NUCLEOTIDE DEGRADATION PRODUCTS, TOTAL VOLATILE BASIC NITROGEN, SENSORY AND MICROBIOLOGICAL QUALITY OF NILE PERCH (LATES NILOTICUS) FILLETS UNDER CHILLED STORAGE

Authors

  • Andrew Kiri Amegovu
  • Mohammed Luyima Sserunjogi
  • Patrick Ogwok
  • Vincent Makokha

Keywords:

Nile perch, nucleotides, TVBN, microbiological, sensory, quality

Abstract

Degradation products of adenosine nucleotide and total volatile basic nitrogen (TVBN) concentration provide means of ascertaining freshness of commercial fish products. A complementary sensory analysis has also been adopted by export markets for assessing the quality of fresh fish. Nucleotide breakdown products and TVBN was determined in fresh fillets from beach seined and gill netted Nile perch, a highly commercialized freshwater fish from Lake Victoria (Uganda), under chilled storage. Microbiological and sensory qualities were also evaluated. Total plate and Pseudomonas spp. counts positively correlated with TVBN. Basing on sensory, microbiological and biochemical attributes of the fillets, shelf-life of gill netted Nile perch was lower (13 days) than that of the beach seined (17 days). Fillets of beach seined Nile perch have a better keeping quality than that of the gill netted.

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Published

2012-10-01

How to Cite

Kiri Amegovu, A., Luyima Sserunjogi, M., Ogwok, P., & Makokha, V. (2012). NUCLEOTIDE DEGRADATION PRODUCTS, TOTAL VOLATILE BASIC NITROGEN, SENSORY AND MICROBIOLOGICAL QUALITY OF NILE PERCH (LATES NILOTICUS) FILLETS UNDER CHILLED STORAGE. Journal of Microbiology, Biotechnology and Food Sciences, 2(2), 653–666. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7172

Issue

Vol. 2 No. 2 (2012): October - November

Section

Food Sciences

License

Copyright (c) 2012 Andrew Kiri Amegovu, Mohammed Luyima Sserunjogi, Patrick Ogwok, Vincent Makokha

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).