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2013 (Vol. 5, Issue: 07)
Article Information:

Effect of Different Temperatures on the Free Amino Acids, Physico-Chemical and Microbial Changes during Storage of Barramundi (Lates calcarifer) Fillets

Ali Yassoralipour, Jamilah Bakar and Russly Abdul Rahman, Fatimah Abu Bakar and Elham Golkhandan
Corresponding Author:  Ali Yassoralipour 

Key words:  Amino acids, shelf-life, Total Volatile Base-Nitrogen (TVB-N), , , ,
Vol. 5 , (07): 822-828
Submitted Accepted Published
September 27, 2012 November 11, 2012 July 05, 2013
Abstract:

The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in Barramundi (Lates calcarifer) fillets kept at 0C and 8C were investigated for 20 days. At the end of the storage, significant differences were observed (p<0.05) in the amino acids isoleucine, leucine, methionine, phenylalanine, valine, glutamic acid and glycine from the initial value of both storage temperatures. However, no significant difference (p>0.05) between two temperatures during the storage period were observed. Among two temperatures, the psychrophiles were initially 4.07 log CFU/g and exceeded the acceptable limit of 7 log CFU/g on the 12th and 8th day at 0C and 8C, respectively. Although, Total Plate Count (TPC) were initially 3.7 log CFU/g and exceeded the acceptable limit of 6 log CFU/g on the 12th day in the both storage temperatures. Histamine Forming Bacteria (HFB) was significantly (p<0.05) lower in Barramundi fillets storage at 0C compared to the 8C. Significant differences (p<0.05) between the concentrations of Total Volatile Base-Nitrogen (TVB-N) in fillets kept at 0C and 8C were observed.
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  Cite this Reference:
Ali Yassoralipour, Jamilah Bakar and Russly Abdul Rahman, Fatimah Abu Bakar and Elham Golkhandan, 2013. Effect of Different Temperatures on the Free Amino Acids, Physico-Chemical and Microbial Changes during Storage of Barramundi (Lates calcarifer) Fillets.  Advance Journal of Food Science and Technology, 5(07): 822-828.
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ISSN (Online):  2042-4876
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