The quality and shelf life of whole ungutted and gutted sardines (Sardina pilchardus) stored in ice were studied. The changes in the fish were investigated by sensory assessments, chemical analyses and microbiological analyses. The sensory scores of uneviscerated and gutted sardines stored in ice at +4°C were 7 days. The chemical indicators of spoilage, total volatile basic nitrogen and trimethylamine values of gutted sardine increased very slowly, whereas for whole ungutted samples higher values were obtained reaching a final value of 15.03-29.23 mg per 100 g and 2.36-4.16 mg per 100 g, respectively (day 9). Peroxide and thiobarbituric acid values remained lower for whole ungutted sardine samples until day 9 of storage, whereas for gutted fish were higher. The level of histamine exceeded the legal limit in whole ungutted sardine after 7 days of storage in ice, during which sardines were rejected by the sensory panel. Mesophilic aerobic bacteria count, H 2 S-producing bacteria, sulphide reducing anaerobe Clostridias, Enterobacteriaceae count of whole ungutted sardine samples are higher than gutted sardine samples during the storage. Psychrotrophic bacteria counts of the two groups were not different. The limits of microbiological data were not exceeded throughout the storage in both the groups' samples.
Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.
The objective of this investigation was to study the effect of thyme and laurel essential oil treatments on the quality of bluefish during storage in ice for 13 days. The quality of bluefish during storage time was evaluated by sensory, chemical, physical, physicochemical and microbiological analysis. According to the sensory evaluation results, shelf life of control and treated bluefish samples stored in ice were 9 and 11 days, respectively. Total volatile base nitrogen and trimethylamine values gave acceptable results for up to 9 days for the control groups samples and 13 days for treated groups. Free fatty acid, peroxide and thiobarbituric acid values for treated samples were lower than the control. Microbial growth during storage in ice for control samples was higher than treated samples. The results obtained from this study showed that the shelf life of stored bluefish in ice has extended by 3-4 days compare to the control samples.
Growth of psychrophilic microorganisms in chilled seafoods is important but they have limited use in shelf‐life studies because there is not an acceptability limit. In this study, pH, total volatile bases nitrogen (TVB‐N), trimethylamine nitrogen (TMA‐N), total mesophilic and psychrophilic aerobic bacteria analyses were used to estimate the shelf life of cold stored (+4 ± 1C) fish. Shelf life of horse mackerel was determined as 1 day, while cod and anchovy spoiled on the second day, and rainbow trout spoiled on the third day of storage. Total mesophilic aerobic bacteria counts did not indicate the spoilage remaining lower than the acceptability limit; but psychrophilic aerobic bacteria counts were around 6 log cfu/g, when the samples spoiled. It was determined that, estimation of the psychrophilic microorganisms gives better results to the shelf‐life estimation of chilled fish than mesophilic bacteria and 6 log cfu/g could be accepted as the acceptability limit.
PRACTICAL APPLICATIONS
Seafood is mostly stored and transported under chilled conditions. However, there is not a limit of acceptability for the psychrophilic microorganisms which are important to estimate spoilage of chilled foods. Thanks to this study, a limit of acceptability (6 log cfu/g) was determined for these microorganisms in cold storage conditions. This limit will be helpful in further studies to estimate the shelf life of chilled seafoods definitively.
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