INFLUENCE OF STEAMING ON THE PROXIMATE AND MICROBIAL QUALITY OF FROZEN MUSCLE OF CYPRINUS CARPIO (LINN.)
Keywords:
Freezing, steaming, proximate, microbial, Cyprinus carpio.Abstract
An experiment was carried out to study the effect of freezing on the proximate and microbial quality of raw and steamed muscle of Cyprinus carpio stored for a period of 21 days. The proximate composition (protein, lipid, moisture and ash) and microbiological analysis was carried out at an interval of 7 days. The total percental decrease was 8.84%, 24.37 , 2.71%, 35.15% in raw samples and 6.50%, 21.96%, 2.12%, 20.48% in steamed sam ples respectively. A significant increase in protein & lipid content and decrease in moisture content was observed during steaming. Results also revealed that the protein, lipid, moisture and ash content decreased during the entire storage period in both the samples. However, the microbial load was found to be significantly increased (p≤0.05) during the entire storage period. Results showed that the microbial count of steamed samples was significantly lower than those in control samples (p<0.05).
Downloads
References
Aberoumand. A., Impact of freezing on nutritional composition of some less known selected fresh fishes in Iran. International Food Research Journal, 20(1): 347- 350.
Akter, T., Begum, R., Abu Ahmed, A.T., Khaleque, M.A. and Begum, M., Comparative studies on some undesirable quality changes during freezing preservation of Tilapia (Oreochromis niloticus, Hamilton- Buchanan, 1822) and Bele fish (Glossogobius giuris, Linnaeus, 1766) at laboratory condition. Trends In Life Sciences, 1(2): 20-23.
AOAC., Official Methods of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington DC., USA.
APHA., Compendium of method of microbiological examination of foods. 2nd Edn., American Public Health Association, Washington DC.
Benjakul, S., Visessanguan, W., Thongkaew, C. and Tanaka, M., Effect of frozen storage on chemical and gel forming properties of fish commonly used for surimi production in Thailand. Food hydrocolloids, 19:197- 207.
Bhat, Z.F., Pathak, V., Bukhari, S.A.A., Ahmad, S.R. and Bhat, H. , Quality changes in Chevon Harrisa (Meat based product) during refrigerated storage. Intr. J. Meat Sci.
El-Deen, G. and El-Shamery, M.R., Studies on contamination and quality of fresh fish meats during storage. Egypt. Acad. J. Biolog. Sci., 2(2): 65-74.
Emire, A.S. and Gebremariam, M.M., Influence of frozen period on the proximate composition and microbiological quality of nile tilapia fish (Oreochromis niloticus) Journal of Food Processing and Preservation., 34:743-757.
FAO. Report of the FAO/SWIOFC Regional Workshop on Safety at Sea for Small-scale Fisheries in the South West Indian Ocean. Moroni, Union of the Comoros: Pp 76.
Folch, J., Less, M. and Sloane, G.W.S. (1957). A Simple Method For The Isolation And Purification Of Total Lipids From Animal Tissues. J. Biol. Chem. 226, 497– 509.
Gandotra, R., Koul, M., Gupta, S. and Sharma, S., Change in proximate composition and microbial count by low temperature preservation in fish muscle of Labeo rohita (Ham-Buch). IOSR Journal of Pharmacy and Biological Sciences, 2 (1): 13-17.
Gandotra, R., Gupta, V., Koul, M. and Gupta, S., Quality changes in the muscles of Wallago attu during frozen stoarge (-12±2ºc) conditions. Res.J.Animal, Veterinary and Fishery Sci. 1(5): 16-20.
Hakimeh, J.A., Akram, A.A., Bahareh, S. and Alireza, S.M., Physicochemical and sensory properties of silver carp (Hypophthalmichthys molitrix) fillets as affected by cooking methods. International Food Research Journal, 17: 921-926.
International Commission on Microbiological Specifications for Foods (ICMSF), Sampling plans for fish and shellfish, In: Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications, 2(2) University of Toronto Press, Toronto, Canada: 181-196.
Keyvan, A., Moini, S., Ghaemi, N., Haghdoost, A.A., Jalili, S. and Pourkabir, M., Effect of frozen storage time on the lipid deterioration and protein denaturation during Caspian Sea white fish (Rutilus frisi kutum). J. Fish. Aquatyic Sci., 3: 404-409.
Koubaa, A., Mihoubi, N.B., Abdelmouleh, A. and Bouain, A., Comparision of the effects of four cooking methods on fatty acid profiles and nutritional composition of Red Mullet ( Mullus barbatus ) muscle. Food Sci. Biotechnol., 21(5): 1243-1250.
Larsen, R., Stormo, S.K., Dragnes, B.T. and Elvevoll, E.O., Losses of taurine, creatine, glycine and alanine from cod (Gadus morhua L) fillets during processing. J Food Compos. Anal., 20: 396-402.
Lowry, O.H., Rosenbrough, N.J., Farr, A.L. and Randall, R.J., Protein measurement with the folin phenol reagent. J. Biol. Chem., 193: 265-275.
Mahmoud Sharaf, M., Influence of domestic freezing on the biochemical composition and mineral contents of fish muscles. Egypt. Acad. J. Biolog. Sci. ,5 (1): 11-16.
Obemeata, O., Nnenna, F.P. and Christopher, N., “Mobiological assessment of stored Tilapia guineesis”, Afric. J.Food Sci. 5(4):242-247.
Okeyo, G.O., Lokuruka, M.N.I. and Matofari, J.W., Nutritional composition and shelf life of the lake victoria nile perch (Lates Niloticus) stored in ice. African Journal of Food Agriculture and Nutrition and Development, 9(3): 901-919.
Ozogul, Y., Boga, E. B.,Tokur, B. and Ozogul, F., Changes in biochemical, sensory and microbiological quality indices of common Sole (Solea solea) from the Mediterranean Sea during ice storage. Turkish Journal of Fisheries and Aquatic Science. 11:243-251.
Subramanian, T.A., Effect of processing on bacterial population of Cuttle fish and Crab and determination of bacterial spoilage and Rancidity developing on frozen storage. Journal Of Food Processing And Preservation ,31(1): 13 – 31.
Zhang, J., Wu, D., Liu, D., Fang, Z., Chen, J., Hu, Y. and Ye. X., Effect ofcooking styles on the lipid oxidation and fatty acid composition of Grass carp (Ctenopharyngodon idellus) fillet. Journal of Food Biochemistry, 37(2): 212-219.
Published
How to Cite
Issue
Section
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
.