Quality and shelf-life assessment of large-head hair-tail (Trichiurus lepturus) during iced storage

Document Type : Research Paper

Authors

Department of Fisheries, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran.

10.22059/jfisheries.2025.389859.1448

Abstract

The quality of fresh fish is the most important concern for the industry and consumers. So far, several methods have been used to maintain the quality of fish during the storage. Storage in ice has always been one of the widely methods using for preserving fishery products, especially when offering them to customers. Large-heal hair-tail fish (Trichiurus lepturus) is one of the commercial species caught in the waters of the Persian Gulf and the Oman Sea, which is generally caught for export. The purpose of the present study was to evaluate the quality and shelf life of large-heal hair-tail fish during 12 days of storage in ice using sensory (QIM), chemical indicators (pH, TVB-N, TMA, FFA, PV, TBA) and microbial (total counts of mesophilic and psychropgilic bacteria) indicators. The results of chemical evaluation showed that the pH of meat during the storage period reached from 6.38 in fresh fish to 7.13 at the end of the period. The amount of TMA and TVB-N increased significantly during the storage period and reached 11.44 and 32.15 mgN/100 g, respectively, at the end of the storage period. All indicators of fat spoilage increased significantly with increasing days of storage. The total number of mesophiles and pscyrophiles (log CFU/g meat) bacteria in fresh fish and the beginning of the storage period were equal to 2.79 and 1.35, respectively, and with increasing days of storage, it became 6.78 and 10.97. The results of sensory evaluation showed that the total scores of QIM on the 0, 3th, 6th, 9th and 12th days of storage were equal to 0, 7.85, 11.95, 18.60 and 22.00, respectively. A high correlation was seen between microbial assessment and QIM indices. In total, the results of chemical, microbial and sensory evaluation showed that the shelf life of large-heal hair-tail fish during the storage period in ice was about 8-9 days.

Keywords

Main Subjects

References

Adenike, O.M., 2014. The Effect of Different Processing Methods on the Nutritional Quality and Microbiological Status of Cat Fish (Clarias lezera). Journal of Food Processing and Technology 5(6), 1-7. DOI: 10.4172/ 2157-7110.1000333
AOAC., 2000. Official methods of analysis of the Association of the Official Analysis Chemists (17th ed.). Washington, DC: Association of Official Analytical Chemists.
Bensid, A., Ucar, Y., Bendeddouche, B., Özogul, F., 2014. Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry 145, 681-686. DOI: 10.1016/j.foodchem.2013.08.106
Cheng, J.H., Sun, D.W., Zeng, X.A., Liu, D., 2015. Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review. Critical Reviews in Food Science and Nutrition 55(7), 1012-1225. DOI: 10.1080/10408398.2013.769934
Chudasama, B.G., Dave, T.H., Bhola, D.V., 2018. Comparative study of quality changes in physicochemical and sensory characteristics of iced and refrigerated chilled store Indian mackerel (Rastrelliger kanagurta). Journal of Entomology and Zoology Studies 6(4), 533-537.
Chotimarkorn, C., 2014. Quality changes of anchovy (Stolephorus heterolobus) under refrigerated storage of different practical industrial methods in Thailand. Journal of Food Science and Technology 51(2), 285-293. DOI: 10.1007/s13197-011-0505-y
Duarte, A.M., Silva, F., Pinto, F.R., Barroso, S., Gil, M.M., 2020. Quality Assessment of Chilled and Frozen Fish—Mini Review. Foods 9(12), 1739. DOI: 10.3390/foods9121739
Erikson, U., Truong, H.T.M., Le, D.V., Pham, P.D., Svennevig, N., Phan, V.T., 2019. Harvesting procedures, welfare and shelf life of ungutted and gutted shortfin pompano (Trachinotus falcatus) stored in ice. Aquaculture 498, 236-245. DOI: 10.1016/j.aquaculture.2018.06.085
FAO., 2023. The State of World Fisheries and Aquaculture 2022 - Meeting the sustainable development goals. Rome. Licence: CC BY-NC-SA 3.0 IGO., 227.
Huss, H.H., 1995. Quality and quality changes in fresh fish. In FAO Fisheries Technical paper, No: 334; FAO: Roma.
Jeyakumari, A., Narasimha Murthy, L., Visnuvinayagam, S., 2018. Biochemical and Microbiological Quality Changes of Indian Oil Sardine (Sardinella longiceps) Stored under Flake Ice and Dry Ice. International Journal of Current Microbiology and Applied Sciences 7(8), 2758-2765. DOI: 10.20546/ijcmas.2018.708.289
Masoomi, Z., Haghi, M., Momeni, M., Zakeri, M., 2021. Population structure analysis of largehead hairtail fish (Trichiurus lepturus, Linnaeus 1758) in bottom trawl by-catch in Kolahi to Dargahan waters. Journal of Fisheries 74(1), 61-71. DOI: 10.22059/jfisheries.2021.314549.1213 (In Persian)
Mirboluk, B., Ghasemzadeh, J., Sharifian, S., 2020. Quality changes of Jinga shrimp (Metapenaeus affinis) during delayed storage in ice. Iranian Scentific Fisheries Journal 29(3), 167-177. DOI: 20.1001.1.10261354.1399.29.3.15.7 (In Persian)
Oehlenschlager, J., 2014. Seafood Quality Assessment. In: Boziaris, I.S. (ed) Seafood Processing Technology, Quality and Safety. UK: John Wiley & Sons, Ltd.
Özyurt, G., Kuley, E., Özkütük, S., Özogul, F., 2009. Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice. Food chemistry 114, 505-510. DOI: 10.1016/j.foodchem.2008.09.078
Popelka, P., Jevinova, P., Marcinčák, S., 2016. Microbiological and chemical quality of fresh and frozen whole trout and trout fillets. Potravin Slovak Journal of Food Science 10(1), 431-436. DOI: https://doi.org/10.5219/599
Senapati, M., Sahu, P.P., 2020. Onsite fish quality monitoring using ultra-sensitive patch electrode capacitive sensor at room temperature. Biosensors and Bioelectronics 168, 112570. DOI: 10.1016/j.bios.2020.112570
Sharifian, S., Alizadeh, E., Mortazavi, M. S., Shahriari Moghadam, M., 2014. Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets. Journal of Food Science and Technology 51(5), 929-935. DOI: 10.1007/s13197-011-0589-4
Sharifian, S., Sharifian, S., Mortazavi, M.S., 2020. Quality changes of anchovy (Encrasicholina punctifer) during iced storage. Iranian Scentific Fisheries Journal 29(5), 37-47. DOI: 20.1001.1.10261354.1399.29.5.12.8 (In Persian)
Sharifian, S., 2023. Quality assessment and shelf life of narrow-barred Spanish mackerel (Scomberomorus commerson) and Javelin grunter (Pomadasys kaakan) fillets during refrigerated storage. Journal of Fisheries 76(3), 487-498. DOI: 10.22059/jfisheries.2023.360410.1391 (In Persian)
Vázquez-Sánchez, D., García, E.E.S., Galvão, J.A., Oetterer, M., 2020. Quality Index Method (QIM) Scheme Developed for Whole Nile Tilapias (Oreochromis niloticus) Ice Stored under Refrigeration and Correlation with Physicochemical and Microbiological Quality Parameters. Journal of Aquatic Food Product Technology 29(3), 307–319. DOI: 10.1080/10498850.2020.1724222
Viji, P., Tanuja, S., Ninan, G., Lalitha, K.V., Zynudheen, A.A., Binsi, P.K., Srinivasagopal, T.K., 2015. Biochemical, textural, microbiological and sensory attributes of gutted and ungutted sutchi catfish (Pangasianodon hypophthalmus) stored in ice. Journal of Food Science and Technology 52(6), 3312-3321. DOI: 10.1007/s13197-014-1358-y
Wang, S., Wang, P., Cui, Y., Lu, W., Shen, X., Zheng, H., Xue, J., Chen, K., Zhao, Q., Shen, Q., 2022. Study on the physicochemical indexes, nutritional quality, and flavour compounds of Trichiurus lepturus from three representative origins for geographical traceability. Frontiers in Nutrition 9, 1034868. DOI: 10.3389/fnut.2022.1034868
Wei, H., Tian, Y., Yamashita, T., Ishimura, G., Sasaki, K., Niu, Y., Yuan, C., 2020. Effects of thawing methods on the biochemical properties and microstructure of pre rigor frozen scallop striated adductor muscle. Food Chemistry 319, 126559. DOI: 10.1016/j.foodchem.2020.126559
Wu, L., Pu, H. Sun, D., 2019. Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments. Trends in Food Science and Technology 83, 259-273. DOI: 10.1016/j.tifs.2018.12.002
Xu, Y., Liu, Y., Zhang, C., Li, X., Yi, S., Li, J., 2015. Physicochemical responses and quality changes of turbot (Psetta maxima) during refrigerated storage. International Journal of Food Properties 19(1), 196-209. DOI: 10.1080/10942912.2015.1022260
Yu, J.W., Kim, H.J., Seol, H.J.K., Ko, J.Y., Kim, S.H., Yang, J.Y., Lee, B.L., 2019. Evaluation of Largehead Hairtail Trichiurus lepturus Freshness Using Sensory and Chemical Analyses. Korean Journal of Fisheries and Aquatic Sciences 52(6), 735-739.
Journal of Fisheries
Volume 78, Issue 3
October 2025
Pages 247-260

Files

Share

How to cite

Statistics