Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Organoleptic and Microbiological Quality Changes of Catla (catla Catla) in Immediate and Delayed Ice Storage and at Ambient Temperature

M. Yousuf Ali
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

M. Lifat Rahi
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

Wasim Sabbir
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

M.A. Asad
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

K.M. Ashraful Alom
Fisheries & Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

Abstract/ Executive Summary:

An investigation was carried out on the quality changes of Catla (Catla calla) stored immediately (0 h) in ice, after six (6) hours in ice and at ambient temperature. The samples were examined for organoleptic and microbiological parameters in summer. Organoleptically, the acceptability of fish varied between 16-20 days in both the iced storage conditions and 12-13.5 hours at ambient temperature (28°C). When fish were organoleptically just acceptable on the l61h day of storage, bacterial load were 6.23 and 6.171ogl0 cfu/g, respectively for 0 hour and after 6 hours iced fish. But on the 20th day of storage, when fish were just unacceptable SPC were 6.51 and 6.62 log 10 cfu/g. In case of ambient temperature storage condition standard plate count was 8.36 log 10 cfu/g on 13.5 hours, when fish were organoleptically just unacceptable. At the time of rejection for fish stored in ice (0 hour and after 6 hours) on 20th day, gram negative and gram positive values were 55.45%, 44.55% and 44.52%, 55.48% respectively. While fish were rejected after 13.5 hours at ambient temperature gram negative and gram positive bacteria were found as 43.02% and 56.98%. The differences in SPC, gram positive and gram negative bacteria between the storage times were statistically significant (p<0.05).

Keywords: Delayed ice storage, Calla catla

Location: Khulna district

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Carp fish

Objectives:

To investigate the effect of immediate icing (0 h), delayed icing (after 6 h) and exposure to ambient temperature on the overall quality of Indian major carp, Catla (Catla catla).

Methodology:

Collection and preparation of samples: Fish samples (S1) were brought from Chucknagor, Khulna, Bangladesh around 8 am when the water temperature of the water pond was between 26°-27°C and air temperature 28°C. Another lot of fish samples (S2) were collected from a commercially poly-cultured pond adjacent to Khulna University around 6 am. Water temperature was then between 28°C-30°C and average air temperature was 32°C. Ice was collected from Gollamary Fish Market. Experimental design: The S1 were divided into two lots (25 fish/lot). One lot was iced (1:1 ice to fish ratio) and stored in an insulation box at the site (0 h) while the other lot was transported uniced in a bamboo basket to the Quality Control Laboratory, FMRT Discipline, Khulna University, Khulna. The uniced batch was iced after 6h of harvesting. Storage conditions were maintained by draining the insulated fish boxes of melted ice intermittently and more ice added to keep the temperature at 0⁰c throughout the entire storage period. The samples from both containers were withdrawn at intervals of 3-4 days to determine the overall quality by organoleptic and microbiological analyses. The S2 fishes were collected as the same way of S1 fishes and S2 fishes were also divided into two lots (28 fish/lot) and both batches were transported to the Quality Control Laboratory to determine the overall quality by organoleptic and microbiological analyses. Organoleptic assessment: The organoleptic assessment of fish for this study involved a score sheet. In the sensory score technique, the fish were judged by following quality factors: General appearance (eye, pupil, gill, body surface, flesh, belly wall and viscera), odor, texture. Each of the factor was given 10-0 scores and the highest being the best. In addition overall acceptability was measured by the taste panel. Eleven trained panels of three members evaluated the organoleptic quality of the fish samples. They were made familiar with the objective of the study and the method of scoring each of the criteria used. Microbiological analysis: Microbiological analyses were done according to the Bacteriological Analytical Manual of the United States Food and Drug Administration. All the tests were done in triplicate. Data analysis: All the statistical analyses (mean, SD, correlation co efficient, and ANOVA) among different variables were calculated and graphically presented by using the SPSS and Microsoft Excel.

Source of Information: Bangladesh J. Fish. Res., 13(1), 2009: 65-76

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the investigation, it can be concluded that there is apparently no beneficial effect of using ice on fish immediately. The shelf life of fish stored in ice immediately and after 6 hours remained almost similar. Thus it would rather be wastage to use ice immediately as found in the present investigation. However, shelf life reduced drastically when stored at ambient temperature. Thus, the fishes should be preserved at ice as for the cheapest and easiest method to maintain the quality of fishes for a considerable amount of time.

Knowledge Management: Journal