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Shelf-life of Rotary and Solar Tunnel Dried Sis Products Under Different Packaging and Storage Conditions

M.M. Hasan
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M. I. Hossain
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

F.H. Shikha
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M. Kamal
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M.N. Islam
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

M.A. Wahab
Department of Fisheries Management, BAU, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

A study was conducted on the shelf-life of rotary and solar tunnel dried SIS products under different packaging and storage conditions. Organoleptically dried products were found in good condition after a storage period of 60 days in ambient and chilled conditions. The moisture content, TVB-N value and bacterial load slightly increased during 60 days of storage in ambient and chilled conditions. The changes in moisture content and bacterial load were faster in ambient temperature than in chilled storage condition whereas changes in TVB-N value was higher in chilled condition than in ambient temperature. The initial moisture content was in the range of 13.71 % to 22.84%. After 60 days of storage in ambient and chilled condition the moisture content of dried products was in the range of 15.09% to 25.11% and 14.49% to 25.01%, respectively. The initial TVB-N value was in the range of 10.64 to 17.52 mg/l00g and after 60 days of storage in ambient and chilled condition, TVB-N value was in the range of 29.00 to 34.82 mg/100g and 31.41 to 39.11 mg/100g, respectively. The initial bacterial load was in the range of 1.91x10⁸ to 2.84X 10⁸ and after 60 days of storage in ambient and chilled condition, the bacterial load was in the range of6.2Xl0⁸ to l.8xl0⁹ and 5.75xl0⁷ to 5.05x10⁸CFU/g, respectively. The results of the present study indicated that it is necessary to store high quality dried products in sealed packed in chilled condition to ensure good quality up to a certain period of time.

Keywords: SIS, Dried products, Shelf-life, Packaging, Storage

Location: Bangladesh Agricultural University.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Aquatic animal

Objectives:

To observe how long these dried SIS products could be kept in acceptable condition under different packaging and storage conditions.

Methodology:

Dried samples of three small indigenous species of fish namely Mola (Amblypharyngodon mola), Tengra (Mystus vittatus) and Katchki (Corica soborna) produced in rotary dryer and solar tunnel dryer were used for investigation. These samples were packed in sealed transparent polyethylene bags of 120 micro meter and 80 micro meter density and stored in ambient atmospheric temperature and chilled condition for 60 days. The quality of dried samples was examined with 20 days time interval by determining the organoleptic, biochemical and bacteriological aspects. For preparation of samples, whole dried fish samples were ground in an electric blender to produce a homogenous one before being sampled for analysis. Organoleptic quality evaluation: The organoleptic quality evaluation method used in this study was based on the method currently used by Fish Inspection and Quality Control (FIQC) of Department of Fisheries (DoF), Ministry of Fisheries and Livestock, Government of Bangladesh with slight modification. The organoleptic and physical characteristics like colour, odour, texture, broken pieces and insect infestation were evaluated by 4 member panel of experts constituted in the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh. Biochemical analysis: Moisture content Moisture content was determined by placing an accurately weighed 2 g ground sample in a pre-weighed porcelain crucible in a thermostat oven (Gallenkamp, HOTBOX, Model OVB-306) at 105°C for 24 hours until constant weight was obtained. The loss of moisture was calculated as percent moisture. Total Volatile Base Nitrogen (TVB-N): Samples were taken at 20 day interval for evaluation of TVB-N value. Total Volatile Base Nitrogen (TVB-N) was determined according to the method. Total bacterial count: Studies were also conducted on the total bacterial count at 20 day intervals. The total aerobic plate count expressed as colony forming unit per one gram (CFU/g) of the representative samples were determined by standard plate count method on plate count agar following the dilution technique.

Source of Information: Bangladesh J. Fish. Res., 10(2), 2006: 165-174

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Considering the organoleptic characteristics and biochemical aspects, it is quite clear that the dried SIS products stored in sealed packet remain in. good condition for certain period of time. The present study revealed that chilled storage condition results in longer shelf-life of dried fish products by minimizing the moisture regain in sealed packed condition and by minimizing the initial bacterial load because due to cold shock where most of the mesophilic bacteria are dried in chilled condition. However, the present study indicated that it is necessary to store high quality dried products in sealed packed in chilled condition to ensure good quality up to a certain period of time.

Knowledge Management: Journal