods: Changes during storage were observed with sensory evaluation (Quality Index Methode QIM),  physicochemical evaluation including: pH, total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N),thiobarbitoric acid (TBA), free fatty acid (FFA), physical analysis (color) and bacterialanalyses including total mesophilic and psychrotrophic count. The maximum shelf life of whole greenback grey mullet stored in ice was determined with loss of freshness (sensorial, physico-chemical, color and microbiologica levaluations).
Findings: High correlation R2 ¼ 0.922 between Quality Index (QI) and storage time was verified. QI ranged from zero (maximum freshness) to 15 (total loss of freshness) and reached theacceptable limit for consumption (QI=12.66), which corresponds to a period of 12 days. The microbiological results showed an increase of mesohilic and psychrotrophic counts along the storage time. TVB-N ranged from12.60 to 17.55 mg N/ 100g, TMA-N from 3.58 to 16.00 mg N/ 100g, pH from 6.87 to 7.26, TBA from 0.66 to 1.93 and FFA from 1.05 to 8.41 in the first and16th day of storage, respectively. QI showed a linear relationship to storage time (QIM= 8.23× storage time-7.23, R²= 0.988), and the remaining storage time could be estimated with an accuracy of ± days.A regression analysis using the acceptability limit set by the ICMSF (1986) mesophilic counts (7 log cfu/g) yielded a shelf life for Goldlined seabream Rhabdosargus sarbaysis displayed very strong correlations with storage time, and they may be considered suitable indicators for evaluating Goldlined seabream spoilage stored on ice.
Conclusion: It is suggested that whole greenback grey mullet has to be fresh and acceptable for consumption by cooling up to 12 days.