Abstract
This experiment was conducted to evaluate the efficacy of application of acetic acid and ascorbic acid spray on the surface decontamination and shelf-life of silver carp fish at refrigerated temperature (40C) during 9 days of storage period. Silver carp is one of the most abundant freshwater fish speciesin the world. However, the rapid quality degradation soon after post-mortem makes them highly putrefactive while reducing the nutritional attributes. In this regard, our study aimed at applying organic acids to extend shelf-life of silver carp fish while investigating the quality attributes such as sensory, peroxide values, pH and microbial loads of the fish fillets during 9 days of refrigerated temperature storage (40C). Acetic acid and ascorbic acid are found to have strong antibacterial activities against different microorganisms. Fish fillets samples were treated with alone or in combination with acetic acid and ascorbic acid spray while keeping one group of fish fillets untreated. Total Viable Count (TVC) was found greater in the samples kept untreated and treated alone with acetic acid and ascorbic acid. However, fish fillets treated with acetic acid and ascorbic acid in combination were reported with lesser number of microbial counts. Moreover, Peroxide Value (PV) and pH were significantly lower in the sample treated with in combination of acetic acid and ascorbic acid. Sensory analysis revealed that fish fillets treated with combined treatment had better quality retention at the end of 9 days storage period. The findings suggest that the application of acetic acid and ascorbic acid alone or in different combination have the potential to decrease microbial loads while facilitating the shelf-life of fish fillets during 9 days of refrigerated temperature (40C) storage period.
Highlights
Fish contributes approximately 16% of all animal protein and occupies a significant contribution in ameliorating the amino acids, fatty acids, lipid, soluble vitamins and micronutrients requirement of daily life throughout the world.[1, 2] One of the most abundant freshwater fish species in the world is Silver carp (Hypophthalmichthys molitrix) which is distinguished by its nutritional values, wide availability, low cost of aquaculture production and high feed efficiency ratio.[3]
The results reveal that fish fillets treated with 1% acetic acid followed by 2% ascorbic acid significantly retain the texture, color, odor and overall acceptability during the 9 days period as perceived by panel of judges as compared to untreated and other treated fish samples
From the figure 1 it is observed that fish treated with T3 extends the shelf life of fish up to 9 days thereby indicates that acetic acid followed by 2% ascorbic acid treatment inhibit or reduce the growth and activity of microorganisms
Summary
Fish contributes approximately 16% of all animal protein and occupies a significant contribution in ameliorating the amino acids, fatty acids, lipid, soluble vitamins and micronutrients requirement of daily life throughout the world.[1, 2] One of the most abundant freshwater fish species in the world is Silver carp (Hypophthalmichthys molitrix) which is distinguished by its nutritional values, wide availability, low cost of aquaculture production and high feed efficiency ratio.[3] it has been categorized as the second highest of all freshwater species with a production of 4,354,638 tons in 2015 worldwide aquaculture.[4] The biochemical composition of silver carp is comparatively higher, and the protein, fat and moisture contents were found as 18.2 g, 3.0 g and 77.7 g respectively/100g of fish.[5] the rapid quality deterioration soon after Post-mortem of fish makes them enormously putrefactive, mostly occurs for the presence of higher percent of unsaturated fatty acids, high moisture levels, rich nutrient content and microbial growth.[6,7] it is an urgent necessity to develop additional applicable treatment to extend shelf-life and reinforce the overall acceptability of fish In this regard, organic acids such as acetic acid and ascorbic acid were used to retard the microbial growth while extending the shelf-life attributes of fish fillets during 9 days of refrigerated temperature (40C) storage period. Our goal of this study was to develop best treatment ways using organic acids such as acetic acid and ascorbic acid alone or in combination to extend the shelf life during 9 days of refrigerated temperature (40C) storage period while facilitating the efficient utilization of silver carp fish species
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