A Review on Correlations between Fish Freshness and pH during Cold Storage

Abstract

Freshness of fish in most markets was found to be the significant quality parameter. The state of fish freshness was assessed by various methods but most of them were costly, time-consuming and not user friendly tools which made the development of simple, easy, undemanding and reliable system for the evaluation of fish freshness unresolved goal. The findings of many researchers revealed that there was remarkable correlation between the pH and the fish freshness which suggested that this physical characteristic could be used as suitable tool for the analysis and fish freshness evaluation rather than sensory evaluation method which inherent many uncertainties. Based on this demand, this paper was established with the objective of reviewing the literature which focused on the pH as one of the simple and reliable freshness indicator for cold stored fish samples.

Development of a quality index scheme and shelf-life study for whole tambaqui (Colossoma macropomum)

“…After slaughter, a small decrease in pH occurs as a result of disruption of the oxygen supply to the muscle tissue, where muscle glycogen becomes anaerobic and converted to lactic acid by glycolysis (Mendes et al 2017). The gradual increase in pH values after harvesting also reflected the production of alkaline bacterial metabolites in spoiling fish and coincided with the increase in total volatile basic nitrogen (Abbas et al 2008). Similar results were reported for tambatinga, whith a linear increase in pH from 6.25 to 6.74 at day 28 , and for eviscerated tambaqui, whith an increase in pH from 6.01 (first day) to 6.45 at the end of shelf-life (22 th day) (Araujo et al 2016).…”

Freshness indicators of defrosted fillets ofLepidocybium flavobrunneumin vacuum skin packaging/VSP packaging during cold storage

“…6. Low pH can be an indicator of fi sh freshness and good sign for extended fi sh shelf-life (ABBAS et al, 2008). The value of pH did not differ much during the 15 days of storage, either in vacuum resp.…”

The Study and Identification of Bacterial Spoilage Species Isolated from Catfish during Refrigerated Storage

“…Bacterial spoilage on iced and refrigerated fishery products is dependent upon many factors including processing, storage, and handling [3]. The process of moving catfish fillets to allotted retail establishments causes increased bacteria detection.…”

“…Fish is one of the most vulnerable of the world's resources as fillets deteriorate rapidly due to microbial degradation [2]. Fish quality is a complex concept that incorporates many factors for consumers such as safety, nutritional quality, availability, freshness, eating quality, and physical attributes of the species [3]. Bacterial spoilage of iced and refrigerated fishery products increases during storage time, however, the shelf life of freshly harvested fish is dependent upon factors such as bacterial flora, processing, storage temperature, and handling [3].…”

“…Fish quality is a complex concept that incorporates many factors for consumers such as safety, nutritional quality, availability, freshness, eating quality, and physical attributes of the species [3]. Bacterial spoilage of iced and refrigerated fishery products increases during storage time, however, the shelf life of freshly harvested fish is dependent upon factors such as bacterial flora, processing, storage temperature, and handling [3]. Commercial processing of channel catfish spread skin and gut microflora on work surface and processing equipment, which ultimately increase contamination of final retailed product [4].…”