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

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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.

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Acknowledgements

This study is supported by Persian Gulf and Oman Sea Ecological Research Institute and University of Zabol. The authors also are grateful to Y. Aftabsavar, R. Karimzade, M. Malekouti, A. Heidari and M. Naderi for their valued assistance.

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Authors and Affiliations

  1. Persian Gulf and Oman Sea Ecological Research Institute, Bandar Abbas, Iran

    Salim Sharifian & Mohammad Seddiq Mortazavi

  2. Department of Fisheries, University of Zabol, 98615-538, Zabol, Iran

    Ebrahim Alizadeh

  3. Department of Environment, University of Zabol, 98615-538, Zabol, Iran

    Mohsen Shahriari Moghadam

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  1. Salim Sharifian
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  2. Ebrahim Alizadeh
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  3. Mohammad Seddiq Mortazavi
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  4. Mohsen Shahriari Moghadam
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Correspondence to Salim Sharifian.

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Sharifian, S., Alizadeh, E., Mortazavi, M.S. et al. Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets. J Food Sci Technol 51, 929–935 (2014). https://doi.org/10.1007/s13197-011-0589-4

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