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Comparative Shelf Life Study of Whole Fish and Fillets of Cultured Striped Catfish (pangasianodon Hypophthalmus) During Ice Storage Condition

Salma Noor-E-Islami
Department of Fisheries (DoF), Government of the People’s of Republic Bangladesh;

Md. Faisal
Department of Fishing and Post Harvest Technology, Faculty of Fisheries, Chittagong Veterinary and AnimalSciences University, Chittagong-4225;

Mousumi Akter
Department of Fisheries Technology, Faculty of Fisheries,SFM Fisheries College, Melandah, Jamalpur-2010;

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

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

Abstract/ Executive Summary:

A comparative study on the shelf life of whole fish and fillet of cultured striped catfish (Pangasianodon hypophthalmus ) under ice storage condition was carried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf life of whole fish was 21 days where as fillet had slightly lower shelf life of 18 days. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage. TVB-N value increased from an initial value of 1.68 mg/100g to 28.83 mg/100g in 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storage period. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition. Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangas in ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively.

Keywords: Comparative shelf life study, Whole fish, Fillets, Cultured striped catfish (Pangasianodon hypophthalmus), Ice storage

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

Start Date: 00-09-2014

End Date: 00-10-2014

Program Area: Postharvest and Agro-processing

Commodity: Cat fish

Objectives:

1. To investigate the shelf life of whole fish and fillets of Thai-Pangas by determining organoleptic and biochemical changes under ice storage condition.

Methodology:

Storage condition and fish sampling - Thirty (30) 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. Organoleptic assessment - Sensory evaluation was carried out according to the guidelines described by EC freshness grade for ice stored fish. Measurement of muscle pH - During the determination time of rigor index 2 g of the ordinary muscle was dissected from the dorsal part of the sample and homogenized with 10 ml of distilled water in a blender. After adjusting the temperature, the electrode of the pH meter was put on the tube and the pH was measured by the pH meter (Model 250 pH/ISE). TVB-N Value - TVB-N values were determined. Changes in the protein solubility - Myofibrils are a part of muscle protein. Myofibrillar protein solubility indicates the denaturation rate of protein. Preparation of myofibrils -Myofibrils were prepared from ordinary muscles immediately after excision with slight modification. The muscle was chopped by a meat grinder and chilled minced muscle (50 g) was homogenized for 1 min in 5 volumes of 39 mM borate buffer (pH 7.1) containing 25 mM KCl and 0.1 mM DTT. The homogenate was centrifuged for 15 min at 600×g. The precipitate obtained was again homogenized and centrifuged for 15 min at 600×g. The light colored upper layer of the precipitate consisting mainly of myofibril was recovered with small volume of 39 mM borate buffer (pH 7.1) containing 0.1 M KCl and 0.1 mM DTT. The suspension was centrifuged for 15 min to remove the supernatant. Myofibrils were diluted with 4 volume volumes of 39 mM borate buffer (pH 7.1) containing 0.1 M KCl and 0.1 mM DTT and coarse materials were removed by centrifugation at 400×g. The suspension was centrifuged for 15 min at 600×g to precipitate myofibril. After the precipitate was washed three times in the same way, myofibril were suspended with desired volume of 39 mM borate buffer (pH 7.1) containing 0.1 M KCl to make a concentration of 10-15 mg/ml. Myofibrillar protein solubility - Two ml of myofibrillar suspensions (5mg/ml) were homogenized with 2 ml of 1M KCl plus 100mM phosphate buffer (pH 7.0) using a homogenizer. The homogenate was allowed to stand at refrigerated temperature (4°C) overnight. The suspension was centrifuged for 30min at 900×g in cold condition and the supernatant was collected. Protein concentration was determined by Biuret method. 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: Res. Agric. Livest. Fish. Vol. 2, No. 1, April 2015: 177-183; ISSN : P-2409-0603, E-2409-9325

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Cultured Thai-Pangas fillet samples showed a significantly shorter shelf life (18 days) compared to its counterpart whole fish (21 days) samples in ice storage condition. Fillets were found to be more prone to oxidation than the counterpart whole fish species, because of a greater expouser of the fish muscle in fillets to oxygen. If longer shelf-life times are commercially required for fillets, protective treatments such as vacuum packaging, modified atmosphere packaging and natural antioxidant application are recommended. Improvements in the shelf life of a product can have important economic impact by reducing losses attributed to spoilage and by allowing the products to reach distant new markets and in this fashion very helpful to prepare value added products.

Knowledge Management: Journal