Effect of Frozen Period on The Chemical, Microbiological and Sensory Quality of Frozen Tilapia Fish (<i>Sarotherodun Galiaenus</i>)

Arannilewa, Samuel Taiwo; Salawu, S.O.; Sorungbe, Adewale A.; Ola-Salawu, B.B.

doi:10.1177/026010600601800210

Cited by 89 publications

(105 citation statements)

References 16 publications

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“…This finding is in agreement with the findings of Aranilewa et al [23] where an increasing coliform count with a prolonged frozen storage of fish was observed. They argued that possible temperature fluctuations of the freezers, time taken during the processing, time taken to transport and trade the fish might have contributed to the high coliform counts.…”

Section: Prevalence Of Total Coliforms (Tc) Fecal Coliforms (Fc) Andsupporting

confidence: 94%

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Mhango¹,

Mpuchane²,

Mpuchane³

2010

African Journal of Food, Agriculture, Nutrition and Development

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Fish is an excellent source of high quality protein; however, it is susceptible to microbial spoilage. Fish carries high microbial load on the surface of the skin, in the intestine and in the gills. In Botswana, fishermen catch fish and sell their products in the open market. The microbiological quality and safety of these street vended fish have always been contentious. Therefore, a study on fish sold in Gaborone, Botswana was conducted from July 2006 to January 2007. Tilapia from the supermarkets and tilapia and catfish from street vendors were analyzed for the microbial load, presence of indicator microorganisms, opportunistic and pathogenic bacteria using conventional microbiological methods. Though coliforms were found in 84% of fish from the street vendors, only 16% of the fish had coliforms above the acceptable limits (3 log 10 CFU/g). No Escherichia coli were isolated. Bacteria which are associated with plants, animals and soils but are normally classified as coliforms because of their biochemical reactions to sugars such as Citrobacter species, Klebsiella species including the enteropathogen Salmonella species were isolated. Fresh water or tap water is not available where vendors degut the fish. Hence, they carry water in containers to the point of sale sites and use it repeatedly. The unsanitary water (8.7 log 10 CFU/ml of bacteria) used during the gutting of tilapia on the streets influenced the microbial levels in the fish, which were 6.0 log 10 CFU/g compared to the 3.90 log 10 CFU/g of ungutted whole tilapia from the same sale points. Frozen tilapia from supermarkets also had high bacterial counts (4.8 log 10 CFU /g). Staphylococcus species were isolated frequently in all fish analyzed. Salmonella arizonae, Salmonella paratyphi (22-40%) was only isolated in street vended fish. Other bacterial isolates from fish included Citrobacter brackii, Citrobacter freundii, Enterobacter sakazakii, Enterobacter cloacae, Vibrio cholorae, Proteus mirabilis, Proteus vulgaris, Klebsiella pneumoniae and Aeromonas hydrophila. The presence of diverse enteric bacteria indicated the degree of cross contamination from the handlers. Their presence represents a potential hazard to humans, especially the immunocompromised consumers such as cases of HIV/AIDS. Stringent regulations on registration of fishermen, traders, education and mandatory observance of sanitation at trading points and use of ice have to be enforced to ensure safety of fish consumption.

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Section: Prevalence Of Total Coliforms (Tc) Fecal Coliforms (Fc) Andsupporting

confidence: 94%

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Mhango¹,

Mpuchane²,

Mpuchane³

2010

African Journal of Food, Agriculture, Nutrition and Development

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“…According to Poli et al (2005), pH of fresh fish is around 6.5. Storage time tends to increase the pH values which can be associated with the production of basic components such as ammonia, volatile alkali and trimetilamin due to internal enzymatic activity and the growth of bacteria (Simeonidou et al, 1998;Arannilewa et al, 2005;Chamarana et al, 2012). In this study, TVB value might not showing correlation with pH due to washing effect of ice (Figure 2), but the increase of total bacteria count during storage (Table 3) indicated that there was a correlation between pH and the growth of bacteria.…”

Section: Phmentioning

confidence: 99%

Quality Changes of Pangasius Fillets During Ice Storage

Ikasari

Suryaningrum²

2015

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fish were fasted for one day and slaughtered using bleeding techniques, drained for 10 minutes and filleted in various types of fillet: skin on, skinless, trimmed and untrimmed condition. Fillets were then washed and packed in vacuum plastics, stored in ice (0-4 ºC) for 18 days and observed for its sensory, chemical and microbiological parameters every 3 days. The sensory evaluation was conducted both for fresh or cooked fillets using scoring test on attribute of appearance, odor and texture as well as hedonic test. The chemical parameters observed were proximate; pH and Total Volatile Base (TVB); while microbiological parameter was Total Plate Count (TPC). Results showed that type of fillet did not significantly affect the quality of pangasius fillets. The quality of all treated fillet decreased in line with time of storage, all products were rejected after being stored for 18 days. At the time of rejection, the quality parameters: moisture content ranging from 80.1 to 81.3%, TVB from 11.1 to 11.5 mg N/100g and TPC from 1.41 to 4.6x10 5 CFU/ml. It is suggested to preserve pangasius fillets in ice less than 18 days.

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“…Dried fish is one of the most important sources of animal protein and other essential nutrients for the maintenance of a healthy body [1]. Moreover, Bangladeshi people from northeastern, central, and coastal areas highly prefer this dried fish due to its characteristic taste and flavor.…”

Section: Introductionmentioning

confidence: 99%

Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods

Rasul

Majumdar

Afrin

et al. 2018

Fishes

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Abstract:An experiment was performed to evaluate the effects of different drying methods with different pre-treatments on the physico-chemical, microbiological, and sensory properties of the silver carp, Hypophthalmichthys molitrix. In order to achieve this objective, the collected fresh fish were dried using traditional (without any pre-treatment), improved (fish soaked in a 5% salt solution for 10 min and then treated with chili powder (0.3%) and turmeric powder (0.3%)), and solar tunnel (fish soaked in a 5% salt solution for 10 min) drying methods. The results showed that the dried fish produced by the solar tunnel drying method were rehydrated more rapidly than the products produced by the traditional and improved drying methods. The moisture content of the dried H. molitrix was varied from 18.24 to 25.43% on a fresh matter basis. There was no significant (p > 0.05) difference found regarding the protein, lipid, and ash content among the different drying methods on a dry matter basis. The total volatile base nitrogen (TVB-N) contents ranged between 37.58 and 45.03 mg/100 g, and significantly (p < 0.05) the lowest TVB-N was observed in dried fish produced by the solar tunnel drying method. Moreover, the highest peroxide and acid values were found in the traditionally produced dried fish as compared with the fish dried by the improved and solar tunnel drying methods. The aerobic plate count of dried fish ranged from 4.52 to 7.51 log CFU/g. The sensory evaluation results revealed that the solar-dried products showed superior quality than the products produced by the traditional and improved drying methods. The results revealed that the dried fish produced by the solar tunnel drying method provided the best product in terms of physico-chemical, microbiological, and sensory aspects.

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Effect of Frozen Period on The Chemical, Microbiological and Sensory Quality of Frozen Tilapia Fish (Sarotherodun Galiaenus)

Cited by 89 publications

References 16 publications

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish

Quality Changes of Pangasius Fillets During Ice Storage

Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods

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