Effects of freezing on chemical and microbial features of edible tissue of John's snapper (Lutjanus johnii)
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This research aims to investigate the effects of freezing and frozen storage at -18°C on the chemical and microbial features of edible tissue of Lutjanus johnii. 30 samples of fish with average weight and length of 708 g and 35 cm were obtained from the fish market of Bushehr seaport in 2015 and were stored for 180 days in a freezer. The results of this research indicated that the amounts of crude protein, crude fat, ash and moisture of fresh samples were 15.87, 4.50, 2.37, and 77.72% respectively, whereas these amounts were changed to 15.57, 4.02, 3.00 and 77.12% respectively after 180 days of frozen storage. The amounts of pH, total volatile nitrogen and peroxide of fresh samples were 5.59, 14.36 mg N2/100g and 0.77 meq O2/kg respectively, whereas these amounts were changed to 6.85, 19.63 mg N2/100g and 1.97 meq O2/kg respectively after 180 days of frozen storage. Microbial analysis showed that total bacterial count in fresh sample was 3.00 log CFU/g that was changed to 3.47 log CFU/.....
JournalIranian Scientific Fisheries Journal
Spatial CoverageBushehr seaport