scholarly journals Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio

2019 ◽  
Vol 79 (4) ◽  
pp. 651-658
Author(s):  
S. Mahboob ◽  
K. A. Al-Ghanim ◽  
H. F. Alkahem Al-Balawi ◽  
F. Al-Misned ◽  
Z. Ahmed
Keyword(s):  
Cyprinus Carpio ◽  
Proximate Composition ◽  
Clarias Gariepinus ◽  
Fish Muscle ◽  
Proximate Analysis ◽  
Fresh Fish ◽  
Fish Meat ◽  
General Decline ◽  
Different Temperatures

Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes’ steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.

Influence of processing methods on shelf life and nutritional quality of Clarias gariepinus fillets

2020 ◽  
Vol 34 (2) ◽  
pp. 143-151
Author(s):  
U.D. Enyidi ◽  
F.N. Joseph
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Water Activity ◽  
Proximate Composition ◽  
Room Temperature ◽  
Clarias Gariepinus ◽  
Proximate Analysis ◽  
Processing Methods ◽  
The Stability

The study evaluated effects of different processing methods (charcoal smoking, electric and gas drying) on proximate composition and stability status in fillets of Clarias gariepinus. The stability indices were evaluated after 60-days storage of the processed fish. Standard methods were employed in all the analyses. The results showed that electric-dried fillets recorded the highest protein content (16.97±0.12%), the lowest water activity (0.49±0.05mg/100g), the highest water resumption (60%) at room temperature and the lowest TVB-N value of 5.0±0.01mg/100g. Proximate analysis revealed that smoked fillets had the lowest protein content of 11.30±0.08%, the highest lipid (6.99±0.15%), the highest water activity 0.71±0.14 and the lowest water resumption at room temperature (36.5%). Fish fillets processed with gas oven had intermediate values of various indices tested when compared with other methods. Keywords: Smoking, electric drying, gas drying, shelf life, proximate composition

scholarly journals КОНТРОЛЬ ЯКОСТІ РИБИ ЗА ЗАСТОСУВАННЯ ВДОСКОНАЛЕНОГО МЕТОДУ ВИЗНАЧЕННЯ ВОЛОГОУТРИМУЮЧОЇ ЗДАТНОСТІ М’ЯСА

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 8-13
Author(s):  
N.M. Bogatko ◽  
N.V. Bukalova ◽  
L.M. Bogatko ◽  
V.Z. Salata ◽  
L.P. Аrtemenko ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Mass Fraction ◽  
Ice Cream ◽  
Water Holding Capacity ◽  
Improved Method ◽  
Fresh Fish ◽  
Fish Meat ◽  
Water Holding

Developed an improved method for the determination of water-holding capacity of fish meat by extracting water from a sample of fish meat by the methods of pressing and drying at a temperature of 105 – 106 °C and determine its mass fraction and less in percent by the formula, which will ensure the reliability of results in determining the quality of the fish.Developed an improved method for determining water-holding capacity of fish meat has a probability in the performance 99.4% and can be used to determine the quality of fish at different degrees of heat treatment: fresh, chilled, ice cream, defrosting, cooked ice cream in the determination of its quality in the production laboratories at the facilities of fish processing enterprises on the implementation and storage of fish (stores, supermarkets, wholesale bases, etc.), in the state laboratories of veterinary medicine and in laboratories of veterinary-sanitary examination of agricultural markets in combination with other methods of determining the quality of the fish.It is established that the reliability of the indicators of water-holding capacity of fish meat in comparison of the determination of the mass fraction of water in fish meat was 97.8−98.9% of and before the performance determination of the mass fraction of fat in the fish flesh – 97.9 – 99.0%.Established by research that of water-holding capacity of fish meat depends on the heat treatment of fish, fish species, the mass fraction of water and fat. So, of water-holding capacity he highest ability was observed in meat of fresh fish carp of 72.6 ± 1.7%, the lowest in damastown (thawed) fish perch 51,3 ± 1,6%. For this development Patents of Ukraine is got on an useful model № 109387.

scholarly journals Biochemical and Organoleptic Assessment of Asian Stinging Catfish (Heteropnuestes fossilis) in Two Storage Conditions

2021 ◽  
pp. 27-37
Author(s):  
Umme Salma ◽  
Sharmin Suraiya ◽  
Lilatul Isra ◽  
Monjurul Haq
Keyword(s):  
Ambient Temperature ◽  
Proximate Composition ◽  
Fish Muscle ◽  
Storage Conditions ◽  
Ash Content ◽  
Rigor Mortis ◽  
Organoleptic Quality ◽  
Fresh Fish ◽  
Short Period ◽  
Initial Ph

The proximate composition, rigor-index, organoleptic quality, and pH of Asian stinging catfish stored at iced condition (SIC) and stored at ambient temperature (SAT) were studied. Rigor mortis for both ice and ambient temperature started immediately after death and the rigor-index was maximum 82.35 % and 63.42% at 4 hrs and 8 hrs storage in SIC and SAT, respectively. Fish SIC showed a remarkably extended maximum rigor-index period of 14 hrs and 2 hrs in fish SIC and SAT, respectively. Fish SIC showed post-rigor period for upto 30 hrs, it was shorter in fish SAT for 18 hrs, though in both storage the rigor-index of the fish did not ceased completely. The moisture, protein, lipid, and ash content of fresh, SIC and SAT fish were 77.30%, 75.57%, and 78.81%, 15.04%, 15.34%, and 14.42%, 6.10%, 6.30%, and 3.47%, 1.99%, 2.67%, and 2.95%, respectively. The initial pH of fresh fish muscle was 6.89 which decreased to 6.32 and 6.12 after 18 hrs in fish SIC and SAT, respectively. The organoleptic quality assessment was in acceptable condition up to 12 days in fish SIC whereas a very short period of 10 hrs at fish SAT. Considering the findings of present study, it is highly recommended to store Asian stinging catfish at iced condition for maintaining shelf-life and quality.

scholarly journals Investigating on the effect of freezing in different time periods on the chemical and qualitative changes of fish (Giant trevally)

10.5219/1127 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 456-461
Author(s):  
Ali Aberoumand ◽  
Saladin Ayoubi
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Freezing Temperature ◽  
Ash Content ◽  
Standard Methods ◽  
Fresh Fish ◽  
Time Periods ◽  
Frozen Fish ◽  
Qualitative Changes

Changes in proximate composition of the Giant trevally were carried out for 0 days, 7 days, 14 days, 21 days, 28 days and 35 days at a freezing temperature. The moisture, ash, protein and fat contents were measured using standard methods. Based on obtained results, moisture content was decreased during different periods of freezing and its amount in fresh fish before freezing was (74.72%) that were decreased to 73.5%, 71.74%, 70.4%, 69.06% and 67.72%, respectively  for 7, 14, 21, 28 and 35 days of freezing. The fat content in the fresh fish before freezing was (8.13%) that were decreased to 7.02% and 5.93%, and 5.33%, and 4.73%, and 4.13%, respectively, at 7, 14, 21, 28, and 35 days of freezing, respectively. The amount of protein in the fresh fish before freezing was (20.02%) that were decreased to 18.23% and 16.99%, and 15.75%, 14.51% and 13.27%, at 7, 14, 21, 28 and 35 days of freezing, respectively. Ash content in fresh fish before freezing was (1.21%) that decreased to 1%, 0.82% and 0.70%, and 0.58% and 0.46%, during 7, 14, 21, 28 and 35 days of freezing, respectively. it can be concluded that the best quality of frozen fish  was obtained  between 14 to 7 days of freezing.

Grading Fish for Quality. 3. Grading of Recently Cut Fillets

1958 ◽  
Vol 15 (4) ◽  
pp. 729-748 ◽  
Author(s):  
C. H. Castell ◽  
Maxine F. Greenough
Keyword(s):  
Close Correlation ◽  
Fish Muscle ◽  
Poor Quality ◽  
Careful Attention ◽  
Slight Tendency ◽  
Fresh Fish ◽  
Fish Plant

Panels of experienced fish-plant foremen and government fresh-fish inspectors graded cod and haddock in the round or as gutted whole fish, and subsequently graded the same fish as fillets. The results show that in general the two sets of gradings were very similar, and that both showed a close correlation with the trimethylamine (TMA) value of the fish muscle. When the fish was relatively fresh (TMA value 0.1 to 1.5), there was a slight tendency for the panels to be more severe in grading the fillets than the corresponding whole fish. As spoilage progressed, this trend reversed.The results suggest that during the earlier stages of spoilage it is easier for a grader to judge the quality of a fish by examining the changes occurring on the exterior of the whole or gutted fish than by examining the fillet cut from it. This is particularly so where the grader cannot give careful attention to the early spoilage odours developing in the fillet.There are definite exceptions to the usual close correlation between the quality of cod or haddock fillets and their TMA values. Bilgy fish, ungutted fish, and certain types of very soft-textured fish may be of very poor quality and still have a relatively low TMA value. These exceptions are discussed in their relation to a system of grading for cod and haddock based on organoleptic examination and supported by TMA values as objective standards of quality.

Quality changes of nugget prepared from fresh and smoked rainbow trout during chilled storage

2018 ◽  
Vol 120 (9) ◽  
pp. 2080-2087 ◽  
Author(s):  
Muhsine Duman ◽  
Nermin Karaton Kuzgun
Keyword(s):  
Storage Period ◽  
Fish Muscle ◽  
Quality Parameters ◽  
Optimum Level ◽  
Storage Quality ◽  
Content Type ◽  
Fresh Fish ◽  
Microbial Counts ◽  
Fish Meat ◽  
Smoked Fish

Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p<0.05) moisture, higher fat and crude protein compared to fresh fish nuggets. Total volatile basic nitrogen for fresh nugget samples exceeded the limit value of 30 mg N/100 g fish muscle on the 24 days of storage. At the end of storage period, TBA values were 2.8 mg malonaldehyde/kg for fresh nugget samples and 2.1 mg malonaldehyde/kg for smoked nugget samples. Microbial counts were found to be significantly (p<0.05) higher in fresh nugget than in smoked nugget samples. Sensory quality scores of smoked nuggets were significantly higher, than fresh nugget. The shelf life of fish nugget was found to be 24 days for fresh nuggets and 27 days for smoked nugget samples according to sensory assessment results. Originality/value The paper has demonstrated that the smoked fish meat prouduce nuggets of better quality, as indicated by lower microbial counts and higher sensory attributes compared to fresh fish meat.

Studi fortifikasi hidrolisat protein udang rebon (mysis relicta) pada mie sagu

2020 ◽  
Vol 6 (1) ◽  
pp. 039
Author(s):  
Trie Omitha Purba ◽  
Suparmi Suparmi ◽  
Dahlia Dahlia
Keyword(s):  
Experimental Method ◽  
Proximate Composition ◽  
Protein Hydrolysate ◽  
Quality Standards ◽  
Processing Technology ◽  
Fish Processing ◽  
Mysis Relicta ◽  
Marine Chemistry ◽  
Randomized Design

The study aimed to determine the effect of rebon shirmp (mysis relicta) protein hydrolisate fortification to the sago noodles and to observe the characteristics of the sago noodles produced. The research was carried on in February – April 2019 in the  Laboratory of Fish Processing Technology, Integrated Laboratories, and the Fisheries and Marine Chemistry Laboratories at the Universitas Riau. The method used was the experimental method, designedas a non-factorial complete randomized design. The treatment conducted was addingof rebon shrimp protein hydrolysate at 4 level concentrations (0%, 5%, 10% dan 15%). The variables assessed were the quality of organoleptic (appearance, texture, odor, flavor) and the proximate composition. The results showed that the proteinhydrolysate of rebon shrimp at concentration of 15% was the best treatment and in accordance to the quality standards of dried noodles (SNI 01-2974-1996), indicated bythe highest organoleptic qualityof the dried noodles produced, including: the appearance that was brown, less attractive, whole, less neat; the texture that was dry and compact; the aroma that was quite fragrant, spesific rebon shrimp; and the taste that was quite tasty and shrimp flavored. The proximate composition ofthe best product was presented by the content of moisture, ash, fat, protein, and carbohydrate at 7.55%,1.02%, 0.17%, 16.76%, and 74.49%, respectively.Keywords: Hydrolysate protein, rebon shrimp, sago noodles

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

scholarly journals Studies on the Occurrence of Viruses in Planting Material of Grapevines in Southwestern Germany

Viruses ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 248
Author(s):  
Noemi Messmer ◽  
Patricia Bohnert ◽  
Stefan Schumacher ◽  
René Fuchs
Keyword(s):  
Preventive Measures ◽  
Control Measures ◽  
Grapevine Fanleaf Virus ◽  
Arabis Mosaic Virus ◽  
Planting Material ◽  
General Decline ◽  
Grapevine Pinot Gris Virus ◽  
Propagation Material

Viral diseases in viticulture lead to annual losses in the quantity and quality of grape production. Since no direct control measures are available in practice, preventive measures are taken to keep the vines healthy. These include, for example, the testing of propagation material for viruses such as Arabis mosaic virus (ArMV), Grapevine fanleaf virus (GFLV) or Grapevine leafroll-associated virus 1 (GLRaV-1) and 3 (GLRaV-3). As long-term investigations have shown, GLRaV-1 (2.1%) occurs most frequently in southwestern German wine-growing regions, whereas GLRaV-3 (<0.1%) is almost never found. However, tests conducted over 12 years indicate that there is no general decline in virus-infected planting material. Thus, it can be assumed that a spread of the viruses via corresponding vectors still takes place unhindered. Beyond the examinations regulated within the German Wine Growing Ordinance, one-time tests were carried out on Grapevine Pinot gris virus (GPGV). This analysis showed that GPGV was found in 17.2% of the samples.

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