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Effect of Salt and Garlic on the Quality and Microbial Content of Smoked Catfish (pangasianodon Hypophthalmus)

Mohajira Begum
Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka (1205), Bangladesh

Maruf Hossain Minar
Department of Fisheries Biology and Genetics, Bangladesh Agriculture University, Mymensing (2202), Bangladesh

Tanjina Akter
Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka (1205), Bangladesh

Abstract/ Executive Summary:

The purpose of this research was to determine quality and microbial content of smoked catfish (Pangasianodon hypophthalmus) using salt and garlic in two treatments-T₁ (10% salt) and T₂ (10% salt and 10% garlic). Smoked catfish samples subjected to bio-chemical and microbiological analysis were observed by changes in moisture, protein, fat, ash, total volatile nitrogen (TVN) value, total viable count (TVC), and total coliform, E. coli and Salmonella. Protein, fat, ash, TVN percentage of T₂ was 53.71±0.35, 17.67±0.40, 7.87±0.13 and 7.57±0.13, respectively which was higher than T₁ (48.65±0.67, 14.39±0.62, 7.56±0.92 and 6.47±0.65, respectively). Besides, moisture percentage and TVC of T₂ (24.59±0.82 and 50 cfu g-1) was lower than T₁ (42.91±1.02 and 60 cfu g^-1). Total coliform, E. coli was <3 MPN g^-1 and Salmonella was absent in both the treatments. As a result , moisture and fat content shows inverse relationship which is similar to T2 and was the best

Keywords: Smoked Pangasianodon, Microbiology, Biochemical composition, TVN

Location: BCSIR, Dhaka.

Start Date: 00-12-2009

End Date: 00-12-2011

Program Area: Postharvest and Agro-processing

Commodity: Pangus

Objectives:

1. To determine the effects of salt and garlic on the quality of smoked Pangus.

Methodology:

Fresh Pangus fish were collected from the aquarium of the Fish Technology Laboratory, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka. Fish were in the aquarium for two years from December, 2009 to December, 2011 which were grown up by aquarium feed. Average weight of the fish was 11 inches. After cleaning and cutting fish were dipped in the solution for about two hours and were made ready for smoking . 750 g fish were taken for two treatments and were soaked in 300 ml of distilled water with the associated ingredients. Temperature and relative humidity (RH) inside and outside the drying box were recorded carefully by thermometer and Hare Hygrometer, respectively. Fish were arranged on S-shape hooks, through gills by rods, split, and simply laid on rock. Regular nails, eight or 10 gauge steel wires, S -shaped iron hooks or round wooden sticks were used for curing the fish. Non -resinous (hickory, oak, maple, etc.) wood chip or saw dust was fired to produce constant volume of smoke on the ground. Danger of fire was minimized through ventilation that was controlled to promote smoke rather than flames. Alternative method was that fire may be built in covered pit or trench outside the chamber. Smoke was generated into the bottom of smoking chamber via tile on stove pipe. The sample was cut into very small pieces to test various examinations. One cluster was composed of 10% salt as treatment-1 (T₁) and another cluster was composed of 10% salt and 10% garlic as treatment-2 (T₂). The following observations were made for assessment of bio-chemical composition and microbiological parameters of smoked Pangus (Pangasianodon hypophthalmus). Moisture and ash contents of the fish were determined by AOAC method. Crude protein was assessed by micro-Kjeldhal method. Fat content was determined by Bligh and Dryer method. TVN value was determined by the modified Conway micro-diffusion technique. The volatile base produced during post-mortem changes in fish and their increase in concentrations indicate fish spoilage. Microbiological quality assessment was done by the standard plate count obtained by pour plate method

Source of Information: International Journal of Bio-resource and Stress Management 2012, 3(4):464-467

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Dipping in a concentration of salt and garlic before smoking improves overall quality and shelf life of catfish.

Knowledge Management: Journal