QUALITY OF KING SCALLOP (PECTEN MAXIMUS) AND SPRAT (SPRATTUS SPRATTUS SPRATTUS) PACKED IN ICE, CLING FILM AND ALUMINUM FOIL AND STORED AT REFRIGERATED TEMPERATURE (0-4°C )

K.  Azam; Ruiz-  Capillas; M.  Mostafa; Mahmudur  Rahman

doi:10.53808/KUS.2001.3.1.0108-L

Authors

K. Azam Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh
Ruiz- Capillas Institute of Food Health Quality, The University of Hull, Hull HU6 7RX, United Kingdom
M. Mostafa Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh
Mahmudur Rahman Business Administration Discipline, Khulna University, Khulna 9208, Bangladesh

DOI:

https://doi.org/10.53808/KUS.2001.3.1.0108-L

Keywords:

Fish technology; Pecten maximus; Sprattus sprattus sprattus; Aluminum foil; Cling film; Ice storage

Abstract

Comparative study of quality of King scallop (Pecten maximus) and Sprat (Spratus sprattus sprat’s) packed in ice, cling film and alluminium foil at 40C were conducted. Sensory (Inspection) and chemical changes (TVB-N, TMA-N and TMAO-N) were determined for a period of 16 days. In general, TMA-N increased and TMAO-N decreased progressively with increased storage time for both the species. However, significant differences (P<0.05) were observed in the concentrations of TMA-N and TVB-N in fish packed in alluminium foil and cling film compared to fish stored in ice. The biochemical results were in agreement with the sensory score. Ice packed fish showed better quality and longer shelf life compared to fish packed in either aluminum foil or cline film.

Downloads

Download data is not yet available.

References

Botta, J.R., 1995. Sensory Evaluation: Freshness quality grading. In: Evaluation of Seafood Freshness Quality. VCH publisher Inc. pp. 85.

Burt, J.R., Gibson, D.M., Jason, A.C. ND sanders, H.R., 1975. Comparison of methods of freshness assessment of wet fish. Part II. Instrumental and chemical assessment of boxed fish. Journal of Food Technology. 11: 73-89.

Cheremisinff, N.P., 1987. Practical Statistics for Engineers and Scientists. Lancaster, U.S.A. Technomic Publishing Company Inc., pp. 84-88.S

Connell J.J. and Howgate, P.F., 1986. Fish and fish products. In: Quality control in the fish industry. Academic Press, London, pp 347 -405.

Connell, J.J., 1990. Control of fish quality. University Press, Cambridge, pp. 83229

Dalgaard, P., 1995. Qualitative and quantitative characteristics of spoilage bacterial flora from packed fish. International Journal of Food Microbiology, 20: 319-33.

Dalgaard, P., Gram. L. and Huss, H.H., 1993. Spoilage and shelf life of cod fillets packed in vacuum or modified atmosphere. International Journal of Food Microbiology, 19: 223-294.

Debevere, J. and Boskou, G., 1996. Effect of modified atmosphere packaging on the TVB/TMA producing micro flora of cod fillets. International Journal of Food Microbiology, 3: 221-229.

Freeman, L.K., 1990. The quest for quality. Food Engineering, 62: 62-71.

Ghazala, S., 1994. New packaging technology for seafood preservation shelf life extension and pathogen control. In: A.M. Martin (ed.), Fisheries processing biotechnological applications. Chapman Hall, London, pp. 82 -110.

Gram L., Wedell-Neergaard, C. and Huss, H.H., 1990. The bacteriology of fresh and spoiling Lake Victorian Nile perch (Lates niloticus). International Journal of Food Microbiology. 10: 303-316.

Harada, K., 1975. Studies on enzyme catalyzing the formation of formaldehyde and dimethylamine in tissues of fishes and shells. Journal of Shimonoseki University, Fish., 23: 163-241.

Hebard, C.E., George, J.F. and Martin, R.E., 1982. Occurrence and significance of trimethylamine oxide and its derivatives in fish and shell-fish. In: R.E. Martin, J.F. George, and D.R. Ward, (eds.), Chemistry and biochemistry of marine products. AVI Publishing Company, Westport, Connecticut pp. 149-272.

Ishida, Y., Fuji, T. and Kadota H., 1976. Microbiological studies on salted fish stored at low temperature. I Chemical changes of salted fish during storage. Bulletin of the Japanese Society of Scientific Fisheries, 42: 351-358.

Jones, T.P., 1992. Marketing seafood: When the consumer talks we need to listen. Seafood Business, 11: 192- 193.

Kinsella, J.E., 1989. Food components with potential therapeutic benefits. The n-3 polyunsaturated fatty acids of fish and oils. Food Technology, 40: 89-97.

Kryzyhowek, J., 1988. Effects of handling, processing and storage of fish and shellfish. In: H.E. Karmas (ed.), Nutritional Evaluation of Foods Processing. New York: Van Nostrand Reinhold, pp. 244-265.

Nettleton, J.A., 1985. Seafoods Nutrition. New York: Van Nostrand Reinhold, 280 pp. Rendall, K., Hattula, T. and Ahvenainen, R., 1997. Effect of packaging method on the quality of rainbow trout and Baltic Herring fillets. Lebensmittel - Wissenschaft und-Technologies, 30: 50 -61.

Sadok, S., Uglow, R. and Haswell, S.J., 1995. Determination of trimethylamine in fish by flow injection analysis. Analytical Chemistry Acta, 321: 69-74.

Shewan, J.M., 1951. The chemistry and metabolism of the nitrogenous extractives in fish. Biochemical Society Symposium. 6: 28-48.

Shewan, J.M., 1971. The microbiology of fish and fishery products – A progress report. Journal of Applied Bacteriology. 34: 299-315.

Storey, R.M., Davis, H.K., Owen, D. and Moore, L., 1984. Rapid approximate estimation of volatile amines in fish. Journal of Food Technology, 19: 1-10.