Postmortem bacteriological changes fish generally harbours a large population of bacteria on skin, surface, gills and in the intestine, particularly in case of cultured fish. Postmortem biochemical changes in fish live fish muscle is relaxed and elastic. Postmortem changesbiochem postmortem changes in fish. A thorough understanding of these post mortem changes is required to meticulously manipulate them so as to retain its quality over a prolonged period of time. Several changes occur in the fish body after death. Although many modifications are used, the methods may be divided into two classes, brine and drysalt cures. Meat may be frozen and then stored at temperatures of 10 to 15f. A general description has been provided by the eec in the guidelines for quality assessment of fish as shown in table 5. Usually the bacterial load is in the range of l03 to l05cm2 in the case of skin surface, l04 to 106g tissue in the case of gills and 105 to l08g of the gut contents. The characteristic sensory changes in fish post mortem vary considerably depending on fish species and storage method. Rigor mortis dissolution of rigor autolysis bacterial degradation spoilage unfit for consumption.
The suggested scale is numbered from 0 to 3, where 3 is the best quality. Observations on post mortem biochemical changes in fish muscle in relation to rigor mortis. Onset and progress of rigormortis in two important freshwater fishes of bangladesh find, read and. Ali reza faruk and others published postmortem changes in fish i. Surrounding atmospheric temperature since the postmortem changes are brought about by enzymatic and bacterial activity, high temperature that accelerates this activity will naturally bring on the post mortem changes soon. Thirtyone different fish metabolites influencing freshness and taste properties have been unequivocally assigned by nmr using either available standard compounds or ad hoc acquired 2d 1 h 1 h tocsy and 1 h hsqc spectra. The rate at which post mortem changes takes place depends on the rate of cooling and other factors detailed below. Upon death of fish, a series of irreversible changes take place that lead to spoilage and loss of quality. In this way the postmortem changes are nearly inhibited. Rigor started within 1hr, 30 min after spiking, increased. Studies were conducted to evaluate the postmortem changes in african catfish clarias angullaris during 18 days of icestorage.
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