Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Chotimarkorn, Chatchawan

doi:10.1007/s13197-011-0505-y

Cited by 25 publications

(27 citation statements)

References 37 publications

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“…No histamine was detected in fresh Indian mackerel. Other authors found negligible amount of histamine in fresh sample rich in histidine in anchovy (Chotimarkorn 2011), skipjack tuna (Rossi et al 2002) and Atlantic mackerel (Prester et al 2009). …”

Section: Resultsmentioning

confidence: 88%

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

et al. 2012

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Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at ambient (25-29°C) and ice temperature (0°C) in relation with changes of amino acids content and amines forming bacteria. All amines increased significantly during storage at two temperatures except for spermidine and spermine. Histamine concentration of 363.5 ppm was detected after 16 h stored at ambient temperature. Aerobic plate count of fish stored at ambient temperature reached 6.98 log CFU g −1 after 16 h, close to the upper limit (7 log CFU g −1 ) suggested by International Commission on the Microbiological Specifications for Foods (ICMSF). However, proper icing procedure retarded the formation of histamine effectively, resulting only 8.31 ppm after 16 days of ice storage. Aerobic plate count of 5.99 and 7.72 log CFU g −1 were recorded for fish stored in ice after 16 days and ambient temperature after 20 h, respectively. Histamine exhibited high correlation with histidine (r 2 0 −0.963, P<0.01) as well as cadaverine with lysine (r 2 0 −0.750, P<0.05). However, tyramine-tyrosine demonstrated a weaker relationship (r 2 0 −0.138, P>0.05). As storage time progressed, the amines forming bacteria grew significantly except for that stored in ice.

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Section: Resultsmentioning

confidence: 88%

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

et al. 2012

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“…The differences might have caused due to different initial handling procedures prior to refrigeration. Higher TMA-N values were also obtained for different anchovy by Chotimarkorn (2011) and Rodtong and others (2005).…”

Section: Resultsmentioning

confidence: 63%

“…Therefore, recent storage applications of fish prefer to use combination of ice in cold stores for fish preservation. The benefit of ice and/ice+saltwater application at cold stores was demonstrated by few studies mainly for different anchovy species from different seas (Soerensen and Motta 1989;Montaner and Zugarramurdi 1995;Köse and Erdem 2004;PonsSánchez-Cascado and others 2006a;Chotimarkorn 2011). However, no study exists on the quality changes of anchovy stored at the relevant conditions in comparison with its BA contents.…”

Section: Introductionmentioning

confidence: 99%

EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Koral¹

2015

J Food Health Sci

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Abstract:This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing. The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage. Significant variations occurred (p<0.05) in the sensory, chemical and microbiological values among the storage groups. The highest shelf-life was found as 8 days for samples kept in chilled freshwater. Water-ice mix application resulted in lower TBA content indicating beneficial effect on its quality. Histamine results closely supported sensory values in terms of legally permitted levels set by US Food and Drug Administration (FDA). Histamine forming bacteria counts supported the formation of histamine in most groups while total bacteria counts were in agreement with sensory results in terms of acceptability. Moreover, some existing formulated indexes created from various BA levels were not found suitable to estimate spoilage degree of anchovy kept at these conditions. This study suggests that using ice and water-ice mix can improve shelf-life of anchovy stored at refrigerated temperatures in terms of food quality and safety. The results of this study can be used to guide seafood industry for testing fresh anchovy quality and safety at different chilled conditions.

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“…Quality changes in fish muscle depend upon endogenous enzymes, microbial contamination, and post-catch handling. The rate of quality loss depends on the fish species and the storage condition (Chotimarkorn 2011).…”

Section: Introductionmentioning

confidence: 99%

Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil

et al. 2012

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In this study, it was aimed to detect the specific parameters that effect the maturation of farmed sea bass fillets stored in sunflower oil. Sea bass fillets were taken into the pickling solution (2.5% acetic acid and 11% sodium chloride) at 4°C(±1). Fish meat in each group was analysed for the following parameters; pH, moisture%, acetic acid% and NaCl% in the maturation pickling solution and in sunflower oil. At the end of the 90 days storage, there were not any negative situations about the fish in terms of the scientific approach. It was detected that the skinless samples had the less NaCl and acidity values but scaly and scaleless samples had the higher values. Main reasons are: for the scaly and scaleless samples, the skin acted as a barrier in the pickling solution or oil and for scaly samples, scales depart from the skin and defeat the passing of NaCl and acid to the meat. When evaluating this study results, the fillet group samples which contain more salt and acetic acid are thought to be more appropriate for marinating in terms of shelf-life and quality.

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Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand

Cited by 25 publications

References 37 publications

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)

EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Detecting the specific parameters that affect the maturation of farmed sea bass (Dicentrarchus labrax) fillets stored in sunflower oil

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