Biochemical Changes in Dressed Priacanthus hamrur (Bull’s Eye) During Frozen Storage and Its Effect on Physical and Sensory Quality of Fish Sausage

Abstract

In the present investigation, biochemical changes in dressed and frozen stored Priacanthus hamrur and their influence on quality of fish sausage have been studied. During the frozen storage period of five months, moisture content decreased and led to the increment on other proximate constituents due to percentage balance. Quality indices such as total volatile base nitrogen and trimethyl amine nitrogen increased significantly (P < 0.05) and reached 44.80 mg N/100 g and 22.00 mg N/100 g of meat, respectively. Non-protein nitrogenous contents were found to decrease due to the loss in thaw drip. Lipid freshness parameters such as peroxide value and free fatty acid value increased and resulted in reduced extractability of salt soluble proteins. Gel strength of fish sausage decreased significantly (P < 0.05) during the storage period and this was also supported by the folding test. Increments in the expressible moisture content clearly indicated the loss of protein functionality, like water holding ability, due to denaturation during frozen storage. From the sensory evaluation, dressed P. hamrur can be stored frozen without any cryoprotective and preservative agents up to four months when it is intended for the preparation of fish sausage and this was also evidence from the changes in biochemical constituents.