Malaysian Journal of Analytical Sciences Vol 20 No 4 (2016): 793 - 798

DOI: http://dx.doi.org/10.17576/mjas-2016-2004-11

CHEMICAL CHANGES OF SHORT-BODIED MACKEREL (Rastrelliger brachysoma) MUSCLE AT CHILLED AND FROZEN STORAGE

(Perubahan Kimia ke atas Tisu Otot Ikan Kembung Bertubuh Pendek (Rastrelliger brachysoma) Pada Penyimpanan Suhu Dingin dan Sejuk Beku)

Emilia Azrina Mohd Bakri, Norizzah Abd Rashid*, Cheow Chong Seng, Anida Yusoff, Fazilah Fazilin Juhari

Department of Food Technology,

Faculty of Applied Sciences,

Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

*Corresponding author: norizzah850@salam.uitm.edu.my

Received: 24 February 2015; Accepted: 27 October 2015

Abstract

This study was carried out to evaluate the chemical changes in short-bodied mackerel during chilled (4 °C) and frozen (-18 °C) storage for 18 days. The chemical changes were monitored at three days interval using Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Volatile Base Nitrogen (TVBN) and Trimethylamine (TMA) tests. The PV of both chilled and frozen mackerel significantly increased (p < 0.05) with storage time and the rate was significantly higher in chilled than frozen mackerel. Based on the results, the chilled and frozen mackerel started to become rancid at day 15 and day 18, respectively. Similar trend was observed for TBA value, where the malonaldehyde content significantly increased (p < 0.05) for both chilled and frozen mackerel with storage time, and the rate of increase was higher in chilled than frozen mackerel. The TVBN and TMA of chilled mackerel increased significantly during storage time, but the values declined in frozen mackerel which might be due to inhibitory effects of freezing on the bacterial activities and hence avoid accumulation of TMA. Based on the chemical analyses, chilled mackerel spoiled rapidly compared to frozen mackerel.

Keywords: short-bodied mackerel, thiobarbituric acid, peroxide value, total volatile base nitrogen, trimethylamine

Abstrak

Kajian ini telah dijalankan untuk menilai perubahan kimia dalam tisu otot ikan kembung bertubuh pendek semasa penyimpanan pada suhu dingin (4 °C) dan suhu sejuk beku (-18 °C) selama 18 hari. Perubahan kimia telah dipantau selang tiga hari menggunakan ujian Nilai Peroksida (PV), Asid Tiobarbiturik (TBA), Jumlah Bes Nitrogen Meruap (TVBN) dan Trimetilamina (TMA). Nilai Peroksida ikan kembung pada kedua-dua suhu dingin dan sejuk beku meningkat dengan ketara (p < 0.05) semasa penyimpanan dan kadar peningkatan PV lebih ketara bagi ikan kembung yang disimpan pada suhu dingin berbanding suhu sejuk beku. Berdasarkan keputusan yang diperolehi, ikan kembung pada suhu dingin dan sejuk beku masing – masing menjadi tengik pada hari ke 15 dan ke 18 penyimpanan. Pola yang sama diperolehi bagi nilai TBA, di mana kandungan malonaldehid meningkat dengan ketara (p < 0.05) bagi kedua-dua ikan kembung pada suhu dingin dan suhu sejuk beku semasa penyimpanan, dan kadar kenaikan malonaldehid adalah lebih tinggi terhadap ikan kembung pada suhu dingin. Nilai TVBN dan TMA ikan kembung pada suhu dingin meningkat dengan ketara semasa penyimpanan. Walau bagaimanapun kedua-dua nilai ini menurun bagi ikan kembung sejuk beku disebabkan kesan perencatan sejuk beku terhadap aktiviti bakteria dan seterusnya mengelakkan pengumpulan TMA. Berdasarkan analisis kimia ini, ikan kembung dingin rosak lebih cepat berbanding dengan ikan kembung sejuk beku.

Kata kunci: ikan kembung bertubuh pendek, asid tiobarbiturik, nilai peroksida, jumlah bes nitrogen meruap, trimetilamina

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