Determination of the quality parameters of African catfish (Clarias gariepinus) finger during refrigerated storage
Abstract
The quality parameters and shelf life of African Catfish (Clarias gariepinus) fingers during the storage at +4˚C were investigated in terms of sensory, chemical and microbiological changes. Sensory, chemical [pH, total volatile basic nitrogen (TVB-N)] and microbiological (total aerobic mesophylic bacteria (TAMB), total yeast and mold, coliform bacteria and salmonella) analyses were performed during the storage. pH values decreased significantly (p<0.05); on the other hand TVB-N value increased statistically. These values were lower than the acceptable limits at the end of the 21-days of storage. Sensory scores declined to lower than acceptable limit of consumption after 12th day of the storage. Microbiological values were lower than maximum limits during the 12-days of storage of fish finger. TAMB level exceeded 7 log cfu/g after 12 days. At the end of the storage period, pH, TVB-N, TAMB, total yeast and mould were determined as 5.88, 31.75 mg N/100, 8.18 log cfu/g and 5.87 log cfu/g, respectively. It was also concluded that African catfish is a good source for producing fish finger and its products could be stored in a refrigerator (at +4˚C) for at least 12 days.
Keywords
References
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Details
Primary Language
English
Subjects
-
Journal Section
Research Article
Publication Date
December 15, 2017
Submission Date
May 24, 2017
Acceptance Date
July 24, 2017
Published in Issue
Year 2017 Volume: 34 Number: 4