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Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage

Biochemical analysis was carried out for pH profiles, freshness in terms of K-values, amino acids profiles, total volatile bases (TVB), total volatile acids (TVA) and biogenic amines for fresh and preserved Macrobrachium rosenbergii. Results showed that pH profiles of Macrobrachium rosenbergii expla...

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Main Authors: Abu Bakar, Fatimah, Salleh, Abu Bakar, Abdul Razak, Che Nyonya, Basri, Mahiran, Ching, Mai Keow, Radu, Son
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2008
Online Access:http://psasir.upm.edu.my/id/eprint/758/1/181-191.pdf
http://psasir.upm.edu.my/id/eprint/758/
http://www.ifrj.upm.edu.my/15%20%282%29%202008/181-191.pdf
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spelling my.upm.eprints.7582015-09-23T04:49:13Z http://psasir.upm.edu.my/id/eprint/758/ Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage Abu Bakar, Fatimah Salleh, Abu Bakar Abdul Razak, Che Nyonya Basri, Mahiran Ching, Mai Keow Radu, Son Biochemical analysis was carried out for pH profiles, freshness in terms of K-values, amino acids profiles, total volatile bases (TVB), total volatile acids (TVA) and biogenic amines for fresh and preserved Macrobrachium rosenbergii. Results showed that pH profiles of Macrobrachium rosenbergii explain the inability of this parameter to be used to evaluate the quality of Macrobrachium rosenbergii. Thus changes in pH profiles of Macrobrachium rosenbergii should be combined with indicators such as total volatile acids and total volatile bases. Total volatile acids of the shrimps increased steadily in small amounts throughout the storage period. A rapid increase in TVB at 100C was detected due to the increase in total aerobic bacteria at elevated temperatures. The microbial activities caused the decrease in the amino acids arginine, lysine and histidine which correlated well with the increase in the corresponding biogenic amines such as putrescine, cadaverine and histamine respectively. Preservatives used in this study controlled the production of these biogenic amines without significantly altering the pH of preserved shrimp. Faculty of Food Science and Technology, Universiti Putra Malaysia 2008 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/758/1/181-191.pdf Abu Bakar, Fatimah and Salleh, Abu Bakar and Abdul Razak, Che Nyonya and Basri, Mahiran and Ching, Mai Keow and Radu, Son (2008) Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage. International Food Research Journal, 15 (2). pp. 181-191. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/15%20%282%29%202008/181-191.pdf
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 Biochemical analysis was carried out for pH profiles, freshness in terms of K-values, amino acids profiles, total volatile bases (TVB), total volatile acids (TVA) and biogenic amines for fresh and preserved Macrobrachium rosenbergii. Results showed that pH profiles of Macrobrachium rosenbergii explain the inability of this parameter to be used to evaluate the quality of Macrobrachium rosenbergii. Thus changes in pH profiles of Macrobrachium rosenbergii should be combined with indicators such as total volatile acids and total volatile bases. Total volatile acids of the shrimps increased steadily in small amounts throughout the storage period. A rapid increase in TVB at 100C was detected due to the increase in total aerobic bacteria at elevated temperatures. The microbial activities caused the decrease in the amino acids arginine, lysine and histidine which correlated well with the increase in the corresponding biogenic amines such as putrescine, cadaverine and histamine respectively. Preservatives used in this study controlled the production of these biogenic amines without significantly altering the pH of preserved shrimp.
format Article
author Abu Bakar, Fatimah
Salleh, Abu Bakar
Abdul Razak, Che Nyonya
Basri, Mahiran
Ching, Mai Keow
Radu, Son
spellingShingle Abu Bakar, Fatimah
Salleh, Abu Bakar
Abdul Razak, Che Nyonya
Basri, Mahiran
Ching, Mai Keow
Radu, Son
Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage
author_facet Abu Bakar, Fatimah
Salleh, Abu Bakar
Abdul Razak, Che Nyonya
Basri, Mahiran
Ching, Mai Keow
Radu, Son
author_sort Abu Bakar, Fatimah
title Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage
title_short Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage
title_full Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage
title_fullStr Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage
title_full_unstemmed Biochemical changes of fresh and preserved freshwater prawns (Macrobrachium rosenbergii) during storage
title_sort biochemical changes of fresh and preserved freshwater prawns (macrobrachium rosenbergii) during storage
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/758/1/181-191.pdf
http://psasir.upm.edu.my/id/eprint/758/
http://www.ifrj.upm.edu.my/15%20%282%29%202008/181-191.pdf
_version_ 1643821903945662464
score 13.211869

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