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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
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 http://psasir.upm.edu.my/id/eprint/30489/ http://maxwellsci.com/jp/abstract.php?jid=AJFST&no=327&abs=01 |
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| Summary: | 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. |
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