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Comparative Study of the Sensory Scores, Quality and Shelf Life Study of Dry and Pickle Salted Shoal (c. Striatus; Bloch, 1801) at Room Temperature (27-31 0c)

Farzana Binte Farid
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh.

Gulshan Ara Latif
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh.

Mosarrat Nabila Nahid
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh.

Mohajira Begum
Institute of Food Science and Technology, BCSIR, Dhaka 1205, Bangladesh

Abstract/ Executive Summary:

A clear understanding on the difference between qualities of Dry-salted and Pickle-salted shoal fish- product has been assessed by analyzing physical changes by acceptability technique and changes in chemical index of Total Volatile base Nitrogen, pH and Free Fatty Acid value at Room temperature (27- 31⁰C). In fresh-process condition the values of Total Volatile base Nitrogen , pH and Free Fatty Acid were 5.25 mgN/100 g, 6.3, 1.5% in case of dry-salted and 5.28 mgN/100 g, 6.4 and 1.3% in case of Pickle-salted shoal respectively. This value increased significantly (p<0.05)with the time of storage and between this two salted-products these values rapidly in creased in pickle-salted than dry-salted shoal fish and the end of 150 days, the pickle-salted shoal fish-product became spoiled whereas dry-salted shoal still in fresh condition. Experimentally it has been pr oved that the dry-salted shoal fish has longer shelf life (165 days) and has found better way for preservation in laboratory condition.

Keywords: Dry-salting, pickle-salting, Shoal, sensory-scores, quality, shelf-life

Location: The fresh Shoal fish had been collected from the river Meghana in the early hours of the day and the fishes were brought to the Fish Technology Section, IFST, BCSIR, Dhaka.

Start Date: 00-01-2014

End Date: 00-07-2014

Program Area: Postharvest and Agro-processing

Commodity: Marine fish

Objectives:

To determine the quality of dry and pickle salted shoal fish (C. striatus) in laboratory condition.

Methodology:

Head, scales, fins, gills and viscera were removed and washed to remove blood, slime and unnecessary flesh. A fresh flesh sample of shoal fish specimens was taken (6 to 7 slice) randomly which represented the parts from whole body of the fish. Then the slices were chopped with skin and bone and finally ground with an electric blender to make a homogenous sample before being sampled for analysis. The fresh fishes were enrolled by dry commercial salt (NaCl) of about 30% by weight of the dressed fish (fish weight: salt weight 3:1), stacked in containers and stored for a salting or curing period, at room temperature. In this method, the extracted water of the fish due to salt action had been removed from the container. Thus the fishes are always allowed to remain in dry condition for the production of dry salt cured fish. The fresh fishes were enrolled by dry commercial salt (NaCl) of about 30% by weight of the dressed fish (fish weight: salt weight 3:1), stacked in containers and stored for a salting or curing period, at room temperature. The salt reacts with the fish and water is extracted out from the fish-body and a salt- solution is formed. Thus in this method, the fishes are always, allowed to remain in such solution for the production of pickle-cured fish. During salting process, moisture content decreased and salt content increased considerably during the first 6 to 7 days which is called ripening period. At the end of the ripening period, dry and pickle salted product of Shoal fishes was packaging with plastic bag maintaining aseptic condition as far as possible and was stored at room temperature (27-31⁰C). There are some parameters which determine the quality of salted fish during storage condition, such as- freshness test by sensory scores, TVB-N value, pH, FFA etc. Freshness test of the fishes indicate the quality test in term of odor, color and appearance in different species. TVB-N value, pH, FFA of fishes is important indicator to determine the quality of fish. Determination of the quality of Dry and Pickle salted shoal fish was made by trained panel of six judges in BCSIR, IFST Lab. following 9-point hedonic scales. Comparison was carried out in terms of sensory characteristics, such as color, flavor, end texture and general appearance. The panel was requested to rate each sensory feature of the salted product. The average score of 5 was considered to be the borderline of acceptability (9. Like extremely; 8. Like very much; 7. Like moderately; 6. Like slightly ;< 5. Bad.). Data were analyzed by using SPSS for windows-20 statistical programme. Significance was established at p< 0.05. TVB-N was determined by Conway modified micro-duffision technique. 25 ml of 10% Trichloroacetic Acid (TCA) was added to 2 gm of ground fish sample and kept overnight and then filtrated with known volume. 2% boric acid, TCA, K₂CO₃and the solutions made from the fish samples were taken into the Conway dishes. After the addition of Potassium carbonate (K₂CO₃), each dish was covered by a piece of glass that was stacked with glue (Paraffin soft white) initially. Then it was kept for 24 hours. The samples and Potassium carbonate (K₂CO₃) reacts to form NH₃ which was absorbed by the boric acid and then the solution of each Conway dish had been titrated by N/70 H₂SO₄ with the help of a micro-burette. A 1 g sample of the fish flesh was homogenized in 10 ml of distilled water and the mixture was filtered. The ground material was then mixed with folch reagent in a large wide mouthed stopper glass bottle for 24 hours at room temperature after 15 minutes stirring with glass rod. Extraction was facilitated by occasional shaking. The mixture was filtered through a Buchner funnel and the filtrate was evaporated in batches under heater or oven at 60⁰C. Seven gram of well-mixed oil was taken into 250 ml flask and 50 ml ethanol was added, previously neutralized by adding 2 ml phenolphthalein solution. Titration was done by 0.25 N sodium hydroxide with vigorous shaking until permanent final faint pink color appeared and persisted for at least one minute. The value was reported as percentage (%) of free fatty acid expressed as oleic acid. Milli litre of 0.25 N NaOH required for titration corresponds to the percentage of free fatty acid.

Source of Information: International Journal of Fisheries and Aquatic Studies 2014; 2(1): 157-163, Retrieve from: http://www.fisheriesjournal.com/archives/2014/vol2issue1/PartC/61.pdf

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The wide range of storage period indicates the diversity in the final quality and can be largely attributed to the effect of various conditions upon the salting agents and activities. It is seen that the main factor affecting the quality is time of storage and storage condition.

Knowledge Management: Journal