Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles

Sharaf, Mariam

doi:10.21608/eajbsz.2013.13506

Cited by 7 publications

(4 citation statements)

References 18 publications

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“…The study concluded that frozen storage leads to a loss of nutrient quality in fishes during the processing. Sharaf (2013) studied the influence of freezing fish at -18°C in a domestic refrigerator on the biochemical composition of the muscles. The chemical analysis of the muscles of the studied fish recorded high values of protein, fat and ash contents and moisture for the fresh samples and there was a significant (P<0.05) decrease at the end of the eight weeks of freezing fish.…”

Section: Discussionmentioning

confidence: 99%

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Hossain

Shikha

Akter

2018

J Bangladesh Agric Univ

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There is relation between nutritional composition of fish products and storage conditions. The present study was designed to prepare pickle from dorsal muscle and whole Thai pangus (Pangasianodon hypophthalamus) fish muscle by using different types of food additives and to observe the changes in the nutritional composition, pH and bacterial load of fish pickle during 60 days of storage at refrigeration temperature (5° to 8°C). Mustard oil and soybean oil were used for preparing fish pickle. The quality of fish pickles prepared with either mustard oil or soybean oil, was stable and remained good even after 60 days of storage at refrigeration temperature (5° to 8°C). No bad smell was produced in the pickles. The changes in nutritional composition occurred at this temperature but the rate was slow. Moisture, protein, lipid and pH value decreased as days passed but ash content increased. In case of pickle prepared using soybean oil deterioration rate was higher than the pickle prepared using mustard oil. Bacterial load was higher in soybean oil pickle and also the pickle prepared from whole fish muscle. At this low temperature, bacterial load increased but the rate was slower. Therefore, at refrigeration temperature(5° to 8°C) the pickle remain in acceptable condition quite longer, might be more than 60 days.

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Section: Discussionmentioning

confidence: 99%

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Hossain

Shikha

Akter

2018

J Bangladesh Agric Univ

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“…attributed the considerable variations among minerals during storage to the leaching of the minerals during the dewatering and washing stages. MahmoudSharaf (2013) found no clear relationship between the mineral contents and the different freezing periods of Tilapia muscles at −18°C. Similarly, Arannilewa et al (2005) observed slight changes in minerals and attributed that to the drip loss and the dehydration associated with frozen storage.…”

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confidence: 96%

Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan

Malik

Elgasim

Adiamo

et al. 2021

Food Science & Nutrition

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Postharvest processing and preservation of fish have great influence on fish quality and consumption. Freshwater fish in Sudan are facing problems related to bad handling and improper storage which reduce their quality. This study investigated the changes in the chemical composition, mineral contents, pH and acid value during storage (−18°C) of five commercial fish species (Bagras bayad, Lates niloticus L., Mormyrus casahive L., Oreochromis nilotica L., and Synodrontis schall) from the River Nile coast of Sudan. The fish species are rich in protein (17.22%–23.60%) but have low fat and ash contents. Frozen storage of the fishes for 45 days reduces their protein contents while the fat and ash contents were increased (p ≤ .05). Potassium and iron are the predominant major and trace minerals and their values were increased with storage period. The pH range from 5.74 (O. niloticus) to 6.24 (B. bayad) while acid value range from 0.02 (M. casahive) to 0.12 (L. niloticus). Both pH and acid values increased with storage period. In conclusion, storage of these fish species for up to 45 days did not adversely affect their nutritional value.

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“…No significant differences were found in the ash values of the abdominal and dorsal muscles after freezing (Tables 1 and 2). According to Sharaf [21], the reduction of ash content is a result of the process of thawing and loss of moisture. Gandotra et al…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Changes in Rainbow Trout (Oncorhynchus Mykiss) After Freezing

Strateva¹

2020

FWIAFE

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The aim of this study was to compare some physicochemical changes in the dorsal and ventral muscles of rainbow trout (Oncorhynchus mykiss) after freezing. A total of 45 fish were divided into three experimental groups. The first group consisted of fresh fish (n=15) while the second group encompassed frozen fish at-18 °C for 15 days (n=15). The third group contained double frozen fish which were frozen at-18 °C for 15 days, thawed, and frozen again under the same conditions (n=15). Water content, water activity, ash content, crude protein, and fat content were determined. There was a significant difference (р<0.05) between the water content of the dorsal muscle of the fresh fish (76.08%) and the double frozen fish (73.22%). Water activity differed substantially (р<0.05) in the dorsal (0.975) and ventral (0.960) muscles of the frozen trout, while it was significantly higher (р<0.05) in the dorsal muscle of the frozen (0.975) than the double frozen fish (0.967). Significant differences (р<0.05) in crude protein content were measured between the ventral muscle of the fresh (19.27%) and frozen fish (20.11%), as well as between the frozen (20.11%) and double frozen fish (19.29%). The fat content was significantly higher (р<0.05) in the ventral muscle (5.02%) than the dorsal muscle (3.83%) of the double frozen fish. It was concluded that freezing and storage at low temperatures affect water content, water activity, crude protein, and fat content of rainbow trout (Oncorhynchus mykiss).

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Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles

Cited by 7 publications

References 18 publications

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan

Physicochemical Changes in Rainbow Trout (Oncorhynchus Mykiss) After Freezing

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