SENSORY QUALITY AND BIOCHEMICAL CHANGES IN DEEP QUEEN FISH (SCOMBEROIDES TALA) DURING ICE STORAGEA. ARULKUMAR AND S. PARAMASIVAM
Whole deep queen fish (Scomberoides tala) was stored in ice for 24 h and the Sensory quality, Aerobic Plate Count (APC), biochemical changes particularly histamine, putrescine, cadaverine, tyramine, tryptamine, spermine and spermidine content were determined using HPLC. In this experiment, the highest level of tyramine 9372.15 mg/kg, tryptamine 1876.72 mg/kg and spermine 1451.1 mg/kg were detected from the fish stored at ice and histamine, cadaverine and spermidine were not detected. The sensory qualities of sample scoring 3 and above are suitable for human consumption. But in the case of sensory evaluation, the fresh fish had highest score 4.75±0.03. After storage at ice for one day the fish lost its appearance and texture with lowest score of 2.93±0.04. The fresh S. tala fish had the moisture content of about (69±1.77%) after storage. After 24 h storage, the pH, TVBN, TMA, APC and biogenic amine producing bacterial population were increased. This study suggests that, the tryptamine, putrescine, tyramine and spermine were found above the maximum permissable limit and the fish (S. tala) stored more than 24 h at ice unsafe for human consumption. The fish must be stored at very low temperature immediately after catch.
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