Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.
The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in Barramundi (Lates calcarifer) fillets kept at 0°C and 8°C were investigated for 20 days. At the end of the storage, significant differences were observed (p<0.05) in the amino acids isoleucine, leu...
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| Format: | Article |
| Language: | English |
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Maxwell Science Publications
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30489/1/Effect%20of%20different%20temperatures%20on%20the%20free%20amino%20acids.pdf |
| _version_ | 1796971751430684672 |
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| author | Yassoralipour, Ali Bakar, Jamilah Abdul Rahman, Russly Abu Bakar, Fatimah Golkhandan, Elham |
| author_facet | Yassoralipour, Ali Bakar, Jamilah Abdul Rahman, Russly Abu Bakar, Fatimah Golkhandan, Elham |
| author_sort | Yassoralipour, Ali |
| collection | UPM |
| description | The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in Barramundi (Lates calcarifer) fillets kept at 0°C and 8°C were investigated for 20 days. At the end of the storage, significant differences were observed (p<0.05) in the amino acids isoleucine, leucine, methionine, phenylalanine, valine, glutamic acid and glycine from the initial value of both storage temperatures. However, no significant difference (p>0.05) between two temperatures during the storage period were observed. Among two temperatures, the psychrophiles were initially 4.07 log CFU/g and exceeded the acceptable limit of 7 log CFU/g on the 12th and 8th day at 0°C and 8°C, respectively. Although, Total Plate Count (TPC) were initially 3.7 log CFU/g and exceeded the acceptable limit of 6 log CFU/g on the 12th day in the both storage temperatures. Histamine Forming Bacteria (HFB) was significantly (p<0.05) lower in Barramundi fillets storage at 0°C compared to the 8°C. Significant differences (p<0.05) between the concentrations of Total Volatile Base-Nitrogen (TVB-N) in fillets kept at 0°C and 8°C were observed. |
| first_indexed | 2024-03-06T08:17:43Z |
| format | Article |
| id | upm.eprints-30489 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:17:43Z |
| publishDate | 2013 |
| publisher | Maxwell Science Publications |
| record_format | dspace |
| spelling | upm.eprints-304892015-10-23T07:37:51Z http://psasir.upm.edu.my/id/eprint/30489/ Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets. Yassoralipour, Ali Bakar, Jamilah Abdul Rahman, Russly Abu Bakar, Fatimah Golkhandan, Elham The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in Barramundi (Lates calcarifer) fillets kept at 0°C and 8°C were investigated for 20 days. At the end of the storage, significant differences were observed (p<0.05) in the amino acids isoleucine, leucine, methionine, phenylalanine, valine, glutamic acid and glycine from the initial value of both storage temperatures. However, no significant difference (p>0.05) between two temperatures during the storage period were observed. Among two temperatures, the psychrophiles were initially 4.07 log CFU/g and exceeded the acceptable limit of 7 log CFU/g on the 12th and 8th day at 0°C and 8°C, respectively. Although, Total Plate Count (TPC) were initially 3.7 log CFU/g and exceeded the acceptable limit of 6 log CFU/g on the 12th day in the both storage temperatures. Histamine Forming Bacteria (HFB) was significantly (p<0.05) lower in Barramundi fillets storage at 0°C compared to the 8°C. Significant differences (p<0.05) between the concentrations of Total Volatile Base-Nitrogen (TVB-N) in fillets kept at 0°C and 8°C were observed. Maxwell Science Publications 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30489/1/Effect%20of%20different%20temperatures%20on%20the%20free%20amino%20acids.pdf Yassoralipour, Ali and Bakar, Jamilah and Abdul Rahman, Russly and Abu Bakar, Fatimah and Golkhandan, Elham (2013) Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets. Advance Journal of Food Science and Technology, 5 (7). pp. 822-828. ISSN 2042-4868; ESSN: 2042-4876 http://maxwellsci.com/jp/abstract.php?jid=AJFST&no=327&abs=01 |
| spellingShingle | Yassoralipour, Ali Bakar, Jamilah Abdul Rahman, Russly Abu Bakar, Fatimah Golkhandan, Elham Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets. |
| title | Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.
|
| title_full | Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.
|
| title_fullStr | Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.
|
| title_full_unstemmed | Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.
|
| title_short | Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.
|
| title_sort | effect of different temperatures on the free amino acids physico chemical and microbial changes during storage of barramundi lates calcarifer fillets |
| url | http://psasir.upm.edu.my/id/eprint/30489/1/Effect%20of%20different%20temperatures%20on%20the%20free%20amino%20acids.pdf |
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