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

Quality Changes of Iced Hilsha (tenualosa /lisha) Under Ideal Storage Condition

S. Shamim Jahan
Institute of Food Science and Technology (IFST), BCSIR. Qudrat-e-Khuda Road Dhanmondi Dhaka-1205

M. Muslemuddin
Institute of Food Science and Technology (IFST), BCSIR. Qudrat-e-Khuda Road Dhanmondi Dhaka-1205

B. Gomes
1Department of Biochemist1y University of Dhaka, Dhaka -1000

Abstract/ Executive Summary:

Hilsha fish (Tenualosa ilisha) was stored under ideal iced storage condition and the gradual quality deterioration was determined at different intervals by sensory, chemical and microbial parameters . Quality of samples were estimated by gradual change of appearance, odor, texture and the quality condition s of the internal organs like roe and liver. Significant correlation (r = -0.969, p:S0.01) between storage time and overall sensory score was obtained from raw and cooked flesh of hilsha. The values of the physico-chemical indices were TVN- 25.41 mgN/ 100 g, pH- 6.75, TBA-20.38 mg Mal kg ^-1 , FFA-3.39 as % oleic acid and JV-54.13 noted at the borderline of acceptability to estimate the breakdown components involved in the process of fat and protein degradation of fish during storage. It shows that TVN and pH fluctuated during storage and the parameters TBA and POV reached a maxima with the initial rise of oxidative produ cts. Moderately significant relationship (r = -0.91 and -0.92 respectively p:S0.001) with the 0 A score was noted at the limit of acceptability. But the changes in iodine value and FFA on the other hand showed a normal trend of quality deterioration with the concomitant drop of 0 A score (r = -0.96 and -0.98 respectively). The microbiological changes were measured by total bacterial count (TBC) which correlated most linearly with the storage time (r = 0.77, p<0.001). All the parameters suggest that under ideal condition of storage hilsha fish remained acceptable upto 22 days in ice.

Keywords: Quality, ICED, Hilsha fish, storage

Location: Institute of Food Science and Technolo (IFST), BCSIR, Dhaka

Start Date: 00-07-2006

End Date: 00-09-2006

Program Area: Postharvest and Agro-processing

Commodity: Hilsa

Objectives:

1. To study and ascertain the shelf life of hilsha during ideal iced storage conditions, 2. To estimate the quality changes using various subjective and objective parameters, and 3. To correlate and estimate between the parameters.

Methodology:

Medium and large sized healthy hilsha (700-1775 g m length) caught from river Meghna near Chandpur were immediately packed in crush ice (fish: ice = 1:1) in insulated fish box with holes at the bottom to allow the melt water be drained out. The fish were transported to the Institute of Food Science and Technolo (IFST), BCSIR, Dhaka. The fish were re-iced in every 2-3 days of interval in a chill room at 13°C during the storage period . To assess the quality condition of hilsha the parameters like, a) sensory b) chemical c) microbiological parameters were studied at different intervals. The sensory acceptable characteristics were based on physical appearance, conditions of the eyes, gil discolbrations of the body surface, texture and odor of the un-cooked fish and flavor' texture and appearance of the cooked fish . The cooked was prepared by boiling the fish slices for 15 minutes in 3% salt solution and both and cooked samples were assessed by a trained panel of judges consisting of members. The results of these were expressed in terms of overall acceptability (0 score on 9 point hedonic scale). The chemical parameter were Total volatile nitrogen (TVN), pH, Thiobarbituric acid value (TBA, mg Mal free fatty acid % as oleic acid, peroxide value (POV), m.eq ^-1 and iodine value (IV) respectively. To measure microbiological change of the iced stored hilsha the total bacterial count (TBC) was determined.

Source of Information: BangJadesh J. Sci. Res. 20(1&2) 39-49 , 2007 (December)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The microbiological changes were measured by total bacterial count (TBC) which correlated most linearly with the storage time (r = 0.77, p<0.001). All the parameters suggest that under ideal condition of storage hilsha fish remained acceptable upto 22 days in ice.

Knowledge Management: Journal