Quality assessment of seven Mediterranean fish species during storage on ice

Simeonidou, S.; Govaris, Α.; Vareltzis, K.

doi:10.1016/s0963-9969(98)00008-8

Cited by 153 publications

(94 citation statements)

References 16 publications

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“…The pH of live fish muscle is close to the value 7.00, however, chilled fish pH can vary from 6.0 to 6.5 depending on fish species and other factors (Simeonidou et al 1998). The pH of the rainbow trout muscle treated without or with nisin at day 0 of the storage at 4°C were 6.37 and 6.36, respectively, which were in agreement with previous findings.…”

Section: Evaluation Of Phsupporting

confidence: 91%

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

et al. 2013

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Effect of nisin on biochemical and microbial quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) during 16 days storage at 4°C was investigated. According to the obtained results, nisin treated fish showed lower (p<0.05) and acceptable biochemical (Peroxide value, thiobarbituric acid-index, pH, and total volatile base nitrogen) and bacteriological (total viable counts, psychrotrophic viable counts, and lactic acid bacteria) attributes up to 16 days storage at 4°C compared with those treated without nisin. Furthermore, FAs composition analysis indicated that presence of the nisin preserved nutritional quality of fish lipid, so that nisin treated samples contained higher percentage (p>0.05) of essential FAs such as eicosapentaenoic acid and docosahexaenoic acid. This study concluded that treatment of the vacuum packaged rainbow trout with nisin resulted in improvement of quality and extension of shelf life of the fish from 12 to 16 days at 4°C.

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Section: Evaluation Of Phsupporting

confidence: 91%

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

et al. 2013

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“…Similar results were obtained for farmed Senegalese sole (Tejada et al, 2007), wild turbot in ice (Ozogul et al, 2006). Post mortem pH has been reported to vary from 6.0 to 7.1, depending on season, species and other factors (Simeonidou et al, 1998).…”

Section: Chemical Assessmentsupporting

confidence: 81%

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Özoğul¹,

Küley²,

Tokur³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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The quality of wild common sole (Solea solea) stored in ice was investigated by chemical (K value, biogenic amines, protein degradation (SDS and SDS-PAGE), pH, peroxide value (PV), free fatty acids (FFA), total volatile basic nitrogen (TVB-N), tiobarbituric acid (TBA) analyses), sensory (raw and cooked fish) and microbiological methods. The quality of common sole decreased on day 16 (fair quality-B) and they were no longer acceptable on day 20 (unacceptable quality-C). When common sole were considered as fair quality (B) by assessors on ~16-18 days, the average K value was ≥ 80%. Among the investigated biogenic amines, histamine was not detected. No major change in the protein profiles of common sole was observed. Sensory, microbial and biochemical results revealed that the shelf life of common sole was approximately ~16-18 days. Among the chemical parameters, the most consistent indicator to measure the change in freshness was K value that showed linear response with storage time.

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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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Quality assessment of seven Mediterranean fish species during storage on ice

Cited by 153 publications

References 16 publications

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

Effect of nisin as a biopreservative agent on quality and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) stored at 4 °C

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Quality Changes of Pangasius Fillets During Ice Storage

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