Influence of Storage Temperature on Quality Index of Commercially Important Food Fish Indian Mackerel (Rastrelliger kanagurta) (Cuvier, 1817)

Authors

  • Rengasamy Subramaniyan Sathishkumar  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Sanjukta Bhowmik  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Samrat Dasgupta  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Arumugam Sundaramanickam  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Moorthy Meena  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Kailasam Saranya  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India

Keywords:

Quality Changes, Fish, Rastrelliger kanagurta, Seafood, Temperature

Abstract

The effects of temperature on quality of Rastrelliger kanagurta were investigated at various storage temperatures. The fishes were preserved at different cold temperature 4°C, -4°C and -20°C for duration of 48 hrs. The quality variations of fishes were investigated at various time periods 0 hrs, 24 hrs and 48 hrs. The quality assessment of fishes was observed by different Quality Index Method (QIM) which consisted of sensory observation, physicochemical and microbiological examinations. In the sensorial assessment after 48hrs of storage period the fishes preserved at 4°C and -4°C shows less percentage (9.2 and 10.5 %) of excellent quality. But, fishes preserved at -20 °C was observed with higher percentage (72.8 %) of excellent quality. The pH levels of fishes preserved at various temperatures were raised gradually during storage. The log value of Aerobic Plate Count (APC) for fishes stored at 4°C, -4OC and -20°C were found as 6.94, 5.98 and 5.3 log10 CFU/gm. The quality index examined in the sensorial investigation is reflected with microbial examination.

References

  1. Apha (1992). Compendium of methods for the microbiological examination (3rd ed.). Washington: American Public Health Association, pp. 105-119, 325-367, 371-415, 451-469 & 637-658.
  2. Aguilera, J.M., Francke A. Figueroa, G. Bornhardt C., And Cifuentes, A. (1992) Preservation of Minced Pelagic Fish by combined methods. Int. J. Food. Sci. Tech.. 27: 171-177.
  3. Bongess N., (1970). Studies on the shelf, life evaluation of seafood. Applied microbial, 35(1):45-102.
  4. Botta, J. R., (1995). Evaluation of Seafood Freshness Quality. VCH Publishers, Inc. UK. 180 p.
  5. Dalgaard, P., (2000). Fresh and lightly preserved seafood. In C. M. D. Man and A. A. Jones (eds.), Shelf-life evaluation of foods Maryland: Aspen Publishers Inc, pp. 110-139.
  6. EIC, (1995a). Manual Of Analytical Methods For Fish And Fishery Products. Export Inspection Council, Ministry Of Commerce, Government Of India, New Delhi.
  7. Eic, (1995b). Export of fresh, frozen and processed fish and fishery products (Quality Control, Inspection and Monitoring) Order and Rules, Ministry of Commerce, Government of India, New Delhi
  8. Gram, L. And Huss H.H., (1996). Microbiological spoilage of fish and fishery products. Int. J. Food Microbiol.33: 121-137.
  9. Herbert, (1971). Food hygiene, Quality and quality changes in marine fishes and shellfishes, published in Marine Fisheries Review, 12(1): 23-43.
  10. Howgate, Johnston, And Whittle, (1992). Analyzed the grading schemes of fresh fish, London, 37(2).
  11. Howgate, P., Johnston, A., And Whittle, K. J. (1992). Multilingual guide to EC freshness grades for Fishery products. Marine Laboratory, Scottish Office of Agriculture, Environment and Fisheries Department, Aberdeen, UK, 21(4).
  12. Huss, H.H., (1988). Fresh Fish, Quality and quality changes. FAO Fisheries Series, No. 29. FAO. Rome, 132 p.
  13. Inal, T., (1992). Food Hygiene. Quality Control of Animal Food. Final Ofset, A.S., Istanbul, Turkey. (In Turkish). 783 p.
  14. Losada, V., Pineiro C., Barros-Velázquez J., And Aubourg S. P, (2005). Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice. Food Chemistry. 93: 619-625.
  15. Marshall, D.L., Lehigh P.L.W., (1993). Nobody’s nose knows. CHEMTECH 23: 38 - 42.
  16. Miget, R.J., (1991). Microbiology of crustacean processing: shrimp, crawfish, and prawns. In: Ward, D.R. Hackney, C.R. (eds.), Microbiology of Marine Food Products. Van Nostrand Reinhold, New York, pp. 65-87(Chapter 4).
  17. Noble, A., (1985). The mackerel fishery-a short review, mackerel fishery information service, T and E ser. 63, 1-6p.
  18. Olafsdottir, G., Nesvadba P., Di Natale C., Careche M., Oehlenschlager J., Tryggvadottir S. V., (2004). Multisensor for fish quality determination. Trends Food Sci. Technol. 15: 86-93.
  19. Olafsdottir, G., Martinsdottir E., Oehlenschlager J., Dalgaard P., Jensen, B., Undeland I., (1997). Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 8: 258-265.
  20. Pigott, G. & Tucker, B. (1987). Science opens new horizons for marine lipids in human nutrition. Food Rev. Int. 3, 105-138.
  21. Ryder, J.M. Buisson, D.H. Scott D.N. And Fletcher G.C. (1984). Storage of New Zealand Jack Mackerel (Trachurus novaezelandiae) in ice: Chemical, Microbiological and Sensory Assessment. J Food Sci. 49: 1453-1456.
  22. Kose, S., And M. E. Erdem, (2001). Quality Changes of Whiting   (Merlangius merlangus euxinus, N. (1840) Stored at Ambient and Refrigerated Temperatures. Turk. J. Fish. Aquat. Sci.  1: 59-65.
  23. Silvertsvik, M., Rosnes J. T., And Bergslien H., (2002). Modified atmosphere packaging. In T. Ohlsson and N. Bengtsson (eds.), Minimal processing technologies in the food industry ). Cambridge: Woodhead Publishing limited pp 61 - 86.
  24. Sikorski, Z. E. & Bonnie, S. P. (1994). The involvement of proteins and nonprotein nitrogen in postmortem changes in seafoods. In: Seafood proteins (edited by Z. E. Sikorski, S. P. Bonnie, & F. Shahidi). pp. 71-83. New York, USA: Chapman & Hall Eds.

International Journal of Scientific Research in Science, Engineering and Technology

Downloads

Published

2017-12-31

Issue

Volume 3, Issue 8, November-December-2017

Section

Research Articles

License

Copyright (c) IJSRSET

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Rengasamy Subramaniyan Sathishkumar, Sanjukta Bhowmik, Samrat Dasgupta, Arumugam Sundaramanickam, Moorthy Meena, Kailasam Saranya, " Influence of Storage Temperature on Quality Index of Commercially Important Food Fish Indian Mackerel (Rastrelliger kanagurta) (Cuvier, 1817), International Journal of Scientific Research in Science, Engineering and Technology(IJSRSET), Print ISSN : 2395-1990, Online ISSN : 2394-4099, Volume 3, Issue 8, pp.926-932, November-December-2017.