International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Quality changes in the muscles of Wallago attu during frozen storage (-12±2ºC) conditions

Author Affiliations

  • 1Department of Zoology, University of Jammu, Jammu, 180006, INDIA
  • 2Department of Zoology, University of Jammu, Jammu, 180006, INDIA
  • 3Department of Zoology, University of Jammu, Jammu, 180006, INDIA

Res. J. Animal, Veterinary and Fishery Sci., Volume 1, Issue (5), Pages 16-20, June,24 (2013)

Abstract

The present study was aimed to investigate the effect of frozen storage on the proximate, biochemical and microbial profile of the muscle of a silurid cat fish (Wallago attu). The fish muscle was subjected to the frozen storage for a period of one month and the analysis was carried out at an interval of 10 days. It was observed that proximate composition viz. protein, lipid, moisture and ash content decreased significantly (P0.05) with increase in the duration of frozen period. The fresh (unfrozen) samples revealed the highest values for all i.e.15.45�0.2% for protein, 4.02�0.04% for lipid, 81.66�0.03 for moisture and 1.48�0.1% for ash while the least values were observed at the end of one month frozen storage period i.e.10.14�0.015%, 2.36�0.03%, 74�0.05% and1.33�0.02% for protein, lipid, moisture and ash respectively. pH of fish ranged between 5.9 to 7.1 while the biochemical parameters viz.,Free Fatty Acids (FFA) and Thiobarbituric acid (TBA) showed an increasing trend with increase in frozen storage period. Similarly, the microbial count for Total Plate Count (TPC), Coliform Count (CC) and Psychrotrophic Count (PC) increased gradually from 2.18�0.02 log cfu/g, 2.02�0.04 log cfu/g and 2.43�0.03 log cfu/g on day 0 to 6.87�0.1 log cfu/g, 5.25�0.2 log cfu/g and 5.99�0.02 log cfu/g on day 30threspectively. Thus, considering the importance from consumer point of view, these studies reveal that a significant loss is observed in fish during frozen storage. However, it could be implied that fish could be kept under frozen conditions when preservation is of utmost importance, so as to retain its taste and nutrition.

References

  1. Nettleton J. A., Omega-3 Fatty Acids and Health, NewYork: Chapman & Hall, (1995)
  2. AOAC, Official Methods of Analysis, 16th Edn.,Association of Official Analytical Chemists, WashingtonDC., USA, (1995)
  3. Lowry O.H., Rosenbrough N.J., Farr A.L. and Randall R.J., Protein measurement with phenol reagent, J. Biol. Chem., 193, 265-275 (1951)
  4. Folch J., Less M. and Sloane G.W.S., A simple method forthe isolation and purification of total lipids from animaltissues, J. Biol. Chem., 226, 497–509 (1957)
  5. Witte V.C., Krause G.F. and Bailey M.B., A new extractionmethod for determining 2-thiobarbituric acid analysis, J.Food Sci., 35, 582 (1970)
  6. Koniecko E.K., In: Handbook for meat chemists. AveryPublishing group Inc., Wayne, New Jersey, USA, (1979)
  7. Strange E.D., Benedict R.C., Smith J.L. and Swift C.E., Evaluation of rapid tests for monitoring alterations in meatquality during storage J. Food Prot., 10, 843-847 (1977)
  8. Keller J.E., Kelly G.C. and Acton J.C., Effect of meatparticle size and casing diameter on summer sausageproperties during drying, Journal of Milk Food Technol, 37,101-106 (1974)
  9. APHA, Compendium of method of microbiologicalexamination of foods, 2nd Edn., American Public HealthAssociation, Washington DC (1984)
  10. Keyvan A., Moini S., Ghaemi N., Haghdoost A.A., Jalili S.and Pourkabir M., Effect of frozen storage time on the lipiddeterioration and protein denaturation during Caspian seawhite fish (Rutilus frisi kutum), Journal of fisheries andaquatic sciences, 3(6), 404-409 (2008)
  11. El-deen G. and El-shanrey M.N., Studies on contaminationand quality of fresh fish meats during storage, Egypt.Acad.J. biolog. Sci., 2(2), 65-74 (2010)
  12. Aberoumand A., Impact of freezing on nutritionalcomposition of some less known selected fresh fishes inIran. International food research journal, 20(1), 347-350(2013)
  13. Arannilewa S.T., Salawu S.O., Sorungbe A.A. and OlasalawuB.B., Effect of frozen period on the chemical,microbiological and sensory quality of frozen Tilapia fish(Sarotherodun galiaenus), African journal ofbiotechnology, 4(8), 852-855 (2005)
  14. Siddique M.N., Hasan M.J., Reza M.Z., Islam M.R.,Boduruzaman M., Forhadur, M. and Reza S., Effect offreezing time on nutritional value of Jatpunti (Puntiussophore), Sarpunti (P. sarana) and Thaisarpunti (P.gonionotus), Bangladesh Research Publications Journal,5(4), 387-392 (2011)
  15. Le Blanc R.J. and Le Blanc E.L., Effect of superchillingwith CO2 snow on the quality of commercially processedcod (Gadus morhua) and winter flounder(Pseudopleuronectes americanus) fillets, In Huss, H.H.,(eds) Quality Assurance in the Fish Industry (115-124),Elsevier Science Publishers B.V. (1992)
  16. Emire A.S. and Gebremariam M.M., Influence of frozenperiod on the proximate composition and microbiologicalquality of nile tilapia fish (Oreochromis niloticus), Journalof Food Processing and Preservation, 34, 743-757 (2009)
  17. Gandotra R., Koul M., Gupta S. and Sharma S., Change inproximate composition and microbial count by lowtemperature preservation in fish muscle of Labeorohita(Hambuch), IOSR Journal of pharmacy andbiological sciences, 2(1), 13-17 (2012)
  18. Sallam K.I., Chemical, sensory and shelf life evaluation ofsliced salmon treated with salts of organic acids, FoodChem., 2101(2), 592–600 (2007)
  19. Bao H.N.D., Araso S. and Iorarinsdottir K.A, Effects of dryice and superchilling on quality and shelf life of Arcticcharr (Salvelinus alpinus) fillets, International journal offood engineering, 3(3)/7, 1-27 (2007)
  20. Orak H.H. and Kayisoglu S., Quality changes in whole, gutted and filleted three fish species(Gadus euxinus, Mugilcephalus, Engraulis encrasicholus) at frozen storage period(-26ºC), Acta Sci. Pol.,Technol.Aliment., 7(3), 15-28 (2008)
  21. Jezek F. and Buchtova H., Shelf life of freeze thawed filletsof common carp (Cyprinus carpio L.) and silver carp(Hypophthalmichthys molitrix V.) packed under air, 20th Int.Symp. “Animal science days”, Kranjska gora, Slovenia,Sept. 19th -21st, 2012 (2012)
  22. Benjakul S. and Bauer F., Biochemical andphysicochemical changes in cat fish (Silurus glanis) muscleas influenced by different freeze thaw cycles, Foodchemistry, 72, 207-217 (2001)
  23. Jezek F. and Buchtova H., Monitoring of physicochemicalchanges in frozen fish muscle tissue. Agriculturaeconspectus scientificus, 76(3), 201-204 (2011)
  24. Gandotra R., Sharm S., Koul M. and Gupta S., Effect ofchilling and freezing on fish muscle), IOSR Journal ofpharmacy and biological sciences, 2(5), 5-9 (2012)
  25. Rodriguez A., Losada V., Larrain M.A., Quitral V., VinagreJ. and Auborg S.P., Development of lipid changes related toquality loss during the frozen storage of farmed cohosalmon (Oncorhyncus kisutch), J. Amer oil chem. Soc., 84,727-734 (2007)
  26. Erkan N. and Ozden O., Quality assessment of whole andgutted sardines (Sardine pilchardus) stored in ice, International journal of food science and technology, 43,1549-1559 (2007)
  27. Ozogul Y., Boga E.B., Tokur B. and Ozogul F., Changes inbiochemical sensory and microbiological quality indices ofcommon sole (Solea solea) from the mediterranean seaduring ice storage, Turkish Journal of Fisheries andAquatic Science, 11, 243-251 (2011)
  28. Ola J.B. and Oladipo A.E., Storage life of croaker(Pseudotholitus senegalensis) in ice and ambienttemperatire, Afr. J.Biomed.Res., 7, 13-17 (2004)
  29. Liu S., Fan W., Zhong S., Ma C., Li P., Zhou K., Peng Z.and Zhu M., Quality evaluation of tray-packed tilapia filletsstored at 0°C based on sensory, microbiological,biochemical and physical attributes, African Journal ofBiotechnology, 9(5), 692-701 (2010)
  30. Lawrie R.A., The storage and preservationof meat II.Moisture control, In:Lawrie’s Meat Science, 6th Edn.: 191-194 (1998)