Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.)
Studies were conducted to evaluate the quality of hilsa fish during icing and freezing storage at -20°C by determining organoleptic and bacteriological aspects. The fishes stored in ice were organoleptically in acceptable condition 2 for 20 days. The bacterial load in muscles of 4 days ice stored fish was 2.5x10² CFU/g which gradually increased up to 1.8x10⁵ CFU/g after 20 days when the fishes were organoleptically in acceptable condition. The keeping qualities of different days of ice stored fishes were also evaluated during their subsequent frozen storage at -20°C. Both 4 and 7 days of ice stored fishes were organoleptically in acceptable condition up to 48 weeks but the highest degree of freshness was found for fish stored in ice for 4 days before freezing at -20°C. The result indicates that the longer is the duration of ice storage before freezing, the shorter is the shelf life of the fish. The initial bacterial load prior to freezing of the 4 and 7 days of ice stored samples were 2.5x10³ CFU/g and 3.8x10⁴ CFU/g, respectively which reduced to 2.21x10² CFU/g and 2.38x10² CFU/g, respectively at the end of the 24 weeks of frozen storage. However, after 40 weeks the bacterial load in the frozen stored sample fell below the detection level.
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1997
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Subjects: | Fisheries, hilsa fishes, Tenualosa ilisha, organoleptic aspects, bacteriological changes, frozen storage, processing fishery products, |
Online Access: | http://hdl.handle.net/1834/32196 |
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dig-aquadocs-1834-321962021-07-04T03:32:56Z Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.) Ahmed, K. Kamal, M. Haque, M.E. Chakraborty, S.C. Islam, M.N. Uddin, M.N. Fisheries hilsa fishes Tenualosa ilisha organoleptic aspects bacteriological changes frozen storage processing fishery products Studies were conducted to evaluate the quality of hilsa fish during icing and freezing storage at -20°C by determining organoleptic and bacteriological aspects. The fishes stored in ice were organoleptically in acceptable condition 2 for 20 days. The bacterial load in muscles of 4 days ice stored fish was 2.5x10² CFU/g which gradually increased up to 1.8x10⁵ CFU/g after 20 days when the fishes were organoleptically in acceptable condition. The keeping qualities of different days of ice stored fishes were also evaluated during their subsequent frozen storage at -20°C. Both 4 and 7 days of ice stored fishes were organoleptically in acceptable condition up to 48 weeks but the highest degree of freshness was found for fish stored in ice for 4 days before freezing at -20°C. The result indicates that the longer is the duration of ice storage before freezing, the shorter is the shelf life of the fish. The initial bacterial load prior to freezing of the 4 and 7 days of ice stored samples were 2.5x10³ CFU/g and 3.8x10⁴ CFU/g, respectively which reduced to 2.21x10² CFU/g and 2.38x10² CFU/g, respectively at the end of the 24 weeks of frozen storage. However, after 40 weeks the bacterial load in the frozen stored sample fell below the detection level. Pt. 1. Studies on rigor-mortis, typical yields and protein composition of dark and white muscle of hilsa fish (Tenualosa ilisha Ham.). Bangladesh Journal of Fisheries Research, 1(1), pp. 91-99. 2021-06-24T17:21:06Z 2021-06-24T17:21:06Z 1997 article 1026-6690 http://hdl.handle.net/1834/32196 en application/pdf application/pdf 101-110 http://aquaticcommons.org/id/eprint/16364 12051 2015-03-27 10:19:19 16364 Bangladesh Fisheries Research Institute |
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Fisheries hilsa fishes Tenualosa ilisha organoleptic aspects bacteriological changes frozen storage processing fishery products Fisheries hilsa fishes Tenualosa ilisha organoleptic aspects bacteriological changes frozen storage processing fishery products |
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Fisheries hilsa fishes Tenualosa ilisha organoleptic aspects bacteriological changes frozen storage processing fishery products Fisheries hilsa fishes Tenualosa ilisha organoleptic aspects bacteriological changes frozen storage processing fishery products Ahmed, K. Kamal, M. Haque, M.E. Chakraborty, S.C. Islam, M.N. Uddin, M.N. Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.) |
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Studies were conducted to evaluate the quality of hilsa fish during icing and freezing storage at -20°C by determining organoleptic and bacteriological aspects. The fishes stored in ice were organoleptically in acceptable condition 2 for 20 days. The bacterial load in muscles of 4 days ice stored fish was 2.5x10² CFU/g which gradually increased up to 1.8x10⁵ CFU/g after 20 days when the fishes were organoleptically in acceptable condition. The keeping qualities of different days of ice stored fishes were also evaluated during their subsequent frozen storage at -20°C. Both 4 and 7 days of ice stored fishes were organoleptically in acceptable condition up to 48 weeks but the highest degree of freshness was found for fish stored in ice for 4 days before freezing at -20°C. The result indicates that the longer is the duration of ice storage before freezing, the shorter is the shelf life of the fish. The initial bacterial load prior to freezing of the 4 and 7 days of ice stored samples were 2.5x10³ CFU/g and 3.8x10⁴ CFU/g, respectively which reduced to 2.21x10² CFU/g and 2.38x10² CFU/g, respectively at the end of the 24 weeks of frozen storage. However, after 40 weeks the bacterial load in the frozen stored sample fell below the detection level. |
format |
article |
topic_facet |
Fisheries hilsa fishes Tenualosa ilisha organoleptic aspects bacteriological changes frozen storage processing fishery products |
author |
Ahmed, K. Kamal, M. Haque, M.E. Chakraborty, S.C. Islam, M.N. Uddin, M.N. |
author_facet |
Ahmed, K. Kamal, M. Haque, M.E. Chakraborty, S.C. Islam, M.N. Uddin, M.N. |
author_sort |
Ahmed, K. |
title |
Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.) |
title_short |
Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.) |
title_full |
Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.) |
title_fullStr |
Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.) |
title_full_unstemmed |
Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.) |
title_sort |
postmortem changes in hilsa fish. pt. 2. studies on physical and bacteriological changes in iced and frozen stored hilsa fish (tenualosa ilisha ham.) |
publishDate |
1997 |
url |
http://hdl.handle.net/1834/32196 |
work_keys_str_mv |
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