The Evolution of Freshness Characteristics from Three Fish Species in the Refrigeration Period

Abstract

The quality of fish meat is very different than animal meat. The physical, chemical and bacteriological characteristics of three different fish species (carp, pike, and catfish) were examined in this study. All of these characteristics were examined after sampling and then after 24, 48 and 72 hours of refrigeration between + 2 and + 4ºC. For all three types of fish meat the physical and chemical indicators (pH and total volatile bases nitrogen) had an ascendant evolution in this period. The values of these parameters had overrun the admitted limit after 72 refrigeration hours. The biggest values for the studied characteristics were recorded in the pike meat. The bacteriological indicators studied (mesophilic and psychrophilics bacteria) were in the limits of meat salubrity at the beginning of the refrigeration period and their values were kept at the same level for a period of 24 hours. After 48 hours of refrigeration. in the pike meat both indicators had bigger values than the meat of the others fish species. After three days of refrigeration the differences were more accentuated and this was more evident for the psychrophilic bacteria.

Keywords

• fish
• freshness indicators
• salubrity