Journal of the Marine Biological Association of India

Quality of Salinicoccus roseus inoculated and preservatives amended cured sin croaker, Johnius dussumieri (Cuvier, 1830)

Volume 49 Issue 2

M. M. Prasad and 1G. Seenayya

Abstract

Salinicoccus roseus, which is responsible for spoilage of cured fish, was inoculated to sterile crystalline and semi-ground salts and was challenged with chemicals. These salts were employed for curing of sin croaker (Johnius dussumieri). The study revealed that the use of solar salt treated with chemical preservatives viz., sodium metabisulphite, sodium acid phosphate, sodium benzoate, sodium tripolyphosphate, sodium hexametaphosphate and brifisol extended the shelf life of cured J. dussumieri from 6 months to 9 months. Quality assessment of the product that includes total bacterial count (TBC), moisture, total volatile nitrogen (TVN), free fatty acids (FFA) and peroxide value (PV) was carried out for a period of one year at quarterly intervals. The red discolouration was monitored up to the point of spoilage. The TVN and PV in the semi-ground salt cured control samples increased from 23.56 to 392.46 mg N% and from 37.41 to 491.42 meq O2 /kg during 3 months of storage period, respectively. In the crystalline salt cured samples, the TVN and PV increased more, from 28.24 to 425.22 mg N% from 43 to 640 meq O2/kg at the end of first quarter of the storage period. The treatment effect was more in semi ground salt cured fish than in crystallized salt cured fish.

Keywords

Salinicoccus roseus, shelf life, salt cured, croaker, preservatives

Date : 22-07-2008