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Production and Quality Assessment of Fish Pickles from Mola (amblypharyngodon Mala) Fish

K. Pervin
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.

M. A. Nayeem
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.

A. W. Newaz
Department of Animal Hushandry (Fisheries Discipline), Sher-e-Bangla Agricuhural University, Dhaka-1207, Bangladesh.

M. Kamal
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.

S. Yeasmine
Bangladesh Fisheries Research Institute, Mymensingh 2201, Bangladesh.

M. Nurullah
Bangladesh Fisheries Research Institute, Mymensingh 2201, Bangladesh.

Abstract/ Executive Summary:

Fish pickles (with olive and tamarind) were prepared from mola fish (Amblypharyngodon mola) and their nutritional and food quality were assessed. The quality of the pickle prepared with olive was excellent and the pickle prepared with tamarind was found good. Moisture content of the two pickle products were 43.85% (with tamarind) and 50.89% (with olive). The protein and lipid contents of tamarind added pickle were 19.13 and 35.64% respectively; pickle with olive contained less protein (13.10%) compared to tamarind added mola pickle. Lipid contents were almost same in both cases. Ash content of two pickles was also found similar (1.00%). The quality of mola pickles stored either in cool condition (4?) with vinegar or at room temperature with Na-benzoate were found good for consumption up to 90 days of storage. All of the fish pickles preserved under different condition were found in acceptable condition up to 240 days storage and pickle with vinegar stored at 4? was found good for consumption at the end of 240 days.

Keywords: Fish pickle, Tamarind, Olive, Organoleptic quality

Location: Bangladesh Agricultural University

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Pickle

Objectives:

To observe the nutritional quality of fish pickle from mola fish.

Methodology:

Fresh mola fishes of average 2.53±0.3 gm body weight and 6.20 cm length were collected from 8 local market and transported to the Laboratorv of fisheries Technology, Bangladesh Agricultural University (BAU) in an insulated box with ice, good quality mustard oil was collected from the market. Red chili, coriander and turmeric powder, garlic, cinnamon, cardamom, olive, tamarind and pachforon (mixed spice) etc. were used as ingredients, Vinegar and Sodium Benzoate were used as preservatives. After proper dressing 1 kg of processed mola was used for preparation of pickles with tamarind and another 1 kg of processed mola was used for preparation of pickles with olive. These samples were packed in scaled transparent glass bottles and stored separately both in ambient atmospheric temperature and cool condition at 4? for 240 days. The quality of pickle samples were examined at 30 days time interval by examining the organoleptic aspects. Representative samples of pickle were taken on plate to assess the organoleptic characteristics such as general appearance, colour, flavour, taste, texture etc. and were evaluated by 5 member panel experts constituted in the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh. The following set of guidelines has been prepared to get the maximum value from them by being able to compare the results. Biochemical analyses such as estimation of moisture, crude protein, lipid and ash were carried out according to the methods given in AOAC (1980) with certain modifications. All determinations of fish pickles were done in triplicate and the mean value were reported.

Source of Information: Bangladesh Journal of Fisheries Research, June-Dec. 2010, Vol.14(1-2), pp:87-96, ISSN:1026-6690.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the present study, it was observed that the nutritional quality of mola fish pickle prepared with tamarind and olive was quite satisfactory. Organoleptic assessment of product indicated that pickling can be a very efficient and practical way of preservation of mola fish even in ambient temperature for a considerable period of time. This can also augment the animal protein and vitamin-mineral availability for the general people of the country.

Knowledge Management: Journal