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Assessment the quality and freshness of Khishni Liza abu L. stored at refrigeration and treated with chitosan using microbiological, chemical and sensory indicators | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 2, Volume 26, 2 (special Issue), 2013, Pages 18-36 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2013.111661 | ||
| Authors | ||
| Jalal M. E. Al-Noor; Sabah M.H. Alshatty | ||
| Abstract | ||
| study carried out to evaluate the quality and freshness of Khishni Liza abu L. preserved under refrigeration at 4±1◦C and treated with 1% chitosan for 12 days. Chemical composition: (protein, lipid ,moisture and ash) Chemical indices: (pH , TVN, TBARS and FFA), sensory indicators (Color, smell, texture and general appearance), microbiological tests (Total count, coliforms, psychrophilic bacteria, lipolytic bacteria, proteolytic bacteria and fungi) were estimated. Results showed the feasibility of preserving Khishni fish under refrigeration at 4±1◦C and treatment with 1% chitosan up to 12 days of storage. Changes in sensory, chemical and microbiological properties manifested in untreated fish for 3 days. This indicated the beginning of deterioration and unacceptable appearance. Results demonstrated also the importance of good handling of fish from catching until reaching the final consumer by refrigeration. | ||
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