\ im. 4, Em. Zool, Vol. 6, 1992, pp. 7-151 A PRELIMINARY STUDY ON THE POST-MORTEM CHANGES IN SOME BIOCHEMICAL COMPONENTS OF LIVER AND MUSCLES OF THE FISH 70R purrrora IN RELATION TO THE BACTERIAL POPULATION OVER THE SKIN AT REFRIGERATION TEMPERATURE (Received September 19, 1992; Accepted November 2, 1992) athania 4 bs ° 5 g post-mortem changes in three tissues viz, dorsal ‘The study was made on the tara, stored at 1eftigeration temperature muscle, pelvic muscle and liver of Tor put for six days, ‘The study revealed that the fish tissues remain biochemically Short parinds of storage. Asa result, there occurs biochemical components-as is evidenced from the fluctuating values of lora present over the fish skin show & ‘This further confirms that the decomposition n be effectively checked at refrigeration active during such conversion of certa various parameters. The microfl considerable fall in their population. and deterioration of fish tissues ea temperature. considerable interests of thair specifi Love! reviewed in detail the changes In fish, Most of the glycogen is converted to inosine pture and soon atter death, which id is a temperature Biochemical studios of fish tissue are Of jon to the food values of the fish. ration temperature, as 2 result of struggle during ca fate of conversion of IMP to lactic aci (sour) taste develnnment. fish are stored at ‘associated with fish and thei involvement nown that fish muscles ria oro ascaciated with present investigati lected biochemical rel maintained at ret mono-phosphate (IMP), accumulates in the flesh*. Ri dependent process?’ ‘. To avoid this acidic ( dies on bacter spoilage. hae aleo heen reviewed". The carly researches had are less symbiotic in healthy animals while large populations of Davi the enteral eurtaves, gis and intestine of fish, than in the musscles. The on deals with the preliminary studies on post-mortem changes in some £8i f Tor putitor vochemical Contents of Liver and Muscles o| . 148 J Biochemical ugar, total lipids, total amino acids, tora) Prog 1 tissues of Tor putitora during six days. sya quantitative bacteriological studies Of the skiny parameters such as glycogen, reduced 61 and total moisture of muscles and live period at refrigeration temperature and the fish. MATERIALS AND METHODS A tolal of eight specimens of Tor putitora were purchased from the local fich mag within 3-4 hours of their catch. The fish were brought to the laboratory, weighed, measur and tissues taken, Muscle tissue was taken from two places, one from near the dor fin and second from adjacent to pelvic fin. For tha sake of convenience these muscles referred as Dorsal and Polvic muscles, respectively. From the same fish, a part of liver wa incised out. This fish were kept at freezing tamperature and required amount of tissu Were taken out, during subsequent days of observations, made on first, second fourth and sixth days, Ono gram of tissue fram each site and from each specimen wa taken, homogenized in double distilled ice chilled water and then further treated for th estimation of various parameters following the standard methods for glycogen’. Reduce sugar’, total. lipido’, total aminoacids’, protein content!® and total moisture''. Bacterié population was isolated by serial dilution technique on Nutrient Agar Plate". OBSERVATIONS ‘The results as obtained for various tissues and parameters are summarised in Table! and bacterial population in Table 2. Glycogen : Glycogen contents of dorsal and pelvic muscles increased from 0.970.018 10 1.240.004 mg/gm and 0.19--0 014 to 1.210 014 mg/gm during six days preservatior period respectively andthe liver glycogen value also increased trom 22 b--U.299 to 24.9-.0.199 mg/gm during first to sixth days of study period (Tabie 1). Reduced Sugar : Dorsal muscle, pelvic muscle and liver tissues showed increasing pattern from 1.03-£0.009 to 1.390.014 mg/gm, 1.03 -0 009 to 1.324.0,039 ma/gm and ene to 25.240.099 mg/gm during six days preservation period respective!’ able 1). Total Lipids‘: Total lipid values showed a decreasi i reasing end from 8.68 +:0.044" 7.93 £.0.084 mg/gm. 8.15 +0.189 to 7.80+0.004 mg/gm and 68.3+0.199 to ge2104it ma/am in dorsal, pelvic muscles and i it ran sand liver tissue during six days study respective = ze Aniusacit: ‘A decreasing trend was found in the aminoacid vaiues which range £0.019 to 3.180.064 mg/am in dorsal muscle, 3.67+.0.044 to 3.2940. 1! mg/gm in pelvic muscle and 5.68. ays preservation period (Table 1). n° O80 = 0-084 mo/om in liver tissue durind\ Joshi and Pathania 1 aa tabie—1 1 components of the muscles and Liver af Por purivora Values are the mean S.E. of cight samples 1M eXCEpE motsture Faameters ‘Days Dorsal Muscle Pelvic muscle Liver “iyeogen First 0.97 3.0.019 0.91 1.0014 b 10.200 Second 1.03.:.0.009 0.94 | 0.044 22.6 | 0,000 Fourth 1.22..0.009 1.22.1.0.009 8 | 0.349 Sith 1.24 1 0.004 1.210.014 or Reduced suaar First 1.02..0.009 1.03. 0,009 22,7 | 0,000 Second 1,07 0.019, 1,04 | 0.014 24.7) 0.199) Fourth 1.30::.0.019 1.31 40,009 24.7 | 0.449 Sixth 1.33..0.014 1.32 1.0.039 26.2 | 0,099 First 8.080.044 8.15 0.189 68.3 | 0.199 Second 8.64 | 0.084 8,02 1,0.004 67.1 10.299 Fourth 8.61 ::0.089 7.790.134 66.9 | 0.499 sixth 7.93 10.084 7.80 | 0.004 66.2 0.414 Total Aminoacid First 3.370.019 3.67,|,0.044 5.68 | 0,034 Second 3.330.009 3.654 0.139 5.68 | 0.034 Fourth 3,31 0.009 3.46 | 0.009 6.83 | 0.134 Sixth 3.18 :0.064 3.29 j,0.004 8.30 |,0.044 Total protein First 201.75 4.0.004 189.31 0.049 112.48 |.0.044 Sewund —_199.92..0.009 189.10 0.259 112.40 |.0.099 Fourth 198.251.0134 188.28 | 0.604 109.21 | 0.014 Sixth 193,14 4.0.614 181.44 | 0.979 106,13 1.0.014 Total Moisture First 79.28 |. 0.069 79.85 | 0.089 76.69 |.0-059 Second —-78,72.1.0.059 79.7 1.0.59 76.5 | 0.089 Fourth 78.41 40.059 79,66 | 0.009 76.34.0264 Sixth 78.0 +.0.149 79.49 j-0.009 740 \,0.699 colonies/em? over the skin surface of Tor putitora, Davs First Second Fourth ‘Sixth Bacteri 197 x 105 158 x 10° 180% 10" 115 x 10"150 J Biochemical Contents of Liver and Muscles of Tor putitura ents depleted from 201.75 +0.004 to 193.14 Ob 481.44 --0.979 mgigm in pelvic muscig liver tissue from first t0 final day of sty, Total Protein : Total protein cont mg/gm in dorsal muscle, 189.31 --0.049 to 117 4520.044 to 106.13.-0.014 mg/gm in (Tabie 1). ‘Total Moisture : Total mc 79.85 =0.089 to 78.49 —0 009”, muscles and liver tissue respectively 4! oisture values ranged from 79.18-+-0.069 to 78.0::0.149,, ‘and 76.59--0.059 to 74.0+0.599% in dorsal, pejj, uring six days study period (Table 1) ‘a decreasing pattern from 19/710? bacteriajcn: 130. 10° hacteria/cm® on fourth da, tion (Table 2). The bacterial colonies showed ‘on first. day, 158 7 10? bacteria/em? unt second day, and 115 “10° bacteria/cm* on ths sixth day of investig: DISCUSSION a . ‘ The values of liver and muscle glycogen, protein, moisture, lipids, aminoacids, ane cugars, are wel in accordance 10 tne values reported by carlior authors, from a nuimby ‘of marine and freshwater fishes* ** *™. The results are interesting with a view tha uring the sujuur of Gdeya oxporimontal storage of the fish Tor putitora the values glycogen and free sugars were a5 found to have increased, while those of lipids, aminoacids protein and moisture contents fell during the same period. Can It be postulated the there was some metabolic conversion going on of certain chemical moities into glycogen via free sugars-remains to be aryued? If it so heppens what ore the pathways-that tor Under post mortem period and at refrigerarion temperature. We do not have easy acces tu sufficient literature with regard to such aspects at our cammand This also tends to show ‘that lipids, protein, amino acids are first among the parameters observed here which tend dissaciate/degrade while the metabolic path ways which are responsible for bio-conversions, into sugars (carbohydrates) persists. ‘The present observations clearly establish that there is no fall in the nutritiond) value of the fish flesh during such short periods of storage-at refregeration temperatures The fallin te microbe populetion also supports our contention that as there is fall in the saprozoic microflora over the skin-therefore the tendency of decomposition of flesh will also reduce, ae 2 rocult the fish can be effectively stored at thie tomporature ot loa) during such short periods. Itis also suggested that there are avenues of further work, a) to what will happen on the quality of fish meat due to frequent Inad shedding instances in our conditions, as these prevail to day and can it be trusted for long term storage in tle lomestic market. This also confirms the presence of mesophiles or thermopniles on thé fish skin. Otherwis ” " ° pan ckin: Otherwise the living fish like Tor putirora of colder regions have psychotionl REFERENCES. 1. Love, R.M. (1988). In New York, # ‘Cryobiology’ (Ed. Meryman, H.T.) PP. 317. Academic PreJoshi and Pathania L181 Jones, NBR. and Murray, J. (1864), J Set, Food Agric. 18 : 684 callum, W.A., Jaffray, J.l., Churchill, D.N., Idler : ih pres, Bd. Can, 24: 651. DAR. and Odense, P.H. (1967), ida, K. and Tamoto, K, (1969). Sei. Rep. Hokkaido Fish, Exp. Sia. 11141 peay, GA. and Showan, J.M. (1949), Advances in Food Res. 111349, _gaiter,S., Dayton, S., Nouic, B. and Muntwyler: 1, (1950). Arch. Biochem, 28191, ; pe aoe K.A., Hamilton, J.K. 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