Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market‐Simulated Marine Fish Species

Oyelese, Olusegun Ayodele

doi:10.1002/9781119962045.ch15

Cited by 1 publication

(2 citation statements)

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“…Hypoxanthine is an important parameter used for (Nakatami et al, 2005). Hypoxanthine level in the two frozen fish samples from the four designated zones of the state wasalso within acceptable limits of 29.58mg/100g fish as reported by Oyelese (2012). The results obtained agreed with previous studies by Howgate (1982), Watanabe et al (1983), Yao (1993), Niu and Lee (2000).…”

Section: Discussionsupporting

confidence: 89%

“…However, the peroxide values for frozen fish recorded across the four zones of the state fell within this limit.Frozen fish from the Oyo Zone with the lowest PV of 17.48 and 17.90 for both Sardinella spp. and M. poutassou respectively, had the lowest tendency to go rancid.In the same vein, Free Fatty Acid concentration in both frozen fish samples from across the zones, were found to be within the acceptable limit of 1.8% established by Oyelese (2012).Trimethylamine according to Connell and Shewan (1980)is a well accepted indicator of freshness or spoilage in marine fishes. The TMA level in the two frozen fish samples across zones of Oyo State fell within the acceptable limit of 30mg/100g fish recommended by Regenstein et al (1982).…”

Section: Discussionsupporting

confidence: 55%

See 1 more Smart Citation

Organoleptic and chemical assessment of two frozen marine fishes obtained from markets in four agricultural zones of Oyo State, Nigeria

Fawole¹,

Oyelese²,

Etim³

2018

Ife Journal of Science

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Sensory and non-sensory assessment of frozen fish: Sardinella species and Micromesistius poutassou obtained from four Agricultural Development Programme (ADP) zones (Ibadan/Ibarapa, Ogbomoso, Oyo and Saki) of Oyo State were carried out. Overall acceptability was based on 7-point Hedonic scale (very much liked (7)-very much disliked (1). Chemical tests [Hypoxanthine (Hx), Peroxide value (PV), Trimethylamine (TMA) and Free fatty acid (FFA)] were carried out using standard methods. Data were analyzed using the mean, standard deviation and t-test.Overall acceptability of the two frozen fish species was between 5.47±0.20 and 5.90±0.08.Hx values varied between 22.15±1.04 and 25.96±0.53mg/100g fish for Sardinella spp. and M. poutassou respectively. The values recorded for both Sardinella spp. and M. poutassou were between 17.48±0.81 and 19.79±1.03 meq/kg for PV; 19.03±065 and 23.63±0.60 mg/100g fish for TMA and between 1.38±0.07% and 1.85±0.31% for FFA respectively. In both Sardinella spp. and M. Poutassou respectively, Oyo Zone had the least PV (17.48±0.81; 17.90±0.60meq/kg), TMA level (20.58±0.90; 19.03±0.65mg/100g). Sardinella spp. samples from the Ogbomoso Zone had highest PV (18.83±0.60meq/kg), FFA (1.85±0.13%) and TMA (23.63±0.60mg/100g) levels, and also the highest FFA values (1.81±0.19%) in M. poutassou. Hypoxanthine and TMA valueswere significantly different in the Sardinella spp. and M. poutassou samples across the zones, respectively.Quality of frozen fish was best in the Oyo Zone.All sensory and non-sensory indicators of fish quality were however within acceptable limits in the four zones of Oyo State.

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