Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta)
The profile of total volatile base nitrogen (TVBN), pH, biogenic amines were studied in Indian mackerel packed under different levels of CO2 . Gutted and beheaded Indian mackerel was stored in air, vacuum packaging (VP), 30% CO2 /65% N2 /5% O2 (M30C), 60% CO2 /35%N2 /5%O2 (M60C), 80% CO...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30500/1/30500.pdf http://psasir.upm.edu.my/id/eprint/30500/7/Effects%20of%20different%20levels%20of%20CO2%20on%20biochemical%20changes%20and%20relationships%20among%20different%20quality%20indices%20in%20Indian%20mackerel.pdf |
| _version_ | 1825947719099744256 |
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| author | Chong , Cheong Yew Abu Bakar, Fatimah Abdul Rahman, Russly Bakar, Jamilah V., Selvi S., Maryam |
| author_facet | Chong , Cheong Yew Abu Bakar, Fatimah Abdul Rahman, Russly Bakar, Jamilah V., Selvi S., Maryam |
| author_sort | Chong , Cheong Yew |
| collection | UPM |
| description | The profile of total volatile base nitrogen (TVBN), pH, biogenic amines were studied in Indian
mackerel packed under different levels of CO2
. Gutted and beheaded Indian mackerel was stored
in air, vacuum packaging (VP), 30% CO2
/65% N2
/5% O2
(M30C), 60% CO2
/35%N2
/5%O2
(M60C), 80% CO2
/15%N2
/5% O2
(M80C) and 100% CO2
(M100C) at 5°C for 12 days. The
application of VP and MAP was effective in retarding the formation of TVBN, total biogenic
amines and improve the shelf life of Indian mackerel. Cadaverine obtained the best correlation
with storage time when compared with other biogenic amines. Cadaverine or cadaverine
+ putrescine can serve as a reliable objective freshness indicator of fish stored in different
atmospheres. Among the commonly used freshness indices, TVBN was the best quality
indicator correlated with histamine. VP and MAP conditions influenced the performance of
quality indicators. pH was a good quality indicator of spoilage in air-stored fish except for VP
and MAP packed fish. Lower value of TVBN (30 mg/100g) was suggested as an upper limit for
this species of fish under MAP condition based on APC and sensory result. |
| first_indexed | 2024-03-06T08:17:45Z |
| format | Article |
| id | upm.eprints-30500 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T08:17:45Z |
| publishDate | 2013 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-305002015-09-11T03:19:33Z http://psasir.upm.edu.my/id/eprint/30500/ Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta) Chong , Cheong Yew Abu Bakar, Fatimah Abdul Rahman, Russly Bakar, Jamilah V., Selvi S., Maryam The profile of total volatile base nitrogen (TVBN), pH, biogenic amines were studied in Indian mackerel packed under different levels of CO2 . Gutted and beheaded Indian mackerel was stored in air, vacuum packaging (VP), 30% CO2 /65% N2 /5% O2 (M30C), 60% CO2 /35%N2 /5%O2 (M60C), 80% CO2 /15%N2 /5% O2 (M80C) and 100% CO2 (M100C) at 5°C for 12 days. The application of VP and MAP was effective in retarding the formation of TVBN, total biogenic amines and improve the shelf life of Indian mackerel. Cadaverine obtained the best correlation with storage time when compared with other biogenic amines. Cadaverine or cadaverine + putrescine can serve as a reliable objective freshness indicator of fish stored in different atmospheres. Among the commonly used freshness indices, TVBN was the best quality indicator correlated with histamine. VP and MAP conditions influenced the performance of quality indicators. pH was a good quality indicator of spoilage in air-stored fish except for VP and MAP packed fish. Lower value of TVBN (30 mg/100g) was suggested as an upper limit for this species of fish under MAP condition based on APC and sensory result. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30500/1/30500.pdf application/pdf en http://psasir.upm.edu.my/id/eprint/30500/7/Effects%20of%20different%20levels%20of%20CO2%20on%20biochemical%20changes%20and%20relationships%20among%20different%20quality%20indices%20in%20Indian%20mackerel.pdf Chong , Cheong Yew and Abu Bakar, Fatimah and Abdul Rahman, Russly and Bakar, Jamilah and V., Selvi and S., Maryam (2013) Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta). International Food Research Journal, 20 (1). pp. 383-389. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-20-2013.html |
| spellingShingle | Chong , Cheong Yew Abu Bakar, Fatimah Abdul Rahman, Russly Bakar, Jamilah V., Selvi S., Maryam Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta) |
| title | Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta) |
| title_full | Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta) |
| title_fullStr | Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta) |
| title_full_unstemmed | Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta) |
| title_short | Effects of different levels of CO2 on biochemical changes and relationships among different quality indices in Indian mackerel (Rastrelliger kanagurta) |
| title_sort | effects of different levels of co2 on biochemical changes and relationships among different quality indices in indian mackerel rastrelliger kanagurta |
| url | http://psasir.upm.edu.my/id/eprint/30500/1/30500.pdf http://psasir.upm.edu.my/id/eprint/30500/7/Effects%20of%20different%20levels%20of%20CO2%20on%20biochemical%20changes%20and%20relationships%20among%20different%20quality%20indices%20in%20Indian%20mackerel.pdf |
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