International Journal of Applied Microbiology and Biotechnology Research
ISSN: 2053-1818
Vol. 9(5), pp. 76-88, September, 2021
doi.org/10.33500/ijambr.2021.09.007



Cadaverine level and pH: indicator of spoilage in the flesh of fish (carp, mackerel and jaw) storage at different temperatures

TRAORE Moumouny1*, KOFFI Yao Fulgence1, KITAL Khemesse2, OLADELE Oyelakim3, KOUSSEMON Marina Camara4 and TINE Alphonse2

1Peleforo Gon COULIBALY University, Department of Biochemistry-Genetics, BP 1328 Korhogo, Cote d’Ivoire.
2Cheikh Anta DIOP University, Department of Science and Technology, Laboratory of Photochimie and Analysis, BP 5005 Dakar, Senegal.
3University of Gambia, School of Arts and Sciences, Division of Physical and Natural Sciences, Serrekunda, Gambia.
4Nangui Abrogoua University, Department of Food Science and Technology, Laboratory of Food Biotechnology and Microbiology, 02 BP 801 Abidjan 02, Cote d’Ivoire.

*To whom correspondence should be addressed. E-mail: traoremoumouny@yahoo.fr.

Received 18 June, 2021; Received in revised form 30 July, 2021; Accepted 03 August, 2021.

Abstract


Keywords:
Cadaverine, pH, Spoilage, Storage, Temperatures.

Cadaverine (CAD) is an indicator of spoilage in fish. Its level was determined by spectrofluorimetric method in the flesh of selected species of fish stored at -10, 4, 22 and 32°C. Average recovery rates obtained ranged from 87.9 to 101.4% for all species. It was found that CAD was present in all fish species used and its level was essentially constant during storage at -10°C for 32 days. At 4°C, the variation in CAD level was characterized by a stable phase during the first two weeks followed by a descending phase. Over a period of three of storage, CAD levels tripled at temperatures of 22°C and 32°C. Variations in CAD levels were also accompanied by a significant variation in the pH value. Slight pH variations were also observed when fish was stored at -10°C for 32 days and for 18 days at 4°C. Beyond these times, pH values increased significantly. The pH of the fish flesh increased sharply during storage at 22°C and 32°C. The Pearson treatment correlation study indicated a strong positive correlation (0.81 and 0.93) between CAD and pH for all samples stored at 22°C and 32°C, respectively.

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