Effect of delayed icing on quality changes and shelf-life of some freshwater fish from Bangladesh
The quality and shelf-life of three freshwater fish species of Bangladesh, catla (Catlacatla), magur (Clarias batrachus) and tilapia (Oreochromis niloticus) stored at roomtemperature and ice were evaluated. Live fishes were killed by cranial spiking and storedat room temperature (27-30 °C), ice stored immediately after death, 5 hr after death and10 hr after death. The shelf-life and quality of the fishes were evaluated by organolepticmethod, rigor-mortis studies and bacteriological assessment.Fishes kept at room temperature became organoleptically unacceptable within 16-20hr duration. Ice stored fishes showed considerable differences in their shelf-life whenicing was delayed for different duration. Shelf-life of catla ice stored immediately afterdeath was 20 days but shelf-life reduced to 12 days when icing delayed for 10 hr afterdeath. Similar trend was observed for two other fish species magur and tilapia. Rigor-indexof the fishes stored under different conditions also considerably varied among thethree fish species, particularly effect of delayed icing was very much evident.Bacteriological study showed patterns of Aerobic Plate Count (APC) at the end of shelflifestudy when fishes became organoleptically unacceptable were more or less similar forall the three fish species stored under different conditions. No definite pattern wasobserved in the generic distribution of bacteria in different fish species under differentstorage conditions. Micrococcus, Coryneforms, Pseudomonas and Achromobacter were thedominant groups of bacteria isolated from the fishes spoiled at room temperature and icestored condition.
| Main Authors: | , , |
|---|---|
| Format: | article biblioteca |
| Language: | English |
| Published: |
2001
|
| Subjects: | Aquaculture, Fisheries, Icing, Shelf-life, Freshwater fish, |
| Online Access: | http://hdl.handle.net/1834/33280 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The quality and shelf-life of three freshwater fish species of Bangladesh, catla (Catlacatla), magur (Clarias batrachus) and tilapia (Oreochromis niloticus) stored at roomtemperature and ice were evaluated. Live fishes were killed by cranial spiking and storedat room temperature (27-30 °C), ice stored immediately after death, 5 hr after death and10 hr after death. The shelf-life and quality of the fishes were evaluated by organolepticmethod, rigor-mortis studies and bacteriological assessment.Fishes kept at room temperature became organoleptically unacceptable within 16-20hr duration. Ice stored fishes showed considerable differences in their shelf-life whenicing was delayed for different duration. Shelf-life of catla ice stored immediately afterdeath was 20 days but shelf-life reduced to 12 days when icing delayed for 10 hr afterdeath. Similar trend was observed for two other fish species magur and tilapia. Rigor-indexof the fishes stored under different conditions also considerably varied among thethree fish species, particularly effect of delayed icing was very much evident.Bacteriological study showed patterns of Aerobic Plate Count (APC) at the end of shelflifestudy when fishes became organoleptically unacceptable were more or less similar forall the three fish species stored under different conditions. No definite pattern wasobserved in the generic distribution of bacteria in different fish species under differentstorage conditions. Micrococcus, Coryneforms, Pseudomonas and Achromobacter were thedominant groups of bacteria isolated from the fishes spoiled at room temperature and icestored condition. |
|---|