Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print) 0976–1098(Online)
EVALUATING SPECIFIC ICE MELTING RATE (K) OF
INDIGENOUSLY DEVELOPED FISH VENDING AND DISPLAY
UNIT AND QUALITY ASSESSMENT OF ICED INDIAN MACKEREL (RASTRELLIGER KANAGURTA, CUVIER, 1816)
STORED IN THE UNIT Index Copernicus Value 2011: 5.09, 2012:6.42, 2013:15.8, 2014:89.16, AMITHA, C.V. RAJU, JAG PAL AND I.P. LAKSHMISHA
2015:78.30, 2016:91 ALL INDIA COORDINATED RESEARCH PROJECT ON POST
HARVEST TECHNOLOGY, DEPARTMENT OF FISH NAAS Rating 2012:1.3; 2013 -16: 2.69 PROCESSING TECHNOLOGY COLLEGE OF FISHERIES, 2017-19: 3.98 KVAFSU, MANGALURU 575 001, KARNATAKA, INDIA.
Corresponding author’s e-mail: [email protected] Received on: 1st March 2019 ABSTRACT: Revised on: The aim of this study was to evaluate the specific ice melting rate (k) and 15th March 2019 influence of icing on quality changes of Indian mackerel (Rastrelliger
Accepted on: kanagurta) stored in the indigenously developed fish vending and display th 20 March 2019 unit. The unit had a capacity of 224 L and dimension was 86× 45 × 58 cm
Published on: (L×B×H). This unit was made out of food grade stainless steel (SS) that is 1st April 2019 inner SS 304 and outer SS 202. The insulating material used was polyurethane
foam with a thickness of 1.5 inches. The insulating capacity of the unit was Volume No. Online & Print tested in the shade for a period of 7 days by loading crushed ice. Specific ice 110 (2019) melting rate (K) was estimated with a regular intervals of 2 h with an average
Page No. temperature of 24.5 °C. The K was observed to be 1.15 kg/h on initial day and 24 to 40 0.66 kg/h on the final day, indicating the rate of ice melting was 20 % per day.
The influence of ice storage on mackerel was evaluated for 14 days. The ice
Life Sciences Leaflets is and fishes were arranged in the unit with a ratio of 1:1 (ice: fish). Quality an international open parameters like pH, Total Volatile Base Nitrogen (TVB-N), Trimethylamine access print & e Nitrogen (TMA-N), Peroxide value (PV), Thiobarbituric acid reactive journal, peer reviewed, worldwide abstract substance (TBARS), Free fatty acid (FFA) and Total plate count (TPC) listed, published every increased significantly and Alpha amino nitrogen (AAN) was decreased month with ISSN, RNI during the storage period (P < 0.05). The sensory scores for overall Free- membership, downloads and access. acceptability were found to be decreased significantly. This study showed that, the fish vending and display unit is effective in extending the keeping https://lifesciencesleaflets.petsd.org/ PEER-REVIEWED Page | 24
Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print) 0976–1098(Online)
quality of fish up to 12 days in iced condition and can be recommended for marketing of fresh fish over existing counterparts in the market.
KEY WORDS: Specific ice melting rate (K) · Fish vending and display unit · Indian mackerel · Quality assessment · Ice storage.
INTRODUCTION: Worldwide fish consumption is on the rise due to its rich source of digestible proteins, healthful polyunsaturated fatty acids, essential vitamins and minerals. Studies suggest that omega-3 fatty acids are important during fetal brain and eye development, and may help to prevent heart disease in adults (Udochukwul et al. 2016). The Indian Mackerel (Rastrelliger kanagurta, Cuvier, 1816) is one of the commercially valuable fish with a wide range of distribution in the Indo–Pacific region, which is occupying the major fishery resources in most of the countries including India (Sathishkumar et al. 2017). The fresh and iced Indian mackerel has high demand in the market. As an oily fish, mackerel is known to be a rich source of omega-3 polyunsaturated fatty acids (Domingo 2007). Fish freshness is the most important and fundamental single criterion for judging the quality of fish and fishery products. Aquatic food products deteriorate rapidly due to post-mortem as a consequence of biochemical and microbial breakdown mechanisms. The spoilage of fresh fish can be attributed to series of metabolic processes that deteriorate fish quality and render it undesirable and unacceptable for human consumption due to changes in sensory and biochemical characteristics (Ndome et al. 2010). The characteristic changes during post-mortem in fish, especially in its sensory properties and composition, vary considerably depending on fish species and storage method. As fish is an extremely perishable food commodity, the quality of fresh fish is a major concern to industry and consumers. In spite of the availability of modern cold chain and transport facilities, the distribution of fresh fish, especially in tropical countries, remains a major problem. The spoilage process or rigor mortis will start within 12 h after catch in a high ambient temperature of the tropics (Berkel et al. 2004). According to Sivertsvik et al. (2002) the degree of processing and preservation, together with storage temperature, will decide whether the fish undergoes microbial spoilage, biochemical spoilage or a combination of both. Fish shelf life is influenced by a number of factors such as initial microbiological load, season, handling, the limited and variable shelf lives of fish are major problems for fish quality and assurance (Konstantinos 2001). Preservation is necessary to prolong shelf life and reduce the spoilage of fish. Icing is widely accepted method of chilling the fish, which is the economical and readily available method. The simplest method of control of spoilage in fish is by icing (Balachandran 2012). Ideal icing involves packing crushed ice and fish in layers in insulated boxes, in the fish to ice ratio of 1:1 (Jose et al. 2005). A shelf life of 10 and 7 days for iced whole Mediterranean Horse mackerel and Blue Jack mackerel was founded https://lifesciencesleaflets.petsd.org/ PEER-REVIEWED Page | 25
Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print) 0976–1098(Online) respectively, (Tzikas et al. 2007). Reports suggest that, most of the iced fish in the major marketing centers in India are of substandard quality (Nair et al. 1974; Govindan 1985). Icing of fresh fish in bamboo baskets and wooden boxes have got many disadvantages, the porous surface of these containers tends to absorb water and accumulate slime, which makes condition favorable for the growth of spoilage bacteria, sharp edges of the bamboo also cause bruises on the skin of the fish (Srinivasa Gopal 2007). The maximum shelf life of iced fish in a bamboo basket (ice to fish ratio 1:1) is about to 0–10 h (Jose et al. 2005). It is generally agreed that the use of properly designed containers with insulation for the marketing of fresh fish can reduce the wastage of fish by spoilage. The main functions of insulated fish containers are easy to handle protect fish from physical damage; maintaining fish quality by adequate chilling and low ice melting rate. The effectiveness of insulated containers in reducing the ice melting rate is an important criterion in the evaluation and selection of such containers. Specific ice melting rate (K) is a data of the mass of ice melted in the insulated container during a given time period. The Specific ice melting rate (K) rate is depends on the type of insulation, out-side temperature and the design of the insulated containers. There are number of insulating materials used in fish containers, among that polyurethane foam is one of the best insulating materials. It has a good thermal insulating properties, low moisture-vapor permeability, and high resistance to water absorption, high mechanical strength and low density (Grunbauer et al. 2004). Icing along with good insulated material in the fish container provides higher shelf life compared to the conventional methods of fish preservation for short term. Keeping in view the above facts, an indigenous fish vending and display unit was developed under All India Coordinated Research Project on Post-Harvest Engineering and Technology (ACRP), Department of Fish Processing Technology, College of Fisheries, KVAFSU, Mangalore. The dimension of the fish vending and display unit was 86× 45 × 58 cm (L ×B ×H) and capacity of the unit was 224 L. The unit was made out of food grade stainless steel (SS) i.e. inner SS 304 and outer SS 202. The insulating material used in this unit is polyurethane foam a having thickness of 1.5 inches. It has 3 compartments for preservation of different sized fish. It also provided with the drain valve facility, cutting area, shelter, wheels for motion, separate waste collection, detergent and fresh water bin. Hence, the present work was undertaken to study the specific ice melting rate (K) of the unit and quality assessment of iced Indian mackerel (Rastrelliger kanagurta) stored in fish vending and display unit by using physical, chemical, microbiological and sensory tests.
MATERIALS AND METHODS: Specific ice melting rate (K) The crushed ice was completely filled inside the fish vending and display unit. Before filling, the weight of the ice was taken and the time was also recorded. Total quantity of 141 kg of ice was stored in the https://lifesciencesleaflets.petsd.org/ PEER-REVIEWED Page | 26
Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print) 0976–1098(Online) unit. At regular interval of 2 h, the melting was checked by measuring the ice melt water. The unit was kept in the shade. The ambient temperature was monitored at regular intervals so that, an average temperature can be estimated. At each interval of 2 h the melted water was drained away and volume was measured. The ice melting rate was estimated by the method described by Lupin (1986) with little modification. The data of mass of ice melted was plotted against time on a graph. The specific ice melting rate was calculated by the following formula: Here, K is Specific ice melting rate (kg /h), Mi is kg of ice left in unit, Mi(0) is kg of ice at the beginning, Ta is average ambient temperature (°C), t is time (h). Mi (0) − Mi (t) K (kg / h) = Ta × t Sample Preparation Fresh Indian mackerel (Rastrelliger kanagurta Cuvier, 1816) fish of average total length 20.34 ± 0.51 cm, average standard length 19.63 ± 0.56 and the average total weight 103.16 ± 2.40 g was procured from Mangaluru landing centre in iced condition. The fish was segregated, washed in fresh chilled water and transferred to fish vending and display unit. Crushed ice and fish was used in the ratio of 1:1 (ice: fish). The fish vending and display unit was kept in shade for storage studies. The ice was replenished once in 24 h after draining the melted water. The total period of ice storage was 12 days. The sample was drawn for analysis at 0, 2, 4, 6, 8, 10, 12 and 14 days of iced storage. The sample was randomly dissected by hand to get their muscle and was subjected for physicochemical, microbiological and sensory studies. Proximate composition The proximate composition of fresh Indian mackerel like moisture, crude proteins, crude fat, and ash were estimated using the standard methods of AOAC (2005). For moisture determination, 5g of meat was dried in an electric oven at 105 °C until a constant weight was obtained. Total lipid content was determined by extracting a dried sample with petroleum ether for 8 h. Total crude protein was indirectly determined by multiplying the total nitrogen content (% N) by the factor 6.25 using the Kjeldahl method. Ash content was determined by combustion of sample in a muffle furnace for 7 h at 550 °C. Physicochemical and microbiological analysis The pH measurements were taken with a digital pH meter ((Systronix μ pH system 361) by placing the electrode into the homogenized samples (Kose et al. 2012). The Total Volatile Base Nitrogen (TVB-N) and Trimethylamine Nitrogen (TMA-N) was determined by Conway micro diffusion method (Beatty and Gibbons 1937). The Alpha amino nitrogen (AAN) in the sample was estimated by the method described by Pope and Stevens (1939). TVB-N, TMA-N and AAN was calculated and expressed in mg/100 g of the sample. The peroxide value (PV) of fish was determined according to Jacob (1958) by iodometrically. The peroxide value of an oil or fat is the amount of peroxides expressed as https://lifesciencesleaflets.petsd.org/ PEER-REVIEWED Page | 27
Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print) 0976–1098(Online) milliequivalent O2/kg of fat. Thiobarbituric acid reactive substance (TBARS) was determined spectrophotometrically (Systronics Vis double beam spectro 1203, Ahmedabad, India) according to the method followed by Raghavan and Hultin (2005) to evaluate the oxidation stability during storage and the results expressed in mg malonaldehyde/kg of fish sample. Microbiological analysis of Total plate counts were estimated according to the procedures described in APHA (1992) by the pour plate method, using Plate Count Agar (PCA, Oxoid, CM463) containing 0.5 % NaCl (Sodium chloride) as a medium. The average counts were expressed as log cfu/g. All determinations were performed in triplicate. Sensory Analysis Sensory characteristics and overall acceptability of fish were assessed by a panel of six members on the basis of ten point scale on each sampling as suggested by Sukumar et al. (2007) with little modification. Sensory characteristics study included general appearance, odour and texture of fish. The scores were given in the decreasing order scale with 10-9 for excellent, 8-7 for good, 6-5 for fair and acceptable, 4-3 for poor and 2-1 for very poor. During the evaluation sessions, the samples were coded by a letter and presented in random order. The mean of the scores given by the panel represented the overall sensory quality. Statistical Analysis The data obtained from physiochemical, microbiological, and sensory analysis were further analyzed by using Statistical Package for Social Sciences (SPSS). Analysis of variance (ANOVA) was performed to determine the differences between storage days. Significance of differences was defined at P < 0.05.
RESULT AND DISCUSSION: Specific ice melting rate (K) Specific ice melting rate (K) data of indigenously developed fish vending and display unit is presented in the Table 1. The study was conducted for a period of 7 days at an average ambient temperature of 24.5°C. On the first day of storage highest specific ice melting rate (K) was observed as 1.15 kg/h of total ice in the unit. According to Lupin (1986) some of the initial ice meltage will be the result of the heat removed for cooling the container and, in some cases, some melted water may be absorbed by the container depending on the type of material. The melting rate gradually decreased as the storage days increased. During the end of the storage K was observed as 0.59 kg/h. The results of K on final day were coinciding with the results of Shawyer and Avilio (2003) with an insulated container having 90 L capacity. But they have reported very less specific ice meting rate 0.15 kg / h. The reason may be due to insulated container having 70 mm thick polyurethane foam and its surface was coated with 5mm thick fibre reinforced plastic. In the present study the insulating material that is polyurethane foam had thickness about 38.1mm and which is less compare to study conducted by (Shawyer and Avilio 2003), so the K can be decrease by increasing thickness of insulating material. The adequate insulation of ice box will reduce the rate of ice melting (Jose et al. 2005). https://lifesciencesleaflets.petsd.org/ PEER-REVIEWED Page | 28
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Proximate Composition Proximate composition of fish mainly depends on several factors like diet, size, sex, physiological state of fish and ecological conditions (Connell 1975). In the present study, the proximate composition of mackerel was presented in Table 2. Mackerel had a moisture content of 76.48 %. The similar result was obtained by Lakshmisha et al. (2014) have found 76.66 % moisture content in fresh mackerel. A crude protein was 17.43 % and this is close to the value reported by Nisa and Asadullah (2012). They reported that, protein content of Indian mackerel varies from 16.02 to 20.09 %. The crude fat was recorded as 4.18 %. The results of the present work agreed with the studies of (Aubourg 2001;Aubourg et al. 2002; Nisa and Asadullah (2012). Differences in lipid constituents may be attributed to fish-to-fish variation. The ash content of mackerel was 1.04 % and almost similar report was found by Nisa and Asadullah (2012). The authors reported an ash content of 0.89 to 1.35 % in fresh Indian mackerel. Physiochemical changes pH The pH as an index, which is important in determining the quality of fish, and it can be used as a guide (Pacheco- Aguilar et al. 2000). The values of pH obtained from the present study showed statistically significant increase (P < 0.05) with increase in storage time (Table 3). The pH of fish increased from 5.66 to 7.28 at the end of storage. The pH of fresh fish after death is usually reported as close to neutral and varies between 6.0 and 7.1 during post-mortem storage depending on the fish species, diet, season, type of muscle, and other factors (Xu et al. 2014). At the initial days of storage the pH value of Indian mackerel was 5.66. This acidic nature is because the red muscle is well developed and contains more glycogen than white muscle which when breaks down results in lactic acid, especially in mackerel as reported by Shimizu et al. (1992). These observations agreed with results of Viji et al. (2015) during the ice storage study of Indian mackerel. The increase in pH may also be attributed to an increase in volatile compounds from the decomposition of nitrogenous compounds by endogenous or microbial enzymes (Erkan and Ozden 2008). Total volatile base nitrogen (TVB-N) Determination of TVB-N is widely used to assess the freshness of fish, and this value correlates well with sensory changes during spoilage. TVB-N increased significantly (P < 0.05) with increasing ice storage time of Indian mackerel stored in fish vending and display unit. TVB-N is a term that includes measurement of trimethylamine, dimethylamine, ammonia and other compounds related to fish spoilage (Chatchawan 2014). An increase in TVB-N is attributed to an increase in the activity of endogenous enzymes and bacterial growth (Xu et al. 2014). In this study, gradual increase was found up to day 4 and the highest TVB-N content was obtained on day 14. Initial TVB-N content was 4.57 which was significantly increased to 39.18 mg % at the end of the ice storage (Table 3). Considering the acceptability limits reported by Connel (1975) that is 30-40 mg %, the results of present work indicated https://lifesciencesleaflets.petsd.org/ PEER-REVIEWED Page | 29
Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print) 0976–1098(Online) that the mackerel started to deteriorate after 12 days of storage. It has been suggested that the TVB-N value depends on the species fish feeding, season, size and others environment parameters (Binsi et al. 2015). The increasing value obtained for TVB-N was comparable with the increasing TVB-N as reported by Quitral et al. (2009) for iced storage of Chilean jack mackerel (Trachurus murphyi). Trimethylamine nitrogen (TMA-N) Trimethylamine is a pungent, volatile amine often associated with the typical "fishy" odour of spoiling seafood and TMA-N which is one of the indicators of fish quality. The initial TMA value was 1.35 mg %, which then increased slowly during the first 2 and 4 days of storage, reaching low values of 3.61 to 3.82 mg %. By the day 9 of storage and thereafter, the TMA value was increased steadily, attaining a final value of 11.33 mg % during end of the storage period showed in Table 3. The level of 10-15 mg % has been suggested as the maximum limit of acceptability by Connell (1990) to indicate fish freshness. Based on maximum limit of acceptability, the mackerel was acceptable at 12 days of storage. The quantity and presence of this compound depends on the species, size, sex, station of year, etc. (Tsigarida et al. 2003). The increase in TMA-N content is also supported by the study conducted by Khodanazary (2017) during the iced storage of croaker (Otolithes ruber). Alpha amino nitrogen (AAN) Alpha amino nitrogen (AAN) is a major component of non-protein nitrogenous compounds in fishes it ranges from 17–81 mg/ 100 g of meat. AAN shows the extent of protein degradation by enzymes and bacteria during storage period (Lerke et al. 1967:Shewan 1974). During iced storage of Indian mackerel showed a significant decrease (P < 0.05) in AAN content up to a certain period and on day 8 shown a increasing trend and again showed reduction until the end of storage (Table 3). So in the present study, an alternate decreasing and slight increasing trend was found. Similar changes were observed by Viji et al. (2015b) during shelf life study of whole sutchi catfish (Pangasianodon hypophthalmus) stored in ice. He states that, the rise in AAN content is attributed to the release of free amino acid through the proteolytic action of endogenous as well as microbial enzymes on muscle protein. During the later period of storage, the free amino acid produced undergoes further degradation into volatile bases and other low molecular weight compounds, causing a reduction in total AAN content. Protein breakdown by bacterial attack increase the AAN with storage time. Assessment of AAN in the present study did not provide a good indication of spoilage. Monoranjan et al. (1995) says that, due to the leaching of nitrogenous compounds by ice melt water the trend is reversed, rendering, this parameter ineffective for assessment of freshness or spoilage. Peroxide value (PV) Peroxide value is a primary indicator of oxidation of fat (Adeyemi et al. 2013). Changes in the mean PV content of the samples are depicted in the Table 3. Results presented here indicate that preservation method increased peroxide value 1.89 to 8.64 milliequivalent O2/kg of fat. Peroxide is an unstable https://lifesciencesleaflets.petsd.org/ PEER-REVIEWED Page | 30
Life Sciences Leaflets FREE DOWNLOAD ISSN 2277-4297(Print) 0976–1098(Online) compound that will eventually become malonaldehyde that this material can be stablish with the amino acid crosslinking and the result is production of amine bonds (Cakli et al. 2006). The maximum PV was found to be 10.83 milliequivalent O2/kg of fat on the day of 12 and decreased by the end of storage period. Which indicating that, alkaline compounds were accumulated through autolytic activities or microbial metabolism (Pons-Sanchez-Cascado et al. 2006). The initiation of lipid oxidation process starts the free radical chain reaction and enters in to the monomolecular stage. The decreasing trend in PV is mainly due to the generation of aldhyde, ketones and other non-radical compounds. Similar results are also reported by Viji et al. (2016) for indian mackerel stored in ice. Connell (1995) reported that when peroxide value is above 10-20 milliequivalent O2/kg of fat, fish develop rancid taste and smell. Thus, it can be concluded that the values from this study are still within acceptable limit of spoilage. The decreased PV observed with extended storage time was presumed to be due to the decomposition of hydro peroxide (Hasan et al. 2010). Thiobarbituric acid reactive substances (TBARS) Accumulation of secondary oxidation products were measured by determining the TBARS (Pegg 2004) and are expressed as mg malonaldehyde/kg of meat. The formation of secondary oxidation compounds has proved to be an interesting tool to assess the chemical changes produced as a result of the storage process (Oritz et al. 2013). In the present investigation, the TBARS value showed a gradual increase during the ice storage in mackerel till the end of storage period (Table 3). Till the day of 6 TBARS value increased slowly from 1.07 to 1.35 mg malonaldehyde/kg of meat and on day of 8 the value increased rapidly from 2.31 to 6.42 mg malonaldehyde/kg of meat during iced storage. Nunes et al. (1992) reported that the acceptability limits of TBARS value for fish stored in ice were 5-8 mg malonaldehyde/kg flesh. Considering the acceptability limits the results of present work indicated that, the mackerel started to deteriorate after 12 days of storage. The present finding is also supported with the results of Chaijan et al. (2006) during sardine (Sardinella gibbosa) ice storage study. The increase in TBARS indicated formation of secondary lipid oxidation products (Kolakowska 2002). Increased amount of secondary oxidation compounds during iced storage maybe caused by partial hydrogenation of fish tissue and increasing the oxidation of unsaturated fatty acids (Silva et al. 2008). Free fatty acid (FFA) Free Fatty Acid (FFA) is the tertiary product of hydrolytic rancidity of lipids which is expressed as % of oleic acid. It is a measure of hydrolytic rancidity- the extent of lipid hydrolysis by lipase action (Farzana et al. 2014). While the formation of FFA itself does not lead to nutritional losses, its assessment is deemed important when considering the development of rancidity (Aubourg et al. 2010). The changes in FFA in mackerel during iced storage are depicted in Table 3. In the current study, the release of FFA significantly increased (P < 0.05) from the initial value of 3.66 to 9.24 % of oleic acid. In general, lipase activity is greater in dark muscle than in ordinary muscle of the same fish species (Foegeding et al. https://lifesciencesleaflets.petsd.org/ PEER-REVIEWED Page | 31
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1996). The fat with high content of PUFA is readily prone to lipid oxidation. As the freshness quality of fish gets reduced, the FFA content in the lipids of fish increases due to the action of lipases Reddy et al. (2012). Hydrolysis of glycerol-fatty acid esters is one of the important changes that occur in fish muscle lipids during post-harvest with the release of free fatty acids (Chaijan et al. 2006). Similarly increasing trend of FFA was observed by (Hasan et al. 2010) during the iced storage of Indian mackerel. Microbiological changes Total plate count (TPC) During storage, TPC followed an increasing trend throughout the storage period. The bacterial flora on freshly caught fish depends on the environment in which it is caught rather than on the fish species (Mahmuda et al. 2010). In the beginning of storage period, the bacterial load was recorded as 4.19 log CFU/g. The TPC slightly fluctuated at the day of 8 during storage (Table 3). At the end of the storage, the result TPC showed 6.88 log CFU/g. Microbial growth and metabolism is a major cause of fish spoilage which produce amines, biogenic amines such as putrescine, histamine and cadaverine, organic acids, sulphides, alcohols, aldehydes and ketones with unpleasant and unacceptable off-flavors (Dalgaard et al. 2006). Antoine et al. (2002) noted that a threshold value of 30 mg/100 g TVB-N is often correlated with a bacterial load of 6 log 10 CFU/g which is evident in the present study. Sensory characteristics A complementary sensory analysis has also been adopted by export markets for assessing the quality of fresh fish (Amegovu et al. 2012). The high water activity, high postmortem pH (> 6) and large amounts of low molecular weight components make it an ideal substrate for bacterial growth, which is essentially responsible for the sensory deterioration (Gram and Huss 2000). The sensory evaluation of fish meat is still considered the most satisfactory and reliable method to assess the freshness of fish meat (Hassan and Ali 2011). The first sensory changes of iced or fresh fish during storage are concerned with appearance, texture and odour. The quality of fish decreases after death due to chemical reactions like changes in protein and lipid fractions, the formation of biogenic amines, hypoxanthine and microbiological spoilage. As a result of these events, sensory quality of fish deteriorates (Ozogul et al. 2005). Changes in Sensory characteristics are presented in the Table 4. The initial sensory score for general appearance was 9.96 and significantly decreased to 4.13 at the 14 days of storage. The sensory score for odour was recorded as 10.00 gradually decreased, at the end of the storage period and was observed to be 3.17. The results of texture score gradually decreased with increase in storage time from 9.70 to 4.00. The Overall acceptability of Indian mackerel at the beginning of storage days was found to be 9.90 and decreased to 3.50 at the 14 days of iced storage in fish vending and display unit. Based on sensory evaluation score mackerel was found to be acceptable till 12 days in iced storage.
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CONCLUSION: The present investigation concludes that fish vending and display unit has a good insulation capacity, with an ice melting rate of 20 % per day, which is very less compared to conventional methods and also the specific ice melting rate can be decreased by increasing polyurethane foam insulating material. Some of the investigated biochemical parameters like pH, TVB-N, TMA-N, FFA, TBARS increased significantly during iced storage. The study showed that the keeping quality of Indian mackerel stored in the unit extended up to 12 days in iced condition. Icing along with good insulated material in the fish container provides higher shelf life compared to the conventional methods of fish preservation for short term. On the basis of this information, the fish vending and display unit can be highly recommended to fisher folks to market the fish.
ACKNOWLEDGEMENTS: The authors wish to express their sincere thanks to the Dean, College of Fisheries, Mangalore for providing facilities to conduct this work. Authors also thank the financial assistance from All India Coordinated Research Project on Post Harvest Technology, CIPHET (ICAR) Ludhiana..
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Table 1: Mass of ice melted and specific ice melting rate (K) of fish vending and display unit at an average ambient temperature 24.5 °C
Days Mass of ice melted (L) Specific ice melting rate K (kg / h) 1 28.29 1.15
2 23.84 0.97
3 20.91 0.85
4 19.38 0.79
5 18.85 0.77
6 16.21 0.66
7 14.45 0.59
Table : 2 Proximate composition of fresh Indian mackerel Composition %
Moisture 76.48 ± 0.25 Crude protein 17.43 ± 0.34
Crude fat 4.18 ± 0.02
Ash 1.04 ± 0.01
Values are Mean with the ± SD in the rows, n=3
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Table: 3. Physicochemical and microbial changes in iced Indian mackerel stored in fish vending and display unit Parameters Storage pH TVB-N TMA-N AAN PV TBARS FFA TPC days 0 5.66 4.57 1.35 51.33 1.89 1.07 3.66 4.19 ± 0.04 ± 0.29 ± 0.35 ± 2.08 ± 0.07 ± 0.01 ± 0.04 ± 0.02 2 6.30 7.74 3.61 48.36 3.18 1.46 4.77 4.56 ± 0.10 ± 0.02 ± 0.14 ± 0.58 ± 0.15 ± 0.02 ± 0.33 ± 0.01 4 6.43 11.46 3.82 46.67 6.86 1.43 6.67 4.61 ± 0.10 ± 0.26 ± 0.05 ± 1.53 ± 0.11 ± 0.36 ± 0.21 ± 0.01 6 6.57 19.52 4.48 40.00 4.65 1.35 7.30 4.8 ± 0.06 ± 0.20 ± 0.19 ±1.00 ± 0.37 ± 1.08 ± 0.08 ± 0.01 8 6.70 24.56 5.61 43.15 6.80 2.31 7.47 4.35 ± 0.02 ± 0.50 ± 0.29 ± 7.21 ± 0.06 ± 0.01 ± 0.09 ± 0.03 10 6.84 27.97 7.09 43.33 9.66 4.40 7.48 5.51 ± 0.03 ± 0.70 ± 0.07 ± 1.15 ± 0.23 ± 0.10 ± 0.15 ± 0.03 12 6.89 34.18 10.60 42.3 10.83 5.72 8.64 5.77 ± 0.20 ± 0.17 ± 0.34 ± 2.08 ± 0.39 ± 0.07 ± 0.12 ± 0.01 14 7.28 39.18 11.33 36.67 8.64 6.42 9.24 6.88 ± 0.08 ± 0.03 ± 0.03 ± 1.53 ± 0.69 ± 0.76 ± 0.16 ± 0.01
Values are Mean with the ± SD in the rows, n=3
Table: 4. Changes in sensory characteristics of iced Indian mackerel stored in fish vending and display unit
Sensory characteristics
Storage days Odour Texture Overall acceptability General Appearance
0 9.96 ± 0.05 10.00 ± 0.00 9.70 ± 0.04 9.90 ± 0.01 2 9.15 ± 0.08 9.33 ± 0.03 9.03 ± 0.06 9.17 ± 0.08 4 8.41 ± 0.10 8.54 ± 0.03 8.12 ± 0.03 8.54 ± 0.04 6 7.99 ± 0.20 7.14 ± 0.12 7.55 ± 0.09 7.50 ± 0.00
8 6.86 ± 0.11 6.78 ± 0.08 6.22 ± 0.08 6.57 ± 0.06 10 5.86 ± 0.05 5.72 ± 0.03 5.22 ± 0.13 5.58 ± 0.19 12 5.40 ± 0.26 3.98 ± 0.03 4.69 ± 0.10 5.12 ± 0.03 14 4.13 ± 0.15 3.17 ± 0.15 4.00 ± 0.00 3.50 ± 0.00 Values are Mean with the ± SD in the rows, n=3
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Fig. 1. Fish vending and display unit
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