Chemical changes in shortfin SCAD (Decapterus macrosoma) at chilled (4°C) and frozen (-18°C) storage; [Perubahan kimia dalam ikan selayang (Decapterus macrosoma) pada penyimpanan suhu dingin (4°C) dan sejuk beku (-18°C)]

• Published in: Malaysian Journal of Analytical Sciences
• Main Author: Juhari F.F.; Abd. Rashid N.; Seng C.C.; Yusoff A.; Mohd Bakri E.A.
• Format: Article
• Language: English
• Published: Malaysian Society of Analytical Sciences 2016
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977108952&doi=10.17576%2fmjas-2016-2003-20&partnerID=40&md5=c2fe358f1f121e0d7c1bd3d3c9bb4388

The aim of this study was to determine the chemical changes in muscle tissue of shortfin scad during storage at chilled (4°C) and frozen (-18°C) conditions for 18 days. The chemical changes were monitored every three days for Thiobarbituric acid (TBA), Peroxide value (PV), Total Volatile Base Nitrogen (TVBN) and Trimethylamine (TMA) content. Results show that there was a significant difference (p<0.05) in peroxide and TBA values between chilled and frozen shortfin scad starting from day 3. The highest PV values occured in chilled and frozen shortfin scad at day 12 (1.57 mEq/kg and 1.13 mEq/kg, respectively), and then decreased due to decomposition of hydroperoxides to secondary products such as aldehydes, alcohols and ketones. In contrast, TBA reached the highest values at day 15 for both chilled and frozen shortfin scad. For TVBN content, only the chilled sample shows significant increased (p<0.05) with storage time. The TVBN values declined significantly (p<0.05) for frozen shortfin scad. The TMA values for both chilled and frozen shortfin scad increased during storage. However, the TMA values increased at a faster rate in chilled compared to frozen shortfin scad. Based on the PV, TBA, TVBN and TMA values, chilled shortfin scad undergoes spoilage at a faster rate compared to the frozen shortfin scad. © 2016, Malaysian Society of Analytical Sciences. All rights reserved.