Studies on iced storage of common murrel (Channa striatus)

The iced storage characteristics of common murrel (Channa striatus) have been studied. The non-protein nitrogen and alpha amino nitrogen in the muscle of the fish decreased during iced storage and the total volatile base nitrogen at the end of iced storage was not high even though the fish became unacceptable during the period. There was steep decrease in total bacterial count during initial storages of storage and then increased steadily on further storage. The fish remained in acceptable condition for 8 to 9 days in ice.

Comparison of sensory characteristics and biochemical parameters in commercial frozen prawns

Commercial samples of frozen shrimp of different styles of presentation and size grades were tested for sensory, physical (cooked yield and pH) and biochemical characteristics (moisture, total nitrogen, water extractable nitrogen, nonprotein nitrogen, alpha amino nitrogen, total volatile nitrogen and trimethylamine nitrogen). The test results are compared and correlated. The order of preference of the samples were HL>PUD>P & D. There was significant correlation between sensory score of cooked sample and WEN, NPN and ∞ – NHsub(2)-N values. TVN and TMA-N did not exhibit any correlation with sensory score. It is inferred that in quality measurement of frozen shrimps of commerce the quantity of water soluble components and the total dry matter can be used to support the sensory test results.

Studies on iced storage of cultured rohu (Labeo rohita)

The biochemical, bacteriological and organoleptic changes in cultured rohu (Labeo rohita) during iced storage have been studied. Non-protein nitrogen decreased and water soluble nitrogen remained almost same during storage in ice. Initially, when the fish was in pre-rigor and rigor conditions, the extractability of protein was low (45 to 50%) which increased after the resolution of the rigor and the decrease in extractability towards the end of storage was insignificant. The total volatile base nitrogen remained steady up to 7 days in ice and showed slight decrease on further storage. During iced storage the bacterial count increased from 10^3/g to 10^5/g by the 11th day of storage. Nearly 80-90% of the total bacterial population in fresh fish was constituted by mesophiles which decreased gradually (decreased to 1% by 13th day of iced storage). Organoleptically the fish was acceptable up to 15 days in ice.

Improvement in quality and shelf-life of whole dried prawns

A simple and effective method is suggested to improve the quality and shelf-life of commercial whole dried thelly prawns (Metapenaeus dobsoni). Treatment of whole prawns in 10% brine containing 0.1% citric acid for 20 min followed by drying in sun yield a product having good physical, chemical and organoleptic characteristics. Retardation of fungal incidence, reduction in total volatile nitrogen (TVBN) and improvement in flavour are some of the advantages of the treatment. The treated product has a shelf-life around 30 weeks compared to 20 weeks for untreated control and 7 weeks for commercial sample.

Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Effects of gamma radiation and -20°C temperatures on the shelf life of Hilsa, Tenualosa ilisha (ham.-Buch. 1822)

The combined effect of radiation and refrigeration on the shelf life of hilsa, Tanualosa ilisha was studied by monitoring the microbiological, chemical and sensory changes of unirradiated and irradiated fish samples using low dose irradiation, doses of 300 krad, 600 krad and 900 krad. Irradiation (900 krad) dramatically reduced population of bacteria, namely total viable counts 48.850cfu per gm for unirradiated, 31.850cfu per gm and 19.600cfu per gm of 300 krad and 600 krad, respectively. The effect was more pronounced at the higher dose (900 krad), total viable count were 14.100cfu per gm. Another microbial indicator total mould counts (TMC) was 8.750cfu per gm, 6.350cfu per gm, and 19.600cfu per gm for 300 krad and 600 krad, respectively. The effect was more pronounced at the higher dose (900 krad) where total viable counts were 14,100cfu per gm. Total volatile nitrogen values increased slowly attaining a value of 101.02mgN per 100gm for unirradiated T. ilisha during refrigerated storage, whereas for irradiated fish, lower values of 71.13, 59.33 and 47.03mgN per 100gm muscle were recorded. Sensory evaluation showed a good correlation with bacterial populations on the basis of overall acceptability scores.

Effects of gamma radiation and freezing on the chemical and sensory changes in shrimp Penaeus monodon (Fabricius, 1978)

Gamma radiation (3, 6 and 9 kGy) in combination with low temperature (-20°C) were applied to retain the quality and shelf-life of shrimp, Penaeus monodon for a longer period. The quality was assessed by monitoring the chemical (TVN, TMA) and sensory changes in irradiated and non-irradiated (control) samples. Among chemical indicators of spoilage, total volatile nitrogen (TVN) values for irradiated shrimps were found to be 2.26, 2.18 and 1.57 mg N/100g of sample at 3, 6 and 9 kGy respectively after 90 days whereas for non-irradiated samples it was found 2.45mg N/100 g of sample. Trimethylamine (TMA) value for non-irradiated samples after 90 days were found 2.30mg N/100 g sample whereas that for irradiated shrimps at 3, 6 and 9 kGy were found to be 2.10, 2.08 and 1.98 mg N/100 g sample respectively. The sensory scores of control sample were gradually decreased with the progress of storage period. From this study, it was clear that gamma radiation in combination with low temperature showed shelf-life extension (90 days) in each dose of radiation used but during the use of 9 kGy radiation, P. monodon showed best quality.

Application of encapsulated nisin and sodium citrate for shelf life increasing of Rainbow trout (Onchorhynchus mykiss) fillet packaged with MAP and their effect on Staphylococcus aureus

Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. It has been proposed that reduced efficacy of nisin in foods can be improved by technologies such as encapsulation to protect it from interferences by food matrix components. The aim of this study was using of spray dried encapsulated nisin with zein in concentration of (0.15 and 0.25 g/kg) and sodium citrate (1.5 and 2.5%) and treatments with both of them to extent the shelf life of filleted trouts packaged by Modified Atmosphere Packaging (45% CO2, 50% N2 ,5% O2) and stored at 4±1 °C for 20 days. Furthermore, to evaluate the antimicrobial efficiency of encapsulated nisin and soudium citrate the trouts fillets was inoculated with Staphylococcus aureus as an index pathogenic bacteria. Assessment of chemical spoilage indexes such as (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) , microbial parameters (Total Plate Count, Psychrotrophic count, Lactic acid bacteria count), Staphylococcus aureus cont in treatments which were inoculated with 5 logcfu/g of this bacteria and sensory evaluation of fillets including (smell, color, texture and total acceptability) was carried out in days of 0, 4, 8, 12, 16 and 20. The results revealed that treatment with both exposure of nisin and sodium citrate showed significantly lower chemical spoilage indexes in comparison with controls (vaccum packed and MAP) (P<0.05). Furthermore, (nisin 0.25 g/kg sodium citrate 2.5%) treatment which was exposed to the maximal level used of both materials was significantly the lowest treatment with (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) of 9.95 (meq O2/kg) , 1.55 (mgMA/kg), 29.65 (mgN/100g) and 6.65 , respectively and according to the maximal recommended level of this indices , shelf life of fillets in this treatment was esstimated 20 days.The control (vaccum packed) treatment was significantly the highest treatment with (Proxide value, Thiobarbituric acid, total volatile base nitrogen and pH) of 15.17 (meq O2/kg), 3.03 (mgMA/kg), 38.4 (mgN/100g) and 6.95 , respectively and according to the maximal recommended level of this indices , shelf life of fillets in this treatment was estimated 11 days. Also, in microbial point of view (nisin 0.25 g/kg- sodium citrate 2.5%) treatment was the lowest treatment with Total Plate Count, Psychrotrophic count, Lactic acid bacteria count and Staphylococcus aureus count of 6.7, 6.83, 5.25 and 6.04 logcfu/g respectively, and conrol (vaccum packed) treatment was the highest treatment with 9.15, 9.41, 7.7 and 9.01 logcfu/g respectively. According to the lower results of chemical and microbial indices and higher sensory evaluated scores assessed in this research for encapsulated nisin in comparison with free nisin , it was concluded that encapsulation of nisin with zein capsules may improve the efficiency of nisin. The measuremented values of Mass yield, Total solids content of capsules, Encapsulation efficiency, In vitro release kinetics in 200 hour for encapsulated nisin in this study was 49.89, 62, 98.31 and 69% respectively and Encapsulated particle size was lower than 674.21 μm for 90% of particles. As a consequence, nisin , in particular encapsulated nisin, and sodium citrate alone or together with and Modified Atmosphere packaging might be considered as effective tools in preventing the quality degradation of the fillets, resulting in an extension of their shelf life.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Identification and determination of muscle's fatty acids and amino acids in Cobia and Indian squid

The present study aims to find the effect of freezing Time on the quality of Cobia (Rastrelliger kanagurta) and Indian Squid in commercial scale during freezing and subsequent frozen storage (−18◦C). Total time for freezing was significantly different (P<0.05) between the Cobia and Indian squid samples. The difference in the freezing time could be attributed to the varied quality of the 2 samples. Upon freezing, the moisture content decreased in Indian Squide samples compared to Cobia freezer where protein content decreased in both the samples. Upon freezing and during frozen storage, lipid oxidation products (peroxide value, and free fatty acid value) and volatile bases (total volatile base nitrogen) showed an increasing trend in both the samples with values slightly higher in Indian squid samples compared to cobia frozen samples. The total plate counts showed a significantly (P<0.05) decreasing trend in both the samples. K value did not show any significant (P<0.05) difference between the samples whereas the histamine formation was significantly (P<0.05) increased in Indian squid frozen samples compared to cobia samples. The taste and overall acceptability was significantly different (P<0.05) in cobia samples compared to Indian squid frozen samples on 5th month. Both samples were in acceptable condition up to 5 month but the Cobia frozen samples quality was slightly better than the air blast frozen samples.

Application of combined effect of sodium acetate and nisin on reduction of contamination by Listeria monocytogenes in vacuum packaged grass carp (Ctenopharyngodon idella) fillets kept at 4°C

In this study microbiological , chemical quality and fatty acid composition of grass carp (Ctenopharyngodon idella) fillets treated by dipping in sodium acetate (%1 and %3), nisin (% 0.1 and % 0.2) and combination of sodium acetate and nisin was evaluated during 16 days of refrigerated of 4°C Antilisterial effect of nisin was enhanced with the increased concentration of sodium acetate. At day 12 post storage, Listeria monocytogenese count was higher in the control group than the recommended value, however in sodium acetate and nisin treated samples, the count was lower (5.17-5.91 log cfu/g). With increasing the concentrations of sodium acetate, mesophilic counts were lower. Regarding nisin, better results was obtained by applying %0.1 nisin. Greater inhibition of mesophile bacteria was observed when combination treatment was used. The number of lactobacillus was lower when higher concentrations of sodium acetate and nisin were used. Total Volatile Nitrogen values at the end of the experiment were lower in the samples treated with both nisin and sodium acetate and the better results were obtained in combination treatments. Peroxide (PV) at the end of the experiment was 1.9 meq/kg in control, and the lowest values were observed for the treatments 3(%0 sodium acetate +% 0.2 nisin) and 9(%3 sodium acetate +% 0.2 nisin) between 1.08 and 1.62 meq/kg without significant difference. Thiobarbituric acid (TBA) levels at the end of experiment have been shown to be 0.46 mg malonaldehyde per kg in the control. On the other hand treatments 9 had the TBA values of 0.19 mg malonaldehyde per kg which was significantly lower than that of control. Polyunsaturated fatty acids increased by increasing the sodium acetate doses and instead saturated fatty acids and n-6/n-3 ratio decreased. The ratio of UFA/SFA and also C22:6/C16:0 increased when a higher concentration of sodium acetate has been used. The best result obtained by using 3% of sodium acetate but no such relation with nisin was observed.

Study on the sustainability of FPC produced from Kilka (Clupeonella engrauliformis, C. grimmi and C. cultriventris) in two vacuum packaging and modified atmosphere packaging at different environmental factors

Fish protein concentrate (FPC) is a healthy, sustainable and high nutritive product which sanitized produced from fishes in which, protein and other nutrients are more concentrated than in fresh fishes. The aim of this research is to study on the sustainability of FPC produced from Kilka (Clupeonella engrauliformis , C. grimmi and C. cultriventris) in two Vaccum Packaging and Modified Atmosphere Packaging at different environmental factors during six months. In our study the analysis of FPC protein showed 91.2%, lipid: 0.5%, ash: 3.6%, moisture: 2.3%, Total Volatile Nitrogen: 10 ml/100gr and peroxide: 5meq/kg. Amino acids and fatty acids were also determined. Bacteria and Fungi were lower than 1000 colony. Samples are kept in different condition of temperature (5, 20 and 35 degree centigrade), humidity (25, 40 and 90 percent) and light and dark environment in six month. Lipid rate in FPC after 6 months in VP and MAP (60% C02, 30 % N2 and 10% O2), packages was decreased but was not significant (P>0.05). It was also detected that increase temperature lead to more decrease in lipid content. Protein rate of FPC was decreased from 91.2% to 73.6% during six months at 35°C in VP Package and from 91.2% to 69.4% in MAP package. These changes were significant (P<0.05). TVN and PV rate in FPC after 6 months in VP and MAP packages was increased but was significant (P<0.05). Amino acids and fatty acids were also determined. But more changes in MAP packages was detected.

The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria

Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.

The preservation of some East African freshwater fish

Quality changes during storage were investigated for several commercially important East African freshwater fish. Lates, Bagrus, Protopterus, Tilapia esculenta and T. nilotica were examined during storage in ice and at ambient temperature (250•C). After 24 hours at ambient temperature Lates and Bagrus were completely spoilt but Protopterus was still edible. In iced storage most fish were acceptable for at least 20 days. Organoleptic examination showed that T. nilotica was acceptable after 22 days storage in ice and that gutting was only marginally beneficial. Changes in physical appearance, which could form the basis of a fish inspection system, were recorded during storage. Possible chemical quality control indices were also investigated. It was found that total volatile bases and hypoxanthine are unlikely to be useful quality indices for the species studied with the possible exception of Lates. The bacterial counts of the flesh and skin of T. esculenta and T. niloticus were found to be low (a maximum of 10 organisms per sq cm of skin or per g of flesh) after 22 days storage in ice.