TRAORE Moumouny1*, KOFFI Yao Fulgence2, TINE Alphonse3, KITAL Khemesse4, OLADELE Oyelakim5, KOUSSEMON Marina Camara6 et al
1,2Peleforo Gon COULIBALY University, Department of Biochemistry-Genetics, BP 1328 Korhogo, Cote d’Ivoire.
3,4Cheikh Anta DIOP University, Department of Science and Technology, Laboratory of Photochimie and Analysis, BP 5005 Dakar, Senegal.
5University of Gambia, School of Arts and Sciences, Division of Physical and Natural Sciences, Serrekunda, Gambia.
6Nangui Abrogoua University, Department of Food Science and Technology, Laboratory of Food Biotechnology and Microbiology, 02 BP 801 Abidjan 02, Cote d’Ivoire.
Citation: Moumouny T, Fulgence KY, Alphonse T, Khemesse K, Oyelakim O (2024) Cadaverine Level and pH: Indicator of Spoilage in the Flesh of Fish (Carp, Mackerel and Jaw) Storage at Different Temperatures. SciTech BioTech-Food Sciences 2024.
Received: February 22, 2024 Accepted: February 23, 2024 Published: February 23, 2024
Cadaverine (CAD) is an indicator of spoilage in fish. Its level was determined by spectrofluorimetric method in the flesh of selected species of fish stored at -10, 4, 22 and 32°C. Average recovery rates obtained ranged from 87.9 to 101.4% for all species. It was found that CAD was present in all fish species used and its level was essentially constant during storage at -10°C for 32 days. At 4°C, the variation in CAD level was characterized by a stable phase during the first two weeks followed by a descending phase. Over a period of three of storage, CAD levels tripled at temperatures of 22°C and 32°C. Variations in CAD levels were also accompanied by a significant variation in the pH value. Slight pH variations were also observed when fish was stored at -10°C for 32 days and for 18 days at 4°C. Beyond these times, pH values increased significantly. The pH of the fish flesh increased sharply during storage at 22°C and 32°C. The Pearson treatment correlation study indicated a strong positive correlation (0.81 and 0.93) between CAD and pH for all samples stored at 22°C and 32°C, respectively.
