scholarly journals Evaluation of Physicochemical Characteristics of Hot-Smoked River Catfish Prepared from Fresh and Frozen Raws

2016 ◽  
Vol 19 (2) ◽  
pp. 121
Author(s):  
Bustari Hasan ◽  
Desmelati Desmelati ◽  
Dian Iriani ◽  
Sumarto Sumarto ◽  
Sahyudi Sahyudi
Keyword(s):  
Proximate Composition ◽  
Frozen Storage ◽  
Protein Composition ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Frozen Fish ◽  
Water Holding

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P&gt;0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P&lt;0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P&lt;0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P&lt;0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P&gt;0,05).

scholarly journals Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

2016 ◽  
Vol 19 (2) ◽  
pp. 121
Author(s):  
Bustari Hasan ◽  
Desmelati Desmelati ◽  
Dian Iriani ◽  
Sumarto Sumarto ◽  
Sahyudi Sahyudi
Keyword(s):  
Proximate Composition ◽  
Frozen Storage ◽  
Protein Composition ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Fish Samples ◽  
Frozen Fish ◽  
Water Holding

The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh<br />and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight<br />were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped<br />into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked<br />fresh and the other 3 batches were smoked after being frozen at -18oC for 10, 20 and 30 days respectively.<br />Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and<br />after smoked, the fish samples were determined for smoking yield, proximate composition and sensory<br />quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for<br />10, 20 and 30 days (P&gt;0.05), however, water holding capacity was higher for fresh than frozen fish; and<br />the value decreased as the longer the frozen storage (P&lt;0.05). Smoking yield correlated stronger to water<br />holding capacity (r=0.59) than to moisture (r=0.01), fat (r=0.16) and protein (r=0.02) composition of the<br />raw. Moisture, fat and protein of smoked fish was lower for smoked fish prepared from frozen fish than that<br />for fresh fish (P&lt;0,05); and the values decreased as the longer the frozen storage. Moisture, fat and protein<br />loss during smoking was higher for smoked fish prepared from frozen fish than that for fresh fish, except<br />for that frozen for 10 days. Overall, sensory values of smoked fish from frozen fish were lower than that for<br />fresh fish (P&lt;0,05); however, flavor and odor values were not different between smoked fish from fish frozen<br />for 10 days and fresh fish (P&gt;0,05).

scholarly journals Effects of frozen storage on the proximate composition and formaldehyde content in some selected fish from three different sources of southern Bangladesh

2021 ◽  
Vol 32 (2) ◽  
pp. 303-312
Author(s):  
MD. BOKTHIER RAHMAN ◽  
MD. SAZEDUL HOQUE ◽  
SUPRAKASH CHAKMA ◽  
SHAIDA AKTER ◽  
S.M. OASIQUL AZAD ◽  
...  
Keyword(s):  
Marine Fish ◽  
Lipid Content ◽  
Proximate Composition ◽  
Frozen Storage ◽  
Ash Content ◽  
Health Concern ◽  
Formaldehyde Content ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Different Sources

The study was conducted in aims to investigate the effects of frozen storage and cooking conditionson proximate compositions and formaldehyde content (FA) in some selected fish from three different sourcesin Bangladesh. Proximate composition in fresh and final frozen samples was determined by standard AOACmethod and FA content in fresh, frozen stored, and cooked samples was determined by spectrophotometricmethod. Among the studied fishes, marine fish contained higher protein (except Rita), lipid, and ash followedby estuarine and culture fish samples. Protein, moisture and ash content decreased and lipid content increasedsignificantly (p<0.05) during frozen storage for all samples and sources. The FA was lower in cultured fishsamples compared to that of the river and marine fish samples, both at fresh and end of frozen storage. Atfresh condition, FA content in all samples ranged from 0.41 to 0.71µg/g, 0.51 to 0.89µg/g, and 0.73 to1.69µg/g which increased to 0.95 to 2.11µg/g, 1.74 to 1.95µg/g, and 3.22 to 5.20µg/g at end of the storageperiod, respectively (p<0.05). Further, FA content significantly decreased after cooking in all the fishsamples (p<0.05). However, irrespective of fish species and sources, the FA content was higher than WHOrecommended value (0.2 µg/g). The study findings revealed that longer frozen storage of fish could be apublic health concern to the consumers.

scholarly journals Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)

2020 ◽  
pp. 8-15
Author(s):  
Arjun Ghimire ◽  
Pawan Parajuli
Keyword(s):  
Broiler Chicken ◽  
Frozen Storage ◽  
Gallus Gallus ◽  
Gallus Domesticus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Gallus Gallus Domesticus ◽  
Significant Difference ◽  
Water Holding

Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat

scholarly journals Microbial and proximate composition of fresh and salted Hilsa, Tenualosa ilisha

2015 ◽  
Vol 42 (2) ◽  
pp. 227-236
Author(s):  
Tahara Rohomania ◽  
Mihir Lal Saha ◽  
Anwar Hossain ◽  
Shankar Chandra Mandal ◽  
Mohammad Shamsur Rahman
Keyword(s):  
Proximate Composition ◽  
Culture Media ◽  
Agar Plate ◽  
Bacterial Count ◽  
Ventral Part ◽  
Fish Sample ◽  
Bacterial Colony ◽  
Fresh Fish ◽  
Salted Fish ◽  
Fish Samples

Bacterial and nutritional quality of fresh and salted hilsa collected from four markets of Dhaka city were investigated. Five different culture media viz. nutrient agar, EMB agar for coliform, SS agar for Salmonella-Shigella, MSA agar for Staphylococcus and TCBS for Vibrio were used. The highest heterotrophic bacterial count 1.22 ± 0.12 × 106 cfu/g was recorded in the fresh fish sample of Karwan Bazar. Maximum coliform count, 1.20 ± 0.10 × 106 cfu/g was detected in the fresh fish sample of the same market. No bacterial colony was found on SS agar and TCBS agar plate in salted fish. Proximate composition of raw hilsa of dorsal and ventral part was 56.49 ± 0.13% and 55.45 ± 0.06% moisture, 23.62 ± 0.28% and 22.99 ± 0.36% protein, 18.01 ± 0.39% and 18.96 ± 0.43% fat and 1.71 ± 0.04% and 2.26 ± 0.09% ash, respectively. In salted T. ilisha, the proximate composition of dorsal and ventral part was 45.13 ± 0.54% and 40.20±0.20% moisture, 20.79 ± 0.17% and 21.48 ± 0.15% protein, 16.89 ± 0.47% and 19.54 ± 0.26% lipid and 16.65 ± 0.41% and 18.35 ± 0.08% ash. The fresh fish samples were associated with high bacterial loads than that of salted fish. The protein, lipid, moisture contents decreased and ash content increased after salting condition.Bangladesh J. Zool. 42(2): 227-236, 2014

Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study

2020 ◽  
Vol 83 (2) ◽  
pp. 241-248 ◽  
Author(s):  
ANTONELLO CICERO ◽  
GAETANO CAMMILLERI ◽  
FRANCESCO GIUSEPPE GALLUZZO ◽  
ILARIA CALABRESE ◽  
ANDREA PULVIRENTI ◽  
...  
Keyword(s):  
Southern Italy ◽  
Street Vendors ◽  
Mean Values ◽  
Fresh Fish ◽  
Smoked Fish ◽  
Canned Tuna ◽  
Fish Samples ◽  
Fish Product ◽  
Array Detection ◽  
Ultrahigh Performance Liquid Chromatography

ABSTRACT In total, 4,615 fresh and processed fish samples collected from 2010 to 2015 were analyzed for histamine by ultrahigh-performance liquid chromatography with diode array detection. Histamine levels were detected in 352 (7.6%) samples, with a maximum of 4,110 mg kg−1 and mean values of 908.9 ± 1,226.79 and 344.01 ± 451.18 mg kg−1 for fresh and processed fish samples, respectively. No histamine levels were found in canned tuna and smoked fish samples in contrast to most of the data reported in the literature. A low percentage (2.79%) of noncompliant samples was found. The highest mean values were found during 2011 and 2015 for fresh and processed fish samples, respectively, showing a significant (P &lt; 0.05) difference between the sampling years. The histamine contents found in fresh fish samples were significantly higher (P &lt; 0.05) than those of processed samples. Most of the positive samples came from street vendors, suggesting the need to improve inspection measures in these commercial categories to ensure fish product safety. HIGHLIGHTS

scholarly journals  Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia

2010 ◽  
Vol 55 (No. 5) ◽  
pp. 233-241 ◽  
Author(s):  
N. TTopic Popovic ◽  
A. Benussi Skukan ◽  
P. Dzidara ◽  
R. Coz-Rakovac ◽  
I. Strunjak-Perovic ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Psychrophilic Bacteria ◽  
Salmonella Spp ◽  
Fresh Fish ◽  
Fish Samples ◽  
Fresh Frozen ◽  
Seafood Products ◽  
Adriatic Coast ◽  
Frozen Fish

&nbsp;Fresh and frozen seafood products (fish, shellfish, crustaceans, molluscs) in wide use in Croatia and typical of the Mediterranean diet, were examined for the presence of microbiological contamination through the winter and summer seasons. Total bacterial counts of aerobic mesophilic bacteria (AB), aerobic psychrophilic bacteria (AP), Salmonella spp., Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, sulphite-reducing clostridia (SRC), Listeria monocytogenes, Vibrio cholerae and V. parahaemolyticus were measured. The microbiological quality of individual samples varied widely between animal species and also between winter/summer seasons regarding total counts of aerobic mesophilic and psychrophilic bacteria. The poorest quality was for (both summer and winter) fish samples, where 66.6 % of fresh and frozen fish were found unacceptable by Croatian standards. The overall prevalence of V. parahaemolyticus was 5%. Its recovery rate was higher in fresh/frozen shellfish in both seasons than in other specimens or other storage/season conditions. Fresh crustaceans sampled in winter demonstrated significantly higher aerobic mesophilic counts than frozen ones. Unacceptable Enterobacteriaceae levels were obtained in 40% of the fresh fish summer samples. The results of this survey constitute an indicator of bacteriological contamination of a variety of seafood. The findings could serve as a basis for future testing of seafood, and possibly as a template for developing a regional/Mediterranean testing scheme on the microbial contamination of seafood in order to establish data with comparative epidemiological and statistical values.

Physicochemical Characteristics and Water-holding Capacity of Bamboo Shoot Peel Extracts

2019 ◽  
Vol 24 (3) ◽  
pp. 153-164
Author(s):  
Eui-seon Jeong ◽  
Ki Hoon Lee ◽  
Jin seok Kim ◽  
Young Su Park ◽  
Se Hwan Kwon ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Water Holding

Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

2012 ◽  
Vol 18 (3) ◽  
pp. 207-217 ◽  
Author(s):  
A Fuentes ◽  
I Fernández-Segovia ◽  
JA Serra ◽  
JM Barat
Keyword(s):  
Cold Storage ◽  
Physicochemical Parameters ◽  
Sea Bass ◽  
Water Holding Capacity ◽  
Raw Material ◽  
Modified Atmosphere ◽  
Mineral Contents ◽  
Fresh Fish ◽  
Water Holding ◽  
Sodium Replacement

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl–50% KCl (Na:K samples), smoked, packaged under three different conditions (air, vacuum and modified atmosphere) and stored at 4 °C for 42 days. Physicochemical parameters, color and texture were periodically determined in the raw material and in smoked samples during cold storage. The smoking process led to a reduction in moisture, pH and aw values, and an increase in water holding capacity, ash and mineral contents. Smoked fish exhibited significant differences in color and texture as compared to fresh fish. The type of packaging had an effect on the pH, water holding capacity and texture. Samples in air exhibited the highest pH values and water holding capacity in these samples gradually decreased during storage. Textural parameters decreased during storage in samples packaged in vacuum and modified atmosphere. The pH of Na samples was initially higher than in Na:K samples, and this difference remained over the rest of the study. The type of salt did not affect the texture or other physicochemical parameters.

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