Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Shelf Life of Antibiotic Treated Rohu Fish, Labeo Rohita (hamilton) Under Ice Storage Condition

Mr. Md. S. A. Haque
Lecturer
Department of Fisheries Technology, Sheikh Fajilatunnesa Mujib Fisheries CollegeMelandah, JamalpurBangladesh

M. K. Rahman
Bangladesh Fisheries Research Institute, Mymensingh-2201, Bangladesh

J. N. Akhter
Bangladesh Fisheries Research Institute, Mymensingh-2201, Bangladesh

M. S. Reza
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

The study was conducted to evaluate the effect of antibiotic on shelf life in rohu fish, Labeo rohita (Hamilton) under ice storage condition. Oxytetracycline (OTC), the most widely used antibiotic, was fed to rohu (average body weight 16.0 g) at the rate of 2 g/kg through fish diet for 5 days and their shelf life was determined in iced condition. Organoleptically, ?sh were found to be acceptable up to 16 days before becoming inedible compared to 15 days for control fish which received pelleted diet with no antibiotic under the same condition. Initial moisture, ash, protein, lipid, NPN and TVB-N values were 70.42±1.91%, 2.80±0.10%, 17.90±0.50%, 3.12±0.04%, 0.0086±0.01% and 17.43±0.60 mg/100g respectively in the control which reached at values of 78.45±1.50%, 3.84±0.10%, 13.47±1.00%, 2.80±0.08%, 0.0053±0.001%, 26.17±0.76 mg/100g, respectively after 16 days of ice storage. There was no significant difference for these values compared to control group. In case of total bacterial load, values of aerobic plate count (APC) was 2.0±0.1×10³ during the start of ice storage condition which increased significantly to 5.6±0.38×10⁷, exceeding the acceptable limit for ice stored fish. The APC values also did not show any significant variation compared to control fish, suggesting that the use of antibiotic in fish diet had little or no effect on shelf life of rohu fish during ice storage condition.

Keywords: Antibiotic, Ice storage condition, Bacterial load, Labeo rohita, Shelf life

Location: Sheikh Fajilatunnesa Mujib Fisheries College, Mymensingh

Start Date: 00-00-0000

End Date: 00-00-0000

Program Area: Postharvest and Agro-processing

Commodity: Carp fish

Objectives:

To determine the changes in its post-harvest quality fed with antibiotic treated feed and control and bacterial population during ice storage condition.

Methodology:

Six glass aquaria (size 37cm×30cm×60cm) were set at the Laboratory of Fish Harvesting, Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh where 3 aquaria were used for antibiotic treatment and 3 as control. These aquaria were filled to a depth of 15 cm with tap water. Rohu fry (average body weight 16g) was collected from Field Laboratory Complex, Faculty of Fisheries, BAU and released into the aquarium. Aerators were set in each aquarium and water was changed everyday. Antibiotic medicated feed was prepared at the rate of 2g OTC / kg feed and fed to the fish at 3-5% of their body weight for consecutive 5 days. Fish were killed by insertion of sharp pointer into the head and then transferred into an insulated box. Fresh block ice at ratio of ice and ?sh at 1:1(w ⁄ w) was used for icing the samples and was replenished on every alternate day until the termination of experiment. The icebox had a number of holes at the bottom to drain out the melted water. The quality change in ice stored samples was evaluated after every 4 days interval by determining the organoleptic, chemical and bacteriological tests. At described intervals (starting from 0 day), 4 to 5 ?sh were randomly sampled and their sensory attributes were evaluated while keeping the ?sh in iced condition. The whole ?shes were subjected to sensory analysis; 2 to 3 ?sh for chemical and rest for microbiological analysis. The muscle was skinned, deboned and homogenized by mincer, and was taken for the determinations of bacteriological aspects. Sensory methods were used to assess the degree of freshness based on organoleptic characteristics such as odor, color, general appearance, eyes, slime and consistency of ?esh. Starting from 0 day, 4 to 5 ?sh were randomly sampled and their raw sensory attributes were evaluated. The organoleptic characteristics were judged by a trained panel of expert members during the storage period. The grading of ?sh using score on the characteristics has been followed by ECC freshness grade for ?shery products with slight modi?cation (Howgate et al., 1992) to judge the quality of the ?sh. Moisture content was determined by air drying of a given sample in a thermostat oven (Gallenkamp, HOT-BOX, Manchester, UK) at 105°C for 24 h until constant weight. Ash content was determined by igniting the sample in a muffle furnace at a temperature of 550^°C for 6 hrs. Crude protein was determined by the Macro Kjeldahl method through determination of total nitrogen and applying the protein conversion factor of 6.25 to the results to convert total nitrogen into total protein, assuming that ?sh protein contained 16% nitrogen, and lipid content was determined by extracting required quantity of samples with petroleum ether for 16–18 hrs in a ground joint Soxhlet apparatus at 70⁰C. The oil obtained by evaporation of the solvent on a steam bath was weighed in a sensitive balance and percent lipid was calculated. The TVB-N was determined according to the standard method described by (EC, 1995) with some modifications. Estimation of TVB-N was done at every 4 days interval up to 16 days of ice storage fish. About 15 g of whole fish sample was blended with appropriate volume of 0.2% peptone water in a sterilized blender for a few min until homogenous slurry was obtained. Bacteriological analyses of ice stored fishes were done at every 4 days interval until termination of experiment. Total APC expressed as colony forming units per gram of muscle (CFU/g) of the representative samples was determined by standard plate count methods using plate count agar (Hi-media, Mumbai, India) according to Collins and Lyne (1976). Data obtained in the experiment were recorded and preserved in computer and paired t-test were done using SPSS 11.0 (Statistical Package for the Social Science, Chigago, USA).

Source of Information: J. Bangladesh Agril. Univ. 11(2): 385–390, 2013, ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Shelf life of antibiotic treated rohu fish was determined by organoleptic, biochemical and bacteriological method and it was found that ?sh can be kept in iced condition for 16 days which was slightly higher as compared control fish which were acceptable up to 15 days. The loss of quality in these fishes was due to bacterial and enzymatic activities during long time storage in ice although antibiotics added in experimental fish diet exerted little effect for reducing bacterial population on fish stored in ice. However, more studies are needed whether such antibiotic remain in fish body as residues or not, as they are great concerns of food safety.

Knowledge Management: Journal