Quality Changes in intermediate flying fish, cheilopogon intermedius parin, 1961, during ambient and ice storage

C. Simora, Rhoda Mae and Armada, Cindy D. and M. Monaya, Karmelie Jane (2023) Quality Changes in intermediate flying fish, cheilopogon intermedius parin, 1961, during ambient and ice storage. Asian Fisheries Science Journal (Malaysia), 36. pp. 144-151. ISSN 2073-3720

Intermediate flying fish, Cheilopogon intermedius, Parin, 1961, is a popular source of inexpensive animal protein in the Philippines, but it remains susceptible to deterioration during processing. The study evaluated the sensory, microbiological, and physico-chemical characteristics of flying fish, C. intermedius stored at ambient conditions (2729 °C) and on ice (1–2 °C) storage. The storage duration of flying fish was 8 h at ambient temperature and around 12 days in ice. A ten-member taste panel rejected raw fish due to strong fishy to sour odours and soft texture. Similarly, cooked samples were rejected based on sour and ammoniacal odours, mushy texture, and a bitter taste. Results of sensory evaluation correlated with those of microbial and chemical analyses. Bacteria multiplied rapidly at ambient temperature with values of 11.05 log CFU.g-¹ and 7.55 log CFU.g-¹ (P < 0.05) for total viable count (TVC), and H₂Sproducers count, respectively, at the end of the 20-h storage. In comparison, bacterial counts remained below rejection limits until the end of the storage period for samples stored in ice. Total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) accumulated rapidly at ambient temperature, reaching 86.86 mg.100 g-¹ and 35.65 mg.100 g-¹, respectively, at the end of the storage period. In ice, TVB-N, TMA-N, and histamine values were slowed down, reaching rejection limits only at the end of the storage period. Moreover, the K value increased linearly at ambient storage, while a gradual increase was observed for samples stored in ice. Therefore, without the application of adequate icing, flying fish would undergo rapid decomposition at ambient temperature.

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Abstract

Intermediate flying fish, Cheilopogon intermedius, Parin, 1961, is a popular source of inexpensive animal protein in the Philippines, but it remains susceptible to deterioration during processing. The study evaluated the sensory, microbiological, and physico-chemical characteristics of flying fish, C. intermedius stored at ambient conditions (2729 °C) and on ice (1–2 °C) storage. The storage duration of flying fish was 8 h at ambient temperature and around 12 days in ice. A ten-member taste panel rejected raw fish due to strong fishy to sour odours and soft texture. Similarly, cooked samples were rejected based on sour and ammoniacal odours, mushy texture, and a bitter taste. Results of sensory evaluation correlated with those of microbial and chemical analyses. Bacteria multiplied rapidly at ambient temperature with values of 11.05 log CFU.g-¹ and 7.55 log CFU.g-¹ (P < 0.05) for total viable count (TVC), and H₂Sproducers count, respectively, at the end of the 20-h storage. In comparison, bacterial counts remained below rejection limits until the end of the storage period for samples stored in ice. Total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) accumulated rapidly at ambient temperature, reaching 86.86 mg.100 g-¹ and 35.65 mg.100 g-¹, respectively, at the end of the storage period. In ice, TVB-N, TMA-N, and histamine values were slowed down, reaching rejection limits only at the end of the storage period. Moreover, the K value increased linearly at ambient storage, while a gradual increase was observed for samples stored in ice. Therefore, without the application of adequate icing, flying fish would undergo rapid decomposition at ambient temperature.

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Item Type:	Article
AGROVOC Term:	flying fish
AGROVOC Term:	fish spoilage
AGROVOC Term:	fish storage
AGROVOC Term:	sampling
AGROVOC Term:	microbiological analysis
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	physicochemical processes
AGROVOC Term:	statistical methods
AGROVOC Term:	fishers
AGROVOC Term:	fish handling
Geographical Term:	Philippines
Uncontrolled Keywords:	Cheilopogon intermedius
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	10 Nov 2025 02:16
Last Modified:	10 Nov 2025 02:16
URI:	http://webagris.upm.edu.my/id/eprint/1322

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