TL;DR: It is demonstrated that fleshly harvested Oreochromis shiranus from ponds stored in ice can remain acceptable for purchasers for up to 15 days, an advantage especially to rural small scale fish farmers who can hardly afford to preserve their fresh fish in refrigerators but may locally access ice.
Abstract: A study was conducted to determine the effect of prolonged storage in ice of fresh pond raised Tilapia fish (Oreochromis shiranus) on its nutrient composition and quality. Live fish were collected from Bunda College Fish Farm ponds and stored in clean block ice. Sensory, proximate and pH analyses were conducted at a three day interval to determine changes in nutrient composition and quality of the fish while kept in ice. Crude protein and crude fat decreased significantly (P<0.05) while ash increased significantly (P<0.05) with storage time in ice. pH increased with storage time in ice (R2=0.815). Fish remained in acceptable freshness condition up to day 15 while highest sensory demerit score was recorded on the 18th day suggesting complete rejection. Sensory demerit scores of the fish increased with storage time in ice (R2=0.886) indicative of a decline in acceptability with storage time in ice by the sensory panel. This study demonstrated that fleshly harvested Oreochromis shiranus from ponds stored in ice can remain acceptable for purchasers for up to 15 days. This is an advantage especially to rural small scale fish farmers who can hardly afford to preserve their fresh fish in refrigerators but may locally access ice. However, there is need for future research to assess the microbiological load to ascertain safety of the product beyond 15 days storage period.
TL;DR: In this paper, the quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage and the final schemes consisted of 30 and 15 demerit points, and 12 a...
Abstract: Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage. Draft schemes were modified and final schemes consisted of 30 and 15 demerit points, and 12 a...
18 citations
Cites background or result from "Effect of Prolonged Storage in Ice ..."
...There are several studies in the literature regarding the development of QIM for some fish species, namely, salmon (Salmo salar),([6,13]) gutted carp,([14]) whole aqucultured sea bream (Sparus aurata),([5,15,16]) bogue (Boops boops),([17]) anchovy (Engraulis anchoita),([18]) anchovy (Engraulis encrasicholus),([19]) sardines (Sardina pilchardus),([20]) whole and gutted red tilapia (Oreochromis ssp),([21]) whole tilapia (Oreochromis shiranus),([22]) gutted Acoupa weakfish (Cynoscion acoupa),([23]) fresh blackspot seabream (Pagellus bogaraveo),([24]) flounder (Pomphorhynchus patagonicus),[25] whole mullet (Mugil platanus),([26]) and rohu (Labeo rohita)....
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...89.([22]) However, in some studies, values were similar to the results of this study....
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...shiranus).([22]) The shelf life of the whole mullet (M....
TL;DR: The results indicated that the psychrophilicacterial count of Nile tilapia and grey mullet collected from differentmarkets were higher than mesophilic bacterial count.
Abstract: This study was conducted to determine quality parameters of Nile tilapia (Oreochromis niloticus) and grey mullet (Mugil cephalus) which were collected from different local markets in Alexandria city, Egypt during 2015. Accordingto the overall sensory scores, the Nile tilapia and mullet samples collected from the different local markets could be classified into three categories of quality grade as follows: High quality grade (score between 8 to 10), acceptable grade (score between 5 to 7.9) and unacceptable grade (less than 5).The TVB-N values in the different samples were below the maximum value of 30 mg N/100g flesh (upper limit according to E. O. S. Q. C., 2005, ES: 3494). The TMA-N value of Nile tilapia and grey mullet collected from the different markets were within the recommended standard limits for acceptability.The pH values of Nile tilapia varied from 7.01 to 7.38. The data obtained showed significant differences (P< 0.05) among the samples. Further, Hanuvil market samples had the highest value of pH, while samples collected from El Wardian market had the lowest value of pH, with no significant differences between El Wardian, Alqsy and Bab Omar Pasha market samples. It was found that the pH values of grey mullet samples ranged from 6.74 to 7.18. Hanuvil samples followed by El Amreya samples were recorded to have the highest value of pH with no significant difference between them. On the other hand, Bakkous samples followed by Zananiri samples showed the lowest value of pH with no significant difference between them.The results indicated that the psychrophilic bacterial count of Nile tilapia and grey mullet collected from differentmarkets were higher than mesophilic bacterial count. All Nile tilapia and grey mullet samples had high quality considering that the microbiological upper limit for fresh fish proposed by E. O. S. Q. C. (2005, ES: 3494) not exceed 106 CFU/flesh.
1 citations
Cites result from "Effect of Prolonged Storage in Ice ..."
...These results agreed with those previously reported (Khallaf, 1986, Galli et al., 1993, Kyrana et al., 1997, Pacheco-Aguilar et al.,2003, Daramola et al., 2007, Erkan & Ozden, 2008, Okeyo et al., 2009, Salaudeen et al., 2010, Goliat et al., 2016 Moawad et al., 2017)....
TL;DR: It is shown that pH, TBA, FFA, TVB-N, mesophilic, and psychrophilic bacteria of fish tissue have increased during ice storage, but WHC rate has decreased, and the optimum shelf life of the carps is less than 72 h.
Abstract: The present study has evaluated the postmortem changes of Cyprinus carpio and Ctenopharyngodon idella during the ice storage. The fish were captured, euthanized, and kept in ice for 72 h, and quali...
TL;DR: Aquatic resources and their utilization biological aspects chemical composition post-mortem changes in fish quality and shelf life of chilled fish improved fish handling methods assessment of fish quality assurance of fresh fish quality as mentioned in this paper.
Abstract: Aquatic resources and their utilization biological aspects chemical composition post-mortem changes in fish quality and shelf life of chilled fish improved fish handling methods assessment of fish quality assurance of fresh fish quality.
TL;DR: Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable.
Abstract: Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as fish, meat and bread have a short life span. Other food can be kept for a considerably longer time but decomposes eventually. Enzymes can bring about destruction of polymers in some foods while chemical reactions such as oxidation and rancidity decompose others but the main single cause of food spoilage is invasion by microorganisms such as moulds, yeast and bacteria. In case of mould spoilage a furry growth covers the food and it becomes soft and often smells bad. Bacterial contamination is more dangerous because very often food does not look bad even though severely infected, it may appear quite normal. The presence of highly dangerous toxins and bacterial spores is often not detected until after an outbreak of food poisoning, laboratory examination uncovers the infecting agent.
232 citations
"Effect of Prolonged Storage in Ice ..." refers background in this paper
...Fish undergoing spoilage has one or more of the following signs: slime formation; discolouration; changes in texture; off-odours; off-flavours and gas production [8,9]....
TL;DR: The literature was reviewed with the objective of reviewing the literature which focused on the pH as one of the simple and reliable freshness indicator for cold stored fish samples and revealed remarkable correlation between the pH and the fish freshness.
Abstract: Freshness of fish in most markets was found to be the significant quality parameter. The state of fish freshness was assessed by various methods but most of them were costly, time-consuming and not user friendly tools which made the development of simple, easy, undemanding and reliable system for the evaluation of fish freshness unresolved goal. The findings of many researchers revealed that there was remarkable correlation between the pH and the fish freshness which suggested that this physical characteristic could be used as suitable tool for the analysis and fish freshness evaluation rather than sensory evaluation method which inherent many uncertainties. Based on this demand, this paper was established with the objective of reviewing the literature which focused on the pH as one of the simple and reliable freshness indicator for cold stored fish samples.
110 citations
"Effect of Prolonged Storage in Ice ..." refers background in this paper
...The further increase in pH after day 0 may reflect the production of alkaline bacterial metabolites in spoiling fish [6]....
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...On the other hand, physical properties of fresh fish such as firmness and appearance of the skin are greatly influenced by storage time due to cellular flaking of autolytic and microbial changes [6,7]....
TL;DR: An overview of lipids oxidation in foods, its main aspects and implications for the customer has been outlined in a concise form as discussed by the authors, where three different mechanisms of fatty acid oxidation yielding different products are described: autoxidation, photo-oxidation and lipooxygenase action.
Abstract: An overview of lipids oxidation in foods, its main aspects and implications for the customer has been outlined in a concise form. Three different mechanisms of fatty acid oxidation yielding different products are described: autoxidation, photo-oxidation and lipooxygenase action. Oxidation of sterols and fat-soluble vitamins (named A, D, E and K), all isoprenoic compounds, as a part of unsaponificable fraction of lipid are included to review. It is indicated that relatively little information exists on oxyphytosterols. The contents of these compounds in food products are presented. The crucial significance for the sensory aspect of food quality is ascribed to volatiles from lipid oxidation products. Some volatiles with low odour threshold are characterized. Nutritional problem of lipid oxidation products and products obtained by interactions with other food components is discussed. Use of antioxidants as important factors in reducing the risk of chronic diseases and its economical aspects is discussed. The need for search of natural antioxidant, commonly perceived as safe is stressed. Last part of review covers the methods for the assessment of lipid oxidation. Classic methods for the determination of lipid stability, for the measurement of lipid oxidation are described. Also chromatographic analyses of volatile compounds generated in the lipid oxidation process included static, dynamic head space and SPME are discussed. The novel approaches to the analysis of these volatiles such as chemometrical methods and electronic noses are also presented.
TL;DR: The quality deterioration of tray-packed tilapia fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment.
Abstract: The quality deterioration of tray-packed tilapia (genetically improved farmed tilapia strain of Oreochromis niloticus) fillets stored at 0°C were studied by integrated evaluations of sensory, microbiological, biochemical and physical analysis, in order to expound the mechanism of fish spoilage and develop the most reliable indicators for quality assessment. The results showed that four quality index asPseudomonas counts, total volatile basic nitrogen (TVBN), cadaverine (CAD) and K value were highly correlated (r > 0.90) with storage time and sensory acceptability. Protein degradation was visible on SDS-PAGE when microbiological load exceeded 6 log cfu/g. Thiobarbituric acid reactive substances (TBARS) value remained at a very low level throughout the storage, suggesting low lipid oxidation in muscle. Hardness decrease tested by texture machine was consistent with texture softening of fillets in the sensory evaluation. Considering fish freshness and microbiological safety, the shelf life of tilapia fillets stored at 0°C was approximately 10 - 12 days.
Key words: Tilapia fillet, chilled storage, quality, spoilage, shelf life.
103 citations
"Effect of Prolonged Storage in Ice ..." refers background in this paper
...[17] implicating accumulation of alkaline compounds as well as volatile bases produced by autolytic activities and metabolism of spoilage bacteria....