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Title: :  Fish Quality Declining Based on Changes in Biochemical Properties (a Review)
PaperId: :  17896
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 8 Issue 4 2022
DUI:    16.0415/IJARIIE-17896
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Rusky Intan PrtamaUniversitas Padjadjaran
Iis RostiniUniversitas Padjadjaran
Yuli AndrianiUniversitas Padjadjaran

Abstract

Fisheries
biogenic amines, deterioration, fish, nucleotide, volatile base
The protein and fat components of fisheries products will quickly undergo a number of metabolic changes during storage, in addition to the creation of amine compounds (volatile and biogenic) and the buildup of hypoxanthine. As a result, the sensory quality will decrease, the nutritional value will decrease, and detrimental changes in the physical characteristics of fish muscles will take place. Fish with a high protein content are at risk as they decompose. Protein cleavage generates peptides and amino acids that can be broken down further to create biogenic amine compounds, which are frequently present in protein-rich foods. Endogenous enzyme activity causes post-mortem ATP breakdown in fish flesh muscle. The development of hypoxanthine in fish tissue points to an early stage of autolysis quality degradation. Early postmortem alterations in fish tissue are also connected to lipid oxidation. The generation of free radicals and the removal of protons from the carbon atoms of unsaturated fatty acids start the process. Additionally, by measuring a number of substances, including nucleotide content, TVB (Total Volatile Base), TMA (Trimethyl amine), TBA (Thiobarbituric Acid), and other substances, whose amounts will change during the stages of deterioration, one can observe changes related to quality deterioration chemically.

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IJARIIE Rusky Intan Prtama, Iis Rostini, and Yuli Andriani. "Fish Quality Declining Based on Changes in Biochemical Properties (a Review)" International Journal Of Advance Research And Innovative Ideas In Education Volume 8 Issue 4 2022 Page 1386-1392
MLA Rusky Intan Prtama, Iis Rostini, and Yuli Andriani. "Fish Quality Declining Based on Changes in Biochemical Properties (a Review)." International Journal Of Advance Research And Innovative Ideas In Education 8.4(2022) : 1386-1392.
APA Rusky Intan Prtama, Iis Rostini, & Yuli Andriani. (2022). Fish Quality Declining Based on Changes in Biochemical Properties (a Review). International Journal Of Advance Research And Innovative Ideas In Education, 8(4), 1386-1392.
Chicago Rusky Intan Prtama, Iis Rostini, and Yuli Andriani. "Fish Quality Declining Based on Changes in Biochemical Properties (a Review)." International Journal Of Advance Research And Innovative Ideas In Education 8, no. 4 (2022) : 1386-1392.
Oxford Rusky Intan Prtama, Iis Rostini, and Yuli Andriani. 'Fish Quality Declining Based on Changes in Biochemical Properties (a Review)', International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 4, 2022, p. 1386-1392. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/Fish_Quality_Declining_Based_on_Changes_in_Biochemical_Properties__a_Review__ijariie17896.pdf (Accessed : ).
Harvard Rusky Intan Prtama, Iis Rostini, and Yuli Andriani. (2022) 'Fish Quality Declining Based on Changes in Biochemical Properties (a Review)', International Journal Of Advance Research And Innovative Ideas In Education, 8(4), pp. 1386-1392IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/Fish_Quality_Declining_Based_on_Changes_in_Biochemical_Properties__a_Review__ijariie17896.pdf (Accessed : )
IEEE Rusky Intan Prtama, Iis Rostini, and Yuli Andriani, "Fish Quality Declining Based on Changes in Biochemical Properties (a Review)," International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 4, pp. 1386-1392, Jul-Aug 2022. [Online]. Available: https://ijariie.com/AdminUploadPdf/Fish_Quality_Declining_Based_on_Changes_in_Biochemical_Properties__a_Review__ijariie17896.pdf [Accessed : ].
Turabian Rusky Intan Prtama, Iis Rostini, and Yuli Andriani. "Fish Quality Declining Based on Changes in Biochemical Properties (a Review)." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 8 number 4 ().
Vancouver Rusky Intan Prtama, Iis Rostini, and Yuli Andriani. Fish Quality Declining Based on Changes in Biochemical Properties (a Review). International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2022 [Cited : ]; 8(4) : 1386-1392. Available from: https://ijariie.com/AdminUploadPdf/Fish_Quality_Declining_Based_on_Changes_in_Biochemical_Properties__a_Review__ijariie17896.pdf
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