Volume 5, Issue 1 (March 2018)                   J. Food Qual. Hazards Control 2018, 5(1): 33-36 | Back to browse issues page

XML Print

Department of Food Hygiene and Control, Veterinary Legislation and Management, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Zagora, Bulgaria , deyan.stratev@trakia-uni.bg
Abstract:   (439 Views)
Background: The quality and safety of fish products is determined by chemical, physical, and microbiological parameters, important for satisfying consumers’ requirements. Also, the freshness of fish is essential for evaluation of its quality. On the Bulgarian retail market, fish is commonly offered chilled, frozen, or processed. The purpose of this study was to determine some physicochemical characteristics of fish products sampled from Bulgarian retail markets.
Methods: During June to July 2017, this survey was performed on 45 samples from smoked, semi-dried, marinated, and frozen fish products sold in Bulgarian markets. The samples were collected from specialized stores for fish products, and transported to the laboratory for analysis. Water content, water activity (aw), pH, salt content, and ash content were determined according to the standard protocols.
Results: The highest average water content was established in frozen products, followed by almost equal values in marinated, smoked, and semi-dried fish products. The average aw value was also the highest in frozen products (0.975), it was almost the same in marinated and smoked (0.892); and the least in semi-dried fish products (0.905). Semi-dried (3.36%), marinated (3.19%), and smoked (3.03%) fish products had considerably higher average salt content than frozen ones (0.1%). The average pH value of marinated fish products (5.26) was lower than frozen (6.88), smoked (6.76), and also semi-dried (6.68) ones. Average ash content was substantially higher in smoked (7.16%), semi-dried (6.57%), and marinated (5.97%) fish products compared with frozen products (1.18%).
Conclusion: It is concluded that the frozen fish products sold in Bulgarian markets are probably more susceptible to spoilage than marinated, smoked, and semi-dried ones.

Full-Text [PDF 327 kb]   (177 Downloads)    
Type of Study: Original article | Subject: Special
Received: 17/12/01 | Accepted: 18/02/04 | Published: 18/03/16

1. Ababouch L. (2006). Assuring fish safety and quality in international fish trade. Marine Pollution Bulletin. 53: 561-568. [DOI:10.1016/j.marpolbul.2006.08.011]
2. Adegunwa M.O., Adebowale A.A., Olisa Z.G., Bakare H.A. (2013). Chemical and microbiological qualities of smoked herring (Sardinella eba, Valenciennes 1847) in Odeda Ogun State, Nigeria. International Journal of Microbiology Research and Reviews. 1: 85-87.
3. Agustini T.W., Darmanto Y.S., Susanto E. (2009). Physicochemical properties of some dried fish products in Indonesia. Journal of Coastal Development. 12: 73-80.
4. Alasalvar C., Miyashita K., Shahidi F., Wanasundara U. (2011). Handbook of seafood quality, safety and health applications. John Wiley and Sons, UK.
5. Anese M., Gormley T.R. (1996). Effects of dairy ingredients on some chemical, physico-chemical and functional properties of minced fish during freezing and frozen storage. LWT-Food Science and Technology. 29: 151-157. [DOI:10.1006/fstl.1996.0021]
6. Association of Official Analytical Chemists (AOAC). (1990). Official methods of analyses. 15th edition. Association of official analytical chemists, Washington DC.
7. Borresen T. (2008). Improving seafood products for the consumer. Elsevier, Boca Raton. [DOI:10.1533/9781845694586]
8. Bugueno G., Escriche I., Martínez-Navarrete N., del Mar Camacho M., Chiralt A. (2003). Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques. Food Chemistry. 81: 85-90. [DOI:10.1016/S0308-8146(02)00381-3]
9. Cardinal M., Gunnlaugsdottir H., Bjoernevik M., Ouisse A., Vallet J.L., Leroi F. (2004). Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements. Food Research International. 37: 181-193. [DOI:10.1016/j.foodres.2003.12.006]
10. Duyar H.A., Eke E. (2009). Production and quality determination of marinade from different fish species. Journal of Animal and Veterinary Advances. 8: 270-275.
11. Hall G.M. (2012). Fish processing technology. Springer Science and Business Media, London.
12. Martinez O., Salmerón J., Guillén M.D., Casas C. (2011). Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring. Agricultural and Food Science. 20: 217-227. [DOI:10.2137/145960611797471543]
13. Oguzhan P., Angis S. (2013). Effects of processing methods on the sensory, mineral matter and proximate composition of rainbow trout (Oncorhyncus mykiss) fillets. African Journal of Food Science and Technology. 4: 71-75.
14. Salán E.O., Galvão J.A., Oetterer M. (2006). Use of smoking to add value to the salmoned trout. Brazilian Archives of Biology and Technology. 49: 57-62. [DOI:10.1590/S1516-89132006000100007]
15. Salindeho N., Purnomo H., Yunianta, Kekenusa J. (2014). Physicochemical characteristics and fatty acid profile of smoked skipjack Tuna (Katsuwonus pelamis) using coconut fiber, nutmeg shell and their combination as smoke sources. International Journal of ChemTech Research. 6: 3841-3846.
16. Syamaladevi R.M., Tang J., Villa-Rojas R., Sablani S., Carter B., Campbell G. (2016). Influence of water activity on thermal resistance of microorganisms in low-moisture foods: a review. Comprehensive Reviewsin Food Science and Food Safety. 15: 353-370. [DOI:10.1111/1541-4337.12190]