Journal of Food Science and Technology

, Volume 51, Issue 5, pp 929–935

Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets

  • Salim Sharifian
  • Ebrahim Alizadeh
  • Mohammad Seddiq Mortazavi
  • Mohsen Shahriari Moghadam
Original Article

DOI: 10.1007/s13197-011-0589-4

Cite this article as:
Sharifian, S., Alizadeh, E., Mortazavi, M.S. et al. J Food Sci Technol (2014) 51: 929. doi:10.1007/s13197-011-0589-4

Abstract

Refrigerated storage is the simplest method of preserving for short time handling and storage of fish. The objective of this study was to investigate the effects of refrigerated storage on the microstructure, physicochemical (proximate composition, pH, TVB-N, LHC), microbial (total mesophilic count, TMC and total psychrotrophic count, TPC) and sensory changes of grouper (Epinephelus coioides) fillets during a 14-day period at +4 °C. The estimated TVB-N value was significantly different in all days of storage. TPC value reached to a limiting level for human consumption (107 micro-organism/g) after the 10th day of storage while TMC remained under the limited acceptability until 14 days. Cellular tissue damage was observed after 7 days of storage. The shelf life of grouper was approximately ~8–9 days according to the results of sensory, chemical and microbial analysis.

Keywords

GrouperMicrostructureQualityRefrigerated storageShelf life

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Salim Sharifian
    • 1
  • Ebrahim Alizadeh
    • 2
  • Mohammad Seddiq Mortazavi
    • 1
  • Mohsen Shahriari Moghadam
    • 3
  1. 1.Persian Gulf and Oman Sea Ecological Research InstituteBandar AbbasIran
  2. 2.Department of FisheriesUniversity of ZabolZabolIran
  3. 3.Department of EnvironmentUniversity of ZabolZabolIran