Comparative analysis of freshness between pelagic and demersal marine fish
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Abstract
Sensory examination of pelagic fish had higher average overall sensory acceptance score (5.93±1.42 points) compared to demersal fish (5.64±1.53 points) (p<0.05). Physicochemical analysis average total volatile basic nitrogen (TVB-N) of pelagic fish was lower than demersal fish (p<0.05), measuring at 11.71±2.40 and 13.26±3.53 mg of nitrogen/100 g, respectively. The average trimethylamine (TMA-N) in pelagic fish exceeded that in demersal fish (p<0.05), registering at 11.15±3.98 and 9.70±1.34 mg of nitrogen/100 g, respectively. Pelagic fish exhibited a higher average pH in muscle compared to demersal fish (p<0.05), measuring at 7.16±0.75 and 6.99±0.20, respectively. Microbiological examination revealed a statistically significant increase (p<0.05) in the quantity of every microorganism type tested across all fish types over a span of 4 days. It is concluded that pelagic fish tend to retain freshness and sustain longer storage durations in comparison to demersal fish. This may be influenced by factors such as muscle structure, physiological characteristics, and environmental conditions.
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