Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh
The biochemical and microbial quality of skipjack tuna (Katsuwonus pelamis) fillets were investigated at various storage periods (15d, 30d and 60d) under frozen (-18°C) storage conditions. In the present study, the biochemical components of frozen tuna fillets were found to be significantly differen...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001277 |
| _version_ | 1811178588783771648 |
|---|---|
| author | Suprakash Chakma Md. Arifur Rahman Sujan Kanti Mali Sourav Debnath Md. Sazedul Hoque Muhammad A.B. Siddik |
| author_facet | Suprakash Chakma Md. Arifur Rahman Sujan Kanti Mali Sourav Debnath Md. Sazedul Hoque Muhammad A.B. Siddik |
| author_sort | Suprakash Chakma |
| collection | DOAJ |
| description | The biochemical and microbial quality of skipjack tuna (Katsuwonus pelamis) fillets were investigated at various storage periods (15d, 30d and 60d) under frozen (-18°C) storage conditions. In the present study, the biochemical components of frozen tuna fillets were found to be significantly different for the entire storage period (p<0.05). Furthermore, the histamine content was less than 50mg/kg from fresh to frozen storage. All the amino acids were significantly different (p<0.05) with the presence of high amounts of glutamic acid (11.11 to 11.22g/100g), histidine (8.42 to 8.97g/100g), leucine (7.44 to 7.50g/100g), aspartic acid (7.28 to 7.37g/100g), and lysine (6.22 to 6.29g/100g). Among the twelve fatty acids, docosahexaenoic acid (C22:6, DHA), oleic acid (C18:1), and palmitic acids were the most abundant. The lipid indices showed that tuna muscle is a potential source of ω-3 and ω-6 fatty acids. All the parameters used for determining the bacterial loads were within permeable limits set by ICMSF under frozen storage conditions. Finally, storing tuna fish fillets for up to 60 days exhibited no detrimental nutritional consequences and the safe for consumption. |
| first_indexed | 2024-04-11T06:20:56Z |
| format | Article |
| id | doaj.art-a3399fc719864d62b92063956308e5c2 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-04-11T06:20:56Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-a3399fc719864d62b92063956308e5c22022-12-22T04:40:34ZengElsevierFood Chemistry Advances2772-753X2022-10-011100139Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of BangladeshSuprakash Chakma0Md. Arifur Rahman1Sujan Kanti Mali2Sourav Debnath3Md. Sazedul Hoque4Muhammad A.B. Siddik5Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh; Corresponding author at: Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh.Department of Fisheries Biology and Genetics, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, BangladeshDepartment of Biochemistry and Food Analysis, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, BangladeshDepartment of Biochemistry and Food Analysis, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, BangladeshDepartment of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, BangladeshDepartment of Fisheries Biology and Genetics, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, BangladeshThe biochemical and microbial quality of skipjack tuna (Katsuwonus pelamis) fillets were investigated at various storage periods (15d, 30d and 60d) under frozen (-18°C) storage conditions. In the present study, the biochemical components of frozen tuna fillets were found to be significantly different for the entire storage period (p<0.05). Furthermore, the histamine content was less than 50mg/kg from fresh to frozen storage. All the amino acids were significantly different (p<0.05) with the presence of high amounts of glutamic acid (11.11 to 11.22g/100g), histidine (8.42 to 8.97g/100g), leucine (7.44 to 7.50g/100g), aspartic acid (7.28 to 7.37g/100g), and lysine (6.22 to 6.29g/100g). Among the twelve fatty acids, docosahexaenoic acid (C22:6, DHA), oleic acid (C18:1), and palmitic acids were the most abundant. The lipid indices showed that tuna muscle is a potential source of ω-3 and ω-6 fatty acids. All the parameters used for determining the bacterial loads were within permeable limits set by ICMSF under frozen storage conditions. Finally, storing tuna fish fillets for up to 60 days exhibited no detrimental nutritional consequences and the safe for consumption.http://www.sciencedirect.com/science/article/pii/S2772753X22001277Amino acidsFatty acidsNutritional qualityMicrobial qualityFrozen storageSkipjack tuna |
| spellingShingle | Suprakash Chakma Md. Arifur Rahman Sujan Kanti Mali Sourav Debnath Md. Sazedul Hoque Muhammad A.B. Siddik Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh Food Chemistry Advances Amino acids Fatty acids Nutritional quality Microbial quality Frozen storage Skipjack tuna |
| title | Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh |
| title_full | Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh |
| title_fullStr | Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh |
| title_full_unstemmed | Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh |
| title_short | Influence of frozen storage period on the biochemical, nutritional, and microbial quality of Skipjack tuna (Katsuwonus pelamis) collected from the Bay of Bengal coast of Bangladesh |
| title_sort | influence of frozen storage period on the biochemical nutritional and microbial quality of skipjack tuna katsuwonus pelamis collected from the bay of bengal coast of bangladesh |
| topic | Amino acids Fatty acids Nutritional quality Microbial quality Frozen storage Skipjack tuna |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X22001277 |
| work_keys_str_mv | AT suprakashchakma influenceoffrozenstorageperiodonthebiochemicalnutritionalandmicrobialqualityofskipjacktunakatsuwonuspelamiscollectedfromthebayofbengalcoastofbangladesh AT mdarifurrahman influenceoffrozenstorageperiodonthebiochemicalnutritionalandmicrobialqualityofskipjacktunakatsuwonuspelamiscollectedfromthebayofbengalcoastofbangladesh AT sujankantimali influenceoffrozenstorageperiodonthebiochemicalnutritionalandmicrobialqualityofskipjacktunakatsuwonuspelamiscollectedfromthebayofbengalcoastofbangladesh AT souravdebnath influenceoffrozenstorageperiodonthebiochemicalnutritionalandmicrobialqualityofskipjacktunakatsuwonuspelamiscollectedfromthebayofbengalcoastofbangladesh AT mdsazedulhoque influenceoffrozenstorageperiodonthebiochemicalnutritionalandmicrobialqualityofskipjacktunakatsuwonuspelamiscollectedfromthebayofbengalcoastofbangladesh AT muhammadabsiddik influenceoffrozenstorageperiodonthebiochemicalnutritionalandmicrobialqualityofskipjacktunakatsuwonuspelamiscollectedfromthebayofbengalcoastofbangladesh |