Quality Assessment of Fish and

Fishery Products
Dr.A.Surendraraj
Fish Production
World Fish Production-144.59
(Capture 88.9, Culture 55.7)
Indian Fish Production-8.42 (Inland
5.2, Marine 3.22
Tamil Nadu Fish Production 6,14,000
tonnes

Post Mortem Changes in Fish

Summary of PMC


Sampling Scale

Sensory Evaluation of Seafood (Raw)
Sensory Evaluation (Cooked)

EIA Raw Material Evaluation
Objective Methods of Quality
Evaluation
Introduction
Spoilage of fish
Steps in spoilage
Method of Quality Evaluation
1.Subjective , 2.Objective
Objective Methods
Setting stds, Eliminate subjective error,
Assessing marginal quality

Objective Methods
Characteristic Requirements of
Objective quality test
a.Cost
b.Skill
c.Facilities
d.Correlation
e.Process effect

Objective Methods
Objective Quality Indices:
a. Volatile Compounds
b.Lipid deterioration
c. Biogenic amines
d. Enzymes etc
e. Physical methods
f. Microbial methods
g. Nucleotide catabolites
h.Miscellaneous
Volatile Compounds as Quality
Indices
Total Volatile Bases
Trimethyl amine
Dimethyl amine
Ammonia


TVB-N and TMA-N
TVB-N
Widely used
Includes TMA, DMA, NH
3
and other bases
Later stages of spoilage
Limits
Disadvantage- Source not known
TMA-N
Source
Correlation with TPC
Limit


DMA and Ammonia
DMA :
Source
Role
Ammonia:
Source
Volatile Compounds as Quality
Indices
Determination of TVB-N and TMA-N
Steam Distillation method
Conways Micro diffusion Method
Anthno copoulos Method
Picrate Method for TMA-N
KOH, Toluene, Picric acid
Simultaneous Determination of TMAO
and TMA
Picric acid TMA
TMAO TiCl3 - TMA


TMA-N and TVB-N
Other Methods:
1.cis-Aconitic acid method,
2.Automated Method
3.Enzyme Method
4.TMA-Specific Electrode
5.Chromatographic methods
Volatile Compounds as Quality
Indices
Determination of DMA
a.Colorimetric Method
Copper dimethyl dithio carbamate
b.Simultaneous determination of TMA&DMA
Picric acid-TMA, K2Co3-TMA+DMA
c.Chromatographic methods
Determination of Ammonia
a.Glutamate dehydrogenose (430nm)
b.Enzyme kits (Sigma, Boehringer,Merck)



Volatile Compounds as Quality
Indices
Volatile Reducing Substances:
Not for early stages
Good for raw, frozen, canned, etc
Method:
Pottasium permanganate (610nm)

Changes in Lipid as Quality Indices
Oxidative Changes
Primary Changes:
i.Change in reactants
ii.Changes in unsaturation
iii.Weight gain
iv.Hydroperoxides


Changes in Lipid as Quality Indices
v.Peroxide value
a.Iodometry b.Spectrophotometry
c.Electrochemical tech e.Flourescent method
d.Chromatography (HPLC, GC)
vi.Conjugated dienes
Changes in Lipid as Quality Indices
Secondary Oxidative Changes:
i.TBA ii.Oxirane value
iii. Totox value iv.p-Anicidine value
v.Carbonyls vi.Hydrocarbons
vii.Kries test
Hydrolytic deterioration
Free fatty acid
Biogenic Amines as Quality indices
Biogenic amines and their formation
Good quality indices
Histamine Limit
i.Column chromatography assay
Sample Extract,
Column separation (Amberlite resin, Hcl),
Assay (Diazonium reagent, 495nm)
ii.HPLC
Sample preparation,Injection, Detection.
iii.TLC densitometric method
iv.HISTAMARINE (ELISA) France

Enzymes as Quality indices
Adenosine Triphosphate
Lactate dehydrogenase
Lysosomal and Mitochondrial enzymes
Creatine
Phenol oxidase
Tryptophanase
Succinic dehydrogenase

Enzymes as Quality indices
Adenosine Triphosphate:
Glycolysis
Good- Chill storage, Frozen Storage
Assay with Magnesium chloride
Lactate dehydrogenase:
Glycolysis
Correlation in ice storage
Specific activity values
Assay with dinitrophenyl hydrazine (520nm)



Enzymes as Quality indices
Lysosomal and Mitochondrial enzymes
Fresh and Freeze thawed fish
Lipoamide reductase, 5AMP deaminase
Assay : cumbersome
Creatine
Chill storage- good correlation
Phenol oxidase
Lobster and shrimp
Tyrosine-----Melanin

Enzymes as Quality indices
Tryptophanase
Shrimp-Tryptophan---Indole
Max- 25 mg%
Sensory and Chemical quality good
Succinic dehydrogenase
Oysters rapid method with TTC
TTC-----Triphenyl formozon


Physical Methods Quality evaluation
Water binding capacity
Drips
Texture
Protein denaturation, autolytic changes
Measurement using shear or compression cell.
i. Instron Model TM
ii.Universal Testing Machine
iii.RHEO-TEX
iv.Compressive deformability
v.Shear force measurement

Physical Methods Quality evaluation
Refractive index
Frozen storage- drip rises
Opacity
Opaque and yellow
P
H
and Eh
Electrical properties
i.GR Torry meter ii.RT Freshness Tester
iii.Intelectron fish tester

Microbial Changes as Quality indices
Total Plate Count
Common method (PCA)
Rapid methods:
a.Employment of readymade media
b.Microscopic examination-Phase contrast
c.DEFT
d.ATP measurement
e.Endotoxin-LAL
f.Other method
(Microcalorimetry, Dye reduction, Conductance)
Microbial Changes as Quality indices
Examination of specific spoilage bacteria
a.H2S producers
b.Vibrionaceae spoilers
c.Pseudomonas
d.Photobacterium phosphorium
e.Immunological and gene probes
Determination of Spoilage bacterial count
In terms of TMA, Eh decrease, PH increase etc

Nucleotide catabolites as quality
indices
Nucleotide degradation:
Both autolytic and Bacterilogical
Hypo xanthin:
Good index in fresh, chill storage, also in frozen
storage
Limit
Abnormality
Methods:
Silver salt method
Enzymatic method
Enzyme test stips, enzyme coated oxygen electrode

Nucleotide catabolites as quality
indices
K-Value:
Good Correlation
Method:
Enzyme sensors
Readymade lit (KV101 Freshness
meter,Microfish)
HPLC: