QUALITY CHANGES of SPOTLESS SHAD DURING STORAGE at DIFFERENT CONDITIONS
Main Article Content
Keywords
Spotless shad, biogenic amines, quality changes, sensory values, shelf life
Abstract
This study investigates the effect of using ice in combination with refrigeration on the sensory, chemical and microbiological quality of spotless during storage. Spotless shad kept in ice at refrigerated conditions had better sensory, chemical and microbiological quality compared to control groups. The shelf life of samples kept in ambient temperature without ice was 2 days. Using ice and refrigeration only extended the shelf-life 3 and 4 days, respectively while ice application with refrigeration increased the shelf-life 10 days further. Chemical and microbiological results usually supported sensory values. Histamine values were below EU and FDA permitted levels within the shelf-life of fish.
References
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Chot?markorn, C. 2014. Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. J. Food Sci. Technol. 51(2):285-93.
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http://www.fda.gov/downloads/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/UCM251970.pdf Accessed 2014 March 21.
FAO, 2014. FAO yearbook, Fishery and Aquaculture Statistics. Rome/Italy, FAO. 76 pp.
Goulas, A.E. and Kontominos, M.G. 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93: 511–520
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ICMSF. 1992. Microorganisms in food. In: Sampling for Microbiological Analysis. ICMSF (ed). University of Toronto Press, Toronto, Canada.
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Köse, S. and Erdem, M.E. 2004. An investigation of quality changes in anchovy (Engraulis encrasicolus, L. 1758) stored at different temperatures. Turkish J. Vet. Animal Sci. 28 (3): 575-582.
Köse, S., Kakl?kkaya, N., Koral., S., Tufan, B., Buruk, K.C. and Ayd?n, F. 2011. Commercial test kits and the determination of histamine in traditional (ethnic) fish products - evaluation against an EU accepted HPLC method. Food Chemistry, 125: 1490–1497.
Köse, S., Koral, S., Tufan, B., Pompe, M., Scavniçar, A. and Koçar, D. 2012. Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. Eur. Food Res. Technol. 235 (4), 669-683.
Lehane, L. and Olley, J. 2000. Histamine (Scombroid) ?sh poisoning. A review in a risk-assessment framework. National Of?ce of Animal and Plant Health Canberra 1999. Revised 2000. Agricultural, Fisheries and Forestry of Australia.
Massa, A.E., Manca, E. and Yeannes, M.I. 2012. Development of Quality Index Method for anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and sensory methods. Food Science and Technology International. 18: 339-351
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Pons-Sánchez-Cascado, S., Veciana-Nogués, M.T., Bover-Cid, S., Mariné-Font, A. and Vidal-Carou, M.C. 2006a. Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice. J. Sci. Food Agri. 86, 699–705.
Schormüller, J. 1969. Handbuch der Lebensmittelchemie (Band III/2). Triesrische Lebensmittel Eier, Fleisch, Fisch, Buttermich, Berlin/Heidelberg, Springer Verlag, Germany/New York. NY. 1584 p.
Smith, G., Hole, M. and Hanson, S.W. 1992. Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). J. Sci. Agri. 51, 193-205.
Sokal, R.R. and Rohlf, F.J. 1987. Introduction to biostatistics. (2nd ed.). New York, USA: W.H. Freeman and Company.
Taylor, S.L. and Lieber, E.R. 1979. In vivo inhibition of rat intestinal histamine-metaboliz-
ing enzymes. Food Cosmetic Toxicol., 17(3): 237–240.
TU?K. 2013. Fisheries statistics book.61 p. Ankara, Turkey.
Uddin, M., Moin Uddin A., Tanaka, M. and Kamal, M.D. 2001. Bacteriological changes of Indian Shad (Tenualosa ilisha) during ice storage. Journal of Food Science and Technology, India. 38 (6): 639–642.
Varl?k, C. and Heperkan, D. 1990. Preservation of anchovies in ice. J. Aquatic Products. 4(1): 53-58.
Vec?ana-Nogués, M.T., V?dal-Carou, M.C. and Mar?né-Font A. 1990. Histamine and tyramine during storage and spoilage of anchovies (Engraulis encrasicholus): Relationships with other fish spoilage indicators. J. Food Sci. 55(4): 1192-1195.
Xu, G., Xue, T., Shihan, T., Huabin, Y., Huawei, S. and Ruobo, G. 2014. Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage. Food Control 46: 397-402.
Archer, M. 2010. Sensory assessment score sheets for fish and shellfish Torry & QIM. Research & Development Department of Seafish. http://www.seafish.org/media/Publications/sensory_assessment_scoresheets_14_5_10.pdf
Boland, F.E. and Paige, D.D. 1971. Collaborative study of a method for the determination of trimethylamine nitrogen in fish. J. AOAC. 54, 725-727.
Boran, G. and Karaçam, H. 2011. Seasonal Changes in Proximate Composition of Some Fish Species from the Black Sea. Turkish Journal of Fisheries and Aquatic Sciences. 11(1): 01-05.
Botta, J.R. 1995. Evaluation of seafood freshness quality. New York: VCH Publishers Inc.
Careche, M., García, R. and Borderías, J. 2002. Anchovy shelf-life as affected by different chilling methods during distribution. J. Food Protect. 65(2): 353-362.
Chot?markorn, C. 2014. Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. J. Food Sci. Technol. 51(2):285-93.
Connel, J.J. 1990. Methods of assessing and selecting for quality. In Control of fish Quality. 3rd ed. Fishing News Books, Oxford. p 122–150.
Duyar, H., A., Gargac?, A. and Alt?nelataman, C. 2012. Determination of chemical composition and shelf life of shad (Alosa tanaica Grimm, 1901) in refrigeration conditions. Journal of FisheriesSciences.com. 6 (1): 1-8.
EU Directive. 2005. Official Journal of the European Union. Commission Regulation (EC) No 2074/2005 of 5 December 2005. L 338/36.
EU Directive. 2008. Commission Regulation (EC) No 1022/2008 of 17 October 2008 amending Regulation (EC). No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits, 277, 18-20.
Ergüden, D., Turan, C. and Çevik, C. 2007. The growth features of Pontic shad Alosa pontica (Eichwald, 1838) in the Sea of Marmara. Turkey. J Biologic. Sci. 7(4): 685-688.
FDA. (2011). Fish and fisheries products hazards and controls guide. Chap.13 (4th ed.).
http://www.fda.gov/downloads/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/UCM251970.pdf Accessed 2014 March 21.
FAO, 2014. FAO yearbook, Fishery and Aquaculture Statistics. Rome/Italy, FAO. 76 pp.
Goulas, A.E. and Kontominos, M.G. 2005. Effect of salting and smoking method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chemistry, 93: 511–520
Huss, H.H. 1995. Quality and quality changes in fresh fish. FAO Fisheries Series, Technical Paper, No. 348. Rome, Italy.
Huss, H.H. 1988. Fresh Fish, quality and quality changes. FAO Fisheries Series, No. 29. FAO. 132p. Rome, Italy
ICMSF. 1992. Microorganisms in food. In: Sampling for Microbiological Analysis. ICMSF (ed). University of Toronto Press, Toronto, Canada.
Inal, T. 1992. Besin hijyeni. Hayvansal g?dalarda kalite kontrol. (2nd ed.) ?stanbul, Turkey: Final Ofset.
Koral, S. and Köse, S. 2012. The effect of filleting and ice application on the quality and safety of Atlantic bonito (Sarda sarda) at refrigerated storage. Int. J. Food Sci. Technol. 47 (1): 210-220.
Koral, S., Tufan, B., Scavnicar, A., Kocar, D., Pompe, M. and Köse S., 2013. Investigation of the Contents of Biogenic Amines and Some Food Safety Parameters of Various Commercially Salted Fish Products. Food Control, 32: 597-606.
KÖSE, S. 1993. Investigation into Toxins and Pathogens Implicated in Fish Meal Production. PhD Thesis, UK: Loughborough University of Technology.
Köse, S., Ay, S., and Uzuncan, Y. 2000. Trabzon’da sat?lan baz? bal?k türlerinin buzdolab? ko?ullar?nda depolanmalar?nda meydana gelen kimyasal ve duyusal kalite de?i?imleri üzerine bir ara?t?rma. Ege Su Ürünleri Dergisi. 17 (3-4): 35-48.
Köse, S., Karaçam, H., Kutlu, S. and Boran, M. 2001. Investigating the shelf-life of the anchovy dish called 'hamsikusu' in frozen storage at -18 +/-1 degrees C. Turkish J. Vet. Animal Sci. 25(5): 651-656.
Köse, S. and Erdem, M.E. 2004. An investigation of quality changes in anchovy (Engraulis encrasicolus, L. 1758) stored at different temperatures. Turkish J. Vet. Animal Sci. 28 (3): 575-582.
Köse, S., Kakl?kkaya, N., Koral., S., Tufan, B., Buruk, K.C. and Ayd?n, F. 2011. Commercial test kits and the determination of histamine in traditional (ethnic) fish products - evaluation against an EU accepted HPLC method. Food Chemistry, 125: 1490–1497.
Köse, S., Koral, S., Tufan, B., Pompe, M., Scavniçar, A. and Koçar, D. 2012. Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey. Eur. Food Res. Technol. 235 (4), 669-683.
Lehane, L. and Olley, J. 2000. Histamine (Scombroid) ?sh poisoning. A review in a risk-assessment framework. National Of?ce of Animal and Plant Health Canberra 1999. Revised 2000. Agricultural, Fisheries and Forestry of Australia.
Massa, A.E., Manca, E. and Yeannes, M.I. 2012. Development of Quality Index Method for anchovy (Engraulis anchoita) stored in ice: Assessment of its shelf-life by chemical and sensory methods. Food Science and Technology International. 18: 339-351
Navodaru, I., and Waldman, J.R. 2003. Shads of eastern Europe from the Black Sea: Review of species and fisheries. In: Biodiversity, Status, and conservation of the world’s shads, Limburg, K.E. and Waldman, J.R (Eds). International Conference on Status and Conservation of Shads World Wide. Vol. 35, American Fisheries Society Symposium, pp. 69-76.
Pons-Sánchez-Cascado, S., Veciana-Nogués, M.T., Bover-Cid, S., Mariné-Font, A. and Vidal-Carou, M.C. 2006a. Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice. J. Sci. Food Agri. 86, 699–705.
Schormüller, J. 1969. Handbuch der Lebensmittelchemie (Band III/2). Triesrische Lebensmittel Eier, Fleisch, Fisch, Buttermich, Berlin/Heidelberg, Springer Verlag, Germany/New York. NY. 1584 p.
Smith, G., Hole, M. and Hanson, S.W. 1992. Assessment of lipid oxidation in Indonesian salted-dried marine catfish (Arius thalassinus). J. Sci. Agri. 51, 193-205.
Sokal, R.R. and Rohlf, F.J. 1987. Introduction to biostatistics. (2nd ed.). New York, USA: W.H. Freeman and Company.
Taylor, S.L. and Lieber, E.R. 1979. In vivo inhibition of rat intestinal histamine-metaboliz-
ing enzymes. Food Cosmetic Toxicol., 17(3): 237–240.
TU?K. 2013. Fisheries statistics book.61 p. Ankara, Turkey.
Uddin, M., Moin Uddin A., Tanaka, M. and Kamal, M.D. 2001. Bacteriological changes of Indian Shad (Tenualosa ilisha) during ice storage. Journal of Food Science and Technology, India. 38 (6): 639–642.
Varl?k, C. and Heperkan, D. 1990. Preservation of anchovies in ice. J. Aquatic Products. 4(1): 53-58.
Vec?ana-Nogués, M.T., V?dal-Carou, M.C. and Mar?né-Font A. 1990. Histamine and tyramine during storage and spoilage of anchovies (Engraulis encrasicholus): Relationships with other fish spoilage indicators. J. Food Sci. 55(4): 1192-1195.
Xu, G., Xue, T., Shihan, T., Huabin, Y., Huawei, S. and Ruobo, G. 2014. Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage. Food Control 46: 397-402.
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