THE STUDY OF CHEMICAL AND MICROBIAL CHANGES OF (LIZA SUBVIRIDIS) IN THE ICE (0-4 0C)

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BAHRI A.H.

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Journal: JOURNAL OF AQUATIC ANIMALS & FISHERIES Year:2015 | Volume:5 | Issue:20 Page(s): 1-13

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Title

THE STUDY OF CHEMICAL AND MICROBIAL CHANGES OF (LIZA SUBVIRIDIS) IN THE ICE (0-4 0C)

Author(s)

BAHRI A.H. | Issue Writer Certificate

Keywords

CHEMICALQ2

MICROBIALQ2

((LIZA SUBVIRIDIS))Q2

ICEQ2

Abstract

Beause of the high perishability of fish, keeping the quality of Fresh fish is one of the most important problems in the fish- processing industry and for the consumers. Nowadays, important of keeping and presentation of fresh fish, with regard to consumer preference for fresh fish rather than frozen fish, is increasing. So, determination of fish shelf life, to find its consumption time, due to high perishability of fish, is important this study was aimed to investigate the process of CHEMICAL and MICROBIAL changes and determining the shelf-life of (Liza subviridis) muscle during storage period in the ICE (0-4c). For this purpose, (Liza subviridis) muscle were kept in ICE for 22 days and changes in some quality Indexes of including MICROBIAL parameters(the psychrotrophic and meso-phile bacteria) and CHEMICAL parameters (TVB-N) total volatile Basic nitrogem and Ph were measured by Kjeldahl method at (0, 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22) days. The results showed that the quantily of CHEMICAL indices increased during storage period, and the (TVB-N) in (Liza subviridis) at day8, was 18.6±0.30 mg in 100 g, and pH amount was, 6.31±0.01. with regard to the standard quantity of (TVB-N), the samples were out of the specified standard on 14 day. The volatile nitrogenous Bases after 8 day, stored wasnot significant difference (p>0.05) But it certainly can not say it was more corrupt. As compared with mesopilic bacteria, the psychrotrophic bacteria counts were higher. The MICROBIAL parameters decreased significantly in sanples at the begginningof the period, followed by a slower rate of increase than the CHEMICAL parameters showed a slower rate of decrease. Considering of correlation between CHEMICAL and MICROBIAL indices with total acceptability showed that the most precise indices for shelf-life-determination of (Liza subviridis) in TVC (about 4 log cfu/g) indicator and (TVB-N) (about 20mg in100 g fillet).

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APA: Copy

BAHRI, A.H.. (2015). THE STUDY OF CHEMICAL AND MICROBIAL CHANGES OF (LIZA SUBVIRIDIS) IN THE ICE (0-4 ⁰C). JOURNAL OF AQUATIC ANIMALS & FISHERIES, 5(20), 1-13. SID. https://sid.ir/paper/219770/en

Vancouver: Copy

BAHRI A.H.. THE STUDY OF CHEMICAL AND MICROBIAL CHANGES OF (LIZA SUBVIRIDIS) IN THE ICE (0-4 ⁰C). JOURNAL OF AQUATIC ANIMALS & FISHERIES[Internet]. 2015;5(20):1-13. Available from: https://sid.ir/paper/219770/en

IEEE: Copy

A.H. BAHRI, “THE STUDY OF CHEMICAL AND MICROBIAL CHANGES OF (LIZA SUBVIRIDIS) IN THE ICE (0-4 ⁰C),” JOURNAL OF AQUATIC ANIMALS & FISHERIES, vol. 5, no. 20, pp. 1–13, 2015, [Online]. Available: https://sid.ir/paper/219770/en

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