Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time
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Abstract
This research seeks to determine the effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time – 0 hour, 2 hours and 4 hours, on arrival at the laboratory. Frozen M. poutassou were bought and stored in a commercial cold room for 12 weeks at -10oC and packed in different packaging materials (Ziploc bag, foil paper and carton) with un-wrapped samples for analysis which lasted 90 days and was conducted every 14 days to measure the moisture, protein, fat, ash, fibre and nitrogen free extract (NFA) content of the fish sample as well as iodine value, peroxide value, saponification value, acid value, free fatty acid and hydroxyl value of fish oil. The result clearly reveals that during storage, the different packaging materials showed significantly (p<0.05) decreasing trend in protein, lipid, ash, fibre and NFA content with increasing storage period and time of analysis except for the moisture content that showed opposite trend. For the chemical properties, the saponification value, peroxide value, free fatty acid, acid value and hydroxyl value showed significantly (p<0.05) increasing trend in the different packaging materials with increasing storage period and time of analysis. While the iodine value decreased with increasing period of storage and time of analysis; the iodine, saponification, peroxide and hydroxyl values were not within the acceptable limits.
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Keywords
Chemical properties, Frozen storage, Micromesistius poutassou, Proximate composition
References
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Agnihotri, M.K. (1988). A comparative study on shelf life and microbial spoilage of refrigerated buffalo meat. Ph.D. Thesis submitted to INRI, Izatnagar.
Akinrotimi, O. A., Abu, O. M. G. and Aranyo, A. A. (2011). Environmental friendly aquaculture key to sustainable fish farming development in Nigeria. Continental Journal Fisheries and Aquatic Science, 5(2): 17-31.
Al-Jasser, M. S. and Al-Jasass, F. M. (2014). Study of the chemical, physical changes and microbial growth as quality measurement of fish. Annual Research and Review in Biology, 4(9): 1406-1420.
Alparslan, Y., Hasanhocaoglu, H., Metin, C. and Baygar, T. (2014). Determination of meat quality of sea bass (Dicentrarchuslabrax) sold at different selling areas. Emirates Journal of Food and Agriculture, 26(3): 293- 301.
AOCS(2011). Official methods and recommended practices of the American Oil Chemist Society (AOCS), Champaign, USA.
Andrew, A. E. (2001). Fish Processing Technology, Nigeria. University of Ilorin press, 7-8pp.
Arannilewa, S. T., Salawu, S. O., Soriagbe, A. A. and Olasalawu, B. B. (2005). Effect of storage period on the chemical, microbiological and sensory quality of frozen tilapia (Sarotherodon galilaeus). African Journal of Biotechnology, 4: 852-855.
AOAC (2005). Official methods of analysis of Analytical Chemists, 18th edition. Association of Official Analytical Chemists (AOAC), MaryLand U.SA
Ayoola, S.O. (2010). Sustainable fish production in Africa. African Journal of Food Agriculture Nutrition and Development, 10(5): 1-5.
Babalola, D. A. Bajimi, O. and Isitor, S. U. (2015). Economic potentials of fish marketing and women empowerment in Nigeria: Evidence from Ogun State. African Journal of Food Agriculture Nutrition and Development, 15(2): 9922-9934.
Ben-Gigirey, B., De-souse, J. M., Barros-Velazquez, J. and Villa, T.G. (1999). Chemical changes and visual appearance of albacore tuna as related to frozen storage. Journal of Food science, 64(1): 20-24.
Beroum and, A. A. and Jooyandeh, H. (2010). Storage quality and chemical and structural changes of fresh and frozen-thawed fish. World Journal of Fish and Marine Sciences, 2(3): 251-253.
Bimbo, A. P. (1998). Guidelines for characterizing food-grade fish oils. Inform, 9(5): 4 – 18.
Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T. and Takai, R. (2007).Effect of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of Food Engineering, 80: 292-299.
Boonsupthip, W. and Heldman, D. R. (2007). Prediction of frozen food properties during freezing using product composition. Journal of Food Science, 72: 254-263.
Boran, G., Karacam, H. and Boran, M. (2006).Changes in the quality of fish oils due to storage temperature and temperature. Journal of Food Chemistry, 37: 693-698.
Castrillon, A. M., Alvarez-Pontes, E., Garcia-Arias, M. T.and Navarro, P. (1996). Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). Journal of the Science of Food and Agriculture, 70: 29-34.
Connell, J. J. (1995). Control of fish quality, 4th edition. Oxford: Fishing News Books, Ltd.
Das, S. and Sahu, B. K. (2001). Biochemical composition and calorific content of fishes and shellfishes from Rushikulya estuary, South Orissa coast of India. Indian Journal of Fisheries, 48: 297-302.
Egan, H., Krik, R.S. and Sawyer, R. (1997). Pearson's chemical analysis of food. 9th edition; 609-634 pp
Ersoy, B., Aksan, E. and Ozeren, A. (2008). The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chemistry, 111: 337-380.
Eyo, A. A. (2001). Fish processing technology in the tropics.National Institute for Freshwater Fisheries Research.University of Ilorin Press.10-70 pp.
FAO (2016). State of the World Fisheries and Aquaculture. Contributing to food security and nutrition for all. Rome 200pp.
FAO (2005). Post-harvest changes in fish. In: FAO Fisheries and Aquaculture Department, Food and Agriculture Organization, Rome, Italy. http://www.fao.org/fishery/topic/12320/en
FAO (1999). Guidelines for the sensory evaluation of fish and shellfish in laboratories. CAC/GL, 31: 3-33.
Food and Agricultural Organization-FAO (1986). Food Analysis. Fisheries Technical Papers-T142.The production of fish meal and oil. Fisheries Industries Division, Food and Agriculture Organization of the United Nations, Rome, Italy.248 pp.
Fraser, O. and Sumar, S. (1998). Compositional changes and spoilage in fish Nutrition. Food Science, 98: 275-279.
Gallagher, M. L., Harren, M. L and Rulifson, R. A. (1991). Variation in lipid and fatty acid contents of Atlantic croakers, stiped mullet and summer flounder. Transactions of the American Fisheries Society, 120: 614 – 619.
Gandotra, R., Koul, M., Gupta, S. and Sharma, S. (2012). Change in proximate composition and microbial count by low temperature preservation in fish muscle of Labeo rohita (Ham-Buch). Journal of Pharmacy and Biological Sciences, 2: 13-17.
Hassan, I. M. (2001). Fish technology. Science and food technology department; part of food technique book. EinShamas University, Egypt.76 pp.
Huis in’t Veld, J. H. (1996). Microbial and biochemical spoilage of foods: an overview. International Journal Food Microbiology, 33: 1-18.
Huss, H. H., Ababouch, L. and Gram, L. (2003).Assessment and management of seafood safety and quality. Rome: FAO Fisheries Technical Paper, No. 444. 239pp.
Jalili, S. (2008). Influence of cold storage time on the protein changes and fatty acids deterioration of Rutilus frisikutum during frozen storage. PhD thesis, Islamiz Azad University of Tehran, Science and Research Branch, Tehran, Iran, 144 pp.
Kandeepan, G. and Biswas, S. (2007). Effect of low temperature preservation on quality and shelf life of buffalo meat. American Journal of Food Technology, 2: 126-135.
Losada, V., Barros-Velazquez, J. and Aubourg, S. P. (2006). Rancidity development in frozen fish: influence of slurry ice as preliminary chilling treatment. LWT 40: 991–999.
Mackie, I. M. (1993). The effect of freezing on flesh proteins. Food Reviews International, 9: 575-610.
Magawata, I. and Abdulmumin, I. (2015). Quality of frozen fish sold in some selected selling points within Katsina metropolis, Katsina state, Nigeria. Food Science and Quality Management, 37: 32 – 39.
Memon, N. N., Talpur, F. N., Sherazi, S. T. H. and Bhanger, M. I. (2010). Impact of refrigerated storage on quality of oil from freshwater Jarko (Wallago attu) Fish. Pakistan Journal of Analytical and Environmental Chemistry, 11(2): 37 – 43.
Mol, S. and Tosun, S. Y. (2011). The quality of fish from retail markets in Istanbul, Turkey. Journal of Fisheries Sciences, 5(1): 16-25.
Monstad, T. (2004). Blue Whiting. In: Skjoldal, H. R., Editor. The Norwegian Sea ecosystem. Trondheim: Tapir Academic Press; 263-314pp.
Nadscisa, M. B., Irinen-Batista, L. M., Nunes, J. and Empris, M. (2001). Seasonal variation in the chemical composition of Horse mackerel (Trachurus trachurus) Brasilia Lisbon Portugal. 1499 – 005.
Nazemroaya, S., Sahari, M. A., Rezaei, M. (2011). Identification of fatty acid in mackerel (Scomberomorus commersoni) and shark (Carcharhinus dussumieri) fillets and their changes during six month of frozen storage at -18°C. Journal of Agricultural Science and Technology, 13: 553-566.
Okeyo, G. O., Lokuruka, M. N. I. and Matofari, J. W (2009). Nutritional composition and shelf life of the Lake Victoria Nile Perch (Lates niloticus) stored in ice. African Journal of Food Agriculture Nutrition and Development, 9(3): 901 – 919.
Olokor, J. O., Ihuahi, J. A., Omojowo, F. S., Falayi, B. A. and Adelowo, E. A. (2007). Handbook of Practical Fisheries Technology. Published by Fisheries Technology Division, National Institute for Freshwater Fisheries Research (NIFFR), New Bussa, Niger State.22-29 pp.
Omotosho, J. S. and Olu, O. O. (1995).The effect of food and frozen storage on the nutrient composition of some African fishes. Revista De Biology Tropic, 43: 289-295.
Oota, L. (2012). Is Nigeria committed to fish production? Accessed online 20th October, 2012 from http://blueprint.com/2012/07/is-nigeria-committed-to-fish-production/
Osibona, A. O., Kusemiju, K., Akande, G. R. (2009). Proximate composition and fatty acids profile of the African Catfish, Clarias gariepinus. Acta SATECH, 3(1): 85–9.
Pacheco-Aguilar, R., Lugo-Sanchez, M. E. and Robles-Burgueno, M. R. (2000). Postmortem biochemical characteristic of Monterey sardine muscle stored at 0°C. Journal of Food Sciences, 65: 40-47.
Ranken, M. D. and Kill, R. C. (1993). Food industries manual.23th edition, Springer Science, New York, 582 pp.
Rey, M. S., García-Soto, B., Fuertes-Gamundi, J. R., Aubourg, S. and Barros-Velázquez, J. (2012). Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. LWT - Food Science and Technology, 46: 217–223.
Rodriguez, A., Losada, V., Larrain, M. A., Quitral, V., Vinagre, J. and Aubourg, S. P. (2007). Development of lipid changes related to quality loss during the frozen storage of farmed Coho Salmon (Oncorhynchus kisutch). Journal of American Oil Chemist Society, 84(8): 727-734.
Rostamzad, H., Shabanpour, B., Shabani, A. and Shahiri, H. (2011). Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid. Internal Food Resource Journal, 18: 109-116.
Ryder, J. M., Fletcher, G. C., Stec, M. G. and Seelye, R. J. (1993). Sensory, microbiological and chemical changes in hake stored in ice. International Journal of Food Science and Technology, 28: 169-180.
Sarma, J., Vidya, S. R. G. and Srikar, L. N. (2000). Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps). Food Resource International, 33: 815–820.
Seifzadeh, M., Motallebi, A. A. and Mazloumi, M. T. (2012). Evaluation of fat quality in packaged common kilka fish soaked in whey protein compared with sodium alginate. Scholarly Journal of Agriculture Sciences, 2(2): 26-31.
Siddique, M. N., Hasan, M. J., Reza, M. Z., Islam, M. R., Boduruzaman, M., Forhadur, M. and Reza, S. (2011). Effect of freezing time on nutritional value of Jatpunti (Puntius sophore), Sarpunti (P. sarana) and Thaisarpunti (P. gonionotus). Bangladesh Research Publications Journal, 5(4): 387-392.
Tawfik. M. S. (2009). Proximate composition and fatty acids profiles in most common available fish species in Saudi market. Asian Journal of Clinical Nutrition, 1(1): 50-57.
Yagoub, S. O. (2009). Isolation of Enterobacteriaceae and Pseudomonas species from raw fish sold in fish market in Khartoum state. Journal of Bacteriology Research, 1(7): 085-088.
Zamir, M., Qasim, R. and Ullah, A. (1998). Changes in physical and chemical constituents of crab meat during storage at refrigerator temperature (7±2°C). Pakistan Journal of Pharmaceutical Sciences, 11(1): 27-33.
Agnihotri, M.K. (1988). A comparative study on shelf life and microbial spoilage of refrigerated buffalo meat. Ph.D. Thesis submitted to INRI, Izatnagar.
Akinrotimi, O. A., Abu, O. M. G. and Aranyo, A. A. (2011). Environmental friendly aquaculture key to sustainable fish farming development in Nigeria. Continental Journal Fisheries and Aquatic Science, 5(2): 17-31.
Al-Jasser, M. S. and Al-Jasass, F. M. (2014). Study of the chemical, physical changes and microbial growth as quality measurement of fish. Annual Research and Review in Biology, 4(9): 1406-1420.
Alparslan, Y., Hasanhocaoglu, H., Metin, C. and Baygar, T. (2014). Determination of meat quality of sea bass (Dicentrarchuslabrax) sold at different selling areas. Emirates Journal of Food and Agriculture, 26(3): 293- 301.
AOCS(2011). Official methods and recommended practices of the American Oil Chemist Society (AOCS), Champaign, USA.
Andrew, A. E. (2001). Fish Processing Technology, Nigeria. University of Ilorin press, 7-8pp.
Arannilewa, S. T., Salawu, S. O., Soriagbe, A. A. and Olasalawu, B. B. (2005). Effect of storage period on the chemical, microbiological and sensory quality of frozen tilapia (Sarotherodon galilaeus). African Journal of Biotechnology, 4: 852-855.
AOAC (2005). Official methods of analysis of Analytical Chemists, 18th edition. Association of Official Analytical Chemists (AOAC), MaryLand U.SA
Ayoola, S.O. (2010). Sustainable fish production in Africa. African Journal of Food Agriculture Nutrition and Development, 10(5): 1-5.
Babalola, D. A. Bajimi, O. and Isitor, S. U. (2015). Economic potentials of fish marketing and women empowerment in Nigeria: Evidence from Ogun State. African Journal of Food Agriculture Nutrition and Development, 15(2): 9922-9934.
Ben-Gigirey, B., De-souse, J. M., Barros-Velazquez, J. and Villa, T.G. (1999). Chemical changes and visual appearance of albacore tuna as related to frozen storage. Journal of Food science, 64(1): 20-24.
Beroum and, A. A. and Jooyandeh, H. (2010). Storage quality and chemical and structural changes of fresh and frozen-thawed fish. World Journal of Fish and Marine Sciences, 2(3): 251-253.
Bimbo, A. P. (1998). Guidelines for characterizing food-grade fish oils. Inform, 9(5): 4 – 18.
Boonsumrej, S., Chaiwanichsiri, S., Tantratian, S., Suzuki, T. and Takai, R. (2007).Effect of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing. Journal of Food Engineering, 80: 292-299.
Boonsupthip, W. and Heldman, D. R. (2007). Prediction of frozen food properties during freezing using product composition. Journal of Food Science, 72: 254-263.
Boran, G., Karacam, H. and Boran, M. (2006).Changes in the quality of fish oils due to storage temperature and temperature. Journal of Food Chemistry, 37: 693-698.
Castrillon, A. M., Alvarez-Pontes, E., Garcia-Arias, M. T.and Navarro, P. (1996). Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). Journal of the Science of Food and Agriculture, 70: 29-34.
Connell, J. J. (1995). Control of fish quality, 4th edition. Oxford: Fishing News Books, Ltd.
Das, S. and Sahu, B. K. (2001). Biochemical composition and calorific content of fishes and shellfishes from Rushikulya estuary, South Orissa coast of India. Indian Journal of Fisheries, 48: 297-302.
Egan, H., Krik, R.S. and Sawyer, R. (1997). Pearson's chemical analysis of food. 9th edition; 609-634 pp
Ersoy, B., Aksan, E. and Ozeren, A. (2008). The effect of thawing methods on the quality of eels (Anguilla anguilla). Food Chemistry, 111: 337-380.
Eyo, A. A. (2001). Fish processing technology in the tropics.National Institute for Freshwater Fisheries Research.University of Ilorin Press.10-70 pp.
FAO (2016). State of the World Fisheries and Aquaculture. Contributing to food security and nutrition for all. Rome 200pp.
FAO (2005). Post-harvest changes in fish. In: FAO Fisheries and Aquaculture Department, Food and Agriculture Organization, Rome, Italy. http://www.fao.org/fishery/topic/12320/en
FAO (1999). Guidelines for the sensory evaluation of fish and shellfish in laboratories. CAC/GL, 31: 3-33.
Food and Agricultural Organization-FAO (1986). Food Analysis. Fisheries Technical Papers-T142.The production of fish meal and oil. Fisheries Industries Division, Food and Agriculture Organization of the United Nations, Rome, Italy.248 pp.
Fraser, O. and Sumar, S. (1998). Compositional changes and spoilage in fish Nutrition. Food Science, 98: 275-279.
Gallagher, M. L., Harren, M. L and Rulifson, R. A. (1991). Variation in lipid and fatty acid contents of Atlantic croakers, stiped mullet and summer flounder. Transactions of the American Fisheries Society, 120: 614 – 619.
Gandotra, R., Koul, M., Gupta, S. and Sharma, S. (2012). Change in proximate composition and microbial count by low temperature preservation in fish muscle of Labeo rohita (Ham-Buch). Journal of Pharmacy and Biological Sciences, 2: 13-17.
Hassan, I. M. (2001). Fish technology. Science and food technology department; part of food technique book. EinShamas University, Egypt.76 pp.
Huis in’t Veld, J. H. (1996). Microbial and biochemical spoilage of foods: an overview. International Journal Food Microbiology, 33: 1-18.
Huss, H. H., Ababouch, L. and Gram, L. (2003).Assessment and management of seafood safety and quality. Rome: FAO Fisheries Technical Paper, No. 444. 239pp.
Jalili, S. (2008). Influence of cold storage time on the protein changes and fatty acids deterioration of Rutilus frisikutum during frozen storage. PhD thesis, Islamiz Azad University of Tehran, Science and Research Branch, Tehran, Iran, 144 pp.
Kandeepan, G. and Biswas, S. (2007). Effect of low temperature preservation on quality and shelf life of buffalo meat. American Journal of Food Technology, 2: 126-135.
Losada, V., Barros-Velazquez, J. and Aubourg, S. P. (2006). Rancidity development in frozen fish: influence of slurry ice as preliminary chilling treatment. LWT 40: 991–999.
Mackie, I. M. (1993). The effect of freezing on flesh proteins. Food Reviews International, 9: 575-610.
Magawata, I. and Abdulmumin, I. (2015). Quality of frozen fish sold in some selected selling points within Katsina metropolis, Katsina state, Nigeria. Food Science and Quality Management, 37: 32 – 39.
Memon, N. N., Talpur, F. N., Sherazi, S. T. H. and Bhanger, M. I. (2010). Impact of refrigerated storage on quality of oil from freshwater Jarko (Wallago attu) Fish. Pakistan Journal of Analytical and Environmental Chemistry, 11(2): 37 – 43.
Mol, S. and Tosun, S. Y. (2011). The quality of fish from retail markets in Istanbul, Turkey. Journal of Fisheries Sciences, 5(1): 16-25.
Monstad, T. (2004). Blue Whiting. In: Skjoldal, H. R., Editor. The Norwegian Sea ecosystem. Trondheim: Tapir Academic Press; 263-314pp.
Nadscisa, M. B., Irinen-Batista, L. M., Nunes, J. and Empris, M. (2001). Seasonal variation in the chemical composition of Horse mackerel (Trachurus trachurus) Brasilia Lisbon Portugal. 1499 – 005.
Nazemroaya, S., Sahari, M. A., Rezaei, M. (2011). Identification of fatty acid in mackerel (Scomberomorus commersoni) and shark (Carcharhinus dussumieri) fillets and their changes during six month of frozen storage at -18°C. Journal of Agricultural Science and Technology, 13: 553-566.
Okeyo, G. O., Lokuruka, M. N. I. and Matofari, J. W (2009). Nutritional composition and shelf life of the Lake Victoria Nile Perch (Lates niloticus) stored in ice. African Journal of Food Agriculture Nutrition and Development, 9(3): 901 – 919.
Olokor, J. O., Ihuahi, J. A., Omojowo, F. S., Falayi, B. A. and Adelowo, E. A. (2007). Handbook of Practical Fisheries Technology. Published by Fisheries Technology Division, National Institute for Freshwater Fisheries Research (NIFFR), New Bussa, Niger State.22-29 pp.
Omotosho, J. S. and Olu, O. O. (1995).The effect of food and frozen storage on the nutrient composition of some African fishes. Revista De Biology Tropic, 43: 289-295.
Oota, L. (2012). Is Nigeria committed to fish production? Accessed online 20th October, 2012 from http://blueprint.com/2012/07/is-nigeria-committed-to-fish-production/
Osibona, A. O., Kusemiju, K., Akande, G. R. (2009). Proximate composition and fatty acids profile of the African Catfish, Clarias gariepinus. Acta SATECH, 3(1): 85–9.
Pacheco-Aguilar, R., Lugo-Sanchez, M. E. and Robles-Burgueno, M. R. (2000). Postmortem biochemical characteristic of Monterey sardine muscle stored at 0°C. Journal of Food Sciences, 65: 40-47.
Ranken, M. D. and Kill, R. C. (1993). Food industries manual.23th edition, Springer Science, New York, 582 pp.
Rey, M. S., García-Soto, B., Fuertes-Gamundi, J. R., Aubourg, S. and Barros-Velázquez, J. (2012). Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species. LWT - Food Science and Technology, 46: 217–223.
Rodriguez, A., Losada, V., Larrain, M. A., Quitral, V., Vinagre, J. and Aubourg, S. P. (2007). Development of lipid changes related to quality loss during the frozen storage of farmed Coho Salmon (Oncorhynchus kisutch). Journal of American Oil Chemist Society, 84(8): 727-734.
Rostamzad, H., Shabanpour, B., Shabani, A. and Shahiri, H. (2011). Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid. Internal Food Resource Journal, 18: 109-116.
Ryder, J. M., Fletcher, G. C., Stec, M. G. and Seelye, R. J. (1993). Sensory, microbiological and chemical changes in hake stored in ice. International Journal of Food Science and Technology, 28: 169-180.
Sarma, J., Vidya, S. R. G. and Srikar, L. N. (2000). Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps). Food Resource International, 33: 815–820.
Seifzadeh, M., Motallebi, A. A. and Mazloumi, M. T. (2012). Evaluation of fat quality in packaged common kilka fish soaked in whey protein compared with sodium alginate. Scholarly Journal of Agriculture Sciences, 2(2): 26-31.
Siddique, M. N., Hasan, M. J., Reza, M. Z., Islam, M. R., Boduruzaman, M., Forhadur, M. and Reza, S. (2011). Effect of freezing time on nutritional value of Jatpunti (Puntius sophore), Sarpunti (P. sarana) and Thaisarpunti (P. gonionotus). Bangladesh Research Publications Journal, 5(4): 387-392.
Tawfik. M. S. (2009). Proximate composition and fatty acids profiles in most common available fish species in Saudi market. Asian Journal of Clinical Nutrition, 1(1): 50-57.
Yagoub, S. O. (2009). Isolation of Enterobacteriaceae and Pseudomonas species from raw fish sold in fish market in Khartoum state. Journal of Bacteriology Research, 1(7): 085-088.
Zamir, M., Qasim, R. and Ullah, A. (1998). Changes in physical and chemical constituents of crab meat during storage at refrigerator temperature (7±2°C). Pakistan Journal of Pharmaceutical Sciences, 11(1): 27-33.
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How to Cite
Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time. (2017). Journal of Applied and Natural Science, 9(3), 1881-1893. https://doi.org/10.31018/jans.v9i3.1457
