Fish and Fish Products

Cutting, C. L.; Spencer, R.

doi:10.1016/b978-0-12-395685-9.50012-9

Cited by 7 publications

(3 citation statements)

References 125 publications

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“…The decrease in pH of the live bivalves represents the beginning of the deteriorative processes which accelerate postmortem. Cutting and Spencer (1968) reported reductions in the pH of postmortem molluscan meat during storage. pH decreases which coincide with losses in sensory quality are attributable to the breakdown of glycogen, a constituent prominent in bivalves (6.23–7.30%) (Srikar and Mishra 1989).…”

Section: Resultsmentioning

confidence: 99%

“…A number of other physical and physicochemical changes were also investigated as indices of fish and shellfish freshness. The selected quality indices include birefringence of muscle extracts, the electrical properties of the muscle and the E. H of the muscle (Cutting and Spencer 1968). The present study was therefore designed to generate preliminary information on the mortality, weight changes, pH, electrical conductivity (EC) and specific gravity (density) of clams obtained from the Cross River system under local Nigerian storage systems, which is also widely employed in other developing areas.…”

Section: Introductionmentioning

confidence: 99%

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Mortality and Quality Indices of Live West African Hard-Shell Clams (Galatea Paradoxa Born) During Wet and Dry Postharvest Storage

Ekanem

Achinewhu

2006

J Food Processing Preservation

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Freshly harvested clams (Galatea paradoxa Born) obtained from the Cross River, Nigeria were subjected to live storage for 7 days in or outside of water. The objective was to study the effects of storage method and duration on mortality, weight changes and selected physical and physicochemical properties of the clams. Overall, 62 or 35% of the stored clams died over the 7‐day duration under wet (potable water) or dry storage, respectively. No deaths were recorded in day 1 (wet storage) or in days 1–3 (dry storage). Regression analysis showed linear relationships between storage duration and each of the dependent‐quality variables of weight change, density, pH and electrical conductivity (EC) evaluated under both storage methods. The regression coefficients (β1, β2) for assayed quality parameters in wet or dry storage were significantly different (P ≤ 0.05). R2were generally larger for dry storage than for wet storage. Initial clam weights did not significantly (P ≥ 0.05) affect weight change during storage, indicating that weight loss during dry storage was statistically invariant with clam weight. The study concludes that priority should be given to prompt sale and utilization (<3 days) of clams, particularly large clams. The use of dry storage to reduce postharvest mortality and weight losses will potentially increase the profitability of the clam industry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mortality and Quality Indices of Live West African Hard-Shell Clams (Galatea Paradoxa Born) During Wet and Dry Postharvest Storage

Ekanem

Achinewhu

2006

J Food Processing Preservation

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“…Thus this may indicate the presence of good correlation between chemical, physical, sensory analysis and the bacterial counts. Cutting & Spencer (1968) reported that during spoilage under normal lectrolyz conditions, the microbial count increase to the order of 5 x 10 6 /g in fish flesh and to 5 x l0 7 /cm2 on the skin. Lartigue et al (1960) found that bacterial counts were closely parallel to organoleptic ratings during cold storage.…”

Section: Total Bacteria Countmentioning

confidence: 99%

The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus)

et al. 2022

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The deterioration of fish by microorganisms is very quickly, because it's a highly perishable foods and short shelf life, for this reason the handling and stored condition very important to slow down and extend the shelf life and its quality. There are a number of strategies used as traditional methods to extend the shelf life of fishes included: chilling, freezing, icing, drying, smoking and salting. From the innovative processing technologies using of icing system with organic acids is considered to be a preservative method and delaying the changing in the fish and able to guarantee the quality with extension of their shelf-life. The present study provides the addition of organic acid as lactic acid (0.1%), propylene glycol (7%), potassium sorbate (1000 ppm) and mixture of potassium sorbate (1000 ppm) + sodium benzoate (0.2%) to fresh water and dipping the mullet fish in it then preserved in fresh water crushed ice medium containing the same concentration of organic acids. Different parameters were determined to limit the quality and safety of mullet during storage periods as total volatile nitrogen base, trimethylamine, thiobarbituric acid-value, refractive index of the muscle fluids, electrical resistance of the fish muscles, organoleptic evaluations and in addition to total viable count of bacteria and psychrophilic bacteria. The mixture of potassium sorbate and sodium benzoate using icing system method extended the shelf life of mullet fish up to 17-19 days of storage period in comparison with control and other organic acids.

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Seafood

Arvanitoyannis

Varzakas

2009

HACCP and ISO 22000

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Fish and Fish Products

Cited by 7 publications

References 125 publications

Mortality and Quality Indices of Live West African Hard-Shell Clams (Galatea Paradoxa Born) During Wet and Dry Postharvest Storage

Mortality and Quality Indices of Live West African Hard-Shell Clams (Galatea Paradoxa Born) During Wet and Dry Postharvest Storage

The quality of handling and extended the shelf life and preservation of lagoon mullets fish (Mugil cephalus)

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