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Protective Effect of Brine-salt Curing on Physico-chemical Attributes on the Taki Fish ( Channa Punctatus) and the Tengra Fish (mystus Tengra) at Room Temperature

Farzana Binte Farid*
Department of Zoology, University of Dhaka, Dhaka-1000, Bangladesh

Gulshan Ara Latifa
Department of Zoology, University of Dhaka, Dhaka-1000, Bangladesh

Mosarrat Nabila Nahid
Department of Zoology, University of Dhaka, Dhaka-1000, Bangladesh

Mohajira Begum
Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205, Bangladesh.

Abstract/ Executive Summary:

Brine salt curied (BS) Taki fish and the small Tengra fish were studied to observe such salting procedure on th eir bio-chemical composition stored at room temperature (26-32⁰C). In fresh-processed condition, moisture, protein, fat, ash, pH and free fatty acid were 62.28%, 18.02%, 2.76%, 17.24%, 6.8 and 0.5% in BS taki fish and 57.35%, 15.3%, 6.84%, 20.8%, 5.9 and 0.9%, respectively in tengra. The value of moisture, pH and FFA increased significantly (p<0.05) with the time of storage and these values rapidly increased in cured taki than BS tengra and at the end of 75 days BS taki became spoiled whereas BS tengra still remained in fresh condition. It was observed that BS tengra fish-product had longer shelf life (120 days) and was found better for preservation in laboratory condition. This work also sh owed that the effect of the treatment on a fish sample dependent on the fish species.

Keywords: Brine-salting, Taki, Tengra, Biochemical-composition, Room temperature

Location: Fish Technology Section, Institute of food Science and Technology (IFST), Bangladesh Council of Scientific and industrial Research (BCSIR), Dhaka

Start Date: 00-05-2013

End Date: 00-08-2013

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To assess the effect of Brine salt curing on the macronutrient content of two commonly consumed fished of Bangladesh.

Methodology:

The freshwater fish taki (Channa punctatus ) and tengra ( Mystus tengra ) were collected from the river Meghna in early morning and brought to the Fish Technology Section, Institute of food Science and Technology (IFST), Bangladesh Council of Scientific and industrial Research (BCSIR), Dhaka, using sterile polythene, where fishes were carefully washed with cool tap water. Fins, gills, viscera, head and scales of taki were removed and washed to remove blood, slime and unnecessary flesh. The experiment was conducted for a period of 4 months between May 2013 and August 2013. Fresh fish-specimens were taken randomly and ground with an electric blender to make a homogenous sample before being sampled for analyses. In the present experiment brine was prepared using 30 g salt in 100 ml water. Fishes were kept at this brine solution stacked in containers and stored for a salting or curing period, at room temperature (26⁰C-32⁰C) for the production of brine salted fish. The fishes in brine were kept immersed by putting a glass weight. After salting procedure, brine-salted products of the two fishes were preserved in plastic bag maintaining aseptic condition as far as possible and were stored at room temperature (26⁰ - 32⁰C). The preservation period of product was linked to the amount of salt added; therefore a straight proportion was present between the amount of salt used and the preservation period. Evaluation of phisico-chemical char acteristics in brine-salted taki and tengra fishes were carried out for 15 days interval for room temperature, until the fish became spoil or inedible condition. Two duplicate experiments were conducted at regular time intervals during salting period. Analytical methods were applied for the determination of biochemical composition of the raw fishes as well as of processed fish products on experimental basis. Moisture, fat, ash and FFA value of the fishes were determined by AOAC conventional method. The crude protein of the fish was determined by Micro-Kjeldal method (Pearson 1999). pH value of the sample was determined with the help of a pH meter (Mettler Toledo 320-s, Shanghi, China) follwing standard method. To calculate the significance at p< 0.05 level all data was analyzed with the help of SPSS for windows, version 20 statistical software.

Source of Information: Bangladesh J. Zool. 42(2): 271-276, 2014

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The above result showed that brine-salted tengra fish-product has grater nutritive value and has longer shelf life and has better way for preservation at laboratory condition.

Knowledge Management: Journal