[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 29, Issue 5 (12-2020) ::
isfj 2020, 29(5): 37-47 Back to browse issues page
Quality changes of anchovy (Encrasicholina punctifer) during iced storage
Salim Sharifian * , Saber Sharifian, Mohammad Seddiq Mortazavi
Chabahar Maritime University
Abstract:   (720 Views)
In the present study, quality and shelf-life of anchovy (Encrasicholina punctifer) during 12 days of iced storage (+1 to -1 ˚C) were investigated by using of sensory, chemical and microbial indices. For sensory assessment, internal organs, gill, peritoneum, skin, eyes, color along spine, abdominal cavity and flesh of samples were assessed. For chemical assessment, indices of pH, total volatile base of nitrogen (TVB-N), free fatty acids (FFA), peroxide value (PV) and thiobarbituric acid (TBA) were measured. Microbial analysis was done by counting the colonies of bacteria during the storage period. Sensory analysis showed that the shelf-life of the anchovy was between 7 to 9 days. Total counts of bacteria exceeded the acceptable limit (106 colonies per gram of meat) on the 8th day of storage. A high correlation (0.96) observed between sensory and microbial results. The pH of fish increased from 6.27 to 7.56 at the end of storage. Total volatile base of nitrogen (TVB-N) of fresh anchovy at the first day of storage was 8/67 mg N/100 g meat and reached to 36.65 at Day 12 of survey.  The changes of free fatty acids were in the range of 3.63-8.60 % of oleic acid (p<0.05). Peroxide value (milli-equivalents active oxygen per kg lipid) significantly increased from 11.37 at the beginning to 30.96 at the last day of storage (p<0.05). The amount of thiobarbituric acid (milligrams of malondialdehyde per kg of meat) increased from 0.35 at Day 0 to 5.16 at Day 12. The shelf-life of anchovy days during iced storage estimated between 7-9 based on the sensory, microbial and chemical results.
Keywords: Anchovy fish, Quality, Shelf-life, Freshness index
Full-Text [PDF 632 kb]   (172 Downloads)    
Type of Study: Research | Subject: بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2020/03/28 | Accepted: 2020/12/30 | Published: 2020/12/30
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Sharifian S, Sharifian S, Mortazavi M S. Quality changes of anchovy (Encrasicholina punctifer) during iced storage. isfj. 2020; 29 (5) :37-47
URL: http://isfj.ir/article-1-2389-en.html

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 29, Issue 5 (12-2020) Back to browse issues page

با کسب مجوز از دفتر کمیسیون بررسی نشریات علمی وزارت علوم، تحقیات و فنآوری مجله علمی شیلات بصورت آنلاین می باشد و تعداد محدودی هم به چاپ می رساند. شماره شاپای جدید آن ISSN:2322-5998 است

Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4355