Postmortem Changes of Cage-Farmed Grouper (Epinephelus coioides) Stored in Ice

Freshly harvested grouper from sea cage was stored in ice, and its quality changes including biochemical [total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMAN), water-soluble nitrogen (WSN) and salt-soluble nitrogen (SSN), peroxide value (PV) and thiobarbituric acid reactive substance...

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Bibliographic Details
Published inNational Academy of Sciences, India. Proceedings. Section B. Biological Sciences Vol. 92; no. 4; pp. 833 - 841
Main Authors Viji, P., Madhusudana Rao, B., Binsi, P. K., Debbarma, Jesmi
Format Journal Article Conference Proceeding
LanguageEnglish
Published New Delhi Springer India 2022
Springer Nature B.V
Subjects
Aerobic bacteria
Behavioral Sciences
Biomedical and Life Sciences
Fins
Gills
Life Sciences
Nitrogen
Nucleic Acid Chemistry
Plant Biochemistry
Research Article
Sensory evaluation
Shelf life
Thiobarbituric acid
Trimethylamine
Trimethylamine nitrogen
Orange-spotted grouper
Sensory quality
Pictorial changes
Postmortem changes
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Summary:Freshly harvested grouper from sea cage was stored in ice, and its quality changes including biochemical [total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMAN), water-soluble nitrogen (WSN) and salt-soluble nitrogen (SSN), peroxide value (PV) and thiobarbituric acid reactive substance (TBARS)], physical (color, texture and pictorial changes), sensory and microbiological [aerobic plate count (APC)] changes were evaluated during storage. TVB-N increased from 8.02 to 29.79 mg% at the end of the 24th day in ice. WSN and SSN decreased from 9.8 and 14 mg% on the 0th day to 2.86 and 5.25 mg%, respectively, at the 24th day. TBARS showed a fluctuating trend; however, the value has increased from 0.021 to 0.592 mg MDA/kg sample, respectively. The color analysis indicated an obvious change in the lightness of meat. On 0 day, the L* value was 48.74, which was increased to 56.89 at the end of storage. A reduction in hardness values was noticed with the extent of iced storage. Color and appearance of eyes, gills and pectoral fins served as major pictorial tools to determine the freshness of grouper. APC increased to 7.16 log 10 cfu/g on the 24th day of storage. Based on sensory evaluation (raw and cooked) and microbiological quality, the shelf life of grouper was determined as 22 days during iced storage.
ISSN:0369-8211
2250-1746
DOI:10.1007/s40011-022-01362-2