Use of Simple fat Analysis for Evaluating Quality Changes in Intermediate Moisture fish Stored at tropical Temperature

Abstract

Changes in the quality of intermediate moisture (IM) fish during storage at 38°C
were monitored by assessing the moisture content, pH, acid value, peroxide value
and thiobarbituric acid (TBA) value periodically. Results adequately portrayed
the hydrolysis and peroxidation of fats and the concomitant protein degradation
and cro.sslinking reactions that have been shown by more so.phisticated methods to occur in intermediate moisture fish. Since these changes markedly affect the
organoleptic quality, acceptability/shelf-life and nutritive value of IM flesh-foods
their predictability by simple fat analytical techniques i::i of practical value where/
when the more sophisticated monitoring techniques are not feasible.