Submit Manuscript

Pakistan Journal of Biological Sciences

Year: 2005 | Volume: 8 | Issue: 6 | Page No.: 798-804
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Research Article

Physicochemical Changes in Thai Pangas (Pangasius sutchi) Muscle During Ice-storage in an Insulated Box

M.I. Hossain, M.S. Islam, F.H. Shikha, M. Kamal and M.N. Islam

ABSTRACT

Studies were conducted to evaluate the post-mortem changes in Thai pangas (Pangasius sutchi) during 25 days of ice storage. Rigor mortis progress was measured as parameters of rigor tension. Rigor begins within 1-1.5 h after death in ice and increases gradually with the lapse of storage period. Rigor-index reached maximum of 67.46% in 6 h and did not attain full rigor (100%) and then started relaxation. The organoleptic quality of Thai pangas (Pangasius sutchi) during ice storage was assessed on the basis of the sensory evaluation such as appearance, odour, texture and taste. The initial pH value was around 7.0, which gradually decreased to 5.98 during 14 days of storage period and then increase until the experiment was terminated. The extractability of myofibrillar protein gradually decreased from 88.37 to 52.87% at the end of the 20 days of ice storage. The initial TVB-N value and peroxide value were 1.37 mg/100 g and 1.1 meq kg-1 of oil, respectively which continuously increased with the lapse of storage period. At the end of 20 days of storage TVB-N value and peroxide value were 24.25 mg/100 g and 16.64 meq kg-1 of oil, respectively. There is a large fall of Ca+2-ATPase activity both in presence of 0.1 and 0.5 M KCl during storage period. The overall results indicated that Thai pangas fish was found in acceptable conditions for 20 days of ice storage in an insulated box.
PDF References Citation

REFERENCES

  1. Whittle, K., R. Hardy and G. Hobbs, 1990. Chilled Fish and Fishery Products. In: Chilled Foods: The State of the Art, Gormley, T. (Ed.). Elsevier Applied Science, New York, pp: 87-116.
  2. Olafsdottir, G., E. Martinsdottir, J. Oehlenschlager, P. Dalgaard and B. Jewnsen et al., 1997. Methods of evaluate fish freshness in research and industry. Trends Food Sci. Technol., 43: 1172-1176.
  3. Penny, I.F., 1967. The effect of post-mortem conditions on the extractability and adenosine triphosphate activity of myofibrillafr of properties of rabbit muscle. J. Food Technol., 2: 325-338.
  4. Luten, J.B. and E. Martinsdottir, 1997. QIM: A European Tool for Fish Freshness Evaluation in the Fishery Chain. In: Methods to Determine the Freshness of Fish in Research and Industry, Olafsdottir, G., J. Luten, P. Dalgaard, M. Careche, V. Verrez-Bagnis, E. Martinsdottir and K. Heia (Eds.). Institute for Fisheries Research, Netherlands, pp: 287-296.
  5. Cheng, C.S. and F.C. Jr. Parrish, 1978. Effects of postmortem storage conditions on myofibrillar-ATPase activity of porcine red and white semitendinous muscle. J. Food Sci., 43: 17-21.
  6. Keuchi, Y., T. Ito and T. Fukazawa, 1978. Changes in regulation of m-ATPase activity by calcium during postmortem storage of muscle. J. Food Sci., 43: 1338-13391.
  7. Talesha, C.L. and S. Kiron, 1984. Freezing-thawing and storage effects on muscleculature for long and short term preservations. Indian J. Exp. Biol., 22: 415-420.
  8. Bito, M., K. Yamada, Y. Mikumo and K. Amono, 1983. Studies on rigor-mortis of fish-I. Differences in the mode of rigor-mortis among some varieties of fish by modified cuttings method. Bull Tokai Reg. Fish. Res. Lab., 109: 89-96.
  9. Howgate, P.A.J. and K.J. Whittle, 1992. Multilingual guide to EC freshness grades for fishery products. Torry Research Station, Food Safety Directorate, Ministry of Agriculture, Fisheries and Food, Aberdeen, Scotland.
  10. Egan, H., R.S. Kirk and R. Sawyer, 1981. Pearson's Chemical Analysis of Food. 8th Edn., Churchill Livingstone, Edinburgh, UK.
  11. Wood, A.C. and L.W. Aurand, 1977. Laboratory Manual in Food Chemistry. Avi. Publishing Co. Inc., New York, pp: 22-23.
  12. Pearson, D., 1976. The Chemical Analysis of Foods. 7th Edn., Churchil Livingstone, Edinburg, pp: 496-497.
  13. Perry, S.V. and T.C. Grey, 1956. A Study on the effect of substrate concentration and certain relaxing factors on the magnesium activated myofibrillar adenosine triphosphate. Biochem. J., 64: 184-192.
  14. Gornall, A.G., C.J. Bardawill and M.M. David, 1949. Determination of serum proteins by means of the biuret reaction. J. Biol. Chem., 177: 751-766.
    CrossRefPubMedDirect Link
  15. Fiske, C.H. and Y. Subbarow, 1925. The colorimetric determination of phosphorus. J. Biol. Chem., 66: 375-400.
    Direct Link
  16. Kamal, M., S. Gheyasuddin, S.C. Chakraborty, M.A. Hossain, M.A.R. Faruk and M.I. Hossain, 1994. Development for handling, transportation and processing of high quality hilsa fish I. Studies on organoleptic characteristics on the quality changes in hilsaa during ice-storage. BAU Res. Prog., 8: 604-610.
  17. Rodriguez, O., V. Losada, S.P. Aubourg and J.B. Velazquez, 2004. Enhenced shelf-life of chilled European hake (Merluccius merluccius) stored in slurry ice as determined by sensory analysis and assessment of microbiological activity. Food Res. Int., 37: 749-757.
    Direct Link
  18. Jeyasekaran, G. and K.V. Saralaya, 1971. Influence of fish chilling methods on the quality of white sardine. Fish. Technol., 28: 55-58.
  19. Bandyopadhyay, J.K., A.K. Chattopadhyay and S.K. Bhattacharyya, 1986. On the ice-storage characteristics of Catla catla and Labeo fimbriatus. Fish. Technol., 23: 140-142.
    Direct Link
  20. Pawar, S.S. and N.G. Magar, 1965. Biochemical changes in catfish, tilapia and mrigal fish during rigor mortis. J. Food. Sci., 30: 121-125.
    CrossRefDirect Link
  21. Tomlinson, N., E.S. Arnold, E. Roberts and S.E. Geiger, 1961. Observations on post mortem biochemical changes in fish muscle in relation to rigor mortis. J. Fish. Res. Board Can., 18: 321-336.
    CrossRefDirect Link
  22. Abe, H. and E. Okuma, 1991. Rigor-mortis progress of carp acclimated to different water temperatures. Nippon Suisan Gakkaishi, 57: 2095-2100.
    CrossRefDirect Link
  23. Pacheco-Aguilar, R., M.E. Lugo-Sanchez and M.R. Robles-Burgueno, 2000. Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0°C. J. Food Sci., 65: 40-47.
    CrossRefDirect Link
  24. Watabe, S., M. Kamal and K. Hashimoto, 1991. Postmortem changes in ATP, creatine phosphate and lactate in sardine muscle. J. Food Sci., 56: 151-153.
    CrossRefDirect Link
  25. El-Marrakchi, A., M. Bennour, N. Bouchriti, A. Hamama and H. Tagafait, 1990. Sensory, chemical and microbiological assessments of Moroccan sardines (Sardina pilchardus) stored in ice. J. Food Protect., 53: 600-605.
    CrossRefDirect Link
  26. McCallum, W.A., W.J. Dyer, S. Curi, J.J. Simoncic and M. Kovacevic et al., 1956. Quality of sardines (Cuplea pilchardus) while held unfrozen prior to canning. Food Technol., 10: 432-438.
  27. Smith, J.G.M., R.S. Hardy, I. McDonald and J. Temoleton, 1980. The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature. Chemical and sensory assessment. J. Sci. Food Agric., 31: 375-385.
    CrossRefDirect Link
  28. Connel, J.J., 1980. Quality Deterioration and Extrinsic Quality Defects in Raw Material. In: Control of Fish Quality, Connell, J.J. (Ed.). 2nd Edn., Fishing News Books Ltd., Surrey, England, pp: 31-35.
  29. Fatima, R. and R.B. Qadri, 1985. Quality changes in loboster (Panulirus poliphagus) muscle during storage in ice. J. Agric. Food Chem., 33: 117-122.
  30. Mazorra-Manzano, M.A., R. Pacheco-Aguilar, E.I. Diaz-Rojas and M.E. Lugo-Sanchez, 2000. Postmortem changes in black skipjack muscle during storage in ice. J. Food. Sci., 65: 774-779.
    CrossRef
  31. Seki, N., M. Ikeda and N. Narita, 1979. Changes in ATPase activities of carp myofibrillar proteins during ice storage. Nippon Suisan Gakkaishi, 45: 791-799.
  32. Seki, N., Y. Oogane and T. Watanabe, 1980. Changes in ATPase activities and other properties of sardine myofibrillar proteins during ice storage. Nippon Suisan Gakkaishi, 46: 607-615.
  33. Yasmin, L., K. Ahmed, M. Kamal and Y. Ochiai, 2000. Changes in ATPase activity and solubility of myofibrillar proteins from Indian major carps during ice storage. Bull. Fac. Educ. Ibaraki Univ. (Nat. Sci.), 49: 131-137.
  34. Bendall, J.R., 1960. Post-mortem Changes in Muscle. In: Structure and Function of Muscle, Bourne, G.H.M. (Ed.). Vol. 3, Academic Press, New York, pp: 227.
  35. Portzehl, H., P. Zaoralek and J. Gaudin, 1969. The activation by Ca2+ of the ATPase of extracted muscle fibre with variation of ionic strength pH and concentration of mg-ATP. Biochem. Biophys. Acta, 189: 440-448.
  36. Sotelo, C.G., C. Pineiro and R.I. Perez-Martub, 1995. Denaturation of fish protein during frozen storage. Role of formaldehyde. Zeitschrift Lebensmittel-Untersuchung Forschung, 200: 14-23.
  37. Jiang, S.T., D.C. Hwang and C.S. Chen, 1988. Effect of storage temperatures on the formation of disulfides and denaturation of milkfish actomyosin (Chanos chanos). J. Food Sci., 53: 1333-1335.
    CrossRefDirect Link
  38. Benjakul, S., W. Visessanguan, C. Thongkaew and M. Tanaka, 2005. Effect of frozen storage on chemical and gel forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids, 19: 197-207.
    CrossRef

Related Articles

Leave a Comment

Your email address will not be published. Required fields are marked *