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Chemical, microbiological and sensory evaluation of spotted sardinella (Amblygaster sirm) stored in ice

Authors:

W.P.D.S. Perera,

University of Peradeniya, LK
About W.P.D.S.
Department of Food Science and Technology
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K.A.D. Tharanga,

University of Peradeniya, LK
About K.A.D.
Department of Animal Science
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R.P.N.P. Rajapakse,

University of Peradeniya, LK
About R.P.N.P.
Department of Food Science and Technology
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S.M.C. Himali,

University of Peradeniya, LK
About S.M.C.
Department of Animal Science
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G.D.T.M. Jayasinghe,

National Aquatic Resources Research and Development Agency, LK
About G.D.T.M.
Analytical Chemistry Laboratory
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B.K.K.K. Jinadasa

National Aquatic Resources Research and Development Agency, LK
About B.K.K.K.
Analytical Chemistry Laboratory
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Abstract

The purpose of this investigation was to study the shelflife of spotted sardinella (Amblygaster sirm) fish stored in ice. During the storage period of 21 days, sensory, biochemical and microbial evaluation including pH, histamine, Total Volatile Base Nitrogen (TVB-N), Aerobic Plate Count (APC), Torry meter and sensory analysis were done at 3-day intervals. The maximum days of the shelf-life were recorded as day-6 based on the sensory panelist results, but the chemical (TVB-N) and microbial (APC) rejection were observed in later. During the 21 days time, histamine level did not exceed the maximum level established by the European Union. The initial condition of fish has highly affected the shelf-life of fish, hence it is necessary to further study the shelf life paying attention to the post-harvest handling of this fish starting from the harvesting place.
How to Cite: Perera, W. P. D. S., Tharanga, K. A. D., Rajapakse, R. P. N. P., Himali, S. M. C., Jayasinghe, G. D. T. M., & Jinadasa, B. K. K. K. (2020). Chemical, microbiological and sensory evaluation of spotted sardinella (Amblygaster sirm) stored in ice. Ceylon Journal of Science, 49(2), 217–221. DOI: http://doi.org/10.4038/cjs.v49i2.7744
Published on 14 Jun 2020.
Peer Reviewed

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