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 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.

Identification of Bacteria Crucial to Histamine Accumulation in Pacific Mackerel during Storage†

2001 ◽  
Vol 64 (10) ◽  
pp. 1556-1564 ◽  
Author(s):  
SHIN-HEE KIM ◽  
KATHARINE G. FIELD ◽  
DONG-SUCK CHANG ◽  
CHENG-I WEI ◽  
HAEJUNG AN
Keyword(s):  
Bacterial Species ◽  
Bacterial Flora ◽  
Fish Muscle ◽  
Storage Conditions ◽  
Human Consumption ◽  
Fresh Fish ◽  
Histamine Production ◽  
Histamine Formation ◽  
Plate Counts ◽  
Pacific Mackerel

Bacterial growth and histamine formation in Pacific mackerel during storage at 0, 4, 15, and 25°C were monitored. To identify bacterial species contributing to histamine formation, several groups of bacteria were isolated by using selective media under temperatures corresponding to the various storage conditions. Initially, low counts of bacteria were found in the gill, skin, and intestine of fresh fish, and only weak histamine formers were found in the gill. Histamine was found in the muscle when fish were stored above 4°C, and aerobic plate counts reached 106 CFU/g. When fish became unsuitable for human consumption by abusive storage, toxicological levels of histamine were always found. The highest level of histamine formed was 283 mg/100 g in 2 days. The optimum temperature for supporting growth of prolific histamine formers was 25°C. The most prolific and prevalent histamine former was Morganella morganii, followed by Proteus vulgaris, both of which were isolated on violet red bile glucose (VRBG) agar. At 15°C, a significant level of histamine was still produced in fish muscle, although prolific histamine formers were less frequently detected than at 25°C. The isolates on thiosulfate citrate bile salts sucrose (TCBS) agar were weak histamine formers and identified as Vibrio parahaemolyticus and Vibrio alginolyticus. At 4°C, less than 57.4 mg/100 g of histamine was found in fish stored for 14 days. Most isolates were natural bacterial flora in the marine environment and identified as weak histamine formers. At 0°C, neither histamine former nor histamine production was detected up to 14 days of storage.

scholarly journals Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish

2021 ◽  
Vol 13 (1) ◽  
pp. 90-95
Author(s):  
Nusrat Jahan Shoshi ◽  
Md. Harun Or Rashid ◽  
M.U.M. Abu Zakaria ◽  
Shuvagato Mondal ◽  
Shuva Bhowmik
Keyword(s):  
Shelf Life ◽  
Analysis Of Variance ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Nutritional Composition ◽  
Ash Content ◽  
The Other ◽  
Fresh Fish ◽  
C Storage ◽  
Labeo Bata

The study was designed to investigate the effects of freezing periods and the combination of packaging with or without turmeric on the proximate composition of whole and sliced Labeo bata. The samples were subjected to 28 days of frozen (-20 °C) storage periods and analyzed for proximate composition such as moisture, protein, lipid and ash at intervals of 0, 14 and 28 days. Data obtained was subjected to analysis of variance (ANOVA) at 95% significant level. Different preservation periods and methods significantly affected the nutritional composition of fresh fish. Moisture, protein, lipid and ash content decreased with increasing storage periods when compared to the fresh fish as control. The highest percentage of protein was found in turmeric-treated whole fish preserved in polythene, C4, after the 14th (15.70±0.14) and 28th (15.27±0.21) day. On the other hand, the lowest percentage (14.01±0.10 and 13.22±0.18 for the 14th and 28th day, respectively) was found in sliced fish preserved without polythene, C5. In conclusion, the turmeric-treated whole fish preserved in polythene retained fish nutrients and ensured its good quality and composition longer than other treatments, thereby extending the shelf life during frozen storage.

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.

Quality Changes of Salt-Smoke-Dried Tengra (Mystus tengara) during Storage at Room Temperature (28 To 32°C) in Different Packs

2021 ◽  
Vol 12 (1-2) ◽  
pp. 191-197
Author(s):  
MI Hossain ◽  
FH Shikha ◽  
MMH Murad
Keyword(s):  
Room Temperature ◽  
Bacterial Load ◽  
Storage Period ◽  
Food Product ◽  
Fish Muscle ◽  
Quality Parameters ◽  
Ash Content ◽  
The Other ◽  
Initial Value ◽  
Fresh Fish

Packing has effect on the quality parameters of a food product. Here, studies were conducted to produce premium quality salt-smoke-dried tengra fish (Mystus tengra) by combining the effect of salt and smoke in a smoking kiln. During the study, moisture content in tengra fish fell from an initial value of 77.17% to a range of 18.56% to 29.09%, protein content from 51.36% to a range of 40.54% to 51.36%, lipid content from 16.20% to a range of 6.50% to 16.20% and ash content from 13.40% to a range of 8.17% to 13.40% for salt-smoke-dried products at the end of the storage period. On the other hand, the TVB-N value of fresh fish muscle was obtained 2.90 (mg/100g), pH 6.80 and bacterial load 1.13×104 (CFU/g), with the progress of storage period 180 days which values increased to the range of 28.16 to 29.34 mg/100g, 6.27 to 7.86 and 4.42 ×105to 6.82 x 105CFU/g, respectively. From the obtained results this study could be concluded that- if tengra is salted, smoked and dried properly can be stored at room temperature (26 to 28°C) for about 6 months without major deterioration of the fish and among three packs vacuum pack might be better option for storing salt-smoke-dried tengra. Environ. Sci. & Natural Resources, 12(1&2): 191-197, 2019

scholarly journals Effect of delayed processing on nutrient composition, ph and organoleptic quality of pond raised tilapia (Oreochromis shiranus) stored at ambient temperature

2014 ◽  
Vol 14 (63) ◽  
pp. 8872-8884
Author(s):  
Z Makawa ◽  
◽  
F Kapute ◽  
J Valeta ◽  
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Crude Protein ◽  
Storage Time ◽  
Sensory Quality ◽  
Nutrient Composition ◽  
Sampling Time ◽  
Organoleptic Quality ◽  
Fresh Fish

Fish are a nutrient rich food but highly perishable due to its high water activity , protein content, neutral pH and presence of autolytic enzymes . This explains why fresh fish quality deteriorates rapidly if not properly stored after catch such as use of low temperature . The implication is that delayed processing of fresh fish negatively influences consumer taste of fish . Further, fresh fish that are not processed on time lose nutrients due to spoilage. In Malawi, most fresh fish are sold in the open due to lack of storage facilities such as refrigerators – a condition that accelerates spoilage of fish . This study was carried out to assess the effect of delayed processing on nutrient composition, pH level and organoleptic quality of pond raised tilapia - Oreochromis shiranus which is the commonest grown tilapia in Malawi. Thirty freshly pond harvested O. shiranus fish (average weight 100g ) were cleaned then deep fried in edible cooking vegetable oil at time intervals of 0, 6 and 12 hours from catch and stored at ambient temperature. A pre -trained sensory evaluation panel consisting six members described changes in the sensory quality of the fresh and fried fish at every sampling time interval. Crude protein, crude fat, ash, moisture content and pH were also determined at each sampling time. Determined c rude protein and crude fat decreased while ash content increased with storage time though these were not significantly different from base line (P>0.05). Moisture content decreased from 0 (fresh) to 6 hours then increased again up to 12 hours of storage. Ash and moisture content correlated positively (0.93 and 0.79% respectively) , whilst crude protein, crude fat and pH were negatively correlated ( -0.91, -0.05 and -0.97, respectively) to sensory quality demerit scores. pH decreased from 5.94 at 0 hours to 5.92 after 6 hours then increased sharply to 5.98 after 12 hours of ambient fish storage. Consumers started to significantly (P<0.05) dislike the fish after 7 hours and eventually rejected the samples after 12 hours of ambient storage time. The study recommends that for optimum consumer satisfaction and nutritional benefit, fresh O. shiranus should be processed at most 7 hours after harvesting .

scholarly journals Insufficient Stability of Clavulanic Acid in Widely Used Child-Appropriate Formulations

Antibiotics ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 225
Author(s):  
Ines Mack ◽  
Mike Sharland ◽  
Janneke M. Brussee ◽  
Sophia Rehm ◽  
Katharina Rentsch ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Clavulanic Acid ◽  
Storage Conditions ◽  
Essential Medicines ◽  
Active Components ◽  
Middle Income ◽  
Ambient Temperatures ◽  
Essential Medicines List ◽  
Dispersible Tablets ◽  
The Stability

Amoxicillin-clavulanic acid (AMC) belongs to the WHO Essential Medicines List for children, but for optimal antimicrobial effectiveness, reconstituted dry powder suspensions need to be stored in a refrigerated environment. Many patients in low- and middle-income countries who are sold AMC suspensions would be expected not to keep to the specified storage conditions. We aimed to assess the stability of both ingredients in liquid formulations and dispersible tablets, combined with nationally representative data on access to appropriate storage. Degradation of amoxicillin (AMX) and clavulanic-acid (CLA) was measured in suspensions and dispersible tablets commercially available in Switzerland at different ambient temperatures (8 °C vs. 28 °C over 7 days, and 23 °C vs. 28 °C over 24 h, respectively). Data on access to refrigeration and electricity were assessed from the USAID-funded Demographic and Health Survey program. In suspensions, CLA degraded to a maximum of 12.9% (95% CI −55.7%, +29.9%) at 8°C and 72.3% (95% CI −82.8%, −61.8%) at a 28 °C ambient temperature during an observation period of 7 days. Dispersible tablets were observed during 24 h and CLA degraded to 15.4% (95% CI −51.9%, +21.2%) at 23 °C and 21.7% (−28.2%, −15.1%) at a 28 °C ambient temperature. There is relevant degradation of CLA in suspensions during a 7-day course. To overcome the stability challenges for all active components, durable child-appropriate formulations are needed. Until then, prescribers of AMC suspensions or pharmacists who sell the drug need to create awareness for the importance of proper storage conditions regarding effectiveness of both antibiotics and this recommendation should be reflected in the WHO Essential Medicines List for children.

scholarly journals Quality Assessment of Raw Honey Issued from Eastern Romania

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 247
Author(s):  
Aida Albu ◽  
Cristina-Gabriela Radu-Rusu ◽  
Ioan Mircea Pop ◽  
Gabriela Frunza ◽  
Gherasim Nacu
Keyword(s):  
Electrical Conductivity ◽  
Refractive Index ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Ash Content ◽  
Botanical Origin ◽  
Free Acidity ◽  
Qualitative Level ◽  
Raw Honey

Romania is known among the main European honey producers, due to the variety of landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden and multifloral types, produced in eastern Romania and collected during 2013–2018, were physico-chemically analyzed using methods provided by the national and EU standards. The results of water-insoluble solids, color and refractive index were found to be 0.023–0.131%, 0.3–76.4 mm Pfund and 1.485–1.499, respectively. The moisture content ranged between 15.20% and 20.77%, solid substances content ranged between 79.23% and 84.80% and total soluble substances content ranged between 77.83 °Brix and 83.26 °Brix. The obtained values of specific gravity were from 1.414 to 1.450 g/cm3, pH ranged from 3.673 to 5.503 and free acidity ranged between 2.4 meq and 50 meq kg−1. The ash content and the electrical conductivity varied between 0.030 and 0.543% and 130 and 679 µS cm−1, respectively. Pearsonʹs correlation analysis showed an intense association of the ash content with electrical conductivity (r = 0.81). Our findings reveal the qualitative level of Romanian honey and the variation in quality parameters due to factors such as geographical region, climatic conditions, botanical origin and handling or storage conditions.

scholarly journals Effects of frozen storage on the proximate composition and formaldehyde content in some selected fish from three different sources of southern Bangladesh

2021 ◽  
Vol 32 (2) ◽  
pp. 303-312
Author(s):  
MD. BOKTHIER RAHMAN ◽  
MD. SAZEDUL HOQUE ◽  
SUPRAKASH CHAKMA ◽  
SHAIDA AKTER ◽  
S.M. OASIQUL AZAD ◽  
...  
Keyword(s):  
Marine Fish ◽  
Lipid Content ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Ash Content ◽  
Health Concern ◽  
Formaldehyde Content ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Different Sources

The study was conducted in aims to investigate the effects of frozen storage and cooking conditionson proximate compositions and formaldehyde content (FA) in some selected fish from three different sourcesin Bangladesh. Proximate composition in fresh and final frozen samples was determined by standard AOACmethod and FA content in fresh, frozen stored, and cooked samples was determined by spectrophotometricmethod. Among the studied fishes, marine fish contained higher protein (except Rita), lipid, and ash followedby estuarine and culture fish samples. Protein, moisture and ash content decreased and lipid content increasedsignificantly (p<0.05) during frozen storage for all samples and sources. The FA was lower in cultured fishsamples compared to that of the river and marine fish samples, both at fresh and end of frozen storage. Atfresh condition, FA content in all samples ranged from 0.41 to 0.71µg/g, 0.51 to 0.89µg/g, and 0.73 to1.69µg/g which increased to 0.95 to 2.11µg/g, 1.74 to 1.95µg/g, and 3.22 to 5.20µg/g at end of the storageperiod, respectively (p<0.05). Further, FA content significantly decreased after cooking in all the fishsamples (p<0.05). However, irrespective of fish species and sources, the FA content was higher than WHOrecommended value (0.2 µg/g). The study findings revealed that longer frozen storage of fish could be apublic health concern to the consumers.

scholarly journals Comparative Study on Proximate Composition and Heavy Metal Concentration of Molacarplet (Amblypharyngodon mola) and Spotted Snakehead (Channa punctatus) Collected from Pond Water and Open Water

2021 ◽  
Vol 12 (1-2) ◽  
pp. 91-99
Author(s):  
FH Shikha ◽  
MI Hossain ◽  
MA Mansur ◽  
N Nahar
Keyword(s):  
Heavy Metal ◽  
Metal Concentration ◽  
Proximate Composition ◽  
Open Water ◽  
Heavy Metal Concentration ◽  
Pond Water ◽  
Ash Content ◽  
The Other ◽  
Channa Punctatus ◽  
Composition Analysis

A study was conducted on the proximate composition and heavy metal concentration of Amblypharyngodon mola and Channa punctatus collected from pond water and open water in Mymensingh. The proximate composition analysis result showed -protein, lipid, moisture and ash content (%) of pond water A. mola were 20.26±0.63, 6.70±0.17, 66.40±1.51 and 2.55±0.58, respectively and for the fish caught from open water the values were 19.66±0.75, 5.81±0.18, 63.03±0.82 and 2.92±0.15, respectively. On the other hand, protein, lipid, moisture and ash content (%) of pond water C. punctatus found 23.83±1.07, 5.91±0.11, 64.44±1.87 and 3.23±0.11, respectively whereas the values for the fish caught from open water were 22.21±0.66, 5.43±0.19, 62.73±1.65 and 3.67±0.47, respectively. Arsenic (As) concentration of A. mola was higher in open water fishes (0.23±0.05 μg g-1) than the fishes of pond water (0.14±0.03 μg g-1). Cd concentration of pond water C. punctatus was found 0.21±0.04 μg g-1 whereas open water fishes contained 0.28±0.06 μg g-1. Copper (Cu) concentration of pond water and open water A. mola was 0.27±0.07 μg g-1 and 0.32±0.04 μg g-1, respectively. Heavy metal concentration of A. mola and C. punctatus was within permissible limits except Cd. The result revealed that open water fishes had higher concentration of heavy metals in their muscle than the fishes of pond water. Environ. Sci. & Natural Resources, 12(1&2): 91-99, 2019

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