Physicochemical Characterization of Biofluid Metabolites from Liquid Residual of Tuna Fish (Euthynnus affinis) throughout Refrigerated Storage Condition

Abstract

The cold storage condition and use of chemical treatment to preserve the fish appearance sometimes cause difficulties to the consumers to estimate the freshness of fish in the market. However, during fish deterioration, some compound is released or formed due to microbial and biochemical process. Identification of released compound during fish spoilage is a crucial step in understanding the degree of spoilage. This study characterizes the physicochemical changes of metabolites biofluids from liquid residual of tuna fish (Euthynnus affinis) during refrigerated storage condition. Tuna fish were kept in ice at 0 ∘ C and stored in cold room (∼4 ∘ C) for seven days in order to study the changes in fish freshness and loss of quality through the storage period. Liquid residual of fish was collected at 0, 1, 2, 3, 4, 5, 6, and 7 days of storage. LC-MS/MS analysis was carried out to determine the possible dominant compound which was later identified as creatine and phenylalanine. Quantification of creatine and phenylalanine using HPLC with UV detector found that creatine and phenylalanine increased significantly up to day 4 and day 5 upon storage time for creatine and phenylalanine, respectively ( < 0.05). The liquid residual pH increased from 6.5 on day 0 to 7.5 on day 7 ( < 0.05). Changes in chemical compounds were supported with physical analysis on gills colour of spoilage fish.* and * values decreased with storage time from 41.08 to 24.76 and 18.34 to 10.40, respectively, while * value increased from −3.80 to −0.46 ( < 0.05). The finding of biofluid derived compounds was found as useful and alternative indicators of fish freshness in later study on the development of optical biosensor.

The Efficacy of Treated Water from Water Filtration Machines for Safe Drinking Water Supply in Bandar Baru Bangi and Kajang, Selangor

“…Various ionic sepsis that contribute to alkalinity include bicarbonate, hydroxide, phosphate, borate, and organic acids. ese factors are the characteristics of water resources and natural processes occurring at any time [23][24][25]. e pH value does not have any direct side-effects on health.…”

Physico-Chemical Characteristics and Quality Evaluation of Malaysia Haruan (Channa striatus)and Toman (Channa micropeltes) Fish Oil: Preliminary Quality Analysis Prior to Therapeutic Consumption

“…The haruan extract from C. striatus species are mostly used today due to its potential in tissue synthesis and help in wound healing (Mudjiharto, 2007) which are potentially due to its essence concoction broth or from its fish oil. The fish oil, which is the lipid fraction extracted from fish and fish by-products are rich with important fatty acids, especially polyunsaturated fatty acids (PUFA), decosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) (Faizal et al, 2017;Kim and Mendis, 2006). The presence of certain PUFA in fish oil can be the regulators that affect the synthesis and activity of cytokines for promoting wound healing (Huang et al, 2018).…”