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Effect of Gamma Radiation on the Sensory, Chemical and Microbiological Changes in Two Strains of Climbing Perch (anabas Testudineus, Bloch 1792)

Soumitra Chakraborty
Department of Fisheries, University of Dhaka, Bangladesh Food Technology Division, Institute of Food and Radiation Biology. Atomic Energy Commission. Savar, Dhaka, Bangladesh.

Md. Ghulam Mustafa
Food Technology Division, Institute of Food and Radiation Biology. Atomic Energy Commission. Sayar, Dhaka, Bangladesh.

Md . Jahangir Alam
Food Technology Division, Institute of Food and Radiation Biology. Atomic Energy Commission. Sayar, Dhaka, Bangladesh.

Meshkatul Jannat
Department of Fisheries, University of Dhaka, Food Technology Division, Institute of Food and Radiation Biology. Atomic Energy Commission. Sayar, Dhaka, Bangladesh.

Abstract/ Executive Summary:

The quality of gamma irradiated climbing perch was assessed in respect of sensory (organo leptic score), biochemical (TMA and TVN) and microbiological (TBC, TMC. TYC, TCC and Salmonella) tests. Two different doses of gamma irradiation (2 kGy and 6 kGy) were applied while preserving at -20°C. The quality changes were observed for 60 days storage period at six time intervals (I, 7, 15,30,45 and 60 days). It was found that the quality of all fish deteriorated with the progress of storage period. The values of all the parameters assessed were higher in non-irradiated fish than that of irradiated fish. No significant differences were observed among the parameters of Thai and Indigenous strain. The most desirable condition for both strains was found in samples treated with 6 kGy irradiation

Keywords: Climbing Perch, Gamma irradiation, Refrigeration, Sensory changes, Chemical changes, Microbiological changes

Location: Laboratory of Food Technology Division,Institute of Food and Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Savar, Dhaka

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Koi/Climbing

Objectives:

1. To study on the effect of different doses of gamma-radiation.

2. To ascertain appropriate doses of radiation

Methodology:

Investigations were carried out in the laboratory of Food Technology Division,Institute of Food and Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Savar, Dhaka.Fresh climbing perch used in this experiment were collected from the Kawran Bazar and New Market. Irradiation: Except non-irradiated (control) samples the other samples were subjected to irradiate in a 50,000 curie Co-60 source supplied by the Atomic Energy of Canada Ltd.The samples were subjected to irradiate in 2 kGy and 6 kGy doses and the dose rate atthe time of treatment was 2 kGy/hour. Fish samples were maintained at 2±2°C during irradiation by using sealed ice covering. Control fish samples were kept in polystyrene boxes with sealed ice at the ambient temperature of 18-20°e. After the radiation treatment all samples were stored at -20°C temperature and were examined at 0, 7, 15,30, 45 and 60 days of storage periodsSensory analysis: Sensory evaluation for the detection of freshness or shelf-life of the stored fish and consumers acceptance were performed with high degree of reliability byorganoleptic evaluation. Nine point hedonic scales were used for sensory evaluation by five judges following the method of Miyauchi et al. (l 964).Chemical analysis: Conway micro-diffusion technique (Conway and Byrne 1933) was erriployed for the estimation of TVN and TMA.Microbial analysis: To determine the microbial changes total bacterial count (TBC),total mould count (TMC) , total yeast count (TYC) , total Salmonella count and total coliform count (TCC) were determined by decimal dilution technique followed by pourplate method (Sharf 1966).

Source of Information: J. Asiat. Soc. Bangladesh, Sci. 38(2): 183-188, December 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Average score of initial sensory investigation was 8.88 for Thai strain and 9.00 for indigenous strain which were decreased slowly with the progress of storage period (Fig. 1). At 60 days of storage, the sensory score of non-irradiated and irradiated samples were 5.46 ± 0.22,6.43 ± 0.29 (2 kGy) and 6.72 ± 0.26 (6 kGy)respectively in Thai strain whereas in indigenous strain, the sensory score of non-irradiated sample was 5.94 ± 0.12 and in irradiated sample it was 6.65 ± 0.16(2 kGy) and7.12 ± 0.12(6 kGy). Miyauchi et al.(1964) suggested that the average sensory score of 5 might be accepted in case of organo leptic test. So the samples were within acceptable level throughout the experiment. It was also observed that the sensory score of irradiated samples was higher than that of non-irradiated samples in both strains.

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