Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from fres... more Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from freshwater fish such as black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus), salt and ground roasted rice, which is added as the only source of carbohydrate. However, some producers add tamarind (Tamarindus indica) pulp and/or dried slices of Garcinia atroviridis to assist the fermentation process. In this study, there was no correlation detected between pH value, titratable acidity (% lactic acid), salt concentration, organic acid composition and the consumer acceptability of ikan pekasam commercial samples made of black tilapia as well as Javanese carp. The organic acid composition in both natural and acid-assisted fermented ikan pekasam from black tilapia and Javanese carp were compared. The results obtained showed that lactic acid was the major organic acid detected, followed by succinic acid and acetic acid. The addition of tartaric and/or garcinia acids was proven to reduce the fermentation time. Therefore, the addition of acid has assisted the fermentation process by increasing the total organic acid content, mainly lactic acid. Moreover, the 9-point hedonic scale showed that ikan pekasam made of Javanese carp had higher overall acceptability due to tender flesh/muscle texture compared to black tilapia regardless of the fermentation process and organic acid content.
Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggeste... more Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3 ± 1, 10 ± 1 for up to 15 days and 23 ± 2 °C for up to 2 days were monitored. Fresh muscles contained 14.83 mg/kg trans-UCA, 2.23 mg/kg cis-UCA and 1.86 mg/kg cadaverine. Histamine and putrescine were not detected. After 15 days at 0 and 3 °C, trans-UCA content increased to 52.83 and 189.51 mg/kg, respectively, and decreased to <2 mg/kg at the other two temperatures. Storage at 10 °C also resulted in an increase in trans-UCA after 3 days, only to decrease after 6 days. The concentration of cis-UCA increased nearly 13-fold after 15 days at 0 and 3 °C, decreased at 10 °C and remained unchanged at 23 °C. Histamine, putrescine and cadaverine levels increased significantly (P value < 0.05) at all temperatures especially at 23 °C.
There is an increasing concern about the quality and quality assessment procedures of seafood. In... more There is an increasing concern about the quality and quality assessment procedures of seafood. In the present study, a model to assess fish quality based on biogenic amine contents using fuzzy logic model (FLM) is proposed. The fish used was sardine (Sardinella sp.) where the production of eight biogenic amines was monitored over fifteen days of storage at 0, 3 and 10°C. Based on the results, histamine, putrescine and cadaverine were selected as input variables and twelve quality grades were considered for quality of fish as output variables for the FLM. Input data were processed by rules established in the model and were then defuzzified according to defined output variables. Finally, the quality of fish was evaluated using the designed model and Pearson correlation between storage times with quality of fish showed r=0.97, 0.95 and 1 for fish stored at 0, 3 and 10°C, respectively.
Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from fres... more Ikan pekasam is an example of traditional fermented food products in Malaysia, prepared from freshwater fish such as black tilapia (Oreochromis mossambicus) and Javanese carp (Puntius gonionotus), salt and ground roasted rice, which is added as the only source of carbohydrate. However, some producers add tamarind (Tamarindus indica) pulp and/or dried slices of Garcinia atroviridis to assist the fermentation process. In this study, there was no correlation detected between pH value, titratable acidity (% lactic acid), salt concentration, organic acid composition and the consumer acceptability of ikan pekasam commercial samples made of black tilapia as well as Javanese carp. The organic acid composition in both natural and acid-assisted fermented ikan pekasam from black tilapia and Javanese carp were compared. The results obtained showed that lactic acid was the major organic acid detected, followed by succinic acid and acetic acid. The addition of tartaric and/or garcinia acids was proven to reduce the fermentation time. Therefore, the addition of acid has assisted the fermentation process by increasing the total organic acid content, mainly lactic acid. Moreover, the 9-point hedonic scale showed that ikan pekasam made of Javanese carp had higher overall acceptability due to tender flesh/muscle texture compared to black tilapia regardless of the fermentation process and organic acid content.
Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggeste... more Histamine, putrescine cadaverine and cis-urocanic acid (UCA) have all been implicated or suggested in scombroid fish poisoning. However, there is little information on UCA especially during storage. Changes in their contents during storage of whole Indian mackerel at 0, 3 ± 1, 10 ± 1 for up to 15 days and 23 ± 2 °C for up to 2 days were monitored. Fresh muscles contained 14.83 mg/kg trans-UCA, 2.23 mg/kg cis-UCA and 1.86 mg/kg cadaverine. Histamine and putrescine were not detected. After 15 days at 0 and 3 °C, trans-UCA content increased to 52.83 and 189.51 mg/kg, respectively, and decreased to <2 mg/kg at the other two temperatures. Storage at 10 °C also resulted in an increase in trans-UCA after 3 days, only to decrease after 6 days. The concentration of cis-UCA increased nearly 13-fold after 15 days at 0 and 3 °C, decreased at 10 °C and remained unchanged at 23 °C. Histamine, putrescine and cadaverine levels increased significantly (P value < 0.05) at all temperatures especially at 23 °C.
There is an increasing concern about the quality and quality assessment procedures of seafood. In... more There is an increasing concern about the quality and quality assessment procedures of seafood. In the present study, a model to assess fish quality based on biogenic amine contents using fuzzy logic model (FLM) is proposed. The fish used was sardine (Sardinella sp.) where the production of eight biogenic amines was monitored over fifteen days of storage at 0, 3 and 10°C. Based on the results, histamine, putrescine and cadaverine were selected as input variables and twelve quality grades were considered for quality of fish as output variables for the FLM. Input data were processed by rules established in the model and were then defuzzified according to defined output variables. Finally, the quality of fish was evaluated using the designed model and Pearson correlation between storage times with quality of fish showed r=0.97, 0.95 and 1 for fish stored at 0, 3 and 10°C, respectively.
Uploads
Papers by Davood Zare