Quality assessment of tiger tooth croaker (Otolithes ruber) during ice storage

International Journal of Food Properties

Volumn 14, Issue 2, 2011, Pages 309-318

  Sharifian, Salim ^a   Zakipour, Eshagh ^a   Mortazavi, Mohammad Seddiq ^b   Arshadi, Ali ^a  

^a UNIVERSITY OF ZABOL   (Iran)

^b Persian Gulf and Oman Sea Ecological Research Institute   (Iran)

Author keywords

Fish quality; Freshness indicators; Shelf life; Tiger tooth croaker

Indexed keywords

ABDOMINAL CAVITY; BACTERIAL LOAD; BASIC NITROGEN; FREE FATTY ACID; FRESHNESS INDICATORS; ICE STORAGE; INITIAL VALUES; INTERNAL ORGANS; LIMITING FACTORS; N CONTENT; PEROXIDE VALUE; QUALITY ASSESSMENT; SHELF LIFE; STORAGE PERIODS; TIGER TOOTH CROAKER; TOTAL VIABLE COUNTS;

OLEIC ACID; VOLATILE FATTY ACIDS;

INDICATORS (CHEMICAL);

BACTERIA (MICROORGANISMS); OTOLITHES RUBER;

EID: 79952145865     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903177822     Document Type: Article

References (58)

1. Al-Jedah J.H.; Robinson, R.K. Aspects of the safety of the fish caught off the coast of Qatar. Food Cont. 2001, 12: 549-52. (Pubitemid 33630597)
2. Ozogul, A.; Ozogul, F.; Kuley, E.; Ozkutuk, A.S.; Gokbulut, C.; Kose, S. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage. Food Chem. 2006, 99, 752-758. (Pubitemid 44250986)
3. Shahidi, F.; Chong, X.; Dunajski, E. Freshness quality of harp seal (Phoca groenlandica) meat. J. Agric. Food Chem. 1994, 42, 868-872.
4. Kraus, R.M.; Eckel, H.R., Howard, B.; Appel, L.J.; Daniels, S.R.; Deckelbaum, R.J.; et al. Revision 2000: a statement for healthcare professionals from the Nutrition Commitee of the American Heart Association. In AHA dietary guidelines. Circulation 2000, 102, 2284-2299.
5. Lowe-McConnell, R.H. The fishes of the British Guiana continental shelf, with notes on their natural history. Zool. J. Linn. Soc. 1962, 44, 669-700.
6. Druzhinin, A. D. On the distribution and biology of drums (or croakers) - Sciaenidae family - throughout the world's oceans. Acta Biol. Iugosi. (E. Ichthyol.) 1974, 6, 37-47.
7. Trewavas, E. The sciaenid fishes (croakers or drums) of the Indo-west-Pacific. Trans. Zool. Soc. Lond. 1977, 33, 259-541.
8. Longhurst, A.R.; Pauly, D. Ecology of tropical oceans. Academic Press Incorporated: San Diego, 1987; 407, pp. 145-181.
9. Sasaki, K. Sciaenid fishes of the Indian Ocean (Teleostei, perciformes). Memoirs of the faculty of science Kochi University series D: Biology 1996, 16 (17), 83-95.
10. Papadopoulos, V.; Chouliara, I.; Badeka, A.; Savvaidid, I. N.; Kontominas, M. G.. Effect of gutting on microbiological, chemical and sensory properties of aquacultured sea bass (Dicentrarchus labrax). Food Microbiol. 2003, 20, 411-420. (Pubitemid 36562435)
11. Erkan, N. Sensory, chemical, and microbiological attributes of sea bream (Sparus aurata): effect of washing and ice storage. Int. J. Food Proper. 2007, 10, 421-434. (Pubitemid 47256076)
12. Whittle, K.; Hardy, R.; Hobbs, G. Chilled fish and fishery products. In Chilled foods; Gormley, T.; Ed.; Elsevier Applied Science: New York, 1990; 87-116.
13. Sasi, M.; Jeyasekaran, G.: Shanmugam, S.A.; Jeyashakila, R. Chilling Fresh Fish in Dry and Wet Ice. Asian Fisheries Sci. 2000, 13, 375-382. (Pubitemid 33240931)
14. Pons-Sánchez-Cascado, S.; Vidal-Carou, M.C.; Nunes, M.L.; Verciana-Nogués, M.T. Sensory analysis to assess the freshness of Mediterranean anchovies (Engraulis encrasicholus) stored in ice. Food Cont. 2006, 17 (7), 564-569. (Pubitemid 43033407)
15. Rodríguez, Ó.; Losada, V.; Aubourg, S.P.; Barros-Velázquez, J. Enhanced self-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity. Food Res. Int. 2004, 37, 749-757. (Pubitemid 38905167)
16. Alasalvar, C.; Taylor, K.D.A.; Öksüz, A.; Garthwaite, T.; Alexis, M.N.; Grigorakis, K. Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chem. 2001, 72, 33-40.
17. Nunes, M.; Batista, I.; Morâo de Campos, R. Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice. J. Sci. Food Agric. 1992, 59, 37-43.
18. Manthey, M.; Karnop, G.; Rehbein, H. Quality changes of European catfish (Silurus glanis) from warm-water aquaculture during storage in ice. Int. J. Food Sci. Tech. 1988, 23, 1-9.
19. Association of Official Analytical Chemists. Official methods of analysis of the Association of the Official Analysis Chemists,14th ed.; AOAC: Washington, DC, 1984.
20. Association of Official Analytical Chemists. Official methods of analysis of the Association of the Official Analysis Chemists, 15th ed.; AOAC: Washington, DC,1990.
21. Association of Official Analytical Chemists. A.O.A.C. Official methods of analysis of the Association of the Official Analysis Chemists, 16th ed.; AOAC: Arlington, VA, 1995..
22. Antonocoupoulos, N.; Vyncke, W. Determination of Volatile Basic Nitrogen in Fish. Z Lebensm Unters 1989, 189, 309-316.
23. Tarladgis, B.; Watts, B.M.; Yonathan, M. Distillation method for determination of malonaldehyde in rancid food. J. Am. Oil Chem. Soci. 1960, 37 (1), 44-48.
24. Vyncke, W. pH of fish muscle: Comparison of methods 11th Western European Fish Technologists' Association (WEFTA) Meeting, Copenhagen, Denmark, 1981.
25. EC Regulation. Council Regulation (EC) N 2406/96 of 26 November 1996 Laying Down Common Marketing Standards for Certain Fishery Products. OJ L 334, 23.12. 1996; 1-15.
26. Ackman, R. Fish lipids: Part 1. In Advances in Fish Science and Technology; Connell, J.; Ed.; Fishing News Books: Oxford, 1980; 86-103.
27. Lagler, K.F., Bardach, J.E.; Miller, R. Ichthyology; John Wiley and Sons, Inc.: New York, London, Sydney, 1962; 546.
28. Simeonidou, S.; Govaris, A.; Vareltzis, K. Quality assessment of seven Mediterranean fish species during storage on ice. Food Res. Int. 1998, 30, 479-484. (Pubitemid 28324954)
29. Schormüller, J. Handbuch der Lebensmittelchemie (Band III/2); Springer: Berlin, Heidelberg, New York, 1968; 1561-1578.
30. Beatty, S.A.; Gibbons, N.E. The measurement of spoilage in fish. J. Biol. Board, Can. 1937, 3 (l), 77-91.
31. Gram, L.; Huss, H. H. Microbial spoilage of fish and fish products. Int. J. Food Microbiol. 1996, 33, 121-137.
32. Huss, H.H. Quality and quality changes in fresh fish. In FAO Fisheries Technical paper, No: 334; FAO: Roma, 1995, 76-79.
33. Lakshmanan, P.T. Fish spoilage and quality assessment. In Quality assurance in seafood processing; Iyer, T.S.G.; Kandoran, M.K.; Thomas, M.; Mathew, P.T.; Eds.; Cochin: Society of Fisheries Technologists: India, 2000; 26-40.
34. Erkan, N.; Özden, Ö. Gutted and un-gutted sea bass (Dicentrarchus labrax) stored in ice: influence on fish quality and shelf life. Int. J. Food Proper. 2007, 9, 331-345. (Pubitemid 44034707)
35. Tome, E.; Iglesias, M.; Kodaira, M.; Gonzalez, A. Effects of storage temperature on the onset of rigor mortis and stability of cultured tilapia (Oreochromis) spp. Revista Cientifica-Facultad de Cièncias Veterinàrias, 2000, 10 (4), 339-345. (Pubitemid 37240114)
36. Hernandez-Herrero, M. M.; Roig-Sagués, A. X.; López- Sabater, E. I.; Rodríguez-Jerez, J. J.; Mora-Ventura, M. T. Total volatile basic nitrogen and other physicochemical and microbiological characteristics as related to ripening of salted anchovies. J Food Sci. 1999, 64 (2), 344-347. (Pubitemid 29223397)
37. Ruiz-Capillas, C.; Moral, A. Correlation between biochemical and sensory quality indices in hake stored in ice. Food Res. Int. 2001, 34, 441-447. (Pubitemid 32453837)
38. Antoine, E. R.; Wei, C. I.; Otwell, W. S., Sims, C. A.; Littell, R. C.; Hogle, A. D. TVB-N correlation with odor evaluation and aerobic plate count in mahi-mahi (Coryphaena hippurus). Journal of Food Sci. 2002, 67 (9), 3210-3214. (Pubitemid 36029049)
39. Ohshima, T.; Wada, S.; Koizumi, C. Accumulation of lyso phospholipids in several species of fish flesh during storage at -5°C. Bulletin Jap. Soc. Sci. Fisheries, 1985, 51, 965-971.
40. Shewfelt, R.L. Fish Muscle Lipolysis. J. Food Biochem. 1981, 5, 79-100.
41. Hwang, K.T.; Regenstein J.M. Characteristics of mackerel mince lipid hydrolysis. J. Food Sci. 1993, 58, 79-83.
42. Bosund, I. and Ganrot, B. Lipid hydrolysis in frozen Baltic herring. J. Food Sci. 1969, 34, 13-17.
43. Pacheco-Aguilar, R.; Lugo-Sànchez, M. E.; Robles-Burguěno, M.. Postmortem bioch- emical and functional characteristic of Monterey sardine muscle stored at 0°C. J. Food Sci. 2000, 65 (1), 40-47. (Pubitemid 30170399)
44. Barassi, C. A.; Pècora, R. P.; Roldàn, H.; Trucco, R. E. Total, non volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice. J. Sci. Food Agric. 1987, 38, 373-376.
45. Ozogul, Y.; Ozyurt, G.; Ozogul, F.; Kuley, E.; Polat, A.. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chem. 2005, 92, 745-751. (Pubitemid 40544820)
46. Tarr, H. L. A. Fish as food, Vol 1; Borgstorm, G.; Ed.; Academic Press: New York, 1958; 353-384.
47. Santiago, P.A. Lipid damage detection during the frozen storage of an underutilized fish species. Food Res. Int. 1999, 32, 497-502.
48. Melton, S. Methodology for following lipid oxidation in muscle foods. Food Tech. 1983, 37 (7), 105-111.
49. Gray, J. I. Measurement of lipid oxidation J. Am. Oil Chem. Soc. 1978, 55(6), 539-546.
50. Ashie, I.N.A.; Smith, J.P., Simpson, B.K. Spoilage and shelflife extension of fresh fish and shellfish. Critical Reviews in Food Sci. and Nut. 1996, 36, 87-121.
51. Nishimoto, J.; Suwetja, I.K.; Miki, H. Estimation of keeping freshness period and practical storage life ofmackerel muscle during storage at low temperatures. Mem. Fac. Fish. Kagoshima Univ. 1985, 34, 89-96.
52. Melton, S. Methodology for following lipid oxidation in muscle foods. Food Tech. 1983, 37 (7), 111-116.
53. Auburg, S. P. Review: interaction of malondialdehyde with biological molecules-new trends about reactivity and significance. Int. J. Food Sci. Tech. 1993, 28, 323-335.
54. Kilinc, B.; Cakli, S.; Cadun, A.; Dincer, T.; Tolasa, S. Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored at 4°C. Food Chem. 2007, 104, 1611-1617. (Pubitemid 46783279)
55. Shewan, J. In The bacteriology of fresh and spoiling fish and the biochemical changes induced by bacterial action, Proceedings of the conference on handling, processing and marketing of tropical fish; Tropical Products Institute: London, 1977; Vol. 5, 51-66.
56. Guizani, N.; Al-Busaidy, M.A.; Al-Belushi, I.M.; Mothershaw, A.; Shafiur, R.M. The effect of storage temperature on histamine production and the freshness of yellowfin tuna (Thunnus albacares). Food Res. Int. 2005, 38, 215-222. (Pubitemid 40020291)
57. International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in foods, 2: sampling for microbiological analysis: principles and specific applications, 2nd ed.); London: Blackwell Scientific Publications, 1986, 181-193.
58. Chang, K.L.B.; Chang, J.; Shiau, C.Y.; Pan, B.S. Biochemical, microbiological, and sensory changes of sea bass (Lateolabrax japonicus) under partial freezing and refrigerated storage. J. Agric. Food Chem. 1998, 46 (2): 682-686. (Pubitemid 128488444)