J. Exp. Zool. India Vol. 22, No. 2, pp. 955-962, 2019 www.connectjournals.com/jez ISSN 0972-0030 QUALITY ASSESSMENT OF FRESH INDIAN ( KANAGURTA) AND RIBBON FISH (TRICHIURUS LEPTURUS) FROM THE NAMKHANA LANDING CENTER WEST BENGAL, INDIA

Shiv Mohan Singh1, S. Chowdhury1, S. Nath2* and N. K. Chandravanshi1 1Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of and Fishery Sciences, Kolkata - 700 094, India. 2Department of Fish Processing Technology, College of Fisheries Science, Birsa Agricultural University, Ranchi, India. *e-mail : [email protected], [email protected] (Received 29 April 2019, Accepted 1 June 2019)

ABSTRACT : Indian mackerel (Rastrelliger kanagurta) and Ribbon fish (Trichiurus lepturus) are two important semi pelagic carnivore fishing resources in Namkhana fish landing center, West Bengal. During assessing monthly profile of textural parameters, chemical composition and microbial quality of fresh Indian mackerel and Ribbon fish landed at Namkhana landing center, the hardness figures revealed significant (p<0.05) variations with the lowest value in month of July (1208.94±118.69g and 843.60±123.32g) and highest value in the month of January (2552.03±16.75g and 3000.01±522.21g) respectively. There was significant (p<0.05) variation in both gumminess and chewiness values over the sampling months for both, whereas, adhesiveness, springiness, cohesiveness and resilience showed insignificant (p>0.05) variation. For both the species, there is a significant variation (p<0.05) in the protein and lipid content during the sampling months. The variations in both PV and TMA were found to be significant (p<0.05) for both the species within the months and recorded biochemical and microbiological values were well within the limit of acceptability suggesting to be fit for consumption, the preservation conditions of the catch during warmer months needs to be improved and necessary precautions are to be taken to retain the nutritional quality and prevent spoilage. Key words : Rastrelliger kanagurta, Trichiurus lepturus, TPA, biochemicaland microbial quality, freshness evaluation.

INTRODUCTION undergoes both physical and chemical changes that finally The fisheries sector makes an essential contribution affect the appearance, taste, smell and texture. Therefore, to human development through food and nutrition security it is very important to ensure that after harvest, fish should throughout the world, supplying vital nutrition to millions not be stressed due to improper handling and processing, of people. Seafood is easily digestible because it has less which deteriorates the quality of the harvested species. connective tissue. As compared to red meat, fish protein Freshness is one of the most significant aspects for is considered slightly superior to any other land animal evaluation of fish quality as freshness is directly linked proteins and is nutritionally equivalent (Andrew, 2001). to appearance, texture and taste perception of the Thus, fish and shrimps are recommended in many special consumers. Generally speaking, during postmortem diets. The chemical composition, that varies greatly from condition, the muscle of fish is prone to become soft, which species to species and also within the same species further affects the textural quality of fish muscle. depending on age, sex, environment and season (FAO, Therefore, the texture of fish is one of the main features 2002), of any edible organisms is extremely important used to appreciate the freshness quality (Cheret et al, since the nutritive value is reflected in its biochemical 2006). Textural parameters are also frequently employed contents (Soundarapandian et al, 2013) that indicates the to examine and evaluate fish quality along the fish value fish quality. chain, which measures the influences of handling and Being highly perishable, fish requires proper handling processing methods on the shelf life of fish products as and preservation to increase its shelf life and retain its well as the preference, inclination, partiality and nutritional quality. Immediately after fish is caught, it loses satisfactoriness of consumers. its natural resistance against microbial attack and West Bengal, one of the major fish producing state in 956 Shiv Mohan Singh et al India with marine fish landings about 1.78 lakh tons (Hand Proximate analysis Book of Fisheries Statistics, 2016) has a total of 6 fish The crude protein content was determined by landing centers out of which Namkhana is located in the Kjeldahl’s method in Kjeltec Auto sampler system, N x 24 South Parganas district. Indian mackerel (Rastrelliger 6.25), moisture and ash contents of fish were determined kanagurta) and Ribbon fish (Trichiurus lepturus) are two by the method as described by AOAC (2012). The lipid important semi pelagic carnivore fishing resources in the content was estimated by the method as described by Bligh West Bengal, are distributed throughout the East coast and Dyer (1959) using Soxhlet apparatus. and Bay of Bengal. These fish species are generally Biochemical and microbiological analyses consumed domestically and exported to European countries as processed products as well. Although, various The samples were subjected in triplicate for Total studies have been conducted on these fish species (Bittar Plate Count (TPC) and physicochemical analyses at et al, 2012), there is limited knowledge on the variation monthly interval. The physicochemical indices used to of chemical compositions, microbiological profile and analyse the freshness of the landed fish were Peroxide their textural parameter of these species. Thus, the present value (by the method described by Kirk and Sawyer study aims at assessingmonthly profile of textural (1991), total volatile base nitrogen (TVB-N) and parameters, chemical composition and microbial quality trimethylamine nitrogen (TMA-N) (by the method of fresh Indian mackerel (Rastrelliger kanagurta) and described by AOAC (2012) by using Conway’s micro- Ribbon fish (Trichiurus lepturus) landed at Namkhana diffusion unit) as well as pH (by the method described by landing center. Ozyurt et al., 2009 using pH meter Five EasyTM FE20, made by MettlerTodelo AG, Switzerland). TPC was MATERIALS AND METHODS determined according to standard American Public Health Sample preparation Association method (APHA, 2001) and results expressed Two different fish species Indian mackerel as log cfu/g. (Rastrelliger kanagurta) and Ribbon fish (Trichiurus All the data were checked for normal distribution with lepturus) were collected in early morning hours during normality plots prior to analysis of variance (ANOVA) unloading the fishes from fishing vessels of multi-days to determine significant differences among means at trips from Namkhana fish landing center, located in α=0.05 level, using statistical tools of Microsoft Office 21.7604° N Latitude and 88.2352° E Longitude, South Excel (2007) and SPSS (Statistical Package Computer, 24-Parganas district, West Bengal, India at monthly Software 1988). intervals. Fishes were de-iced, washed and immediately RESULTS AND DISCUSSION packed in polystyrene boxes with ice in the ratio 1:1 (w/ w) and finally transported to the laboratory of Fish Fish quality is a complex concept involving a whole Processing Technology, Faculty of Fishery Sciences, range of factors which, for the consumer, include safety, WBUAFS, Kolkata. Measurement of textural parameters, nutritional quality, freshness, eating quality and the proximate and biochemical analyses and microbiological obvious physical attributes of the species, size and product assessment of the landed fish samples were carried out at type.Texture is a key quality attribute used in the fresh a month interval throughout the period of July 2017 to and processed seafood industry to assess product quality March 2018 with a sample size of 15 fishes per month. and acceptability. In both the fish species, R. kanagurta (Table 1) and T. lepturus (Table 2), the hardness figures Texture profile analysis revealed significant (p<0.05) variations with the lowest TPA of fish flesh was performed at ambient value in month of July (1208.94±118.69g and temperature with TA-XT plus texture analyzer (Stable 843.60±123.32g) and highest value in the month of Micro System, Surrey, UK) and a 50 kg load cell. The January (2552.03±16.75g and 3000.01±522.21g), attributes evaluated were hardness, cohesiveness, respectively. Fish muscle texture especially depends on springiness, chewiness, gumminess, adhesiveness and muscle style, protein and fat content. After fish died, some resilience. Gel preparation for hardness analysis was autolytic enzymes and microbiological actions were carried out as described by Rawdkuen et al (2009) with activated, which made muscle less elastic and softer (Li minor modifications. Gels were cut into cylinders of 18 et al, 2011). Moreover, seasonal variation in the mm diameter × 18 mm length and were compressed composition of fish within the same species and vertically in two consecutive cycles of 50% compression, degradation of myofibrillar protein during ice storage 5 seconds apart using a flat plunger (SMS-P/75) and a onboard, lead to softening of the muscle (Verrez-Bagnis, heavy-duty platform as described by Mao et al (2007). 1997). Quality assessment of fresh Indian mackerel and ribbon fish 957

* Results are mean of fifteen determinations (n=15) with s.d. #Values of mean TPC for a particular species with different superscripts are significantly different (p<0.05) within months Fig. 1 : Variation in TPC of Rastrelliger kanagurta (log cfu/g) and Trichiurus lepturus (log cfu/g).

Although, the adhesiveness values for both the fish both gumminess and chewiness values over the sampling species exhibited non-significant (p>0.05) variation, the months for both R. kanagurta and T. lepturus, whereas, lowest and highest recorded values for R. kanagurta were resilience showed insignificant (p>0.05) variation (Tables in the month of July (-50.66±0.70g.sec) and February (- 1 and 2, respectively). 10.26±2.86g.sec) (Table 1); for T. lepturus the values In R. kanagurta, the moisture content (varied ranging from -49.92±0.36 g.sec in September to -3.19± significantly p<0.05) ranges from 73.37±0.32% (January) 1.71 g.sec in January (Table 2). and 77.71±0.28% (September) (Table 3), which was in Springiness indicates the elasticity of muscle that can accordance to Nisa and Asadullah (2011), the highest and be stretched and returns to its original shape/size. lowest values of moisture content of R. kanagurta was Although, the springiness values for both the fish species recorded as 74.41±2.17% (May) and 70.11±3.05% R. kanagurta and T. lepturus exhibited non-significant (December), respectively. In T. lepturus the moisture (p>0.05) variation with the lowest value in the month of content, ranges from 76.07±0.34% (February) to September (0.48±0.03 and 0.54±0.10), the peak were 78.99±0.37% (November), varied significantly (p<0.05) recorded in the month of February (0.77±0.06) (Table 1) among the months (Table 4). Water content is usually and November (0.86±0.00) (Table 2), respectively. inversely related to fat content (Grigorakis et al, 2002), Cohesiveness indicates the property of the fish being which was generally found in pelagic fish containing oil cohesive and sticky and gives an indication of how well in the muscle tissue (Love, 1992) for which such fish the samples withstand the deformation during maintains constant density. Likewise, in the present study, compression. A value of1 indicates total elasticity and a the peak and bottom moisture content were inversely value of 0 indicates that the sample did not recover at all related to the lipid content of the species during the study (Manju et al, 2007). The insignificant (p>0.05) variations period. in cohesiveness values of R. kanagurta were ranging from For both the species, R. kanagurta and T. lepturus, 0.32±0.00 (in the month of August, October and March) there is a significant variation (p<0.05) in the protein to 0.41±0.13 (in February) (Table 1). Likewise, in T. contentranges from 16.39±0.18% (September) to lepturus, the cohesiveness values range from 0.32±0.01 18.7±0.23% (January) (Table 3) and 16.35±0.09% in March and 0.49±0.20 in October (Table 2) varied (November) to 18.39±0.13% (February) (Table 4), insignificantly (p>0.05). The decrease in cohesiveness was respectively. Nisa and Asadullah (2011) reported the crude may be due to denaturation of the muscle proteins and protein of fresh Indian mackerel (R. kanagurta) to be in structural damage of membranes (Tryggvadottir and the range of 16.65 to 20.09%, which fairly coincides with Olafsdottir, 2000). the finding of the present study. In the east coast of India, Chewiness is the mouth feel sensation of labored the spawning seasons of Indian mackerel is August- mastication due to sustained, elastic resistance from the September (Rao, 1967). The higher protein content during fish, defined as the product of hardness × cohesiveness × post spawning season may be summed up to the fact that springiness. There was significant (p<0.05) variation in fish start feeding after spawning and the energy is directed 958 Shiv Mohan Singh et al Table 1 : Texture parameter of R. kanagurta. Month Hardness (g)# Adhesiveness Springiness Cohesiveness Gumminess# Chewiness# Resilience (g.sec) July 1208.94±118.69a -50.66±0.70 0.58±0.16 0.33±0.01 398.89±51.58a 226.14±34.24ab 0.10±0.00 August 1258.73±189.09a -33.45±25.04 0.60±0.13 0.32±0.00 401.49±55.25a 236.04±20.24ab 0.10±0.00 September 1342.65±70.41a -32.96±24.35 0.48±0.03 0.33±0.01 437.96±3.68a 211.82±14.00a 0.10±0.00 October 1529.58±193.95ab -14.01±2.45 0.61±0.16 0.32±0.00 484.00±61.43a 302.12±113.69ab 0.10±0.00 November 2103.45±617.62ab -19.09±9.62 0.73±0.00 0.33±0.02 705.88±252.35b 514.12±186.11ab 0.11±0.01 December 2215.14±459.68ab -16.72±12.98 0.73±0.00 0.34±0.01 754.86±183.08b 548.78±137.10ab 0.11±0.00 January 2552.03±16.75b -16.70±13.00 0.75±0.02 0.36±0.02 928.55±62.55b 692.48±66.11b 0.12±0.00 February 1689.50±32.21ab -10.26±2.86 0.77±0.06 0.41±0.13 686.41±224.82a 533.30±213.24ab 0.14±0.05 March 1529.58±193.95ab -14.01±2.45 0.61±0.16 0.32±0.00 484.00±61.43a 302.12±113.69ab 0.10±0.00 * Results are mean of fifteen determinations (n=15) with s.d. # Values of mean in the same column with different superscripts vary significantly (p<0.05) with months.

Table 2 : Texture parameter of T. lepturus. Month Hardness (g)# Adhesiveness Springiness Cohesiveness Gumminess# Chewiness# Resilience (g.sec) July 843.60±123.32a -36.59±18.48 0.57±0.06 0.34±0.00 290.45±39.03a 165.94±39.03a 0.10±0.00 August 983.05±176.37a -24.10±14.93 0.63±0.18 0.43±0.11 436.57±186.58a 290.78±194.41a 0.15±0.06 September 1111.83±256.02a -49.92±0.36 0.54±0.10 0.34±0.00 376.70±82.96a 197.73±5.93a 0.10±0.00 October 1552.36±226.16a -11.99±5.31 0.66±0.22 0.41±0.13 642.97±286.25a 452.91±326.93a 0.13±0.05 November 2884.89±359.40b -7.94±5.00 0.86±0.00 0.50±0.14 1430.32±212.61b 1226.64±184.44b 0.19±0.10 December 2945.88±273.15b -8.00±4.91 0.85±0.01 0.52±0.16 1517.17±335.44b 1283.90±265.42b 0.21±0.11 January 3000.01±522.21b -3.19±1.71 0.84±0.03 0.54±0.09 1588.21±10.69b 1329.77±38.60b 0.21±0.08 February 1200.31±130.89a -31.86±25.90 0.61±0.20 0.43±0.12 501.93±94.14a 315.08±160.03a 0.14±0.06 March 1019.28±125.13a -31.60±25.54 0.68±0.10 0.43±0.12 443.27±177.10a 310.89±165.96a 0.14±0.06 * Results are mean of fifteen determinations (n=15) with s.d. # Values of mean in the same column with different superscripts vary significantly (p<0.05) with months

to building up the lost reserves of protein which was season. As long as spawning continues the fish will lose a directed to the development of gonads during spawning lot of energy (lipid). Nisa and Asadullah (2011) reported period. Intense feeding compensates the loss of gonadal that, the fat content of fresh Indian mackerel ranged from elements during spawning. The peaks and low, in the 3.0 to 12%, which was may be due to difference in protein content of T. lepturus may be due to the reason catching locations might cause dramatic variations among that the Ribbon fish has two breeding seasons i.e., during the same species living in different locations. Similar trend May-June and November-December, when the protein in lipid content of T. lepturus were observed with the content declines as protein for germ building is mobilized highest in the month of February and lowest in the month from muscle (Sivakami et al, 1986). of November, which might be due to breeding seasons. Significant differences (p<0.05) in the value of lipid Tzikas et al (2007) stated that after breeding season the for both species R. kanagurta and T. lepturus during the fish resumes feeding behavior and migrates to find suitable sampling months were reported (Tables 3 and 4), the food sources that leads to slight increase in lipid content values ranges from 3.76±0.13% (September) to due to the conversion of high-water content into fat in 5.58±0.18% (February) and 2.74±0.18% (November) to gonadal tissue. 3.84±0.16% (February), respectively. The lowering of The ash content of R. kanagurta was found to have lipid content in September coincides with the breeding lower values (1.03±0.08%) in September and higher season of R. kanagurta, during which energy reserves values (1.13±0.08% and 1.13±0.03) in the month of are depleted for gonadal activities (Rao, 1967). Usually January and March (Table 3). T. lepturus was found to spawning, demands higher levels of energy and muscle have lower value in the month of September and lipids are used as energy reserves. In particular, lipids November (1.11±0.06 and1.11±0.04%) and higher value were almost completely depleted from muscle in breeding in March (1.22±0.06%) (Table 4). The variation of ash Quality assessment of fresh Indian mackerel and ribbon fish 959 Table 3 : Variation in proximate composition of R. kanagurta during different and February, respectively (Table 6). Although, months. the variations in the Peroxide Value was found Month Moisture (%)# Protein (%)# Lipid (%) # Ash (%) to be significant (p<0.05) for each species July 75.42±0.48b 18.01±0.23cd 4.71±0.12bc 1.05±0.04 within the months and values were well within August 76.43±0.33bc 17.53±0.22bc 4.25±0.10ab 1.05±0.06 the limit of acceptability suggesting to be fit September 77.71±0.28c 16.39±0.18a 3.76±0.13a 1.03±0.08 for consumption, the preservation conditions October 76.31±0.34bc 16.75±0.29ab 3.98±0.19a 1.07±0.04 of the catch during warmer months needs to November 75.36±0.35b 17.55±0.48bc 4.84±0.10bcd 1.04±0.07 be improved as the values obtained are all for December 73.77±0.32a 18.43±0.19cd 5.13±0.12cde 1.10±0.03 fresh specimens, which are significantly January 73.37±0.32a 18.7±0.23d 5.58±0.18e 1.13±0.03 varying within months. February 73.75±0.43a 18.69±0.39d 5.33±0.23de 1.10±0.07 The most common chemical indicators of March 73.88±0.29a 17.77±0.17bcd 5.20±0.16cde 1.13±0.08 marine fish spoilage,Total volatile basic * Results are mean of fifteen determinations (n=15) with s.d. nitrogen (TVB-N), consisting mainly of tri- # Values of mean in the same column with different superscripts vary significantly (p<0.05) with months methylamine, di-methylamine and ammonia (Haaland and Njaa, 1988) is important Table 4 : Variation in proximate composition of T. lepturus during different parameter to assess the quality in seafood months. products (Amegovu et al, 2012). Fish Month Moisture (%)# Protein (%)# Lipid (%) # Ash (%) containmany bacteria in their alimentary canal July 77.32±0.38abc 17.91±0.26de 3.56±0.09bcd 1.19±0.05 and strong digestive enzymes are produced August 77.42±0.30bc 17.55±0.18cd 3.38±0.16bcd 1.14±0.04 during the feeding periods, which cause rapid September 78.29±0.32cd 17.11±0.23bc 3.09±0.10abc 1.11±0.06 post-mortemautolysis with strong off- October 78.44±0.33cd 16.58±0.16ab 2.99±0.13ab 1.15±0.05 flavorduring the later stage of storageleading November 78.99±0.37d 16.35±0.09a 2.74±0.18a 1.11±0.04 tobreakdown of protein to form nitrogenous December 77.26±0.30abc 17.36±0.18cd 3.42±0.16bcd 1.17±0.06 volatile materials, especially in the ventral January 76.64±0.40ab 18.08±0.21de 3.67±0.13d 1.14±0.04 areacausingbelly-bursting (Huss, 1995). For February 76.07±0.34a 18.39±0.13e 3.84±0.16d 1.22±0.06 both the species R. kanagurta and T. lepturus, March 76.51±0.23ab 18.11±0.21de 3.58±0.16cd 1.21±0.06 there was a significant (p<0.05) variation in TVBN values within months; the values range * Results are mean of fifteen determinations (n=15) with s.d. # Values of mean in the same column with different superscripts vary significantly from 8.08±0.24 mg/100g flesh (September) to (p<0.05) with months. 16.44±0.24 mg/100g flesh (January) (Table 5) and 9.14±0.17 mg/100g flesh (November) to 12.21±0.20 content for both the species was insignificant (p>0.05) mg/100g flesh (February) (Table 6) respectively. with higher values observed in dry season as reported by Muhammet and Sevim (2007) reported that TVB-N value Celik (2008) where highest ash content of the studied in freshly caught fish lies between 5 and 20 mg/100 g and species was reported in March (spring). Similar findings limit of acceptability is 35 mg/100 g (Amegovu et al, were reported by Nisa and Asadullah (2011) in Indian 2012). As TVBN value increases with storage time Mackerel to have highest mean value of ash (1.35%) in (Gulsun et al, 2009), TVBN can be suitable for estimating March i.e., during dry season and lowest ash content the degree of spoilage of samples stored at icing during the rainy season. temperatures due to the time lag between the harvesting The peroxide value (PV), an indicator to quantify of fish in open sea and the time by which it reaches the primary products of lipid oxidation, particularly the landing centre. hydroperoxides (Chaijan, 2011) has been the most The TMA of R. kanagurta was found to have lower commonly employed chemical assay for evaluation of values (5.63±0.34 mgN/100g flesh) in the month of oxidation stability of fats and oils. PV up to 30 mili- September and higher values (12.68±0.27 mgN/100g

equivalent of O2/kg of fat is considered to be acceptable flesh) in January (Table 5). The values obtained for TMA without any objectionable off-taste or off-odour (Lajolina of T. lepturus was found to be in the range of 4.15±0.09 et al, 1983). In R. kanagurta PV ranges from to 6.85±0.13 mgN/100g flesh (November and February,

4.96±0.09meq of O2/kg fat (September) to 7.00±0.18 meq respectively) (Table 6). Both the species exhibited of O2/kg fat (January) (Table 5), whereas to that of in T. significant (p<0.05) variation in TMA content within the lepturus the range was 3.12±0.10meq of O2/kg fat to study periodand the TMA values are within the limit of

4.42±0.09 meq of O2/kg fat in the month of November acceptability of TMAN (10-15 mgN/100g) as reported 960 Shiv Mohan Singh et al Table 5 : Monthly changes in biochemical composition of R. kanagurta. correlated with the catching method (Esaiassen Month PV (meq of TVBN TMA pH# et al, 2004). Although, the results obtained in # # # O2/kg fat) (mg/100g) (mgN/100g) this study are in agreement with fluctuations July 5.04±0.15a 10.44±0.24b 7.72±0.28b 6.83±0.02abc reported by Tzikas et al (2007), Azam et al August 4.96±0.09a 8.82±0.21a 6.21±0.26a 6.87±0.02bc (2004) reported similar pH value of fresh fish September 4.73±0.13a 8.08±0.24a 5.63±0.34a 6.89±0.02c varied between 6.7±0.7 to 7.03±0.5. October 5.22±0.20a 12.57±0.26c 8.56±0.44bc 6.81±0.03abc TPC of R. kanagurta muscle with skin was November 5.90±0.16b 13.66±0.33d 9.70±0.34cd 6.77±0.03ab found to vary from 4.33±0.03 log cfu/g December 6.55±0.23c 14.68±0.21e 10.49±0.39d 6.75±0.02ab (December) to 4.63±0.02 log cfu/g (both in July January 7.00±0.18c 16.44±0.24f 12.68±0.27e 6.72±0.03a and March) with significant (p<0.05) variation February 6.81±0.17c 13.03±0.28cd 9.12±0.28c 6.85±0.03bc over the months (Fig. 1). In T. lepturus, the March 5.37±0.13ab 10.90±0.25b 7.57±0.27b 6.79±0.02abc highest and lowest recorded TPC values were * Results are mean of fifteen determinations (n=15) with s.d. recorded4.63±0.02 log cfu/g (March) and 4.33 # Values of mean in the same column with different superscripts vary significantly ±0.02 log cfu/g (January) respectively (Fig. 1). (p<0.05) with months. As for both the species, the results of TPC, in Table 6 : Monthly changes in biochemical composition of T. lepturus. the present investigation, never crossed the safe Month PV (meq of TVBN TMA pH# limit of bacterial count (4.70 log cfu/g) as # # # declared by International Commission on O2/kg fat) (mg/100g) (mgN/100g) Microbiological Specification for foods July 4.04±0.11cde 11.10±0.21c 6.08±0.14ef 6.75±0.04bc (ICMSF) and French norms (FN) (Merline and August 3.70±0.11bc 10.95±0.15bc 5.87±0.12ef 6.70±0.05abc Chitrag, 2017), it can be inferred that the September 3.45±0.09ab 10.62±0.13bc 5.27±0.13cd 6.79±0.05bc muscle of both the fish species, landed year- October 3.22±0.10a 10.27±0.20b 4.61±0.11ab 6.78±0.04bc round at Namkhana landing center were November 3.12±0.10a 9.14±0.17a 4.15±0.09a 6.84±0.04c December 3.85±0.08bcd 10.76±0.18bc 5.75±0.08de 6.65±0.06ab considered safe for consumption considering January 4.18±0.13de 11.92±0.13d 6.26±0.14f 6.62±0.04ab microbiological quality. February 4.42±0.09e 12.21±0.20d 6.85±0.13g 6.56±0.04a This study indicates that Indian mackerel March 3.45±0.16ab 9.25±0.20a 4.84±0.12bc 6.73±0.05abc (R. kanagurta) and Ribbon fish (T. lepturus), * Results are mean of fifteen determinations (n=15) with s.d. landed at Namkhana landing center, have higher # Values of mean in the same column with different superscripts vary significantly textural quality was observed in cooler months (p<0.05) with months suggesting that better preservation practices are required during summer months to enhance the texture by Click and Ridberg (2010). Although, TMAO is reduced quality of the harvested fishes.For both the species, to TMA during spoilage of the muscle, when fish contains although the protein content in the muscle remained high large amounts of TMAO, the maximum TMA formed is during the study period, the lipid content varied dependent on the growth of relevant microorganisms rather significantly (p<0.05) over the sampling months than availability of substrate. influenced by several factors like species, size, diet, The pH of fish muscle is considered as an index of its geographic origin, season and reproduction.The recorded freshness. Fresh fish muscle pH is most frequently in the biochemical parameters viz. PV, TVB-N and TMA-N range of 6-6.5 (Buchtova and Je•ek, 2011). The pH of R. values during the sampling months for studied fishes were kanagurta was found to be low in January (6.72±0.03) well within the limit of acceptability and fishes are and high in September (6.89±0.02) (Table 5), whereas microbiologically safe too. Muscle pH of R. kanagurta range of pH in T. lepturus was 6.56±0.04 (February) to and T. lepturus was affected by time of season. Variation 6.84±0.04 (November) (Table 6). In breeding seasons, in the muscle pH is correlated with catching method, for spawning, fishes migrate in deeper waters to find migratory habitats and nutritional status. Thus, the suitable place where food availability becomes reduced monthly profile of textural parameters, chemical and glycogen levels are lower in muscle. Furthermore, R. composition and microbial quality of fresh Indian kanagurta and T. lepturus have to use their glycogen mackerel (Rastrelliger kanagurta) and Ribbon fish reserves to produce the necessary energy for the muscular (Trichiurus lepturus) landed at Namkhana landing effort that is possibly reflected in the increased muscle centerprovides a fair idea to take necessary precautions pH in September to November. Muscle pH can vary in processing from a manufacturer point of view and to considerably within a species and this variation is more make a choice based on nutritional quality for consumer Quality assessment of fresh Indian mackerel and ribbon fish 961 preference. Haaland H and Njaa L R (1988) Ammonia (NH3) and total volatile nitrogen (TVN) in preserved and unpreserved stored whole REFERENCES fish. J. Sci. Food Agric. 44, 335-342. 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