Determination of Short‐Term Icing and Frozen Storage Characteristics of Ungutted Silver Carp (Hypophthalmichthys molitrix)
2014
Ehsani, Ali | Jasour, Mohammad Sedigh
Chemical changes (proximate composition and biogenic amines) and microbiological properties (mesophilic, Pseudomonas spp. and psychrotrophs) of ungutted silver carp during 2‐day icing and 90‐day frozen storage (−24C) were investigated. The moisture and protein contents decreased with time, while ash and lipid content increased in samples in the entire storage period (P < 0.05). Regardless of stable changes of chemical characteristics and bacterial loads during ice storage, during the first 30 days of frozen storage, stable changes of all amines and noticeable reduction of bacterial count were observed. As storage time progressed, all amines exhibited an increasing trend (P < 0.05), so that levels of putrescine, cadaverine, histamine and tyramine reached maximum levels of 23.39, 55.65, 27.58 and 8.69 μg/g, respectively, at the end of storage period. Meanwhile, continuous increases were observed for mesophilic and especially for psychrotrophic bacteria. The final values of histamine, tyramine, total biogenic amines and bacterial load of silver carp are below the maximal acceptable amounts based on available regulations. PRACTICAL APPLICATIONS: Because of problems related to the toxicity of biogenic amines and microbial load, it is necessary to investigate these changes in seafood. This study was undertaken in order to further evaluate the use of biogenic amines and bacterial load for quality assessment of fish. The results of this study show how biogenic amines and bacterial load of fish change during the transportation and storage practices. The results of the research can be advantageously used by fish industry for the establishment of guidelines such as “safe for consumption,” or “acceptance” for silver carp during storage practices in the retail condition.
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