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Effects of Gamma Radiation on Nutritional and Microbial Quality of Pampus Chinensis (euphrasen 1788)

M.M. Hasan
Department of Fisheries, University of Dhaka, Dhaka 1000, Bangladesh

M.Z. Alam
Bangladesh Atomic Energy Commission, Savar, Dhaka, Bangladesh

S.A. Mony
Department of Biotechnology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M.H. Kabir
Department of Biotechnology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

To evaluate the efficiency of gamma radiation in combination with low temperature Chinese pomfret, Pampus chinensis were preserved by the treatment of different doses of gamma radiation (3, 5 and 8 KGy) at freezing temperature (-20°C) during 90 days of storage period. Quality assessments for fish were carried out at an interval of 15 days during the storage period. Quality assessments were done by organoleptic, chemical (Total Volatile Nitrogen, TVN and Trimethylamine, TMA) and microbiological (Total Bacterial Count, TBC and Total Mould Count, TMC) evaluation. From the analysis of all parameters, maximum shelf-life was observed for irradiated (8 KGy) sample. It remained acceptable up to 75 days and that was the highest duration among 4 types of samples.

Keywords: Pampus chinensis, Gamma radiation, Nutritional and microbial quality

Location: Atomic Energy Research Establishment (AERE), Savar, Dhaka.

Start Date: 00-00-2007

End Date: 00-00-2007

Program Area: Postharvest and Agro-processing

Commodity: Marine fish

Objectives:

To determine the effect of radiation on the rate of spoilage of the preserved fish at low temperature (-20°C) and also the feasibility of radiation and consumers acceptance of preserved fish.

Methodology:

Preparation of samples: All investigations were carried out in the laboratory of Food Processing & Preservation Division, Institute of Food & Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Savar, Dhaka. Specimen fish, Chinese pomfret, (Pampus chinensis) commonly known in 'Rup Chanda' was selected for the study. Fresh pomfret were collected from the Malibag Bazar, Dhaka. Fishes were divided into the 4 groups: sample A: [control], sample B: irradiated [3KGy], sample C: irradiated [5KGy], sample D: irradiated [8KGy]. All the samples were preserved at -20°C. Sample A was kept at -20^oC without irradiation. Sample B, C and D will be subjected to irradiate in 3, 5 and 8 KGy panoramic Co-60 source supplied by the Atomic Energy of Canada Ltd. Analytical methods: Fishes were first beheaded, degutted, washed and drained. Then only the muscles were collected for biochemical composition. Biochemical composition i.e. protein, lipid, ash and dry matter were determined by the methods. Total volatile nitrogen (TVN) and Trimethyleamine (TMA) were estimated by "Conway dish" technique. Calcium was determined by precipitating it as calcium oxalate and titrating the solution of oxalate in dilute sulfuric acid against standard potassium permanganate, KMn0₄. Phosphorus was estimated by measuring cotorimetric procedure. Organoleptic analysis: Sensory evaluation for the detection of freshness or shelf-life of the stored fish and consumer's acceptance was performed with high degree of reliability by organoleptic evaluation. Quality assessment of preserved sample were studied at an interval of 15 days up to 90 days. Total Bacterial Count (TBC) and Total Mould Count (TMC): Total bacteria and mould count were estimated by the pour plate technique in petridishes. Viable colonies that developed on the plates after incubation at 37^oC and 30^oC in an incubator were count by colony counter (Gallenhamp colony counter, England). Finally the bacterial and mould count were obtained multiplying the number of colonies with dilution factor. The count was expressed as cfu/gm.

Source of Information: Bangladesh J. Fish. Res., 12(1), 2008:61-68

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Irradiation (8 KGy) in combination with -20°C temperature is the best method for long time preservation of fresh fish.

Knowledge Management: Journal