Effect of frozen storage on the biochemical, microbial and sensory attributes of Skipjack Tuna (Katsuwonus pelamis) fish loins

Abstract

Skipjack tuna (Katsuwonus pelamis) belongs to the Scombridae family to determine the consistency characteristics of tuna fish loins for 28th days at frozen (−18 ± 2°C) storage. The biochemical, microbial, and sensory quality were analyzed by association of official analytical chemists method, plate count, and Quality Index method (QIM), respectively. Protein, lipid, and moisture content were found to decrease significantly (p < 0.05) over the study period. Nonetheless, the values of ash, total volatile base nitrogen, tri-methyl amine nitrogen, pH, and peroxide increased significantly (p < 0.05). After 28 days of frozen storage, the total bacterial load in tuna fish loins was reduced from 3.8 × 105 to 3.3 × 104 colony forming unit/g. Total coliforms reduced from 113 to 5 Most Probable Number (MPN)/g, fecal coliforms declined to undetectable level from 13 MPN/g, and total Salmonella sp. also decreased from 1 MPN/g to unnoticeable, respectively. Organoleptically tuna loins were found in excellent condition up to 14th days although remained acceptable up to 28th days of the study period. The present findings should that the skipjack tuna loins can be retained under an acceptable limit for human consumption at frozen storage conditions up to 28th days.

Quality and Safety Aspects of Dried Scaly Stingray (Himantura walga) Fishery Product in Southern Regions of Bangladesh

“…Keeping dried fish for an extended time may cause it to lose some of its nutritious values because of absorbing moisture from the surrounding environment (Sultana et al, 2010). Most traditional sun-dried products sold in local markets lack the adequate organoleptic properties for human consumption (Reza, 2002;Hasan, 2006) and also human activities is crucial in microbial contamination during different steps of processing (Azam et al, 2003a;Chakma et al, 2020). Besides, the biochemical composition of dried fish is the crucial to the processors as it affects the physical and chemical qualities due to the preservation of the dried fish.…”