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Research Article
The pH and Total Fat Values of Fish Meat in Different Iced Storage Period

M. Kayim and E. Can

Asian Journal of Animal and Veterinary Advances, 2010, 5(5), 346-348.

Abstract

This study was aimed to investigate the effect of different iced storage periods on the pH and total fat values of fish meat. Because, these parameters are very important for shelf life and consumer choice. In this study, 30 meat samples from fish (Trachurus trachurus L. 1758) were used. The data was collected for 3 iced storage period that initial (fresh), 1 and 2 week. The concentrations of total fat were higher (p<0.05) for initial period than other weeks. However, the concentrations of pH were also lower (p<0.05) for this period. During the initial storage period the pH was consistently low (6.2) and this may have contributed to the increased shelf-life of the fish used in this trial. The increase in pH after initial period was associated with the state of rapid spoilage of the fish. In this study, the pH concentrations close to neutral of meat from fish for second week may be advantage for eating quality. However, this pH level is disadvantage for shelf life of product. The high amounts of fat in the initial period may have a negative effect upon consumer's preference.

ASCI-ID: 13-205

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