Deterioration due to delayed icing and its impacts on the nutritional quality of Malabar travally (Carangoides malabaricus)

Abstract

Summary Effect of delayed icing of the fish Carangoides malabaricus was assessed using chemical and microbial methods to determine the impacts on the nutritional quality and sensory changes. The shelf life of the fishes iced immediately after harvest had a shelf life of 18 days, whereas the delay of icing for 4, 6, 8 and 10 h shortened the shelf life to 14, 10, 6 and 3 days respectively. The spoilage indicators, such as trimethylamine nitrogen, Total volatile basic nitrogen, free fatty acids, peroxide value, thiobarbituric acid and pH values, significantly increased (P < 0.05) during the storage period of fishes with delayed icing. The total bacterial count also increased during the storage period and due to quality deterioration, the protein and lipid contents were found significantly low (P < 0.05). This study showed that chemical and microbial changes of the sample are well correlated with nutritional and sensory qualities so that immediate icing is important for maintaining the quality and shelf life of C. malabaricus.

The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review

“…Jeyasanta et al . () showed, e.g., that delaying the icing for 4, 6, 8 or 10 h shortened the shelf life of Malabar trevally ( Carangoides malabaricus ) to 14, 10, 6 and 3 days, respectively, compared with a shelf life of 18 days with immediate icing. Delaying icing of rainbow trout ( Oncorhynchus mykiss ) for 4 or 8 h after the catch shortened the shelf life from 9–11 to 5–7 and 1–3 days, respectively (Rezaei et al .…”

Organoleptic study of the powdered and liquid snakehead fish (Channa striata) extracts with different shelf times

“…The consistency in the preference value indicates that powdered SFE at all interval storage treatments were acceptable which might be correlated with their biochemical stability. A similar study of the organoleptic test by Jeyasanta et al [17] reported that powdered fish stored at room temperature had acceptable values of appearance, aroma, color, texture, and taste even after storing for up to five months. Furthermore, the low moisture of powdered fish was in the range of 3.28 and 6.5% hence, microbial activities were limited.…”

Study on the quality of fish products based on different preservation techniques: a review

“…After the fish has been killed, begin cooling as quickly as possible. For example, Jeyasanta et al (2013) found that postponing icing for 4, 6, 8, or 10 hours reduced the storage life of Malabar trevally to 14, 10, 6, and 3 days, correspondingly, compared to an 18-day shelf life when the icing was done immediately. The shelf life of rainbow trout (Oncorhynchus mykiss) was reduced from 9-11 to 5-7 and 1-3 days, respectively, by delaying icing by 4 or 8 hours after capture.…”