Effect Of Tripolyphosphate And Tetra Sodium Pyrophosphate On Microbial, Physicochemical And Sensory Properties Of Aurigequula Fasciata During Refrigerated Storage

Improving food quality among consumers of highis of high importance. This case in fish meat due to its quick spoilage is the more obvious. Therefore in this study in order to maintaine and improve the quality of fish meat, effect of three different phosphate compounds including sodium tripolyphosphate 2%, tetra sodium pyrophosphate 2% and mixture of them with ration 1:1 on Aurigequula fasciata fillets (120 fillets) stored in refrigerator during 16 days (0, 4, 8, 12 and 16 day) was investigated. Common zipper pouches were used for packing fish fillets and microbiological, physicochemical, colorimeter, texture and sensory characteristics were measured. Total bacterial count and psychrotriphic count in coated samples with phosphates was lower than control sample (p<0.05). Total volatile bases, pH, thiobarbituric acid, free fatty acid, water holding capacity and total sulfhydryl in control sample was lower than coated samples with phosphates (p<0.05). The results of sensory characteristics were showed that treated fillets had high score compared to control samples. The results showed that Sodium tripolyphosphates was found to improve the microbiological count and delay the spoilage and extend the shelf life of Aurigequula fasciata at refrigerator.