Effect of Cryopreservation on the Chemical Quality Indicators in Meat of the Mullet (Liza aurata, Risso, 1810) Fishing from Syrian Marine Waters

International Journal of Agriculture & Environmental Science

© 2019 by SSRG - IJAES Journal

Volume 6 Issue 5

Year of Publication : 2019

Authors : Rana Mohamad, Adib Saad, Moufid Yassin

10.14445/23942568/IJAES-V6I5P107

How to Cite?

Rana Mohamad, Adib Saad, Moufid Yassin, "Effect of Cryopreservation on the Chemical Quality Indicators in Meat of the Mullet (Liza aurata, Risso, 1810) Fishing from Syrian Marine Waters," SSRG International Journal of Agriculture & Environmental Science, vol. 6,  no. 5, pp. 34-40, 2019. Crossref, https://doi.org/10.14445/23942568/IJAES-V6I5P107

Abstract:

The aim of this research was to study the effect of cryopreservation on (-18 °C) on the chemical quality indicators in mullet meat (Liza aurata, Risso, 1810) which is considered one of the economic Syrian marine fish species. This study was carried out during the period (5/2017) to (5/2019).
Fish samples were collected randomly from landing sites of Tartous beach, then kept at (0-4°C) immediately after fishing, waiting to be transferred to the laboratory within less than an hour, and treated by special methods. Then samples were frozen and stored similar samples at (-18°C). Only eaten muscles were analyzed, fresh and frozen at successive intervals: (0, 30, 60, 90, 120 and 180) days after frozen.
It was notable that values of theobartueric acid (TBA), peroxide number (PV), free fatty acids (FFA), (pH) increased during the freezing period due to fat exposure to oxidation and hydrolysis.

Keywords:

chemical composition, Liza aurata, Omega 3, Omega 6 and Syrian coast.

References:

[1] Gogus, U. and Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge. International Journal of Food Science and Technology, 45(3), 417-436.
[2] Persson, P. O. and Londahl, G.,1993. Freezing technology. In C. P. mallet (Ed.), Frozen food technology.Glasgow, UK: Blackie Academic & Professional.
[3] Kolbe, E., Craven, C., Sylvia, G. and Morrissey, M., 2004.Chilling and freezing guidelines to Maintain Onboard Quality and Safety of Albacore Tuna Agricultural Experiment Station. Astoria, Oregon, USA: Oregon State University.
[4] Fijuwara, K.,Oosawa, T. and Saeki, H., 1988. Improved thermal stability and emulsifying proper-Ties of carp myofibrillar proteins by conjunction with dextran. Journal of Agricultural and FoodChemistery,46(4),1257-1261.
[5] Benjakul, S., Viessanguan, W., Thongkaew, C. and Tanaka, M., (2005)..Effect of frozen storage on chemical and gel-forming properties of fish commonly
used for surimi production in Thailand. Food hydrocolloids,19(2),197-207.
[6] Sarma, J., Reddy, G.V.S. and Srikar, L.N., 2000. Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinellalongiceps). Food Research International, 33(10), 815-820
[7] Richards, M.P. and Hultin, H.O.,2002. Contributions of blood and blood components to lipid oxidation in fish Muscle, Journal Agriculture Food Chemistry, 50(3), 555-564.
[8] Pazos, M., Gallardo, J.M., Torres, J.L. and Medina, I., 2005.Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry, 92,547-557.
[9] Dragoev, S.G., Kiosev, D.D., Danchev, S.A., Ioncheva, N.I. and Genov, N.S., 1998. Study on the oxidative processes in frozen fish. Journal of Agriculture and Science,4(1),55-65.
[10] Thomson J. M., 1990. Mugilidae. pp .855-859. In: J. C. Quero, J. C. Hureau, C. Karrer, A. Post, L. Saldanha (eds.). Check - list of the fishes of the eastern tropical Atlantic (CLOFETA), Vol. II.
[11] Katselis G.,Koukou K.,DimitriouE.andC.Koutsikopoulos, 2007.Short-term seaward fish migration in the Messolonghi- Etoliko lagoons (Western Greek coast) in relation to climatic variables and the lunar cycle. Estuarine, Coastal and Shelf Science,73:571-582.
[12] Johnson, G.D. & Gill, A.C.(1998). Paxton, J.R. &Eschmeyer, W.N. Encyclopedia of: Press Academic San Diego..P.192ISBN 0-12-547665-5 Fishes.
[13] Velikova V.N., Shaudanov A.K., Gasimov A., Korshenko A., Abdoli A., Morozov B., Katunin D. N., Mammadov E., Bokova E. B., Emadi H., Annachariyeva J., Isbekov K., Akhundov M., Milchakova N., Muradov O., Khodorevskaya R., Shahifar R., Shiganova T., Zarbaliyeva T. S., Mammadli T., Velikova V., Barale V., Kim Y., 2012. Review of the environment and bioresources in the Caspian Sea ecosystem 2000-2010. CaspEco Report, 423 pp.
[14] AOAC. 1990. Official Methods of Analysis of the Association of Official Analytical Chemists.5th ed. Arlington, VA: Author
[15] Tarladgis, B., Watts, B. M., &Yonathan, M. (1960). Distillation method for determination of malonaldehyde in rancid food. Journal of American Oil and Chemists’Society, 37,44–48.
[16] MehrnoushNorouzi, MostafaBagheri. 2015. The chemical composition of golden grey mullet (Liza aurata) in southern Caspian Sea during sexual rest and sexual ripeness, AACL Bioflux, 2015, Volume 8, Issue 4.http://www.bioflux.com.ro/aacl.
[17] Zabihallah Bahmani1, MasoudRezaei, SeyedValiHosseini, SeyedFakhredd in Hosseini1, AlirezaAlishahi, Mehraj Ahmad, and Joe M. Regenstein.Effect of Delayed Icing on the Microbiological, Chemical and Sensory Propertiesof Caspian Sea Golden Grey Mullet (Liza aurata), 2013, Journal of Aquatic Food Product Technology, Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House,37-41 Mortimer Street, London W1T 3JH, UK.
[18] Ghelichpour, M. and Shabanpour, B, 2011.The investigation of proximate composition and protein solubility in processed mullet fillets, International Food Research Journal 18(4): 1343-1347.
[19] Roy P. K., Lall S. P., 2006. Mineral nutrition of haddock Melanogrammusaeglefinus(L.): acomparison of wild and cultured stock. Journal of Fish Biology 68(5):1460-1472.
[20] Noel L., Chafey C., Testu C., Pinte J., Velge P., Guerin T., 2011.Contamination levels of lead, cadmium and mercury in imported and domestic lobsters and large crab species consumed in France: differences between white and brown meat. J Food Compos Anal 24:368–375.
[21] Stansby, M. E. 1976. Chemical characteristics of fish caught in the northeast Pacific Ocean. Mar. Fish Rev. 38: 1-11.
[22] Ackman, RG. 1989. Nutritional composition of fats in seafood in progress. Food and Nutrition Science. 1989; 13:161-241
[23] Love RM. 1970. The chemical Biology of Fish. Academic Press London and New York. 1970; 37:225-226.
[24] Howgate, P. 2009. Chapter 2. Traditional methods. Pp. 19–41 in H. Rehbein and J. Oehlenschalager, eds. Fishery products, quality, safety and autheticity. Wiley-Blackwell, Oxford
[25] Ludorff and Meyer, 1973. W Ludorff, V Meyer. Fische und fischerzeugnisse Paul PareyVerlag, Hamburg-Berlin.(1973).
[26] Church, N. 1998. Map fish and crustaceans sensory enhancement. Food Sci. Technol. Today 12:73.
[27] Karungi, C., Byaruhanga, Y. B., and Muyonga, J. H. 2004. Effect of pre–icing duration on quality deterioration of iced Nile perch (Latesniloticus). Food Chem. 85: 13–17.
[28] Ababouch, L. H, Souibri, L., Rhaliby, K., Ouahdi, O., Battal. M., and Busta, F. F. 1996. Quality changes in sardines (Sardine pilchardus) stored in ice and at ambient temperature. Food Microbiol. 13: 123–132.
[29] Fraser, O. P., and S. Sumar. 1998. Compositional changes and spoilage in fish (part II) – microbiological induced deterioration. Nutri. Food Sci. 98:325–329.
[30] Benjakul, S.;Visessanguan, W.;Riebroy, S.;Ishizaki,S. andTanaka, M. (2002) :Gel-forming properties of bigeye snapper, Priacanthustayenusand P. macracanthus, stored in ice. Journal of the Science of Food and Agriculture,82: 1442–1451
[31] Bimbo, A.P. 1998.Guidelines for characterizing food-grade fish oil. Int. News Fats, Oils Relat. Mater. 9, 473-483.
[32] Sahari, M.A., Nazemroaya, S. and Rezaei, M. 2009. Fatty Acid and Biochemical Changes in Mackerel (ScomberomorusCommerson) and Shark (Carcharhinusdussumieri) fillets during frozen storage. American-Eurasian Journal of Sustainable Agriculture 3: 519-527.
[33] Tokur B., Polat A., Beklevik G. and Ozkutuk S. (2004). Changes in the quality of fish burger produced from tilapia (Orechromisniloticus) during frozen storage (-18°C). Eur. Food Res. Technol., 218:420-423.
[34] Oshima, T., Wada, S.C. and Koizumi, C. 1984. Effect of accumulatedfree fatty acid on reduction of salt soluble protein of cod flesh duringfrozen storage. Bull. Japan Soc. Sci. Fish. 50(9), 1567–1572.
[35] Ozogul, Y., Ozyurt, G., Ozogul, F., Kuley, E., and Polat, A. 2005. Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food Chem. 92: 745–751.
[36] Rehbein, H. (2002). Measuring the shelf life of frozen fish. In H. A. Bremner (Ed.), Safety and quality issues in fish processing (pp. 407–424). Cambridge: Woodhead Publishing Limited.
[37] Ozlem Emi ̇r Çoban. (2012). evaluation of essential oils as a glazing material for frozen rainbow trout
(oncorhynchusmykiss)fillet. pp_722 759..765. Journal of Food Processing and Preservation ISSN 1745-4549.
[38] Ben‐Gigirey, B.; De Sousa, J. M.; Villa, T. G.; Barros‐Velazquez, J., 1999: Chemical changes and visual appearance of albacore tuna as related to frozen storage. J. Food Sci. 64, 20– 24.
[39] Ninan G., J. Bindu and Joseph J. (2008).Frozen storage studies of minced based products developed from tilapia (Oreochromismossambicus, Peter 1852) Fish. Technol., 45(1): 35-42.
[40] Chaijan, C., Benjakul, S., Visessanguan, W., and Faustman, C. 2005. Changes of pigments and color in sardine (Sardinellagibbosa) and mackerel (Rastrelligerkanagurta) muscle during iced storage. Food Chem. 93: 607–617.
[41] A.O.C.S. (1994). The Official Methods and Recommended Practices of the American Oil Chemists’Society. Champaign: American Oil Chemists’Society
[42] Huss, H.H. (1988). Fresh fish quality and quality changes. Rome, Italy: FAO.
[43] Aubourg, S. and Medina, I. (1999). Influence of storage time and temperature on lipid deterioration during cod (Gadusmorhua) and haddock (Melanogrammusaeglefinus) frozen storage. J. Sci. Food Agric.79, 1943–1948.
[44] Lukaszewicz, M., Szopa, J. and Krasowska, A.( 2004). Susceptibility of lipids from different flax cultivars to peroxidation and its lowering by added antioxidants Food Chemistry 88: 225-231.
[45] Dandago, M.A., Garba, R., Bahago, E.J., Komolafe, G.O.(2004). Analysis of specific food commodities. In: Balami, T.A. (Ed.), Practical manual on food technology, nutrition and dietetics for schools and industries. National science and Technology forum, Kaduna. Pp. 225226.
[46] Nikoo, M., Ghomi, M., ZakipourRahimabadi, E., Benjakul, S. and Javadian, B. (2010). The effects of deep-frying, refrigerated storage and reheating on the fat content, oxidation and fatty acid composition of the fish Rutilusfrisiikutum. Journal of Food Processing and Technology 1: 1-4.
[47] Dragoev, S. G., 2008. Inhibition of lipid peroxidation of frozen mackerel by pre-storage antioxidant super-ficial treatment. Bulg. J. Agric. Sci., 14: 283-289.
[48] Chaijan, M., Benjakul, S., Visessanguan, W and Faustman, C. 2006. Changes of lipids in sardine (Sardinellagibbosa) muscle during iced storage. Food Chemistry99: 83-91.
[49] Lakshmisha IP, Ravishankar CN, Ninan G, Mohan CO, Gopal TK (2008). Effect of freezing time on the quality of Indian mackerel(Rastrelligerkanagurta) during frozen storage. J. Food Sci. 73:345–353 (2008).
[50] Kolakowska, A. (2002). Lipid oxidation in food systems. In Z. Sikorski& A. Kolakowska (Eds.), Chemical and functional properties of food lipids (pp. 133-165). London, UK: CRC Press.
[51] Nawar, W.W. (1996). Lipids. In O. R. Fennema (Ed.), Food chemistry (pp. 225–314). New York, USA: Marcel Dekker, Inc.