Biochemical Changes of Fresh and Preserved Freshwater Prawns (Macrobrachium rosenbergii) During Storage

International Food Research Journal

Volumn 15, Issue 2, 2008, Pages 181-191

  Abu Bakar, F ^a   Salleh, A, B ^a   Razak, C N A ^b   Basri, M ^b   Ching, M K ^c   Son, R ^a  

^a Faculty of Food Science and Technolog

^b Faculty of Biotechnology and Biomolecular Sciences

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

biochemical changes; biogenic amine; K values; Macrobrachium rosenbergii; sensory quality; storage; total volatile acids (TVA); total volatile bases (TVB)

Indexed keywords

BACTERIA (MICROORGANISMS); DECAPODA (CRUSTACEA); MACROBRACHIUM ROSENBERGII;

EID: 56749152051     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

1. Ababouch, L., Afilal, M.E., Jelil, B.A. and Busta, F.F. 1991. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardine pilchardus) stored at ambient temperature (25-28°) and in ice. International Journal of Food Science and Technology, 26: 297-306.
2. AOAC. 1984. Official methods of analysis of the association of official analytical chemists. In Sidney, W. (Ed). pp. 330-351. Arlington, VA: Association of Official Analytical Chemists
3. Cheuk, W.L., Finne, G. and Nickelson, R. 1979. Stability of adenosine deaminase during ice storage of pink and brown shrimp from Gulf of Mexico. Journal of Food Science, 44: 1625-1633.
4. Cobb, B.F. and Vanderzant, C. 1975. Development of a chemical test for shrimp quality. Journal of Food Science, 40: 121-126.
5. Dainty, R.H., Shaw, B. G. and Roberts, T. A. 1983. Microbial changes in chilled stored red meats. In Roberts, T.A. and Skinner, F. (Eds). Food Microbiology: Advances and Prospects, pp. 151-178. London:Academic Press.
6. Ehira, S. and Uchiyama, H. 1987. Biochemical changes in relation to freshness. In Kramer, D.E. and Liston, J. (Eds). Seafood Quality Determination, pp. 185 204. New York: Elsevier.
7. Farn, G. and Sims, G.G. 1986. Chemical indices of decomposition in tuna. In Kramer, D. E. and Liston, J. (Eds). Seafood Quality Determination, pp. 175 184. Amsterdam: Elsevier.
8. Gelman, A, Pasteur, R. and Rave, M. 1990. Quality changes and storage life of common carp (Cyprinus carpio) at various storage temperatures. Journal of the Science, Food and Agriculture, 52: 231-247.
9. Hatula, T. and Wallin, H. C. 1995. Rapid method based on ATP catabolites for evaluating freshness of Baltic herring. Journal of AOAC International, 79: 703-706.
10. Hwang, D.F., Chang, S.H., Shiau, C.Y. and Cheng, C.C. 1995. Biogenic amines in the flesh of sailfish (Istiphorus platyterus) responsible for scombroid poisoning. Journal of Food Science, 60: 926-928.
11. Kim, I.S. and Bjeldanes, L.F. 1979. Amine content of toxic and wholesome canned tuna fish. Journal of Food Science, 44: 922-928.
12. Lalitha, K. V., and Surendran, P.K. 2006. Microbiological Changes in farm reared freshwater prawns (Macrobrachium rosenbergii de Man) in ice. Food Control, 17: 802-807
13. Leitao, M. F.F. and Rios, D. P. A. 2000. Microbiological and chemical changes in freshwater prawn (Macrobrachium rosenbergii) stored under refrigeration. Brazilian Journal of Microbiology, 31: 178-183.
14. Malle, P. and Valle, M. 1996. Assay of biogenic amines involved in fish decomposition. Journal of AOAC International, 79: 43-49.
15. Middlebrooks, B.L., Toom, P.M., Douglas, W.L. Harrison, R.E. and McDowell, S. 1988. Effect of storage time and temperature on the microflora and amine development in spanish mackerel (Scomberomous maculatus). Journal of Food Science, 53: 1024-1029.
16. Negishi, S. and Karube, I. 1989. An enzymatic assay method for IMP determination using IMP dehydrogenase and an application of the principle of a test paper method. Nissan Suisan Gakkaishi, 55: 1591-1597.
17. Ninan, G, Bindu, J., Asok Kumar, K and Joseph, J. 2003. Biochemical changes in the chilled storage of Macrobrachium rosenbergii (de Man) and the evaluation of freshness. In paper presented at the International Symposium on Freshwater Prawns, 21-23 August. College of Fisheries Panangad, Cochin.
18. Okuzumi, R., Yamanaka, T. and Kubozuka, S. 1989. Histamine-producing bacteria on/in fresh fishes. Bulletin of the Japanese Society of Scientific Fisheries, 55: 345-356.
19. Redmond, J.W. and Tseng, A. 1979. High pressure liquid chromatographic of putrescine, cadaverine, spermidine, and spermine. Journal of Chromatography, 170: 479-486
20. Riaz, M. and Qadri, R.B. 1990. Time temperature tolerance of frozen shrimp. 2. Biochemical and microbiological changes during storage of frozen glazed shrimps. Tropical Science, 30: 343-349.
21. Shamshad, S.I., Kher-un-nisa, M., Riaz, R., Zuberi, and Qadri, R.B. 1990. Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. Journal of Food Science, 55: 1201-1206.
22. Staruszkiewicz, W.F. Jr. and Bond, J.F. 1981. Gas chromatographic determination of cadaverine, putrescine and histamine in foods. Journal of Association of Official Analytical Chemistry, 64: 584-589.
23. Wekell, M.M., Hollingworth, T.A. and Sullivan, J.J. 1987. Application of flow injection analysis (FIA) to the determination of seafood quality. In Kramer, D.E. and Liston, J. (Eds). Seafood Quality Determination, pp. 17-26. Amsterdam: Elsevier Science Publishers.
24. Yen, G.C. and Hsieh, C.L. 1991. Simultaneous analysis of biogenic amines in canned fish by HPLC. Journal of Food Science, 56: 158-162.