Fish samples had pHrange from 5.57

Fish samples had pH
range from 5.57 to 7.30. During storage period,
the pH show clear trend. At ambient storage,
pH of four different fish have same trend. At
preceeding time storage, the pH of the samples
decreased to the lowest value after rigor mortis,
then pH increased until alkalie at the end of
time storage. The decreased of pH may caused
by the amount of lactic acid in fish meat. The
increase of pH may be attributed to the
accumulation of alkaline compounds such as
such as ammonia and trimethylamine derived
from microbial action during fish muscle
spoilage (Ruiz-Capillas & Moral, 2005;
Özyurt, et al., 2009).
The result of pH measurements during
spoilage invariably show that after the
resolution of rigor mortis the pH increases,
usually after few hours up to few days, depend
on the condition of storage. The variability of
different pH changes depend on species,
harvesting procedures, biological condition,
variation of season, and methods of killing
(Howgate, 2009; Ozogul, 2010).