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A Comparative Study on Proximate Composition of Fresh and Salt-boiled Prawn (macrobrachium Rosenbergii) Frozen Stored at -20oc

Shabnam Yasmin Mukta
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Shamsuzzaman Masum
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Jasmin Naher
Department of Fisheries Technology, Haji Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh.

Suvash Chandra Chakraborty
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Md. Abul Mansur
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

A study was conducted to evaluate the proximate composition of fresh and salt-boiled prawn stored at -20°C. The study was focused on comparative study on proximate composition, nutritional status and quality of the prawn in wet matter basis. The collected fresh prawns were boiled in 2.5% brine for 15 minutes followed by freezing at -20°C to evaluate the quality of prawns at 16 weeks period of frozen storage. The sample was stored separately in individual boxes for every experimental uses. The proximate composition of the sample during frozen storage (16 weeks) was evaluated by studying organoleptic assessments, protein, lipid, ash, moisture and TVBN. The fresh prawn during frozen storage was organoleptically accepted up to 12 weeks but unaccepted after 16 weeks of storage whereas the salt-boiled frozen prawn was remained acceptable after 16 weeks of frozen storage at -20°C. The initial protein content of fresh prawn was decreased gradually with the storage period. At the end of the 16 weeks of frozen storage, initial protein content of fresh prawn was decreased from 22.36 ±0.45% to 16.24 ±0.27% and protein content of salt-boiled prawn was decreased from 29.69 ±0.28% to 22.89 ±0.29%. The initial lipid content of fresh prawn decreased gradually with the storage period and at the end of the 16 weeks frozen storage it decreased from 2.4±0.16% to 1.24 ±0.13% and for the salt-boiled frozen prawn it decreased from 2.56 ±0.11% to 1.68 ±0.26%. The initial ash content of fresh prawn decreased gradually with the storage period and at the end of the 16 weeks frozen storage, it decreased from 2.42±0.21% to 1.52±0.23%, whereas for salt-boiled prawn it decreased from 2.89 ±0.19% to 1.93 ±0.18%. The initial TVB-N content increased gradually with the storage period and at the end of the 16 weeks of frozen storage it increased from 10.23±0.26 mg/100 g to 32.01±1.36 mg/100 g in fresh frozen prawn, where in the salt-boiled prawn, it was increased from 8.35 ±0.28 mg/100 g to16.82 ±1.09mg/100 g. From the findings it can be concluded that, the quality & nutritional composition of the salt-boiled prawn remains better than that of fresh un-boiled one during long storage period. So, the process for frozen storage of salt-boiled prawn at -20°C can be considered as a new approach in fish preservation.

Keywords: Organoleptic assessment, Proximate composition, Boiled prawn, Frozen storage, TVB-N

Location: Mymensingh Mechhua Bazar (fish market), Mymensingh Town, Dhaka, Bangladesh.

Start Date: 00-07-2015

End Date: 00-10-2015

Program Area: Postharvest and Agro-processing

Commodity: Prawn

Objectives:

To evaluate the proximate composition of fresh and salt-boiled prawn stored at -20°C.

Methodology:

The study was conducted during the months of July, 2015 to October, 2015 and the fresh prawn (Macrobrachium rosebergii) was collected from Mymensingh Mechhua Bazar (fish market), Mymensingh Town, Dhaka, Bangladesh. The Collected prawn species were transported to the laboratory of The Department of Fisheries Technology, Bangladesh Agriculture University (BAU), Mymensingh with sufficient ice in an insulated box. After arriving to the BAU laboratory, the collected samples were divided into two parts. Then one part of the sample was treated through a boiling procedure (2.5% salt) within a stewpot on a gas stove for about 10-12 minutes. Then the boiled samples were kept in a plate at room temperature for cooling for about 20 minutes and then made the both two part of the sample ready for biochemical analysis as raw sample. The remaining samples were kept in several boxes marked as fresh and salt-boiled prawn and put into a freezer at -20°C for studying the proximate composition changes in fresh and salt-boiled prawn during frozen storage. The frequency of monitoring was once in two weeks up to four month (16 weeks). Frozen prawn was thawed and then moisture on body surface was sucked with tissue paper. Only fish muscle was collected for examination. Then the muscle was chopped and finally ground with a blender for homogenous mixture. Physical characteristics such as color, odor, taste, flavor and texture of fresh water prawn (Macrobrachium rosenbergii) were observed by organoleptic method. AOAC (1980) method was followed for analysis of proximate composition of the fresh and frozen prawn. Moisture, Ash, Crude protein, Total nitrogen, % of crude protein, Lipid were calculated. For chemical evaluation of shelf-life TVB-N test was used. Total Volatile Base Nitrogen (TVB-N) was determined according to AOAC method.

Source of Information: Res. Agric. Livest. Fish., Vol. 3, No. 1, April 2016: 241-250

Article Link (Online Journal): DOI: http://dx.doi.org/10.3329/ralf.v3i1.27882

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the above study it may be concluded that the research study has found various quality measuring aspects such as organoleptic characteristics, protein, moisture, lipid, ash and TVB-N of fresh and salt-boiled prawn (Macrobrachium rosenbergii) during sixteen weeks of time interval and the changes were significant for the fresh and salt-treated prawn at -18 to -20°C of storage temperature. The proximate composition was in better and accepted condition for the salt-boiled prawn than the fresh one during sixteen weeks of observation. This is because of the use of salt in boiling water which had killed most of the bacteria of those prawns and inactivated their enzymatic activity, as a result the freshness of the salt-boiled prawn was kept in better and good condition after a storage period of sixteen weeks but on the other hand the fresh frozen prawn was rejected at the same period of time. So we can say that in case of long term frozen storage, using salt in boiling water can be applied to store the prawn for a better quality product in case of proximate composition, as well as in nutritional values than the frozen one.

Knowledge Management: Journal