Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Pakistan Journal of Biological Sciences
Year: 2001  |  Volume: 4  |  Issue: 9  |  Page No.: 1144 - 1148

Studies on the Post-mortem Changes in Genetically Improved Farmed Tilapia (Oreochromis niloticus) During Ice Storage

L. Yasmin, Kamal M., S.A.K. Ahmed, K.M. Azimuddin, M.N.A. Khan and M.N. Islam    

Abstract: Studies were conducted on the post-mortem changes in genetically improved farmed tilapia (Oreochromis niloticus) during ice storage. Fish sample kept at room temperature, rigor started 1 hr. after spiking, reached full rigor (100%) within 3 hr which continued for 3 hr. . In ice stored fish, rigor started within one hour and attained full rigor (100%) within 2 hr that continued for 16 hrs. The pH of the muscle was about 7 immediately after catch and started to decrease gradually with the lapse of storage period. But the decrement of pH in samples stored at room temperature was much rapid than those stored in ice. Organoleptically the fish were in acceptable conditions for 16 days. The initial TVB-N and peroxide values were 5.3 mg/100g of fish and 5 meq/kg of fish respectively. These values gradually increased with the lapse of storage time but remained within the recommended limit up to 16 days. Ca2+ ATPase activities in presence of 0.1M KCl and 0.5 M KCl were 0.349 and 0.139 μmol.pi/min. mg, respectively, and decreased gradually with storage period. Mg2+ ATPase activities in presence and absence of Ca2+ were 0.418 and 0.183 μmol.pi/min. mg respectively. The myofibrillar solubility decreased gradually from around 85.33% to 38.6% at the end of the 16 days of ice storage. The bacterial loads in muscle of ice stored GIFT varied from 7.6 × 103 to 7.1 × 103 cfu/g at 2nd day of storage and then gradually increased with storage period. At the end of the 16 days of ice storage, bacterial load increased to 4.6 × 106 cfu/g and at this stage the fish were organoleptically in acceptable condition. After 18 days of storage the bacterial load was 3.8 × 108 cfu/g that exceeded the acceptable recommended limit.

Cited References   |    Fulltext    |   Related Articles   |   Back
   
 
 
 
  Related Articles

 
 
 
 
 
 
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility