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.