Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice
Pangasianodon hypophthalmus (sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. p...
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| Veröffentlicht in: | Journal of food science and technology 2015-06, Vol.52 (6), p.3312-3321 |
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| creator | Viji, P. Tanuja, S. Ninan, George Lalitha, K. V. Zynudheen, A. A. Binsi, P. K. Srinivasagopal, T. K. |
| description | Pangasianodon hypophthalmus
(sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn’t show significant difference (
p
> 0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16–18 days and 18–20 days respectively while storage in ice. |
| doi_str_mv | 10.1007/s13197-014-1358-y |
| format | Article |
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(sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn’t show significant difference (
p
> 0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16–18 days and 18–20 days respectively while storage in ice.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1358-y</identifier><identifier>PMID: 26028712</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Analysis ; Biochemistry ; Blood ; Catfish ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Fish ; Fisheries ; Food ; Food preservation ; Food Science ; Ice ; Lipids ; Microbiological analysis ; Microbiology ; Nitrogen ; Nutrition ; Original ; Original Article ; Oxidation ; Sensory perception ; Studies</subject><ispartof>Journal of food science and technology, 2015-06, Vol.52 (6), p.3312-3321</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c540t-98c80d291ea47280687dcc90d4fdcbf125e57dc5eace6c10036b3b71632a3d823</citedby><cites>FETCH-LOGICAL-c540t-98c80d291ea47280687dcc90d4fdcbf125e57dc5eace6c10036b3b71632a3d823</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4444858/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4444858/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27923,27924,41487,42556,51318,53790,53792</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26028712$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Viji, P.</creatorcontrib><creatorcontrib>Tanuja, S.</creatorcontrib><creatorcontrib>Ninan, George</creatorcontrib><creatorcontrib>Lalitha, K. V.</creatorcontrib><creatorcontrib>Zynudheen, A. A.</creatorcontrib><creatorcontrib>Binsi, P. K.</creatorcontrib><creatorcontrib>Srinivasagopal, T. K.</creatorcontrib><title>Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Pangasianodon hypophthalmus
(sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn’t show significant difference (
p
> 0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16–18 days and 18–20 days respectively while storage in ice.</description><subject>Analysis</subject><subject>Biochemistry</subject><subject>Blood</subject><subject>Catfish</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Fish</subject><subject>Fisheries</subject><subject>Food</subject><subject>Food preservation</subject><subject>Food Science</subject><subject>Ice</subject><subject>Lipids</subject><subject>Microbiological analysis</subject><subject>Microbiology</subject><subject>Nitrogen</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Oxidation</subject><subject>Sensory perception</subject><subject>Studies</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kctu1TAQhiNERau2D8AGWWJTpAZ8iWNngwQVBaRKsIC15dhO4iqxD74g8hS8Mk7PoSpInY3HM9-MPfNX1XMEXyMI2ZuICOpYDVFTI0J5vT6pTmDHaM0biJ8WH2JcI0TpcXUe4y0sRjDjGD6rjnELMWcIn1S_31uvJrNYJedLkMyvlMPmlUDwvfWzH7cUkE6DaFz0YQUypWD7nEwEfgBjTsnoOyC7wyXmpCYLlEyDjRO4-CrdKKOVzmvvwLTu_G5Kk5yXHF-BmHwoNdYBq8xZdTTIOZrzw3lafb_-8O3qU33z5ePnq3c3taINTHXHFYcad8jIhmEOW860Uh3UzaBVPyBMDS0RaqQyrSr7Im1PeoZagiXRHJPT6u2-7y73i9HKuFTmFrtgFxlW4aUV_2acncTof4qmGKe8NLg4NAj-RzYxicVGZeZZOuNzFKjllDUcwq6gL_9Db30Oroy3UaSI15C2UGhPlcXHGMxw_xkExaa42CsuiuJiU1yspebFwynuK_7qWwC8B2JJudGEB08_2vUPzz26yw</recordid><startdate>20150601</startdate><enddate>20150601</enddate><creator>Viji, P.</creator><creator>Tanuja, S.</creator><creator>Ninan, George</creator><creator>Lalitha, K. 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V.</au><au>Zynudheen, A. A.</au><au>Binsi, P. K.</au><au>Srinivasagopal, T. K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-06-01</date><risdate>2015</risdate><volume>52</volume><issue>6</issue><spage>3312</spage><epage>3321</epage><pages>3312-3321</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Pangasianodon hypophthalmus
(sutchi catfish) is a fresh water catfish extensively being cultured in the South East Asian countries in the recent years. The present study provides the first report on the effects of gutting on the quality characteristics of aquacultured sutchi catfish stored in ice. pH of whole ungutted and gutted catfish didn’t show significant difference (
p
> 0.05) during ice storage period. Total Volatile Base Nitrogen (TVB-N), Alpha Amino Nitrogen (AAN), Free Fatty Acids (FFA) and Thio Barbituric Acid Reactive Substance (TBARS) were lower in gutted fish compared to whole ungutted fish at any particular day during ice storage. However, gutted fish expressed higher rate of primary lipid oxidation than ungutted fish. Textural degradation of the fish muscle as indicated by hardness, cohesiveness, springiness and chewiness was lower in gutted fish. Results of sensory evaluation revealed that gutting has significantly improved the sensory quality of the fish. However, microbiological analysis revealed higher Total Plate Count (TPC) and Enterobactereaceae count in gutted fish. The shelf life of gutted and whole ungutted sutchi cat fish as determined by microbiological analysis was 16–18 days and 18–20 days respectively while storage in ice.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26028712</pmid><doi>10.1007/s13197-014-1358-y</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Analysis Biochemistry Blood Catfish Chemistry Chemistry and Materials Science Chemistry/Food Science Fish Fisheries Food Food preservation Food Science Ice Lipids Microbiological analysis Microbiology Nitrogen Nutrition Original Original Article Oxidation Sensory perception Studies |
| title | Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice |
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