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The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in Barramundi (Lates calcarifer) fillets kept at 0°C and 8°C were investigated for 20 days. At the end of the storage, significant differences were observed (p 0.05) between two temperatures during the storage period were observed. Among two temperatures, the psychrophiles were initially 4.07 log CFU/g and exceeded the acceptable limit of 7 log CFU/g on the 12 th and 8 th day at 0°C and 8°C, respectively. Although, Total Plate Count (TPC) were initially 3.7 log CFU/g and exceeded the acceptable limit of 6 log CFU/g on the 12 th day in the both storage temperatures. Histamine Forming Bacteria (HFB) was significantly (p<0.05) lower in Barramundi fillets storage at 0°C compared to the 8°C. Significant differences (p<0.05) between the concentrations of Total Volatile Base-Nitrogen (TVB-N) in fillets kept at 0°C and 8°C were observed.

advance journal of food science and technology/advance journal of food science and technology

Effect of Different Temperatures on the Free Amino Acids, Physico-Chemical and Microbial Changes during Storage of Barramundi (&lt;em&gt;Lates calcarifer&lt;/em&gt;) Fillets