Quality changes in canned tilapia stored at ambient and accelerated temperatures

Changes in the quality of canned tilapia packed in oil and tomato sauce at ambient and accelerated temperatures were examined by microbiological and sensory evaluation. Canned tilapia were found to be microbiologically stable and organoleptically acceptable after six months storage period. Total viable count (TVC) were generally low (2.5 x 10 super(2)). Thermophilic organisms (Clostridium) were absent in all samples. The yield of edible part of tilapia was 72% after dressing. Pre-cooking of tilapia resulted in a loss of 21.5% of its dressed weight. Comparison of canned tilapia with available canned fishes (geisha and bonga) showed similar trends in the taste, proximate composition, microbiological stability and sensory scores.The possibility for investment in tilapia cannary was also investigated. It was found that production of canned tilapia will be economically viable if a ten hectare tilapia farm is used as a source of raw materials.

Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.)

Studies were conducted to evaluate the quality of hilsa fish during icing and freezing storage at -20°C by determining organoleptic and bacteriological aspects. The fishes stored in ice were organoleptically in acceptable condition 2 for 20 days. The bacterial load in muscles of 4 days ice stored fish was 2.5x10² CFU/g which gradually increased up to 1.8x10⁵ CFU/g after 20 days when the fishes were organoleptically in acceptable condition. The keeping qualities of different days of ice stored fishes were also evaluated during their subsequent frozen storage at -20°C. Both 4 and 7 days of ice stored fishes were organoleptically in acceptable condition up to 48 weeks but the highest degree of freshness was found for fish stored in ice for 4 days before freezing at -20°C. The result indicates that the longer is the duration of ice storage before freezing, the shorter is the shelf life of the fish. The initial bacterial load prior to freezing of the 4 and 7 days of ice stored samples were 2.5x10³ CFU/g and 3.8x10⁴ CFU/g, respectively which reduced to 2.21x10² CFU/g and 2.38x10² CFU/g, respectively at the end of the 24 weeks of frozen storage. However, after 40 weeks the bacterial load in the frozen stored sample fell below the detection level.

Suitability of ice stored mackerel and sardine for canning

The paper reports the results of studies on ice storage and subsequent canning of mackerel (Rastrelliger kanagurta) and Sardines (Sardinella longiceps) and the effect of such storage on the quality of the canned product prepared out of them. The changes in the physical and chemical characteristics during ice storage are determined and correlated with the quality of the finished product.

Shelf-life of horse mackerel fish balls stored at 0-2°C

The shelf-life of standardized horse mackerel fish balls was assessed by biochemical, microbiological, organoleptic and other spoilage changes at 0-2°C. There was decrease in pH value, moisture and the organoleptic scores. Expressible water percentage, TMA-N, TVB-N and peroxide value showed increasing trends. Total plate count also increased gradually during storage. Water separation in the treated sample was observed after 12 days and slimy consistency was noticed in the control sample on the 24th day. Based on these observations, it can be concluded that fish balls can be stored at 0-2°C for 20 days.

Removal of fungus and prevention of fungal reinfestation in stored dry salted fish

A simple and effective method is described for converting dry fish products infested with fungus and red halophilic bacteria to acceptable ones. Washing, drying and then smearing with a mixture of 3% sodium propionate in dry, refined salt in a ratio of 1 part mixture: 10 parts dry fish resulted in the fish having a shelf life of 5 months.

Selective release of fatty acids during lipid hydrolysis in frozen-stored milk fish (Chanos chanos)

Lipid hydrolysis and the nature of fatty acids lost as a result of lipid hydrolysis in milk fish (Chanos chanos) during frozen storage at -20°C is discussed in this paper. There was a preferential loss of saturated acids during the first three weeks of storage. This was followed by loss of polyunsaturated acids during the next seven weeks. Sharp decrease in the levels of monounsaturated acids was observed from the 10th week of frozen storage. These observations are due to the preferential hydrolysis of phospholipids with relatively high proportion of saturated acids during the first three weeks, followed by the hydrolysis of phospholipids with high proportions of polyunsaturated fatty acids from the 3rd to the 10th week, and finally, predominant hydrolysis of neutral lipids from the 10th week onwards. Storage of fish in the ice prior to freezing was found to accelerate lipid hydrolysis, especially that of neutral lipids, during frozen storage.

Studies on the effect of leaching on the quality of ice-stored fish

A comparative ice storage study of milk fish (Chanos chanos) in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the effect of leaching on quality of ice-stored fish. It was observed that the leaching effect was more significant on TVN and NPN than that on cc amino nitrogen components while there was very little effect on bacterial load. It is concluded that under similar conditions of icing, fish out of contact with ice will have longer shelf life and more acceptability than the fish preserved in contact with ice.

Use of simple fat analysis for evaluating quality changes in intermediate moisture fish stored at tropical temperature

Changes in the quality of intermediate moisture (IM) fish during storage at 38°C were monitored by assessing the moisture content, pH, acid value, peroxide value and thiobarbituric acid (TBA) value periodically. Results adequately portrayed the hydrolysis and peroxidation of fats and the concomitant protein degradation and crosslinking reactions that have been shown by more sophisticated methods to occur in intermediate moisture fish. Since these changes markedly affect the organoleptic quality, acceptability/shelf-life and nutritive value of IM flesh-foods their predictability by simple fat analytical techniques is of practical value where/when the more sophisticated monitoring techniques are not feasible.

Studies on lipolytic bacteria in stored fish Etroplus suratensis (Bloch)

The distribution of total hectrotrophic bacteria (THB) and lipolytic bacteria in various regions (body surface, gill, intestine and flesh) of fish Etroplus suratensis (Bloch) during storage at 28 ± 2°C and 4°C was studied. Pseudomonas dominated at reduced temperature whereas at 28 ± 2°C and in fresh condition Vibrio, Aeromonas, and Acinetobacter dominated. Lipolytic activity was elaborated by the members of various genera and their activity varied in different lipid compounds (tributyrin, tween 80, tween 60, tween 40 and tween 20). Tributyrin was utilized by majority of the isolates. All the selected isolates preferred a temperature of 35°C and pH 6.0 for their maximum growth. Aeromonas and Vibrio showed maximum growth at 0.5% NaCl concentration while 3% NaCl was found to be optimum for Pseudomonas.

Effect of pre-processing iced storage on deteriorative changes in lipids of silver pomfrets stored at -18°C

Silver pomfret (Pampus argenteus) was frozen in the fresh condition as well as after holding in ice for one, two and four days. Evaluation of changes in the quality of these samples during storage at -18°C has shown that shelf-life decreased sharply if the pre-freezing iced storage was more than one day. The shelf-life of one day iced, two day iced and four day iced frozen samples were 32, 20 and 16 weeks respectively. No correlation was observed between the peroxide value and the organoleptic detection of rancid flavour. Levels of free fatty acids were more in the samples frozen after storage in ice for one day than in all the other samples.

An assessment of two decades of contaminant monitoring in the Nation’s Coastal Zone.

Executive Summary: Information found in this report covers the years 1986 through 2005. Mussel Watch began monitoring a suite of trace metals and organic contaminants such as DDT, PCBs and PAHs. Through time additional chemicals were added, and today approximately 140 analytes are monitored. The Mussel Watch Program is the longest running estuarine and coastal pollutant monitoring effort conducted in the United States that is national in scope each year. Hundreds of scientific journal articles and technical reports based on Mussel Watch data have been written; however, this report is the first that presents local, regional and national findings across all years in a Quick Reference format, suitable for use by policy makers, scientists, resource managers and the general public. Pollution often starts at the local scale where high concentrations point to a specific source of contamination, yet some contaminants such as PCBs are atmospherically transported across regional and national scales, resulting in contamination far from their origin. Findings presented here showed few national trends for trace metals and decreasing trends for most organic contaminants; however, a wide variety of trends, both increasing and decreasing, emerge at regional and local levels. For most organic contaminants, trends have resulted from state and federal regulation. The highest concentrations for both metal and organic contaminants are found near urban and industrial areas. In addition to monitoring throughout the nation’s coastal shores and Great Lakes, Mussel Watch samples are stored in a specimen bank so that trends can be determined retrospectively for new and emerging contaminants of concern. For example, there is heightened awareness of a group of flame retardants that are finding their way into the marine environment. These compounds, known as polybrominated diphenyl ethers (PBDEs), are now being studied using historic samples from the specimen bank and current samples to determine their spatial distribution. We will continue to use this kind of investigation to assess new contaminant threats. We hope you find this document to be valuable, and that you continue to look towards the Mussel Watch Program for information on the condition of your coastal waters. (PDF contains 118 pages)

Nationales Fischereidatenerhebungsprogramm: Aktivitäten und Ausblick

Within the frame of the EU Data Collection Regulation (DCR), Germany is obliged since 2002 to collect basic fisheries data to support the Common Fisheries Policy. Various governmental institutions are involved in the collection of landings and effort data, biological and economic data of the German fisheries. About 200 trips on commercial fishery vessels were sampled from 2002 to 2006. Additional stock data are collected on research surveys. The landings of cod in the recreational fisheries in the North and Baltic Seas were recorded within a pilot study. In order to assess the economic situation of the fishing fleet and processing industry, economic data were collected. The collected data are being stored in a national database and being made available for scientific working groups. At present, the legal regulations within the DCR framework are being reviewed and adapted to the changing requirements of fisheries management.

Der Haftwasseranteil bei Heringsanlandungen über Bandwaagen

In 2004 the fish processing company Euro-Baltic Fischverarbeitungs GmbH Mukran, went into operation on the Isle of Rügen at the Baltic coast of Germany. About 20 % of the herring landed there is discharged from the cutters into the processing plant by pipes, driven by pumps, in case that the landed volume exceeds 10 t fresh weight. In such case the herring is transported in water suspension by means of a pressure-vacuum suction pump system into containers and further transported via conveyer belt to a flowscale. During this process most of the water runs off. It is however unknown how much water remains with the fish and is eventually weighted as fish. To estimate this proportion the mixture of water and fish was stored in special transport containers, which allow the measurement of the run-off. As a result the study shows that on average 2 % of weight measured by the tape scale is water. Along with this factors were determined which influence the variability of the proportion of water.

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.

Untersuchungen zur chemischen Zusammensetzung und Nematodenbelastung von Stinten (Osmerus eperlanus L.)

Smelt (Osmerus eperlanus L.) from the river Elbe has a long tradition as local food speciality. It is offered baked or fried every year during spring in many restaurants along the river. Information about the composition of the edible part and its changes during fishing season are scarce. In earlier days the fish was mostly sold by local fisherman directly after catch. Today the fish is also offered as ungutted fresh fish in ice on the whole sale market. The freshness of this fish has not been studied. Smelt from the river Elbe is known to contain nematode larvae (Pseudoterranova decipiens) in the muscle meat. Actual quantitative data on the abundance and prevalence in the commercially offered ice stored fish are missing.