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

摘要

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 degrees 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.