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Rigor Index, Fillet Yield and Proximate Composition of Cultured Striped Catfish (pangasianodon Hypophthalmus) for Its Suitability in Rocessing Industries in Bangladesh

Salma Noor-E Islami
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Shaheed Reza
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Abul Mansur
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Ismail Hossain
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Fatema Hoque Shikha
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Kamal
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Rigor-index in market-size striped catfish (Pangasianodon hypophthalmus, locally called Thai-Pangas) was determined to assess fillet yield for production of value-added products. In whole fish, rigor started within 1 hr after death under both iced and room temperature conditions while rigor-index reached a maximum of 72.23% within 8 hr and 85.5% within 5 hr at room temperature and iced condition, respectively, which was fully relaxed after 22 hr under both storage conditions. Post-mortem muscle pH decreased to 6.8 after 2 hr, 6.2 after 8 hr and sharp increase to 6.9 after 9 hr. There was a positive correlation between rigor progress and pH shift in fish fillets. Hand filleting was done post-rigor and fillet yield experiment showed 50.4±2.1% fillet, 8.0±0.2% viscera, 8.0±1.3% skin and 32.0±3.2% carcass could be obtained from Thai-Pangas. Proximate composition analysis of four regions of Thai-Pangas viz., head region, middle region, tail region and viscera revealed moisture 78.36%, 81.14%, 81.45% and 57.33%; protein 15.83%, 15.97%, 16.14% and 17.20%; lipid 4.61%, 1.82%, 1.32% and 24.31% and ash 1.09%, 0.96%, 0.95% and 0.86%, respectively indicating suitability of Thai-Pangas for production of value-added products such as fish fillets.

Keywords: Rigor index, Fillet yield, Fish processing, Proximate composition, Thai-Pangas

Location: Laboratory of Fish Processing, Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Animal Health and Management

Commodity: Cat fish

Objectives:

To determine rigor mortis progress of Thai-Pangas through calculating rigor-index. Studies were also conducted to determine proximate composition of four regions of Thai-Pangas viz., head region, middle region, tail region and viscera which could be useful for processing industries in planning and designing of its filleting industry in Bangladesh.

Methodology:

Raw materials: Thirty live Thai-Pangas with average length of 43 cm and body weight of 1.25 kg were collected from 2 fish farms of Trishal and 1 fish farm of Bhaluka, Mymensingh and transported to the Laboratory of Fish Processing, Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh. Fish were killed with cranial spiking, washed with tap water, placed in plastic bags and kept in ice until subsequent experiments. Determination of rigor index: Rigor index of the fish was measured according to the method described by (Bito et al. 1983) and used as a parameter of rigor tension. The fish immediately after catch and cranial spiking was placed on a horizontal table in such a way that half of its body (tail part) kept out of the table. Physical and chemical analysis: pH was measured using a pH meter (Model 250 pH/ISE) after homogenizing 2 g of fish muscles with 10 ml distilled water in a blender. Total volatile base nitrogen (TVB-N, mg N/100 g) values were determined as described by Antonacopoulos and Vyncke (1989). Proximate composition analysis: Each fish was divided into four body parts: the head, middle, tail and viscera.Moisture content was determined by air drying of a given sample in a thermostat oven (Gallenkamp, HOTBOX, Manchester, UK) at 105 °C for 24 hr until constant weight. Crude protein was determined by the Macro Kjeldahl method by determining total nitrogen and applying the protein conversion factor of 6.25 to the results to convert total nitrogen into total protein, assuming that fish protein contained 16% nitrogen, and lipid content was determined by extracting required quantity of samples with petroleum ether for 16 to 18 hr in a ground joint Soxhlet apparatus. The oil obtained by evaporation of the solvent on a steam bath was weighed in a sensitive balance and percent lipid was calculated. Fillet yield: Collected Thai-Pangas were killed with cranial spiking. Fillets were removed together with the skin and scales, as is normally done with this species on a commercial scale, the skin being removed afterwards. The fillets were then individually bagged and stored at -8 °C until analysis. Estimates were generated by weighing using a sensitive electronic balance, for (a) fillet yield (b) skin, (c) viscera, (d) head + vertebral column + fins and scales. Yield percentage of these 4 components was determined as the ratio of each component weight to the total weight of the fish (Öksüz 2010). Statistical analysis: Data from different biochemical measurements were subjected to t-test (p<0.05). Statistical software package SPSS 10.1 (SPSS Inc, Chicago, IL, USA) was used to explore the statistical significance of the results obtained.

Source of Information: Journal of Fisheries, Volume 2 Issue 3 Pages: 157-162 December 2014

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

With the availability of good quality raw material, Bangladesh has great potential to develop Thai-Pangas filleting industry for its expanding domestic as well as export market. The results obtained in the present study will be helpful to processing industries in Bangladesh and help them to design effective utilization methods of the by-products coming out of the fillet industry.

Knowledge Management: Journal