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Objective Methods of Quality Assessment by Surendraraj A and Sabeena Farvin KH
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5/25/2018 Quality Control of Fish and Fishery Products
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Quality Assessment of Fish and
Fishery Products
Dr.A.Surendraraj
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Fish Production
World Fish Production-144.59
(Capture 88.9, Culture 55.7)
Indian Fish Production-8.42 (Inland5.2, Marine 3.22
Tamil Nadu Fish Production 6,14,000tonnes
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Post Mortem Changes in Fish
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Summary of PMC
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Sampling Scale
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Sensory Evaluation of Seafood (Raw)
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EIA Raw Material Evaluation
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Objective Methods of Quality
Evaluation
Introduction
Spoilage of fish
Steps in spoilage
Method of Quality Evaluation
1.Subjective , 2.Objective
Objective Methods
Setting stds, Eliminate subjective error,Assessing marginal quality
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Objective Methods
Characteristic Requirements ofObjective quality test
a.Costb.Skill
c.Facilities
d.Correlatione.Process effect
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Objective Methods
Objective Quality Indices:
a.Volatile Compounds
b.Lipid deterioration
c. Biogenic amines
d. Enzymes etc
e. Physical methods
f. Microbial methods
g. Nucleotide catabolites
h.Miscellaneous
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Volatile Compounds as Quality
Indices
Total Volatile Bases
Trimethyl amine
Dimethyl amine
Ammonia
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TVB-N and TMA-N
TVB-N Widely used
Includes TMA, DMA, NH3and other bases
Later stages of spoilage
Limits
Disadvantage- Source not known
TMA-N
Source Correlation with TPC
Limit
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DMA and Ammonia
DMA:
Source
RoleAmmonia:
Source
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Volatile Compounds as Quality
Indices
Determination of TVB-N and TMA-N Steam Distillation method
Conways Micro diffusion Method
Anthno copoulos Method Picrate Method for TMA-N
KOH, Toluene, Picric acid
Simultaneous Determination of TMAOand TMA
Picric acidTMA
TMAOTiCl3 - TMA
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TMA-N and TVB-N
Other Methods:
1.cis-Aconitic acid method,
2.Automated Method3.Enzyme Method
4.TMA-Specific Electrode
5.Chromatographic methods
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Volatile Compounds as Quality
Indices Determination of DMA
a.Colorimetric Method
Copper dimethyl dithio carbamate
b.Simultaneous determination of TMA&DMA
Picric acid-TMA, K2Co3-TMA+DMA
c.Chromatographic methods
Determination of Ammonia
a.Glutamate dehydrogenose (430nm)b.Enzyme kits (Sigma, Boehringer,Merck)
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Volatile Compounds as Quality
Indices
Volatile Reducing Substances:
Not for early stages
Good for raw, frozen, canned, etc
Method:
Pottasium permanganate (610nm)
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Changes in Lipid as Quality Indices
Oxidative Changes
Primary Changes:
i.Change in reactantsii.Changes in unsaturation
iii.Weight gain
iv.Hydroperoxides
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Changes in Lipid as Quality Indices
v.Peroxide value
a.Iodometry b.Spectrophotometry
c.Electrochemical tech e.Flourescent methodd.Chromatography (HPLC, GC)
vi.Conjugated dienes
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Changes in Lipid as Quality Indices
Secondary Oxidative Changes:
i.TBA ii.Oxirane value
iii. Totox value iv.p-Anicidine value
v.Carbonyls vi.Hydrocarbons
vii.Kries test
Hydrolytic deterioration
Free fatty acid
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Biogenic Amines as Quality indices
Biogenic amines and their formationGood quality indicesHistamine Limit
i.Column chromatography assay
Sample Extract,Column separation (Amberlite resin, Hcl),Assay (Diazonium reagent, 495nm)
ii.HPLCSample preparation,Injection, Detection.
iii.TLC densitometric methodiv.HISTAMARINE (ELISA) France
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Enzymes as Quality indices
Adenosine Triphosphate
Lactate dehydrogenase
Lysosomal and Mitochondrial enzymes Creatine
Phenol oxidase
Tryptophanase
Succinic dehydrogenase
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Enzymes as Quality indices
Adenosine Triphosphate:Glycolysis
Good- Chill storage, Frozen StorageAssay with Magnesium chloride
Lactate dehydrogenase:GlycolysisCorrelation in ice storageSpecific activity values
Assay with dinitrophenyl hydrazine (520nm)
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Enzymes as Quality indices
Lysosomal and Mitochondrial enzymesFresh and Freeze thawed fish
Lipoamide reductase, 5AMP deaminase
Assay : cumbersome Creatine
Chill storage- good correlation
Phenol oxidaseLobster and shrimp
Tyrosine-----Melanin
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Enzymes as Quality indices
Tryptophanase
Shrimp-Tryptophan---Indole
Max- 25 mg%
Sensory and Chemical quality good
Succinic dehydrogenase
Oysters rapid method with TTC
TTC-----Triphenyl formozon
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Physical MethodsQuality evaluation
Water binding capacityDrips
TextureProtein denaturation, autolytic changes
Measurement using shear or compression cell.i. Instron Model TMii.Universal Testing Machineiii.RHEO-TEX
iv.Compressive deformabilityv.Shear force measurement
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Physical MethodsQuality evaluation
Refractive index
Frozen storage- drip rises
OpacityOpaque and yellow
PHand Eh
Electrical propertiesi.GR Torry meter ii.RT Freshness Tester
iii.Intelectron fish tester
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Microbial Changes as Quality indices
Total Plate CountCommon method (PCA)
Rapid methods:
a.Employment of readymade media
b.Microscopic examination-Phase contrast
c.DEFT
d.ATP measurement
e.Endotoxin-LAL
f.Other method
(Microcalorimetry, Dye reduction, Conductance)
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Microbial Changes as Quality indices
Examination of specific spoilage bacteria
a.H2S producers
b.Vibrionaceae spoilers
c.Pseudomonasd.Photobacterium phosphorium
e.Immunological and gene probes
Determination of Spoilage bacterial countIn terms of TMA, Eh decrease, PH increase etc
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Nucleotide catabolites as quality
indices
Nucleotide degradation:Both autolytic and Bacterilogical
Hypo xanthin:
Good index in fresh, chill storage, also in frozenstorage
Limit
Abnormality
Methods: Silver salt method Enzymatic method
Enzyme test stips, enzyme coated oxygen electrode
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Nucleotide catabolites as quality
indices
K-Value:
Good Correlation
Method:Enzyme sensors
Readymade lit (KV101 Freshnessmeter,Microfish)
HPLC: