Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotherodun galiaenus)
The study was designed to investigate the effect of duration of frozen storage on the chemical, microbiological and sensory profile of Tilapia fish (Sarotherodun galiaenus) collected from a research pond of the Agricultural Development Project, Akure, Nigeria, subjected to sixty days of frozen stora...
Gespeichert in:
| Veröffentlicht in: | Nutrition and health (Berkhamsted) 2006, Vol.18 (2), p.185-192 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 192 |
|---|---|
| container_issue | 2 |
| container_start_page | 185 |
| container_title | Nutrition and health (Berkhamsted) |
| container_volume | 18 |
| creator | Arannilewa, S.T Salawu, S.O Sorungbe, A.A Ola-Salawu, B.B |
| description | The study was designed to investigate the effect of duration of frozen storage on the chemical, microbiological and sensory profile of Tilapia fish (Sarotherodun galiaenus) collected from a research pond of the Agricultural Development Project, Akure, Nigeria, subjected to sixty days of frozen storage and analyzed at intervals of ten days. Protein content (%) ranges from 43.70 ± 1.17−60.65 ± 2.40. Protein decreases with increasing duration of frozen storage with the fresh samples (not frozen) having the highest protein content (60.65 ± 2.40) while the least (43.70 ± 1.17) was recorded for fish samples that were frozen for sixty days. Similar results were obtained for the fat content (%) where the highest fat content (9.72 ± 0.25) was recorded for the fresh samples and the least value was recorded for those stored for sixty days. Ash content (%) and moisture content (%) do not show any significant change during storage. Mineral composition (Fe, Ca, Mg, P and Zn in mg/100g) and iodine content (μg/100g) of the samples showed a slight change with respect to duration of storage. pH values ranges between 5.20–6.90 while the total coliform count range was between 3.0 × 103−7.5 × 106 with increasing values, as the duration of storage increases. Sensory evaluation of the fish samples on storage revealed that quality of the fish samples with respect to taste decreases with increasing duration of storage with the best quality (texture, odor and color) when freshly prepared; and that better quality during storage is obtainable during the first ten days of storage. These, by implication simply mean that fish should be stored for a short period of time to retain the taste, and provide both the protein and fat at optimal level. |
| doi_str_mv | 10.1177/026010600601800210 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_57056773</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sage_id>10.1177_026010600601800210</sage_id><sourcerecordid>57056773</sourcerecordid><originalsourceid>FETCH-LOGICAL-c372t-2820280da92972b455b68d85f71bf95a656164da55a660bfb90a57070c00751c3</originalsourceid><addsrcrecordid>eNqF0VFrFDEQB_Agir1Wv4APmhdFwbWT7CbZfZTSqlDwoS34tszuJncpe8k12X048cM7yx1UEBQCCeE3_4QZxl4J-CSEMecgNQjQQEvUAFLAE7aSUJmiqdSPp2y1gGIRJ-w053uCktBzdiJ0rRpRixX7demc7SceHXcp_rSB72zyceAx8Gljeb-xW9_j-JHTlmLn4xjXywXHMPBsQ45pzx9mHP20_yPl1o-488idzxv-_gZTpLQUhznwNVm0Yc4fXrBnDsdsXx73M3Z3dXl78bW4_v7l28Xn66IvjZwKWUuQNQzYyMbIrlKq0_VQK2dE5xqFWmmhqwEVHTV0rmsAlQEDPYBRoi_P2LtD7i7Fh9nmqd363NtxxGDjnFvCShtT_hfSP1SloCEoD5B6knOyrt0lv8W0bwW0y3Dav4dDRa-P6XO3tcNjyXEaBN4eAWZqsUsYep8fnWmkluUSdH5wGde2vY9zCtS-fz_95lDhMLa4TpR6dyNBlNShqi5J_AbMtaye</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>20254509</pqid></control><display><type>article</type><title>Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotherodun galiaenus)</title><source>MEDLINE</source><source>SAGE Complete</source><source>Applied Social Sciences Index & Abstracts (ASSIA)</source><creator>Arannilewa, S.T ; Salawu, S.O ; Sorungbe, A.A ; Ola-Salawu, B.B</creator><creatorcontrib>Arannilewa, S.T ; Salawu, S.O ; Sorungbe, A.A ; Ola-Salawu, B.B</creatorcontrib><description>The study was designed to investigate the effect of duration of frozen storage on the chemical, microbiological and sensory profile of Tilapia fish (Sarotherodun galiaenus) collected from a research pond of the Agricultural Development Project, Akure, Nigeria, subjected to sixty days of frozen storage and analyzed at intervals of ten days. Protein content (%) ranges from 43.70 ± 1.17−60.65 ± 2.40. Protein decreases with increasing duration of frozen storage with the fresh samples (not frozen) having the highest protein content (60.65 ± 2.40) while the least (43.70 ± 1.17) was recorded for fish samples that were frozen for sixty days. Similar results were obtained for the fat content (%) where the highest fat content (9.72 ± 0.25) was recorded for the fresh samples and the least value was recorded for those stored for sixty days. Ash content (%) and moisture content (%) do not show any significant change during storage. Mineral composition (Fe, Ca, Mg, P and Zn in mg/100g) and iodine content (μg/100g) of the samples showed a slight change with respect to duration of storage. pH values ranges between 5.20–6.90 while the total coliform count range was between 3.0 × 103−7.5 × 106 with increasing values, as the duration of storage increases. Sensory evaluation of the fish samples on storage revealed that quality of the fish samples with respect to taste decreases with increasing duration of storage with the best quality (texture, odor and color) when freshly prepared; and that better quality during storage is obtainable during the first ten days of storage. These, by implication simply mean that fish should be stored for a short period of time to retain the taste, and provide both the protein and fat at optimal level.</description><identifier>ISSN: 0260-1060</identifier><identifier>EISSN: 2047-945X</identifier><identifier>DOI: 10.1177/026010600601800210</identifier><identifier>PMID: 16859181</identifier><identifier>CODEN: NUHEDT</identifier><language>eng</language><publisher>London, England: SAGE Publications</publisher><subject>Animals ; ash content ; Biological and medical sciences ; coliform bacteria ; Dietary Fats - analysis ; dietary minerals ; Dietary Proteins - analysis ; Feeding. Feeding behavior ; Fish ; flavor ; food composition ; food contamination ; Food Handling - methods ; Food Microbiology ; Food Preservation - methods ; food quality ; Freezing ; frozen fish ; frozen storage ; Fundamental and applied biological sciences. Psychology ; Humans ; iodine ; lipid content ; microbial contamination ; Minerals - analysis ; nutrient content ; Nutrients ; odors ; Oreochromis ; protein content ; proximate composition ; Sarotherodon galiaenus ; Seafood - microbiology ; Seafood - standards ; sensory properties ; storage time ; Taste ; texture ; Tilapia ; tilapia (common name) ; Time Factors ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; water content</subject><ispartof>Nutrition and health (Berkhamsted), 2006, Vol.18 (2), p.185-192</ispartof><rights>2006 A B Academic Publishers. Printed in Great Britain</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c372t-2820280da92972b455b68d85f71bf95a656164da55a660bfb90a57070c00751c3</citedby><cites>FETCH-LOGICAL-c372t-2820280da92972b455b68d85f71bf95a656164da55a660bfb90a57070c00751c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://journals.sagepub.com/doi/pdf/10.1177/026010600601800210$$EPDF$$P50$$Gsage$$H</linktopdf><linktohtml>$$Uhttps://journals.sagepub.com/doi/10.1177/026010600601800210$$EHTML$$P50$$Gsage$$H</linktohtml><link.rule.ids>314,780,784,4021,21817,27921,27922,27923,30998,43619,43620</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17926230$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16859181$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Arannilewa, S.T</creatorcontrib><creatorcontrib>Salawu, S.O</creatorcontrib><creatorcontrib>Sorungbe, A.A</creatorcontrib><creatorcontrib>Ola-Salawu, B.B</creatorcontrib><title>Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotherodun galiaenus)</title><title>Nutrition and health (Berkhamsted)</title><addtitle>Nutr Health</addtitle><description>The study was designed to investigate the effect of duration of frozen storage on the chemical, microbiological and sensory profile of Tilapia fish (Sarotherodun galiaenus) collected from a research pond of the Agricultural Development Project, Akure, Nigeria, subjected to sixty days of frozen storage and analyzed at intervals of ten days. Protein content (%) ranges from 43.70 ± 1.17−60.65 ± 2.40. Protein decreases with increasing duration of frozen storage with the fresh samples (not frozen) having the highest protein content (60.65 ± 2.40) while the least (43.70 ± 1.17) was recorded for fish samples that were frozen for sixty days. Similar results were obtained for the fat content (%) where the highest fat content (9.72 ± 0.25) was recorded for the fresh samples and the least value was recorded for those stored for sixty days. Ash content (%) and moisture content (%) do not show any significant change during storage. Mineral composition (Fe, Ca, Mg, P and Zn in mg/100g) and iodine content (μg/100g) of the samples showed a slight change with respect to duration of storage. pH values ranges between 5.20–6.90 while the total coliform count range was between 3.0 × 103−7.5 × 106 with increasing values, as the duration of storage increases. Sensory evaluation of the fish samples on storage revealed that quality of the fish samples with respect to taste decreases with increasing duration of storage with the best quality (texture, odor and color) when freshly prepared; and that better quality during storage is obtainable during the first ten days of storage. These, by implication simply mean that fish should be stored for a short period of time to retain the taste, and provide both the protein and fat at optimal level.</description><subject>Animals</subject><subject>ash content</subject><subject>Biological and medical sciences</subject><subject>coliform bacteria</subject><subject>Dietary Fats - analysis</subject><subject>dietary minerals</subject><subject>Dietary Proteins - analysis</subject><subject>Feeding. Feeding behavior</subject><subject>Fish</subject><subject>flavor</subject><subject>food composition</subject><subject>food contamination</subject><subject>Food Handling - methods</subject><subject>Food Microbiology</subject><subject>Food Preservation - methods</subject><subject>food quality</subject><subject>Freezing</subject><subject>frozen fish</subject><subject>frozen storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>iodine</subject><subject>lipid content</subject><subject>microbial contamination</subject><subject>Minerals - analysis</subject><subject>nutrient content</subject><subject>Nutrients</subject><subject>odors</subject><subject>Oreochromis</subject><subject>protein content</subject><subject>proximate composition</subject><subject>Sarotherodon galiaenus</subject><subject>Seafood - microbiology</subject><subject>Seafood - standards</subject><subject>sensory properties</subject><subject>storage time</subject><subject>Taste</subject><subject>texture</subject><subject>Tilapia</subject><subject>tilapia (common name)</subject><subject>Time Factors</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>water content</subject><issn>0260-1060</issn><issn>2047-945X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>7QJ</sourceid><recordid>eNqF0VFrFDEQB_Agir1Wv4APmhdFwbWT7CbZfZTSqlDwoS34tszuJncpe8k12X048cM7yx1UEBQCCeE3_4QZxl4J-CSEMecgNQjQQEvUAFLAE7aSUJmiqdSPp2y1gGIRJ-w053uCktBzdiJ0rRpRixX7demc7SceHXcp_rSB72zyceAx8Gljeb-xW9_j-JHTlmLn4xjXywXHMPBsQ45pzx9mHP20_yPl1o-488idzxv-_gZTpLQUhznwNVm0Yc4fXrBnDsdsXx73M3Z3dXl78bW4_v7l28Xn66IvjZwKWUuQNQzYyMbIrlKq0_VQK2dE5xqFWmmhqwEVHTV0rmsAlQEDPYBRoi_P2LtD7i7Fh9nmqd363NtxxGDjnFvCShtT_hfSP1SloCEoD5B6knOyrt0lv8W0bwW0y3Dav4dDRa-P6XO3tcNjyXEaBN4eAWZqsUsYep8fnWmkluUSdH5wGde2vY9zCtS-fz_95lDhMLa4TpR6dyNBlNShqi5J_AbMtaye</recordid><startdate>2006</startdate><enddate>2006</enddate><creator>Arannilewa, S.T</creator><creator>Salawu, S.O</creator><creator>Sorungbe, A.A</creator><creator>Ola-Salawu, B.B</creator><general>SAGE Publications</general><general>AB</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7QJ</scope></search><sort><creationdate>2006</creationdate><title>Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotherodun galiaenus)</title><author>Arannilewa, S.T ; Salawu, S.O ; Sorungbe, A.A ; Ola-Salawu, B.B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c372t-2820280da92972b455b68d85f71bf95a656164da55a660bfb90a57070c00751c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Animals</topic><topic>ash content</topic><topic>Biological and medical sciences</topic><topic>coliform bacteria</topic><topic>Dietary Fats - analysis</topic><topic>dietary minerals</topic><topic>Dietary Proteins - analysis</topic><topic>Feeding. Feeding behavior</topic><topic>Fish</topic><topic>flavor</topic><topic>food composition</topic><topic>food contamination</topic><topic>Food Handling - methods</topic><topic>Food Microbiology</topic><topic>Food Preservation - methods</topic><topic>food quality</topic><topic>Freezing</topic><topic>frozen fish</topic><topic>frozen storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>iodine</topic><topic>lipid content</topic><topic>microbial contamination</topic><topic>Minerals - analysis</topic><topic>nutrient content</topic><topic>Nutrients</topic><topic>odors</topic><topic>Oreochromis</topic><topic>protein content</topic><topic>proximate composition</topic><topic>Sarotherodon galiaenus</topic><topic>Seafood - microbiology</topic><topic>Seafood - standards</topic><topic>sensory properties</topic><topic>storage time</topic><topic>Taste</topic><topic>texture</topic><topic>Tilapia</topic><topic>tilapia (common name)</topic><topic>Time Factors</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Arannilewa, S.T</creatorcontrib><creatorcontrib>Salawu, S.O</creatorcontrib><creatorcontrib>Sorungbe, A.A</creatorcontrib><creatorcontrib>Ola-Salawu, B.B</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Applied Social Sciences Index & Abstracts (ASSIA)</collection><jtitle>Nutrition and health (Berkhamsted)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Arannilewa, S.T</au><au>Salawu, S.O</au><au>Sorungbe, A.A</au><au>Ola-Salawu, B.B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotherodun galiaenus)</atitle><jtitle>Nutrition and health (Berkhamsted)</jtitle><addtitle>Nutr Health</addtitle><date>2006</date><risdate>2006</risdate><volume>18</volume><issue>2</issue><spage>185</spage><epage>192</epage><pages>185-192</pages><issn>0260-1060</issn><eissn>2047-945X</eissn><coden>NUHEDT</coden><abstract>The study was designed to investigate the effect of duration of frozen storage on the chemical, microbiological and sensory profile of Tilapia fish (Sarotherodun galiaenus) collected from a research pond of the Agricultural Development Project, Akure, Nigeria, subjected to sixty days of frozen storage and analyzed at intervals of ten days. Protein content (%) ranges from 43.70 ± 1.17−60.65 ± 2.40. Protein decreases with increasing duration of frozen storage with the fresh samples (not frozen) having the highest protein content (60.65 ± 2.40) while the least (43.70 ± 1.17) was recorded for fish samples that were frozen for sixty days. Similar results were obtained for the fat content (%) where the highest fat content (9.72 ± 0.25) was recorded for the fresh samples and the least value was recorded for those stored for sixty days. Ash content (%) and moisture content (%) do not show any significant change during storage. Mineral composition (Fe, Ca, Mg, P and Zn in mg/100g) and iodine content (μg/100g) of the samples showed a slight change with respect to duration of storage. pH values ranges between 5.20–6.90 while the total coliform count range was between 3.0 × 103−7.5 × 106 with increasing values, as the duration of storage increases. Sensory evaluation of the fish samples on storage revealed that quality of the fish samples with respect to taste decreases with increasing duration of storage with the best quality (texture, odor and color) when freshly prepared; and that better quality during storage is obtainable during the first ten days of storage. These, by implication simply mean that fish should be stored for a short period of time to retain the taste, and provide both the protein and fat at optimal level.</abstract><cop>London, England</cop><pub>SAGE Publications</pub><pmid>16859181</pmid><doi>10.1177/026010600601800210</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0260-1060 |
| ispartof | Nutrition and health (Berkhamsted), 2006, Vol.18 (2), p.185-192 |
| issn | 0260-1060 2047-945X |
| language | eng |
| recordid | cdi_proquest_miscellaneous_57056773 |
| source | MEDLINE; SAGE Complete; Applied Social Sciences Index & Abstracts (ASSIA) |
| subjects | Animals ash content Biological and medical sciences coliform bacteria Dietary Fats - analysis dietary minerals Dietary Proteins - analysis Feeding. Feeding behavior Fish flavor food composition food contamination Food Handling - methods Food Microbiology Food Preservation - methods food quality Freezing frozen fish frozen storage Fundamental and applied biological sciences. Psychology Humans iodine lipid content microbial contamination Minerals - analysis nutrient content Nutrients odors Oreochromis protein content proximate composition Sarotherodon galiaenus Seafood - microbiology Seafood - standards sensory properties storage time Taste texture Tilapia tilapia (common name) Time Factors Vertebrates: anatomy and physiology, studies on body, several organs or systems water content |
| title | Effect of frozen period on the chemical, microbiological and sensory quality of frozen Tilapia fish (Sarotherodun galiaenus) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-14T07%3A12%3A10IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20frozen%20period%20on%20the%20chemical,%20microbiological%20and%20sensory%20quality%20of%20frozen%20Tilapia%20fish%20(Sarotherodun%20galiaenus)&rft.jtitle=Nutrition%20and%20health%20(Berkhamsted)&rft.au=Arannilewa,%20S.T&rft.date=2006&rft.volume=18&rft.issue=2&rft.spage=185&rft.epage=192&rft.pages=185-192&rft.issn=0260-1060&rft.eissn=2047-945X&rft.coden=NUHEDT&rft_id=info:doi/10.1177/026010600601800210&rft_dat=%3Cproquest_cross%3E57056773%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=20254509&rft_id=info:pmid/16859181&rft_sage_id=10.1177_026010600601800210&rfr_iscdi=true |