The effect of storage at tropical ambient temperature on the quality and shelf life of grouper (<i>Plectropomus maculatus</i>)

Surti, Titi; Taylor, K. D. Anthony; Ma’ruf, Widodo Farid

doi:10.1046/j.1365-2621.2001.00492.x

Cited by 6 publications

(5 citation statements)

References 11 publications

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“…In day 2 of experiment (after curing) pH values were significantly decreased in both fillets thicknesses, 5.65 thin and 5.83 thick. Finally, the low pH values impact the water-holding ability of the muscle, resulting in increased exudate loss that is related to as driploss [42][43][44][45][46][47][48][49][50].…”

Section: Effect Of Fillet Thickness On Quality and Shelf Life Of Gravmentioning

confidence: 99%

Effect of Fillet Thickness on Quality and Shelf Life of Gravlax Salmon

Namiq¹

2017

JAMB

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Gravlax Atlantic salmon is a raw fish product typically stored at chill temperatures that will go through no further heat processing before consumption. Bacterial spoilage can reduce shelf life while pathogens can represent a serious hazard for susceptible consumers. This experiment was conducted to provide an estimate of the shelf life of 2 thicknesses of gravlax salmon stored at 4°C by monitoring, pH, water activity (a w), salt levels over a 21 day period and microbial numbers (TPC) over 41 days. Total plate counts for both the 1cm and 2cm thicknesses remained at less than 10 4 CFU/g at the conclusion of the experiment on day 41. Salt levels were 11.41% and 6.85% and water activity values 0.83 and 0.85 for 1 and 2 cm thicknesses respectively. From these figures it was concluded that both the 1 cm and 2 cm thicknesses of gravlax treated Atlantic salmon stored at 4°C have shelflives longer than 41 days.

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Section: Effect Of Fillet Thickness On Quality and Shelf Life Of Gravmentioning

confidence: 99%

Effect of Fillet Thickness on Quality and Shelf Life of Gravlax Salmon

Namiq¹

2017

JAMB

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“…Therefore its preservation becomes at-most importance. Of the various preservation methods, icing is the most important and ideal medium used for preserving fresh fish (Surti et al 2001). However, icing may not completely inhibit biochemical reactions and microbial growth that lead to quality deterioration of fish.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and antimicrobial properties of grape and papaya seed extracts and their application on the preservation of Indian mackerel (Rastrelliger kanagurta) during ice storage

et al. 2015

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Antioxidant properties of grape (GSE) and papaya seed extracts (PSE) were tested in vitro at varied concentrations and growth inhibition were seen against gram positive and gram negative bacteria by disc diffusion method. The results revealed that GSE contain four times higher phenolic and six folds higher flavonoid content than PSE. The antioxidant properties of GSE and PSE showed dose dependent activities and were comparatively much higher in GSE. Linoleic acid model of GSE and PSE displayed 67.67 and 46.43 % of inhibition respectively at 500 mg/L. The effect of dip treatment by GSE and PSE at a concentration of 500 and 1000 mg/L respectively on the quality changes of Indian mackerel (Rastrelliger kanagurta) in iced condition were assessed using chemical, microbiological and sensory parameters along with chilled whole control (CWC). The inhibition of primary and secondary lipid oxidation products by GSE at 500 mg/L was comparable to BHT at 200 mg/L. GSE exhibited higher antimicrobial activity on gram-positive strains compared to PSE and reduced the formation of volatile bases significantly. On the day of sensory rejection for CWC, the formation of trimethylamine and total volatile base nitrogen were reduced by 32.27 and 31.85 % in GSE samples and 19.01 and 24.70 % in PSE samples respectively. The dip treatment of GSE increased the shelflife of mackerel up to 15 days, PSE by 12 and 9 days for CWC during ice storage. Therefore, it can be concluded that, GSE can be used as a promising natural preservative and a substitute to the synthetic counterparts.

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“…Total Volatile Base‐Nitrogen (TVB‐N). The TVB‐N was measured by direct distillation (Surti et al. 2001; AOAC 1999, 920.03).…”

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confidence: 99%

LIPID DAMAGE DURING FROZEN STORAGE OF WHOLE JACK MACKEREL (TRACHURUS SYMMETRICUS MURPHYI)

Aranda¹,

Mendoza

Villegas

2006

Journal of Food Lipids

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The damage on the lipid fraction of whole jack mackerel (Trachurus symmetricus murphyi, Carangidae) during 120 days of frozen storage was studied. The chemical composition was determined through proximate analysis. Lipid quality deterioration was evaluated by measuring free fatty acids, peroxide values, conjugated dienes and p-anisidine values. Also, the total volatile base-nitrogen value was determined to check the bacterial activity during frozen storage. The results showed that jack mackerel is a medium-fat fish species with 74-78% moisture, 3-5% fat (crude) with 20-27% polyunsaturated fatty acids (PUFA). The lipid hydrolysis was the major damage during frozen storage, with a correlation coefficient of 0.96 after 75 days of storage. The normal oxidative rancidity (primary and secondary products) present in fillets of different species was not observed in the whole fish. The autolytic changes were predominant, because bacterial activity was low during the entire storage time.

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The effect of storage at tropical ambient temperature on the quality and shelf life of grouper (Plectropomus maculatus)

Cited by 6 publications

References 11 publications

Effect of Fillet Thickness on Quality and Shelf Life of Gravlax Salmon

Effect of Fillet Thickness on Quality and Shelf Life of Gravlax Salmon

Antioxidant and antimicrobial properties of grape and papaya seed extracts and their application on the preservation of Indian mackerel (Rastrelliger kanagurta) during ice storage

LIPID DAMAGE DURING FROZEN STORAGE OF WHOLE JACK MACKEREL (TRACHURUS SYMMETRICUS MURPHYI)

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