Bacteriological and chemical TVB-N in (Rutilus frisii kutum) changes in the shelf life the 4C and -18C
Subject Areas : Marine Biology
H. Hosseini
1
(Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University)
Sh. Safaeian
2
(Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University)
H. Sadeghi
3
(Faculty of Marine Science and Technology, North Tehran Branch, Islamic Azad University)
Keywords: bacteriology, control fishes, quality control.(Rutilus frisii kutum),
Abstract :
In this research bacteriological and protein changes of Rutilus frisii kutum (kamensky) that caught off from caspian sea in two storage temprature at (-18C) and (4C) were evaluated. Sample were divided in2 studied groups, at first, 13 fish (Rutilus frisii kutum) were collected in coast of Noshahr. In the first group seven fishes were storied at (4C) and tested in: 1st, 3th, 6th, 9th, 12th, 15th, and 18th, days. In the second group we had six fishes which storied in (-18C) and test in 1st, 3th, 45th, 90th, 135th, 180thdays. In fishes which stored at (4C), the indicator of chemical spoilage (Total Volatile Base-Nitrogen) reach to maximum consumption limit 32mg/100 and aerobic bacteria population in the day of 15th passed from maximum limit(1/7×107cfu/g) fishes whiches stored at (-18C), in the day of 180th ,the indicator of chemical spoilage (TVB-N) reach to maximum consumption limit 30mg/100, but microbial population was in acceptable limit. It seems low temperature has direct influence to reduce rate of spoilage and also TVB-Nwhich is the base the best indicator for quality control of fish in storage period than microbial indicators in cold and freezing Storage condition.
