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Effects of Gamma Irradiation in Low Temperatures on the Shelf-life Extension of Pangasius Pangasius (hamilton-buchanan, 1822) and Pangasius Sutchi (fowler)

M. N. Khan
Department of Zoology, University of Dhaka, Dhaka

N. Banu
Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka, Bangladesh.

M. M. Hossain
Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka, Bangladesh.

M. A. Hossain
Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka, Bangladesh.

Abstract/ Executive Summary:

Investigations were made on the effects of Gamma irradiation (150 krad) preservation in combination with low temperatures (0°C and 4°C) on the shelf-life extension of fresh fillets of Pangasius pangusius and Pangasius sutchi. Quality assessments were made by chemical (TMA, TVN. FFA and POV), bacteriological (TBC) and sensory evaluation. On an average the shelf-life was extended up to 29.5 days for both the species while stored at 0°C. TBC and TVN were well agreed with organoleptic evaluations but FFA and POV were found higher in the irradiated samples during storage period.

Keywords: Irradiation, Gamma, Shelf-life, Pungas fish

Location: Savar, Dhaka

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Pangus

Objectives:

To study the effect of gamma irradiation (150 Krad) in low temperatures (0°C and 4°C) on the shelf-life extension of their fresh fillets.

Methodology:

P. pangusius and P. sutchi of the family Pangasiidae for present study were collected from Dhaka New Market Bazar and 'Dhaka Fisheries', respectively. Experiments were done at the Food Technology Laboratory, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka. Before experiment, the fishes were washed with clean tap water and then deheaded, begutted, sliced (2-2.5 cm thick) and washed again. For preservation 80 gm to 100 gm sliced fish from both dorsal and ventral sides were packed in a polythene bag (0.06cm thick) and sealed immediately. Then the prepared fish samples were divided into four batches, namely, Batch A (P. pangasius stored at 4°C), Batch B (P. sutchi stored at 4°C), Batch C (P. pangasius stored at 0°C) and Batch D (P. sutchi stored at 0°C). Each batch again sub-divided into two groups viz. Group 1-unirradiated and Group 2- irradiated (150 Krad). The samples of only Group 2 were subjected to irradiation in a 50000 curie Panoramic Co-60 source at the dose of 750 Krad/hour. For quality assessment, Total Bacterial Count (TBC) as well as organoleptic evaluation and chemical analysis, such as, Trimethylamine (TMA), Total Volatile Nitrogen (TVN), Peroxide value (POV) and Free Fatty Acid (FFA) were done at the intervals of 0, 7, 14, 21, 28 and 35 days. It may be mentioned that at 0 day only samples of group 2 of all batches were subjected to quality assessment. TMA and TVN were estimated and using Conway microdiffusion technique. POV and FFA were calculated. TBC was determined by decimal dilution technique. Finally nine point hedonic scale was used for sensory and overall acceptability evaluation.

Source of Information: Bangladesh Journal of Life Science, June 1997, Vol.9(2), pp:17-24, ISSN:1023-0858.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present study also showed that in all the samples POV and FFA increased gradually during storage conditions, but the trend was slightly higher in irradiated samples. Since Pungas is a fatty fish, it was expected that it would be susceptible to rancidity, as we found in this experiment. However, irradiated samples were organoleptically more acceptable than unirradiated samples even though POV and FFA values were higher. Considering the sensory analysis and other parameters used in this experiment, the irradiated samples stored at 0°C, were acceptable up to 29.5 days (on average) for both the species, while samples stored at 4°C were acceptable up to 21 days for P. pangasius and 18 days for P. sutchi. But the unirradiated samples were acceptable up to 19 days (on average) for both the species stored at 0°C, and much more lower (12 days for both the species) in case of the samples stored at 4°C. It must be mentioned that there was no radiation induced odour found in any irradiated samples.

Knowledge Management: Journal