Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Biology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842019000400651 |
Resumo: | Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes’ steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat. |
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Brazilian Journal of Biology |
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Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpioClarias gariepinusCyprinus carpioorganoleptic evaluationproximate analysisdifferent temperaturesAbstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes’ steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat.Instituto Internacional de Ecologia2019-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842019000400651Brazilian Journal of Biology v.79 n.4 2019reponame:Brazilian Journal of Biologyinstname:Instituto Internacional de Ecologia (IIE)instacron:IIE10.1590/1519-6984.187647info:eu-repo/semantics/openAccessMahboob,S.Al-Ghanim,K. A.Al-Balawi,H. F. AlkahemAl-Misned,F.Ahmed,Z.eng2019-04-16T00:00:00Zoai:scielo:S1519-69842019000400651Revistahttps://www.scielo.br/j/bjb/https://old.scielo.br/oai/scielo-oai.phpbjb@bjb.com.br||bjb@bjb.com.br1678-43751519-6984opendoar:2019-04-16T00:00Brazilian Journal of Biology - Instituto Internacional de Ecologia (IIE)false |
dc.title.none.fl_str_mv |
Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio |
title |
Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio |
spellingShingle |
Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio Mahboob,S. Clarias gariepinus Cyprinus carpio organoleptic evaluation proximate analysis different temperatures |
title_short |
Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio |
title_full |
Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio |
title_fullStr |
Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio |
title_full_unstemmed |
Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio |
title_sort |
Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio |
author |
Mahboob,S. |
author_facet |
Mahboob,S. Al-Ghanim,K. A. Al-Balawi,H. F. Alkahem Al-Misned,F. Ahmed,Z. |
author_role |
author |
author2 |
Al-Ghanim,K. A. Al-Balawi,H. F. Alkahem Al-Misned,F. Ahmed,Z. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Mahboob,S. Al-Ghanim,K. A. Al-Balawi,H. F. Alkahem Al-Misned,F. Ahmed,Z. |
dc.subject.por.fl_str_mv |
Clarias gariepinus Cyprinus carpio organoleptic evaluation proximate analysis different temperatures |
topic |
Clarias gariepinus Cyprinus carpio organoleptic evaluation proximate analysis different temperatures |
description |
Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes’ steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P<0.05) in the organoleptic and proximate composition of the ice stored and fresh C. gariepinus and C. carpio, the same temperature and between the two different temperatures. The quality of fish muscle stored at 4 °C deteriorated faster than that of the -21 °C. Thus, storage temperature and duration have adverse effects on the nutritional quality of fish meat. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-11-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842019000400651 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842019000400651 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1519-6984.187647 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto Internacional de Ecologia |
publisher.none.fl_str_mv |
Instituto Internacional de Ecologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Biology v.79 n.4 2019 reponame:Brazilian Journal of Biology instname:Instituto Internacional de Ecologia (IIE) instacron:IIE |
instname_str |
Instituto Internacional de Ecologia (IIE) |
instacron_str |
IIE |
institution |
IIE |
reponame_str |
Brazilian Journal of Biology |
collection |
Brazilian Journal of Biology |
repository.name.fl_str_mv |
Brazilian Journal of Biology - Instituto Internacional de Ecologia (IIE) |
repository.mail.fl_str_mv |
bjb@bjb.com.br||bjb@bjb.com.br |
_version_ |
1752129886133157888 |