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Comparative Study of Quality-analysis of Three Different Bangladeshi Smoke-dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°c)

Gulshan Ara Latifa
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Subhash Chandra Chakraborty
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

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

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

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

Abstract/ Executive Summary:

This study evaluated shelf-life quality of salt and turmeric treated smoke-dried three different Bangladeshi lean fishes, Chapila (Gudusia chapra, Hamilton; 1822), Kaika (Xenentodon cancila; Hamilton; 1822) and Guchi Baim (Mastacembelus pancalus, Hamilton-Buchanan; 1822) by analyzed their biochemical (proximate and chemical)l composition and sensory evaluation during storage at refrigeration temperature(4°C). There was a general decline in sensory characteristics i.e. color, texture, odor, general appearance and mean of acceptability of fish- product during storage. The differences in the biochemical comsition of the fresh and smoke-dried samples were statistically significant (p<0.05). Moisture (%) and TVB-N value (mgN/100gm) increased significantly whereas protein(%), lipid (%) and ash(%) contant significantly decreased. The initial value of moisture, protein, lipid, ash and TVB-N of freshly smoke-dried Chapila, Kaika and Guchi-Baim fish was 6.21%, 45.93%, 30.81%, 18.95% and 4.65mgN/100gm, 8.24%, 63.04%, 6.71%, 22.52% and 8.84 mgN/100gm and 6.97%, 59.22%, 11.67%, 22.54% and 6.62 mgN/100gm respectively. Among these three fish species smoke-dried kaika fish product became spoiled at the end of 9 month whereas smoke-dried Chapila and Guchi Baim fish product still remain in good condition. The shelf-life of smoke-dried Chapila and Guchi Baim fish product was 18 month and 27 month. Because of using salt and turmeric as natural preservative, no yeast or mould was detected in this three smoke-dried fish samples. Therefore, it can be inferred that salt and turmeric treated smoke-dried Guchi Baim fish product has longer shelf life than another two fish products.

Keywords: Smoke-drying, Biochemical-composition, Sensory-evaluation, Chapila, Kaika

Location: Bangladesh Council of Scientific and Industrial Research (BCSIR.

Start Date: 00-01-2012

End Date: 00-07-2014

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To observe the effectiveness of fresh salt and turmeric on extending the shelf-life by analysis biochemical composition (proximate and chemical composition) and sensory evaluation of smoke-dried Chapila, Kaika and Guchi Baim fish during storage at refrigeration temperature (4°C)

Methodology:

Sample Collection: Three freshwater fish species; Chapila (Gudusia chapra), Kaika (Xenentodon cancila) and Guchi Baim (Mastacembelus pancalus) was collected from the Meghna River early in the morning. Fresh mature fish samples were transported to laboratory in sterile polythene to avoid any type of microbial contamination. This study was conducted between January 2012 to July 2014 at the Fish Technology Section of the Institute of Food Science and Technology (IFST) of Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmondi, Dhaka. Preparation of Sample: At first, the collected Chapila fish was discaled while Kaika and Guchi Baim fish was beheaded. Then three fish samples were gutted and washed properly with clean water. The dressed fish samples were then weighed and prepared for further processing. Preparation of Samples for Processing: The dressed fish samples were then dip in freshly prepared 30% salt and 10% turmeric solution for 15 minutes followed by draining. Fish Smoke-drying: The fishes were smoked in improved traditional type of smoking kiln. The fish smoking kiln was operated by first loading tamarind wood chips and rice-husk into the heat chamber, preheating for some minutes and then loading the fish-samples onto removable wire mesh trays in its central chamber for the smoke-drying process. The desired temperature (75-80°C) was maintained manually. Smoking was done approximately for 4 hours. During the smoking fish samples were turned upside down in the middle period, to make the sample smooth and steady in texture and appearance. The smoke-dried fishes showed characteristic attractive golden brown color and acceptable texture with smoky flavor, which was followed by cooling for 20-30 minutes at ambient temperature to make fish muscle compressed and facilitate to prevent breaking of smoked products. The cooled smoked fish samples were then packed and sealed in vacuum condition with marking taken in three different polythene bags (transparent). Three groups of smoke-dried fish product were then kept for storage at refrigerator temperature for further analysis of sensory and biochemical compositions. During the storage period the three types of smoke-dried fish samples were checked on three month interval basis. Estimation of Sensory Score Value: The quality assessment as well as sensory evaluation (score) was carried out every three months intervals for samples stored at refrigeration temperature (4°C) using trained panel of four judges until it was an acceptable condition. The questionnaires were prepared using 9- point hedonic score described by Larmond to evaluate changes in color, flavor, texture and mean of general acceptability until it was an acceptable condition. Parameters on the questionnaires were as follows: Like extremely = 9; Like very much = 8; Like moderately = 7; Like slightly = 6; Neither like nor dislike = 5; Dislike slightly = 4 ; Dislike moderately = 3; Dislike very much = 2 ; and Dislike extremely = 1. Estimation of Biochemical Composition: Using conventional method of AOAC (Association of Official Analytical Chemicals), the proximate composition of fish was determined. Estimation of Moisture: About 5 gram of previously prepared fairly minced samples were taken into each known weight basin and weighed in a digital balance (Toledo, Switzerland). The samples were allowed to dry into the oven (Memmet 854 Schwabach) at 105°C for 24 hours in order to remove the moisture until constant weight. After that, the basins are taken out of the oven, cooled in a desiccators and were weighed in a digital balance. Estimation of Protein: The protein content was estimated using conventional micro-kjeldahl method. Estimation of Fat: About 5 g of the homogenous sample was taken into conical flasks and 10 ml of folch reagent (Chloroform: Methanol = 2:1) was added into the sample and homogenized properly and kept in air-tight condition for 24 hours. Fat contents of the fish muscle react with that solvent and remains in the solution. After 24 hours the solution of the flask was filtered in another weighed conical flask through a filter paper. Then these flasks were given in a hot water bath to dry up and removed the solvent. After that the flasks were kept into an oven for an hour to get the actual fat content. Then the flasks were weighed in an electronic balance to get the amount of fat content. Estimation of ash: About 4-5 g fish sample was weighed into a pre-weighed crucible. The crucible with the contents was heated first over a long flame till all the material was completely churned. Then it was transferred in the Muffle Furnace held at dark red at a rate of 600°C for 5 hours until the residue become white. The crucible were cooled in desiccators and weighed. Finally the% of ash content was calculated. Estimation of TVB-N (Total Volatile Base Nitrogen): TVB-N value was determined by using Conway modified micro-diffusion technique. Samples that were in the different levels of acceptability from highly acceptable condition to unacceptable condition had been selected for TVB-N analysis. 25 ml of 10% Trichloro Acetic Acid (TCA) was added to 2 gm of ground fish sample and kept overnight and then filtrated with known volume. 2% boric acid, TCA, K₂CO₃ and 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. Finally TVB-N was calculated. To calculate significance at p< 0.05 level all data was analyzed with the help of SPSS for windows, version 20 statistical software.

Source of Information: American Journal of Food Science and Technology, 2014, Vol. 2, No. 6, 209-215

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The results of biochemical analysis and sensory evaluation carried out proves that the overall shelf-life quality of Guchi Baim fish product is best among the three salt and turmeric treated smoke-dried fish products. However, subsequent uses of salt and turmeric solution is required to keep these fish products longer from deterioration. The present studies has added information that the percentage of protein of salt and turmeric treated smoke-dried Kaika and Guchi Baim are quite satisfactory whereas salt and turmeric treated smoke-dried Chapila fish product contain a high percentage of lipid. From this research, it can be concluded that smoke-dried lean fish products can provide satisfactory nutrition to the nation.

Knowledge Management: Journal