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

Changes in Sensory Attributes of Condiment Prepared from Thai Pangus (pangasianodon Hypophthalmus) During Storage at Different Temperatures

Md Ismail Hossain
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Fatema Hoque Shikha
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Nurun Naher
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

For value addition, only developing different products from fish muscle /mince is not enough, as maintenance of proper storage condition to keep the sensory attributes in acceptable range and marketing of the developed products very important. Therefore, the study was carried out to observe the changes in sensory attributes of fish condiment prepared from Thai pangus mince, stored at different temperatures. In the development of product and different analysis standard procedures were followed with some modification in the processes. In this study, a detailed survey on consumers’ preference to fish condiment was done at Kamal-Ranjit Market of Bangladesh Agricultural University (BAU), Kewatkhali, Mymensingh town and Faculty of Fisheries (BAU). This study revealed that the sensory attributes of fish condiment decrease throughout the storage period irrespective of storage temperatures (room temperature, 28°C to 32°C; refrigeration temperature, 5°C to 8°C and frozen temperature, -18°C to -20°C). At low temperatures, this product may remain in acceptable condition for more than 120 days. The consumers’ preference study showed that most of the respondents liked fish condiment and also they showed their interest to buy from shop and shop owners showed interest to sell this product. The average price offered by the consumers for the fish condiment was 18.52 taka and by the shopkeepers, 19.51 taka for 10g of condiment in each pack; which were much higher than the production cost. The cost profit analysis showed that the margin of profit for the fish condiment was 35.14%.

Keywords: Fish condiment, Pangasianodon hypophthalmus, Sensory attributes, Consumers’ preference, Cost-profit analysis

Location: The laboratories of the Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University (BAU)

Start Date: 00-10-2015

End Date: 00-09-2016

Program Area: Resource Development and Management

Commodity: Pangus

Objectives:

To observe the changes in sensory quality attributes of fish condiment at different storage temperatures and to study the consumers’ preference to condiment prepared at laboratory condition.

Methodology:

Sample collection and experimental condition Fresh Thai pangus (Pangasianodon hypophthalmus) fishes were collected from Kamal- Ranjit (KR) Market of Bangladesh Agricultural University (BAU), Mymensingh. Total 15 fishes were collected having weight from 1.2 to 1.5 kg. The experiments were carried out in the laboratories of the Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University (BAU) for a period of 6 months from October 2015 to September 2016. Ingredients for fish condiment The fish condiment was prepared from the collected fish according to the method described below. Fish condiment preparation procedure: The fishes were thoroughly washed, cut into large pieces (2-3 pieces/fish) using sharp knife and repeatedly washed with tap water in the laboratory to remove bloods and contaminants. The pieces were marinated in a small amount of vinegar for 5-10 minutes. Then boiled and bones, skin were separated from the muscles. The muscles were blended and fried in mustard oil. The ingredients were fried and then mixed with the fried muscles. The mixture of fried fish muscle and ingredients were heated till vinegar was absorbed. The detail procedure is shown in following flow diagram. Sample storage Fish condiment was packed in plastic bottles and polythene packs. Condiment samples kept in plastic bottles were stored at room temperature (28° to 32°C), refrigeration temperature (5°C to 8°C) and frozen temperature (-18°C to -20°C) in a domestic refrigerator to observe the changes in the sensory attributes. On the other hand the condiment samples packed in polythene packs were kept in different confectionary shops KamalRanjit Market, Kewatkhali and Mymensingh city at ambient temperature (around 32°C) to study the consumers’ preference for fish condiment. Sensory evaluation A panel of nine persons of teachers and students of the Department of Fisheries Technology provided the sensory assessments of the products. Sensory evaluation of the fish pickle was conducted according to 9 grades: grade 9 = Like extremely, 8 = Like very much, 7 = Like moderately, 6 = Like slightly, 5 = Neither like nor dislike, 4 = Dislike slightly, 3 = Dislike moderately, 2 = Dislike very much, 1 = Dislike extremely. Chewiness / Rubberiness was defined as the amount of effort the panelist had to exert in chewing to prepare the sample for swallowing. Color and flavor were evaluated organoleptically. Statistical analysis Data from different biochemical measurements were subjected to statistical analysis. The statistical analysis and relevant tables were prepared using Microsoft Office Excel 2007 version.

Source of Information: J Bangladesh Agril Univ 17(3): 402–408, 2019 ISSN 1810-3030 (Print) 2408-8684 (Online)

Article Link (Online Journal): https://doi.org/10.3329/jbau.v17i3.43223

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Irrespective of storage temperatures the sensory attributes of fish condiment did not change significantly. At low temperatures fish condiment might remain in acceptable condition for more than 120 days. In market feasibility study, most of the consumers liked fish condiment and they showed their interest to buy from shop and the shop owners also showed interest to sale the product. The cost profit analysis study showed that, the margin of profit for the small scale business of the fish condiment was about 35%. Therefore, it can be assumed that- business with value added products like fish condiment in Bangladesh has a very good prospect and it would bring economic benefit to the producers as well as to the fish farmers.

Knowledge Management: Journal