Staff View: Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.

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:	Yassoralipour, Ali, Bakar, Jamilah, Abdul Rahman, Russly, Abu Bakar, Fatimah, Golkhandan, Elham
Format:	Article
Language:	English
Published:	Maxwell Science Publications 2013
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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spelling	my.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
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
language	English
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.
format	Article
author	Yassoralipour, Ali Bakar, Jamilah Abdul Rahman, Russly Abu Bakar, Fatimah Golkhandan, Elham
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.
author_facet	Yassoralipour, Ali Bakar, Jamilah Abdul Rahman, Russly Abu Bakar, Fatimah Golkhandan, Elham
author_sort	Yassoralipour, Ali
title	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_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_sort	effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of barramundi (lates calcarifer) fillets.
publisher	Maxwell Science Publications
publishDate	2013
url	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
_version_	1643830074177224704
score	13.211869

Effect of different temperatures on the free amino acids, physico-chemical and microbial changes during storage of Barramundi (Lates calcarifer) fillets.

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