Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets

Abstract

Refrigerated storage is the simplest method of preserving for short time handling and storage of fish. The objective of this study was to investigate the effects of refrigerated storage on the microstructure, physicochemical (proximate composition, pH, TVB-N, LHC), microbial (total mesophilic count, TMC and total psychrotrophic count, TPC) and sensory changes of grouper (Epinephelus coioides) fillets during a 14-day period at +4°C. The estimated TVB-N value was significantly different in all days of storage. TPC value reached to a limiting level for human consumption (10 7 microorganism/g) after the 10th day of storage while TMC remained under the limited acceptability until 14 days. Cellular tissue damage was observed after 7 days of storage. The shelf life of grouper was approximately~8-9 days according to the results of sensory, chemical and microbial analysis.

Lost Nutrition Differences Frozen Milkfish Non Whip Out Spines and Whip Out Spines During Low Storage

“…Akhir penyimpanan menunjukkan struktur daging ikan cabut duri mengalami banyak kerusakan dibandingkan bandeng non cabut duri karena ketika jaringan dilelehkan ruang antara ekstraseluler menjadi lebih lebar. Daging ikan dapat mengalami degradasi jaringan ikat per seluler selama penyimpanan beku (Sharifian et al 2011). Peneliti lain Roy et al (2012) yang mengukur perubahan struktur dan ultrastruktur menemukan bahwa irisan otot tuna selama penyimpanan dingin mengindikasikan bahwa perubahan struktur pada irisan otot ikan disebabkan oleh hilangnya sifat adhesi pada myofiber, pelepasan sarcolemma, peningkatan ruang intermyofibrillar, dan penyesuaian susunan heksagonal tebal dibandingkan dengan myofilamen kontraktil tipis pada myofibril.…”

The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

“…3,4 As many studies have shown, the deterioration in the quality of aquatic products during refrigeration is due to two factors: the change in the endogenous proteases and the action of microorganisms. 5,6 In the process of refrigeration, the muscle soening of aquatic products is caused by the degradation of skeletal proteins, which is due to the highly active endogenous proteases and exogenous proteases secreted by microorganisms. Meanwhile, the change in the avor substance is one of the important characteristics of the change in quality of aquatic products.…”

Method of fish quality preservation at deep handling of raw materials

“…A distinctive feature of the method is that the covalent bonds of organic substances are not violated and the components that determine the organoleptic characteristics of the product undergo minimal changes [10][11][12][13]. It is established that such processing of raw materials one save all the nutritional properties of the product and only to some extent change its physical properties [16][17][18].…”