Abstract
Monitoring of protein breakdown products and lipid autoxidation in farmed mullet fish as a function of a proposed treatments prior to chilling process at 3 °C ± 1 was carried out. Furthermore, sensory evaluation of three investigated treatments, whole mullet fish (RM)-eviscerated and soaked in distilled water (WSRM)-eviscerated and soaked in a solution containing 5% K-sorbate + 5% Na 4 P 2 O 7 + 2% Na-citrate + 0.2% ascorbic acid (SSRM), were followed during chilling storage. Estimation of the predicted length of cold storage period as well as the marketing losses of the marketable mullet fish was also elucidated. The marketing losses of mullet fish at whole or retail market levels were also estimated by using a pre-tested questionnaire. Total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) increased concomitantly during cold storage of differently treated mullet fish. Moreover, lipid oxidation and hydrolysis products were followed by determining peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and ratio of absorbance (A 400 /A 450 ) as well as acid value (AV) and free volatile fatty acids (FVFA). Mostly, these parameters show upward trend with different rates depending on the applied treatment. Soaking treatment greatly retarded fish spoilage during cold storage. As regards, SSRM samples withstand spoilage up to about 15 days compared to only 8 and 9 days for both RM and WSRM samples, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.