نوع مقاله : مقاله کامل علمی - پژوهشی
نویسندگان
1 دانشگاه دریانوردی و علوم دریایی چابهار
2 موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، بندرعباس، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Abstract
Background and objectives:
Marine fish are crucial for global food security, providing high-quality protein, essential fatty acids, and micronutrients. Sardines, particularly the white sardine (Sardinella albella), are of significant economic and nutritional importance in Iran, constituting a major part of the catch in the Persian Gulf and Sea of Oman. However, as fatty fish, sardines are highly perishable due to their high levels of polyunsaturated fatty acids (PUFAs), which are susceptible to oxidative spoilage. This study aimed to evaluate the sensory, microbial, and chemical changes in white sardines stored in ice to determine their shelf life.
Materials and methods:
Fresh white sardine samples were obtained from the Masan fishery in Qeshm Island and transported to a laboratory under hygienic conditions. The fish were stored in ice, and their quality was assessed over time using sensory, microbial, and chemical evaluations. Sensory evaluation included examining the skin, flesh, gills, and eyes, with a total score below 4 indicating spoilage. Microbial analysis involved measuring total mesophilic and psychrophilic bacterial counts. Chemical assessments included pH, trimethylamine (TMA), total volatile basic nitrogen (TVB-N), free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS).
Results:
The results showed a significant decline in sardine quality over the storage period. The total mesophilic and psychrophilic bacterial counts increased from 2.45 and 2.12 log cfu/g on day 0 to 8.14 and 8.86 log cfu/g by day 9, respectively (p<0.05). Sensory evaluation indicated that the fish reached the spoilage threshold (score < 4) between days 5 and 7. Chemically, the pH increased from 6.01 to 6.65, while TVB-N levels rose from 6.76 to 31.78 mg N/100 g (p<0.05). TMA content increased from 2.01 to 5.25 mg N/100 g, and FFA levels escalated from 2.45% to 12.43% (p<0.05). Oxidative spoilage was evident from the rise in PV (5.68 to 22.89 mEq O₂/kg fat) and TBARS (1.14 to 5.86 mg MDA/g) (p<0.05).
Conclusion:
The study concludes that white sardines are highly susceptible to spoilage due to their biochemical composition, leading to rapid microbial growth and oxidative deterioration. Despite storage in ice, quality degradation was observed across all measured indices. Based on the combined sensory, microbial, and chemical data, the shelf life of white sardines under ice storage was determined to be up to 7 days. These findings underscore the importance of implementing effective preservation strategies to maintain sardine quality and extend their shelf life.
کلیدواژهها [English]
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