Preservation of fish by freezing and glazing. Pt. 2. Keeping quality of fish with particular reference to yellow discolouration and other allied organoleptic changes on prolonged storage

Organoleptic observations of quick, slow and block frozen, glazed and stored fish were recorded at regular intervals. Glazing was renewed at intervals of four weeks. Development of yellow discolouration in the case of white pomfret was followed. Keeping quality of glazed fish was better than unglazed frozen fish. Yellow discolouration could be controlled by ascorbic acid for 42 months and by a mixture of sodium chloride and glucose for 52 months.

Effects of the quick and slow freezing on the quality of Nile Tilapia fillets (Oreochromis niloticus) and Red Tilapia fillets (O. niloticus and Tilapia mosambicus)

In this study, quality of fresh, slow frozen and quick frozen tilapia fillets and its changes during storage at -18C° were investigated. For preparation the samples, fresh tilapia fillets were frozen by slow and quick frozen methods. Slow frozen samples were prepared by storing the packed fillets directly in the -18 C°. The sprila freezing tunle with -30C° was also used for preparation the quick frozen sample. The quick frozen samples were then stored at -18C°for six months. Proximate composition, fatty acid profiles, TBA, PV, TVN, Total cuont, Drip loss, and sensory evaluation of the samples were determined in every month. Scanning Electron Microscopy (SEM) was used for study on the effects of the frozen condition on the microstructure of the fillets. Results indicated that two different frozen methods had significantly different effects on the quality of the fillets. Most of the proximate composition (protein, moistre and fat) reduced during the storage. Quick frozen filets had significantly (P<0.05) lower reduction than slow frozen samples. All of the chemical quality indexes (PV, TBA, and TVN) increased during the storage as compered to the fresh samples. In these paramethers, the slow freezing had higher changes than quick freezing metods (P<0.05). The microbial properties of the samples showed decrese during the storage. Lower amont of total cuont was observed at the end of the storage time in the quick frozen samples than slow frozen once (P<0.05). The large changes in the fatty acid profiles of the sample were fond in all samples. During the storage SFA and MUF of the samples increased however, the PUFA decresed. A lower change was obseved in the quick frozen samples than slow frozen samples (P<0.05). Drip loss was increased in both frozen samples during the storage period. The percentage of the drip in the slow frozen samples was significantly higer than quick frozen samples (P<0.05). SEM micrographs were also showed that the chnges in the microstructur of the samples was different in the slow and frozen samples. Slow freezing methods had higher damge in the microstructure of the sample then quick freezing mathods. Sensory evaluation of the samples indicated that a better acceptability in the quick frozen samples than slow frozen sample (P<0.05).

Efficacy and Residue Comparisons between Two Slow-release Formulations of Fluridone

Residue profiles and efficacy of Avast and Sonar, two slow release pellet formulations of fluridone {1-methyl-3-phenyl-5- [3-(trifluoromethyl)phenly]-4(1H)-pyridinone}, were compared in outdoor tanks. Hydrilla (Hydrilla verticillata (L.f.) Royle) and southern naiad (Najas guadalupensis (Sprengel) Magnus) were treated with a split application of 6, 12, 18 and 24 μg/l a.i. fluridone and the concentrations of both formulations compared over a 134-day period. Both pellet formulations exhibited very similar residues over time for each respective treatment, resulted in peak concentrations of fluridone 40 to 50 days after application, and effectively and similarly controlled southern naiad and hydrilla at all rates tested by 92 days after initial application. (PDF contains 3 pages.)

Influence of chilled and frozen storage on the stability of trout and herring fillet

Effects of chilled and frozen storage on specific enthalpy (ΔH) and transition temperature (Td) of protein denaturation as well as on selected functional properties of muscle tissue of rainbow trout and herring were investigated. The Td of myosin shifted from 39 to 33 °C during chilling of trout post mortem, but was also influenced by pH. Toughening during frozen storage of trout fillet was characterized by an increased storage modulus of a gel made from the raw fillet. Differences between long term and short term frozen stored, cooked trout fillet were identified by a compression test and a consumer panel. These changes did not affect the Td and ΔH of heat denaturation during one year of frozen storage at –20 °C. In contrast the Td of two myosin peaks of herring shifted during frozen storage at –20 °C to a significant lower value and overlaid finally. Myosin was aggregated by hydrophobic protein-protein interactions. Both thermal properties of myosin and chemical composition were sample specific for wild herring, but were relative constant for farmed trout samples over one year. Determination of Td was very precise (standard deviation <2 %) at a low scanning rate (≤ 0.25 K·min-1) and is useful for monitoring the quality of chilled and frozen stored trout and herring.

Texture measurement on gutted cod during storage in ice using a hand-held instrument

Fish muscle as food is to be seen as highly perishable. In unfrozen fish, freshness is considered the most important quality attribute. It is well known that there are several biochemical changes that can affect dramatically the texture of fish muscle. Immediately after death the fish texture is soft and elastic. In connection with rigor mortis the fish texture changes markedly. It becomes harder during rigor and after its resolution it becomes softer. This softness increases due to proteolysis during further storage at refrigerated conditions. Texture is a very important indicator for evaluating the quality of fish. Barroso et al. (1997) have recently reviewed mechanical methods in use for texture measurements on fresh fish. Further reviews on texture measurement performed on fish muscle were recently published underlining the importance of texture as quality attribute (Hyldig et al 2001, Coppes et al. 2002). The position along the fish can influence the results and was investigated by several authors (Sigurgis-ladottir et. al. 1999). Different methods have been compared for their ability to differentiate between recently killed salmon and salmon stored on ice for up to 24 days (Veland et al. 1999).

Detailed experimental iced-storage characteristics of Barents Sea cod (Gadus morhua)

Im August 1997 wurde an Bord des FFS „Walther Herwig“ ein Eislagerversuch mit Kabeljau aus der Barebtssee durchgeführt. Die Fische wurden in täglichem Abstand auf ihre chemischen, physikalischen, sensorischen und mikrobiologischen Eigenschaften hin untersucht. Die analytischen Daten wurden jeweils mit den Tagen in Eis korreliert. Es erwies sich, daß die Werte vom Fischtester VI sowie RT Frischetester, von Dimethylamin- und Trimethylaminoxidstickstoff, die Qualitätseinstufung anhand des EUQualitätsbewertungsschemas, die sensorische Bewertung von gegarten Filetproben und die Gesamtkeimzahl auf der Haut am besten mit den im Eis verbrachten Tagen korrelierten. Die guteKorrelation zwischen sensorischen und instrumentell ermittelten Daten läßt in gewissem Umfang einen Ersatz von Sensorikdaten durch instrumentell ermittelten zu.

The effect of traditional handling, processing and storage methods on the quality of dried fish in small scale fisheries in Nigeria

Most of the fish marketed throughout Nigeria are in either smoked or dried form. The technological requirement for other forms of preservation like chilling and freezing cannot be afforded by the small scale fisher folk. Considerable quantities of fish processed for distant consumer markets are lost at handling, processing, storage and marketing stages. Significant losses occur through infestation by mites, insects, fungal infestation and fragmentation during transportation. This paper attempts to describe the effect of these losses on fish quality and suggests methods of protecting fish from agents of deterioration

Storage potential and utilization of tilapia mince

Production of mince from Tilapia using a combination of physical and chemical methods was found to improve the storage life of the mince in the deep freezer. Though the chemical composition of the mince was slightly affected, the mince was microbiologically stable throughout the five weeks frozen storage. Fish cakes prepared traditionally from tilapia minces were more acceptable than oven dried cakes. Production of fish cakes form tilapia will improve utilization of this species in areas where small size tilapia are regarded as fish of low economic value

A preliminary investigation into the effect of different storage methods on the keeping quality of smoked Oreochromis niloticus

The study was carried out to asses the nutritional qualities of smoked O. niloticus and to discover the best methods of storage to minimize spoilage and infestation of smoked fish. Result showed that the protein contents in A and D decreased while the protein contents of b and C increased. The lipid content increased only in A while it decreased in B-C and D. The moisture content generally increased over the period of storage and there was an increase in ash content only in C while it decreased in A, B and D. The samples packed in polythene bag suffered about 35% mould infection and a few were attached by rodents with some fouling. Samples packed in jute bag were in good condition but were slightly attached by insect. All samples packed in carton and basket were still in good state but there were insect attack in those packed in carton

Effect of locally available spices on the organoleptic and storage periods of Heterotis niloticus

Investigation were carried out on the effect of some locally available species in the enhancement of the organoleptic quality and the storage periods of smoked Heterotis niloticus using Pprosopis africana as common smoke sources. Samples of fresh H. niloticus were bought, cut into chunks while extract juice from pepper, ginger rhizomes, garlic, onion bulb were used as sources of spices. Samples of fish were divided randomly into five (5) batches dipped into spice extract juices for 10 minutes drained and smoked with common firewood. Treatment without spice extract juice served as control. Each batch of fish was smoked for 7 hours on a drum-made smoking kiln products were individually packaged in polythene bag stored at room temperature and used for sensory evaluation and microbial analysis. Results of the sensory evaluation indicated that there was significant difference (P<0.005) for taste, appearance, colour and overall acceptance for the treatments. Ginger juice extract had the best overall acceptance. Similarly there was significant difference (P>0.05) in the microbial analysis. The garlic juice extract had the longest storage period with minimum total plate and mould count after 8 weeks

Strategic ecosystem studies of large slow flowing lowland rivers. Progress report: April - October 1989

This report covers the period April to September, 1989. During this period sampling of invertebrates has concentrated on planktonic animals and those associated with one of the dominant macrophytes in the system, Nuphar lutea, the yellow water lily, since these are particularly important in the diets of larval and juvenile cyprinid fish. A proportion of samples has been partly analysed and some preliminary data are presented here.

Turbidity and plant growth in large slow-flowing lowland rivers. Progress Report: March 1989

The River Great Ouse is a highly managed large lowland river in eastern England. It drains rich arable land in the Midlands and Eastern England and over the years nutrient concentrations have increased and there is a general perception that the clarity of the water has decreased. The main river channels have been dredged a number of times partly for flood control reasons but also for recreational boating and navigation activities. The period covered by this first report has been used to develop specific methodology and instrumentation for measuring turbidity, suspended solids and underwater irradiance for conditions found in the middle abd lower reaches of the River Great Ouse. Sampling strategies have been developed and an extensive sampling programme is now underway covering phytoplankton, suspended solids and turbidity in relation to algal epiphyte growth on underwater macrophytes. Preliminary data are presented relating light levels on the river bed to the river bed profile, turbidity levels and phytoplankton chlorophyll a concentrations. Studies are underway concerning the extent of macrophyte cover and periphyton densities.

Freshwater biology and water supply in Britain

This paper is designed to give a general account of freshwater biology as it bears on waterworks practice. Most water that is used for consumption will commonly go through a storage reservoir. Here special reference is given to the biological relations in standing waters, the biological control of water supplies, methods of plankton estimation, the biology of slow sand filtration and the use of algicides.

The western blue groper (Achoerodus gouldii), a protogynous hermaphroditic labrid with exceptional longevity, late maturity, slow growth, and both late maturation and sex change

The western blue groper (Achoerodus gouldii) is shown to be a temperate protogynous hermaphrodite, which spawns between early winter and mid-spring. Because A. gouldii changes body color at about the time of sex change, its color can be used as a proxy for sex for estimating the size and age at sex change and for estimating growth when it is not possible to use gonads for determining the sex of this fish. The following characteristics make A. gouldii highly susceptible to overfishing: 1) exceptional longevity, with a maximum age (70 years) that is by far the greatest yet estimated for a labrid; 2) slow growth for the first 15 years and little subsequent growth by females; and 3) late maturation at a large total length (TL50 = 653 mm) and old age (~17 years) and 4) late sex change at an even greater total length (TL50 = 821 mm) and age (~35 years). The TL50 at maturity and particularly at sex change exceeded the minimum legal total length (500 mm) of A. gouldii and the lengths of many recreationally and commercially caught fish. Many of these characteristics are found in certain deep-water fishes that are likewise considered susceptible to overfishing. Indeed, although fishing effort for A. gouldii in Western Australia is not particularly high, per-recruit analyses indicate that this species is already close to or fully exploited.