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Quality changes of farmed cobia steaks held in cold stores (−18 °C)
Author(s) -
Robinson Jeyashakila,
Barnabas Edwin R.,
Nathan Felix
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03119.x
Subject(s) - chemistry , thiobarbituric acid , food science , formaldehyde , nitrogen , fish <actinopterygii> , zoology , biology , biochemistry , fishery , lipid peroxidation , enzyme , organic chemistry
Summary Cobia ( R achycentron canadum ) steaks held in cold store (−18 °C) were analysed aseptically in triplicates for the sensory, total aerobic bacterial count, proximate composition, p H , thiobarbituric acid‐reactive substance ( TBA ‐ RS ), formaldehyde, total volatile base nitrogen ( TVB ‐ N ), trimethyl amine‐nitrogen ( TMA ‐ N ), salt soluble nitrogen ( SSN ), nonprotein nitrogen ( NPN ), sodium dodecyl sulphate‐poly acrylamide gel electrophoresis ( SDS ‐ PAGE ) pattern. Steaks were sensorially acceptable up to 5 months of storage and the total bacterial counts did not exceed 6 log CFU counts. There were no significant changes in the p H values. TBA ‐ RS values increased significantly ( P < 0.05) and reached 7.34 mg of malonaldehyde kg −1 fat at the end. Formaldehyde content remained constant upto 4th month and later increased to 2.06 μg g −1 ( P < 0.05). TVB ‐ N and TMA ‐ N values did not exceed the acceptable limits. NPN contents showed no change, while SSN contents increased to 1.24% after 5 months. SDS ‐ PAGE pattern indicated no protein denaturation in the fish tissue. Results indicated that TBA ‐ RS value can only be considered as the valuable indicator in determining the quality of fish steaks held in cold stores.