Shelf life and histamine content of ten species of fish stored at tropical ambient temperature

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dc.contributor.authorChakrabarti, R.
dc.date.accessioned2014-02-22T06:42:27Z
dc.date.available2014-02-22T06:42:27Z
dc.date.issued1998
dc.description.abstractLean fish such as barracuda, jaw fish and two types of fresh water cat fish were found to be organoleptically acceptable uplo 8 h at tropical ambienl temperature, but white bait, the smallest lean fish under study, was acceptable upto 4 h only. Fatty fish such as drift fish, scad, small mullet and mackerel were organoleptically acceplable upto 6h, while Indian herring. the biggest fatty fish under study, was acceplable upto 8 h, at ambient temperature. Histamine levels in all fishes except mackerel were below 10 mg/ 100 mg muscle, during storage at ambient temperature, but this level in mackerel was above the maximum admissible limit i.e., 20 mg/ 100 g muscle. The increasing trend of total volatile base nitrogen (TVBN) continent was noticed in all the stored fishes at ambient temprature. TVBN values in all the orqanoleptically acceptable fishes were between 11.7 and 24.6 mg %. Peroxide value (PV) in the fresh fatty fish was nil, but its increasing trend was noticed in all the stored fatty fishes at ambient temperature. The changes in accumulation of TVBN and histamine in all the fishes stored in ice were comparatively low at 24 h.en_US
dc.identifier.citationJournal of Food Science and Technology 1998: 35(1), 62-65en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1585
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.subjectHistamineen_US
dc.subjectambient temperatureen_US
dc.subjectperoxide valueen_US
dc.titleShelf life and histamine content of ten species of fish stored at tropical ambient temperatureen_US
dc.typeArticleen_US
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