Days Of Ice Storage Research Articles

Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

The study was carried out with the objective of evaluating the influence of pre-slaughter stress on meat quality of Nile tilapia (O. niloticus) for 10 days of storage in ice. 75 whole fish were used eviscerated, with average weight and length of 825.75 ± 101.59 g and 28.25 ± 0.81 cm, respectively. The treatments consisted of time in which the animals underwent pre-slaughter hypoxia, being 0, 3 and 6 minutes. Rigor mortis and muscle pH were assessed besides the application of the Quality Index Method and analysis of total protein and blood glucose. Rigor mortis did not differ among treatments during the storage period, and after three hours all animals were in rigor stage. The muscle pH values varied widely during the study period, observing higher values on the third day of storage. Sensory analysis showed that after 10 days the tilapia from the different treatments did not differ in the evaluated quality parameters similarly, there was no difference regarding the evaluated blood biochemical parameters Thus, hypoxia of 6 minutes pre-slaughter does not influence the rigor mortis, muscle pH, qualitative perception of the meat quality, total protein and blood glucose of Nile tilapia.

Changes in Chemical and Sensory Properties of Freshwater Fish(Indian Major Carps)During ICE Storage

In the present study, chemical and sensory properties of freshwater fishes viz, Catla catla, Labeo rohita and Cirrhinus mrigalawere determinedduring ice storage for 22 day. In all the three species total volatile base nitrogen (TVBN) was found to be crossed limit of acceptability after 17 days of ice storage. A marginal increment in non-protein nitrogen (NPN) was registered in case of Catla catla and Cirrhinus mrigala while the value decreased in case of Labeo rohitaat the end of the storage period. The changes in pH during storage observed in all the cases. The total plate count (TPC) of the meat obtained from three species during different periods of ice storage showed an increasing trend and registered a log value of 6.92, 6.89 and 7.49 for Catla catla, Labeo rohita and Cirrhinus mrigalar espectively at the end storage. The overall quality scores obtained in the present study were more than 9 for all the three species in fresh condition which decreased below rejection level after 17 days of ice storage. Key words-Indian Major Carps, Ice storage, Sensory quality, Chemical quality.

Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage

The effect of chitosan coating combined with pomegranate peel extract (PPE) on the melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during 10 days of iced storage was investigated. The melanosis and changes of total color difference (ΔE values) were significantly retarded, and the texture parameters and sensory scores were significantly improved in shrimp treated by chitosan coating, PPE and chitosan coating combined with PPE, compared with the control. The increase in total aerobic plate counts, pH and total volatile basic nitrogen values were significantly inhibited in shrimp treated with chitosan coating, PPE and chitosan coating combined with PPE. The melanosis and sensory scores, total volatile basic nitrogen values, and total aerobic plate counts of shrimp treated by chitosan coating combined with PPE were lower than those treated by chitosan coating or PPE alone during the later stage of iced storage, suggesting that there is a synergistic effect between chitosan coating and PPE.

Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice

The subject of present study was to evaluate the effect of chitosan coating combined with green tea extract (GTE) on the melanosis formation and quality of Pacific white shrimp (Litopenaeus vannamei) during 9 days of storage in ice. The melanosis formation was significantly inhibited and sensory quality was significantly improved in shrimp treated with chitosan coating, GTE and chitosan coating combined with GTE, compared with the control. The increase in the total bacteria amounts, pH and total volatile basic nitrogen were significantly inhibited in shrimp treated with chitosan coating, GTE and chitosan coating combined with GTE. The melanosis score and total volatile basic nitrogen of shrimp treated by chitosan coating combined with GTE was less than that treated by chitosan coating or GTE alone. These results suggested that chitosan coating combined with GTE could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit post-mortem melanosis and improve the quality of shrimp during storage in ice.

Comparative shelf life study of whole fish and fillets of cultured striped catfish (Pangasianodon hypophthalmus) during ice storage condition

Correction: On 29th April 2015 the last line of the abstract was changed from “ the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.” TO “ the shelf life of Thai-Pangas in ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively.” The page numbers of this article were also changed from 175-181 to 177-183.. A comparative study on the shelf life of whole fish and fillet of cultured striped catfish (Pangasianodon hypophthalmus ) under ice storage condition was carried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf life of whole fish was 21 days where as fillet had slightly lower of 18 days shelf life. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage. TVB-N value increased from an initial value of 1.68 mg/100g to 28.83 mg/100g in 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storage period. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition. Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangas in ice stored condition is 18 days for filleted and 21 days for the whole fish.Res. Agric., Livest. Fish.2(1): 177-183, April 2015

Changes in Chemical and Sen Sory Properties of Fresh Water Fish (Indian Major Craps) During Ice Storage

In the present study, chemical and sensory properties of freshwater fishes viz, Catla catla, Labeo rohita and Cirrhinus mrigalawere determinedduring ice storage for 22 day. In all the three species total volatile base nitrogen (TVBN) was found to be crossed limit of acceptability after 17 days of ice storage. A marginal increment in non-protein nitrogen (NPN) was registered in case of Catla catlaand Cirrhinus mrigalawhile the value decreased in case of Labeo rohitaat the end of the storage period. The changes in pH during storage observed in all the cases. The total plate count (TPC) of the meat obtained from three species during different periods of ice storage showed an increasing trend and registered a log value of 6.92, 6.89 and 7.49 for Catla catla, Labeo rohita and Cirrhinusmrigalarespectively at the end storage. The overall quality scores obtained in the present study were more than 9 for all the three species in fresh condition which decreased below rejection level after 17 days of ice storage.

The Physicochemical Changes of Farm-Raised Pacific White Shrimp (<i>Litopenaeus vannamei</i>) as Influenced by Iced Storage

Farm-raised Pacific white shrimp (Litopenaeus vannamei) freshly harvested was evaluated for differences in proximal composition (moisture, ash, fat, and protein contents), water activity (aw), water retention index (WRI), pH, colour and texture of up to 12 days of iced storage. Shortly after harvest, the proximate composition of shrimp appeared comparable across the farms. With ice storage, the pH significantly increased whereas fat content slowly decreased particularly between days 3 and 9 (P P > 0.05). Expressly, the protein content of shrimp specimens gradually decreased after day 8 (P aw) of shrimp specimens exhibited inconsequential differences during iced storage. While the lightness (L*) was significantly affected from day 2 onwards, the yellowness (b*) colour was so but only between days 6 and 10 (P < 0.05). In addition, the adhesiveness and hardness textures of shrimp specimens registered peak values at day 11. Overall, the physicochemical differences in farm-raised shrimp during iced storage of this study provide valuable information for relevant stakeholders of the shrimp industry. Importantly, the data provided at this study can serve as baseline for comparison and evaluation of preservative treatments applied to shrimp.

Shelf life of antibiotic treated rohu fish, Labeo rohita (Hamilton) under ice storage condition

The study was conducted to evaluate the effect of antibiotic on shelf life in rohu fish, Labeo rohita (Hamilton) under ice storage condition. Oxytetracycline (OTC), the most widely used antibiotic, was fed to rohu (average body weight 16.0 g) at the rate of 2 g/kg through fish diet for 5 days and their shelf life was determined in iced condition. Organoleptically, fish were found to be acceptable up to 16 days before becoming inedible compared to 15 days for control fish which received pelleted diet with no antibiotic under the same condition. Initial moisture, ash, protein, lipid, NPN and TVB-N values were 70.42±1.91%, 2.80±0.10%, 17.90±0.50%, 3.12±0.04%, 0.0086±0.01% and 17.43±0.60 mg/100g respectively in the control which reached at values of 78.45±1.50%, 3.84±0.10%, 13.47±1.00%, 2.80±0.08%, 0.0053±0.001%, 26.17±0.76 mg/100g, respectively after 16 days of ice storage. There was no significant difference for these values compared to control group. In case of total bacterial load, values of aerobic plate count (APC) was 2.0±0.1×103 during the start of ice storage condition which increased significantly to 5.6±0.38×107, exceeding the acceptable limit for ice stored fish. The APC values also did not show any significant variation compared to control fish, suggesting that the use of antibiotic in fish diet had little or no effect on shelf life of rohu fish during ice storage condition. DOI: http://dx.doi.org/10.3329/jbau.v11i2.19946 J. Bangladesh Agril. Univ. 11(2): 385-390, 2013

Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage

The influence of dietary protein and lipid sources on the quality of organic rainbow trout (Oncorhynchus mykiss) was studied. The protein and oil sources were fishmeal, fish oil, and organic vegetable protein and oils. Sensory profiling was performed during 3 to 14 days of ice storage along with lipid analyses of the fillet. Overall, the results showed that the sensory characteristics of the trout were affected in different ways during ice storage. The source of lipid seemed to affect the sensory quality at the beginning of the storage period, while the protein source seemed to have a more pronounced impact at the end of the storage period.

Fatty acid composition, lipid oxidation, and fishy odour development in seabass (Lates calcarifer) skin during iced storage

Changes in fatty acid profile, lipid hydrolysis and oxidation, development of fishy odour and volatile compounds in seabass (Lates calcarifer) skin during 18 days of iced storage were investigated. Peroxide value (PV) increased up to Day 6 and subsequently decreased up to 18 days (p &lt; 0.05). The continuous increases in thiobarbituric acid reactive substances (TBARS) values, free fatty acid (FFA) content and lipoxygenase (LOX) activity were noticeable with increasing storage time (p &lt; 0.05). Formation of FFA and hydroperoxide was confirmed by the changes in amplitude of peak at 3600–3200/cm and 1711/cm in Fourier transform IR spectra, respectively. With increasing storage time, the increase in fishy odour intensity was observed along with the formation of volatiles. Hexanal and nonanal constituted as the dominant volatile aldehydes in skin stored in ice for an extended time. Therefore, the delay of skin processing must be avoided to prevent the formation of undesirable fishy odour in skin and its products.Practical applications: Seabass skin is one of the potential raw materials for production of collagen, gelatin or other derived products. Iced storage of seabass skin affected fatty acid composition, lipid hydrolysis and oxidation, development of fishy odour and volatile compounds. Therefore, skin from fresh fish should be used and the delay of further processing should be avoided to prevent undesirable fishy odour in skin and products made therefrom.During iced storage, seabass skin underwent lipid oxidation with the coincidental release or activation of LOX. Development of fishy odour took place along with the formation of volatile compounds.

Evaluation of Quality and Shelf Life of Two Commercially Important Fish Species Viz., Tiger Tooth Croaker (Otolithes ruber Bloch and Schneider) and Flathead Grey Mullet (Mugil cephalus Linnaeus) in Iced Conditions

A study on the quality parameters to assess the shelf life of two commercially important species viz. Tiger tooth croaker and Flathead Grey mullet from different aquatic environments was carried out under iced conditions. Croaker, a marine species and grey mullet from brackish water sources was used for the study. Biochemical quality indices like non-protein nitrogen, total volatile basic nitrogen, peroxide value and free fatty acids were assessed. Changes in moisture, pH and K-value were also determined. For croaker, FFA values increased from the initial 2.2–20.1 % on 15 days of storage in ice, whereas in case of mullet it reached 17.9 % during the same period. During the same period the pH values showed an increase from 6.81 to 7.88 and from 6.68 to 7.53 in case of croaker and mullet respectively. TVBN and PV increased throughout the period of storage and the former crossed the limit of acceptability of 30 mg/100 g by 15 days in ice. The sensory evaluation based on demerit score system was carried out which showed that the species retained the high quality shelf life characteristics for 5 days in case of croaker and 7 days in case of mullet. However both the species remained in acceptable condition for a period of 13 days. Freshness index K-value for both species complemented the sensory evaluation scores.

Effect of Grape Seed Extracts on the Melanosis and Quality of Pacific White Shrimp (Litopenaeus vannamei) during Iced Storage

The aim of this study was to investigate the effect of grape seed extracts (GSE) at different concentrations (0, 7.5 and 15 g/L) on the melanosis formation and quality of Pacific white shrimp during 9 days of iced storage. The melanosis formation was significantly inhibited and sensory quality was significantly improved in shrimp treated by various concentration of GSE, compared with the control. The increase of pH, total volatile basic nitrogen content and the total bacteria amounts of shrimp treated by 7.5 and 15 g/L of GSE was significantly retarded. However, the melanosis score, total volatile basic nitrogen, and pH values of shrimp treated by 15 g/L of GSE was lower than that treated by 7.5 g/L of GSE. These results suggested that GSE could be used as an effective natural alternative to synthetic antimelanosic agents to inhibit postmortem melanosis and improve the quality of shrimp during iced storage.

Effects of Fumonisin B1-Containing Feed on the Muscle Proteins and Ice-Storage Life of White Shrimp (Litopenaeus vannamei)

Juvenile (5.5–5.7 g) white leg shrimp were exposed to mycotoxin in one indoor trial by feeding fumonisin B1 (FB1) at levels from 0.2 to 2.0 μg g−1 FB1 for 30 days. Shrimp growth was affected after exposure to more than 0.6 μg g−1 FB1. Soluble muscle protein concentration decreased, and changes in myosin thermodynamic properties were observed in shrimp after 30 days of exposure to FB1. Marked histological changes in tissue of shrimp fed a diet containing FB1 at 2.0 μg g−1 were also observed. Shrimp fed diets containing more than 0.6 μg g−1 FB1 showed greater decrease in shear forces after 12 days of ice storage.

Quality Index Method (QIM) for the hybrid tambacu (Colossoma macropomum × Piaractus mesopotamicus) and the correlation among its quality parameters

Aquaculture in Brazil is favoring the native species with zootechnical potential that are well accepted by consumers and potentially and economically viable for aquaculture. The tambacu hybrid is widely cultivated in Brazilian aquaculture. The objective of this study was to estimate the shelf life of the freshwater species tambacu (Colossoma macropomum × Piaractus mesopotamicus), gutted and ice-stored, by correlating physical, chemical, sensory and bacteriological analyses, and to develop a Quality Index Method (QIM) scheme to assess the freshness of this species. Bacteriological analysis (mesophilic and psychrotrophic counts), physical and chemical analyzes (pH, total volatile base nitrogen (TVB-N) index acidity, peroxide index, thiobarbituric acid-reactive substances (TBARS), instrumental color and texture) and the development of the Quality Index Method the tambacu gutted and stored on ice were performed. Principal component analysis (PCA) was used for interpreting physical, chemical and bacteriological quality parameters and partial least squares (PLS) regression was used for correlating the QIM attributes. The resultant QIM scheme has a total of 26 demerit points, where 0 indicates total freshness. This study suggests that gutted tambacu is fit for human consumption during the first 11 days of ice storage.

Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice

Postmortem changes in blue shrimp (Litopenaeus stylirostris) muscle were studied on the basis of biochemical, chemical, physical, and microbiological changes during an 18 day storage period at 0°C. Adenosine 5′-triphosphate (ATP) content, breakdown products, K-value, pH, trimethylamine nitrogen (TMA-N), total volatile basic nitrogen (TVB-N), water holding capacity (WHC), color, and texture (shear force) changes were examined. Also, total mesophilic and psychrophilic bacterial counts were measured. K-value increased linearly (r2 = 0.98) from an initial value of 1.37 ± 0.59 to 59.42 ± 6.05% at Day 18. Spoilage indicators TVB-N and TMA-N increased from 29.56 ± 1.33 and 0.69 ± 0.25 to 39.04 and 2.04 ± 0.59 mg of N/100 g at Day 18, respectively; meanwhile, the total viable counts of mesophilic and psychrophilic bacteria increased from 3.48 ± 0.44 and 2.61 ± 0.29 log CFU/g to 6.27 ± 0.21 and 7.14 ± 0.39 log CFU/g, respectively, which indicated spoilage at the end of the storage period. The pH, texture, WHC, and color were affected (p < 0.05) during the storage period. Overall, results indicate that blue shrimp muscle quality was maintained for 12 days of storage in ice.

An alternative approach for improving freshness indices for squid (Loligo plei)

The leaching of soluble compounds reduces the efficiency of chemical indices for freshness when fish is stored in ice. The objective of this study was to evaluate whether chemical indices for freshness evaluation of squid (Loligo plei) could be improved by expressing their contents as percentages of the non-protein nitrogen (NPN). The contents of NPN, free amino groups (FAG), trimethylamine oxide (TMA-O), trimethylamine (TMA), volatile basic nitrogen (VBN), ammonia (AMM), urea and free tryptophan (FT) were periodically determined in squid muscle during 16 days of storage in ice. The VBN, AMM, TMA, urea and FT contents in squids, when expressed as mg/100 g, did not distinguish between squids stored in ice for 1 or 2 weeks. However, when the contents of VBN and AMM were expressed as percentages of the NPN, it was possible to distinguish between squids stored for 1, 4 and 7 days. Free tryptophan was the most efficient quality index for L. plei, allowing accurate discrimination of squids stored in ice for 02-...

Changes in biogenic amines and microbial loads in the muscle of orange-spotted grouper, Epinephelus coioides (Hamilton, 1822) during ice storage

The composition of selected biogenic amines, pH, psychrophilic and mesophilic bacterial loads in orange-spotted grouper kept in ice were investigated for 18 days. Fish weighing 800.15 ± 196.85 g were purchased immediately following capture with no eviscerating. In each experimental time, three random fish were withdrawn and each biogenic amine, including histamine, putrescine, cadaverine and tyramine were determined in triplicate using HPLC technique. Although the obtained data showed significant increasing trends (p < 0.05) for all measured amines, the cadaverine was not detected significantly. In addition, there were no detectable biogenic amines initially. However, the highest value for histamine was attributed to 70.37 μg. g−1 of fish muscle obtained at 12th days of storage. The initial (day 0) concentrations were 3.22 and 2.96 μg. g−1 and the maximum levels were obtained 19.87 and 14.37 μg.g−1 for putrescine and tyramine respectively. Biogenic amine index also rises from 0.15 up to 62.57 during 18 days of ice storage. The increases in pH, psychrophilic and mesophilic bacteria loads were significant (p < 0.05) as storage time progressed. In this respect, psychrophilic bacteria were considered as dominant microorganism during ice storage of orange-spotted grouper. The best correlation was also observed between tyramine and mesophilic bacteria (r = 0.977, p < 0.001). Although the amounts of biogenic amines were increased during this study, these levels were not exceeded than that of reported as allowable level for human consumption. The results suggest that the control of storage conditions and bacterial presence might play an important role to hider the formation of biogenic amines in fish meat.

Linseed oil inclusion in sea bream diets: effect on muscle quality and shelf life

Dietary lipid source in aquaculture has become a central topic in research whilst natural resources availability diminishes. Hence, to weigh up and forecast consumers impressions, the impact of partial (70%) and complete (100%) dietary replacement of fish oil (FO) by linseed oil (LO) on sensory and quality attributes was studied during the edible shelf life of gilthead sea bream (Sparus aurata). Physico-chemical parameters (pH, torrymeter, total volatile basic nitrogen, thiobarbituric acid reactive substances and texture), and sensory analysis, both in cooked and raw fish were carried out during 17 days of ice storage. Throughout ice storage, feeding with LO diets, TBARS values remained lower on muscle than those found when feeding FO control diet. On freshly caught fish (day 0 of ice storage), statistically significant dietary texture variations were recorded on cooked fillet fed FO diet. No sensory differences on Quality Index Method, sensory profile or Torry scheme were found with partial or total LO replacement diets.

Development of Quality Index Method for anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and sensory methods

The objective of this study was to develop a quality index method for Engraulis anchoita stored in ice and to determine its shelf-life based on this quality index method and chemical indices such as total volatile bases and thiobarbituric acid-reactive substances. Besides, the chemical composition with emphasis on the polyunsaturated fatty acids content was determined. The results indicate that E. anchoita is a valuable protein source and lipid with important content of n-3 polyunsaturated fatty acids. The developed quality index method scheme was composed of 28 demerit points, divided into 4 parameters and 10 attributes. All attributes showed correlation with time of storage (R > 0.90). The quality index (QI) presented a linear relationship with storage (QI = 2.55x days in ice + 1.76; R²= 0.98). In the shelf-life assessment-based quality index method, the rejection sensory point was observed after 7 days of storage due to the presence of unpleasant odours and deteriorated appearance. The total volatile basic nitrogen value remained below the upper limit of acceptability during the 10 days of ice storage. The evolution of thiobarbituric acid-reactive substances indicates lipids oxidation during the storage of anchovies. According to the results, the quality index method scheme developed for the E. anchoita stored in ice could be considered adequate to evaluate their freshness and to estimate its shelf-life.

Quality Assessment of Shrimp (&lt;i&gt;Macrobrachium rosenbergii&lt;/i&gt;. De Man, 1879) During Storage in Ice

With a view to get a pen picture about the trend and extent of quality changes and as well as shelf life of the head off and head on shrimp (Macrobrachium rosenbergii, De Man, 1879), the present study have been carried out . Quality changes have been measured by application of sensory score evaluation and changes in chemical indices such as Total Volatile Nitrogen (TVN) value, pH and level of moisture at different time interval and Total Bacterial Count (TBC) at 15°C during the study period. The results of the sensory score evaluation indicates that the shrimp quality decreased to the limits of acceptability at 12th days of ice storage. The head off shrimp kept slight better than corresponding head on shrimps. The bacterial counts determined at 15°C have been found to increase from 103 - 107 and 104 -108 cfu/gm for head off and head on shrimp respectively at the limit of acceptability. The moisture level increased from initial 78.85gm% to final 83.80gm% (head off) &amp; 79.0gm% to 84.0gm% (head on) and pH value increases from 7.1 to 8.1 during the whole period of iced preservation . Both head off and head on shrimp remained in acceptable condition for up to 12 and 14 days of storage respectively while the quality of fish deteriorates and become unacceptable. The bacterial count corresponding to unacceptable condition ranges from 108-109 cfu/gm fish sample. The TVN value corresponding to rejection condition were 45-50mg N/100gm fish sample. DOI: http://dx.doi.org/10.3329/bjsir.v47i1.10731 Bangladesh J. Sci. Ind. Res. 47(1), 93-98, 2012