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Effects of Storage Temperature and Time on the Reconstitution of Dried Sword Fish, Lepturacanthus Savala

A.K. Saha
Institute of Food & Radiation Biology Atomic Energy Research Establishment G.P.O. Box- 3787 Dhaka, Bangladesh

M.M. Hossain
Institute of Food & Radiation Biology Atomic Energy Research Establishment G.P.O. Box- 3787 Dhaka, Bangladesh

Abstract/ Executive Summary:

The reconstitution of dried sword. Lepturacanthus savala stored at -15⁰C, 4⁰C, 15⁰C and at room temperature (30⁰C) were determined in NaHCO₃. Na₂CO₃. Ca(OH)₂. NaCI tap water and hot water. Highest (195.53%) reconstitution value was observed in 10% Ca(OH)₂ solution and lowest (38.22%) in hot water at the end of 90 days storage period from the fish stored at -15⁰C and 15⁰C temperature respectively. The fish stored at -15⁰C temperature was better in reconstitution properties.

Keywords: Storage temperature, Reconstitution, Dried sword fish

Location: AERE, Savar, Dhaka

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Marine fish

Objectives:

To observe the fundamental reconstitution properties in different soaking media and to interpret these results in respect of quality characteristics.

Methodology:

Dried Sword fish, Lepturacanthus savala were collected from the Dhaka fish market. Fishes were cut into pieces of about 15 cm in length and about 1 kg of such pieces was packed into polyethylene bag (0.05 mm thickness). The bags were then heat sealed and stored in cartoon boxes at -15⁰C, 4⁰C, 15⁰C and 30 ± 2⁰C. Thereafter 15 days of interval, the stored fish were taken out from the cartoons and cut into uniform sizes of 2.5 x 2.5 x 10 cm weighing about 5 gms. Samples were immersed in 200 ml of the following soaking media.Tap water- pH- 7.3; 2. Hot water - pH-7.0; 3. 10% NaHC0₃- pH-8.0; 4. 10% Na2C0₃ - pH-8.0; 5. 10% Ca(OH)₂- pH-10; 6. 10% NaCI - pH-6. The experiment was carried out at room temperature. The immersed samples were removed after 4, 24 and 48 hours, blotted with filter paper, reweighed and returned to the respective reconstitution media. The results were expressed as gm of reconstitution media absorbed per 100 gms dried samples. The media rehydration percentage was calculated as follows: %Media uptake (Dry basis)= ( W_t - W_d_/W) x 100) .

Source of Information: Bangladesh J. Agril. Sci. 26(1): 67-72, January, 1999

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Highest (195.53%) reconstitution value was observed in 10% Ca(OH)₂ solution and lowest (38.22%) in hot water at the end of 90 days storage period from the fish stored at -15⁰C and 15⁰C temperature respectively. The fish stored at -15⁰C temperature was better in reconstitution properties.

Knowledge Management: Journal