Determination of the quality parameters of African catfish (Clarias gariepinus) finger during refrigerated storage
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CitationErsoy Altun, B. Kaba Güngör F. (2017). Determination of the quality parameters of African catfish (Clarias gariepinus) finger during refrigerated storage. Ege Journal of Fisheries and Aquatic Sciences, 34(4), 369-373. https://doi.org/10.12714/egejfas.2017.34.4.02
The quality parameters and shelf life of African Catfish (Clarias gariepinus) fingers during the storage at +4 degrees C were investigated in terms of sensory, chemical and microbiological changes. Sensory, chemical [pH, total volatile basic nitrogen (TVB-N)] and microbiological (total aerobic mesophylic bacteria (TAMB), total yeast and mold, coliform bacteria and salmonella) analyses were performed during the storage. pH values decreased significantly (p<0.05); on the other hand TVB-N value increased statistically. These values were lower than the acceptable limits at the end of the 21-days of storage. Sensory scores declined to lower than acceptable limit of consumption after 12th day of the storage. Microbiological values were lower than maximum limits during the 12-days of storage of fish finger. TAMB level exceeded 7 log cfu/g after 12 days. At the end of the storage period, pH, TVB-N, TAMB, total yeast and mould were determined as 5.88, 31.75 mg N/100, 8.18 log cfu/g and 5.87 log cfu/g, respectively. It was also concluded that African catfish is a good source for producing fish finger and its products could be stored in a refrigerator (at + 4 degrees C) for at least 12 days.
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Ege Journal of Fisheries and Aquatic Sciences