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    Quality changes in Tilapia (Oreochromis niloticus) after delayed icing and subsequent storage in ice
    Saluan-Abduhasan, Fathma (College of Fisheries, University of the Philippines in the Visayas, 1985-04)
    Quality changes in tilapia (Oreochromis niloticus) iced directly on harvesting were compared to those occurring when icing was delayed. Chemical and sensory examinations showed that the shelf life of tilapia was 26 days when iced immediately. 20 days and 16 days with 4 and 8 hours delay, respectively. Fish kept at ambient temperature for 12 hours were rejected after one day in ice. These results suggest that for every hour delay in icing the effective shelf life is reduced by approximately one day up to the 8th hour delay. Total volatile nitrogen values increased with storage time. Likewise, K-value and hypoxanthine values increased as storage time increased. The initial bacterial load ranged from 103- 104 cfu/g of fish with H2S-producers count of less than 100 cfu/g of fish. At rejection, the microbial load was 108~109 cfu/g of fish with HgS-producers count of 106-107 cfu/g. The typical off odours of naturally spoiling fish have been reproduced in blocks of sterile muscle by organisms such as Alteromonas putrefaciens, Pseudomonas sp, pseudomonas maltophilia, Pseudomonas flourescens and pseudomonas stutzeri.
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    Influence of cooling of crab (Scylla spp.) juveniles on the physiological changes and survival during storage
    Geromiano, Merlyn F. (University of the Philippines Visayas, 2017-06)
    Considering that aquaculture of mud crabs is still dependent on wild seeds, mortalities associated with capture, handling and storage aggravates the problem of lack of seeds which is one of the major constraints affecting the development of the mud crab aquaculture industry. Having cold rooms for maintaining optimum environment for storage has been recommended, however these facilities are not available in all levels of the industry and can only be found in some of the major traders. To address this issue, this study tested a handling and storage scheme that can be used at various points along the harvest to market chain. In lieu of cooling crabs in a chamber, crabs were directly immersed in seawater of different temperatures (4°C, 7°C, 15°C and 29°C) and stored for 48h, 72h and 96h. Crabs that were cooled at 15°C for 3 min showed highest survival (88-90%) after 48h, 72h and 96h of storage. In addition, the least accumulation of glucose and lactic acid in the haemolymph was detected in crabs cooled at 15°C regardless of the storage period, which suggests that crabs were fess stressed when cooled at this temperature.