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Assessment of Shelf Life and Quality Aspect of Market Salted and Laboratory Prepared Salted Hilsa (tenualosa Ilisha)

Khandaker Sadia Tabassum
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

Md. Tariqul Islam
Department of Fisheries (DOF), Ministry of Fisheries and Livestock (MOFL), Bangladesh.

Subhash Chandra Chakraborty
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh- 2202, Bangladesh

Md. Masud Rana
Department of Fisheries (DOF), Ministry of Fisheries and Livestock (MOFL), Bangladesh.

Abstract/ Executive Summary:

This study was conducted to compare different qualities of laboratory prepared salted hilsa and salted hilsa from different markets of Bangladesh. There were five treatment namely T₁ = Fresh hilsa, T₂=Laboratory prepared salted hilsa, T₃ = Salted hilsa from Boro Bazar, Rajshahi, T₄ = Salted hilsa from Mechoya bazar, Mymensingh, and T₅= Salted hilsa from Kewatkhali, Mymensingh.All samples were evaluated by studying proximate composition, TVBN value, salt concentration and total microbial load. Moisture, crude protein, crude lipid and ash content of fresh hilsa were 60.98%, 19.92%, 17.51% and 1.18% respectively while moisture, crude protein, crude lipid and ash content of laboratory salted hilsa were 42.92%,25.55%,21.23% and 10.21% respectively. Moisture was significantly higher in fresh hilsa than salted hilsa and the crude protein, crude lipid and ash were significantly higher in salted hilsa than fresh hilsa due to dehydration of salted hilsa. TVB-N content of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 2.26, 3.74, 4.65, 5.04 and 5.29 mg/100g respectively which showed the best quality product was laboratory prepared salted hilsa. Similarly, salt content of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 10.26, 15.61, 23.65, 25.04, and 28.31 % respectively which resulted excess salt content of market samples. The total Bacterial Load (CFU/g) of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 1.75×10⁶, 2.37×10², 1.83×10⁴, 3.26×10⁴, and 2.55×105, respectively.

Keywords: Hilsa, Salted, Proximate, Microbs

Location: Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Start Date: 00-01-2018

End Date: 00-06-2018

Program Area: Animal Health and Management

Commodity: Hilsa

Objectives:

To know the nutritional value of laboratory prepared hilsa and market salted hilsa,

To know the microbial load of laboratory prepared hilsa and market salted hilsa,

To compare the nutritional and microbial composition of laboratory prepared hilsa and market salted hilsa,

To determine the salt content and shelf life of laboratory prepared and market salted hilsa.

Methodology:

The study was conducted during January 2018 to June 2018 and was carried out in the Laboratory of Processing and Microbiology, Fisheries Microbiology Lab., Fish Processing and Quality Control Lab., Fish Harvesting Lab and Post-Graduate Lab., Department of Fisheries Technology,Bangladesh Agricultural University. The hilsa fish was collected from Kamal Ronjit Market, Mymensingh and the salted hilsa was collected from Kewatkhali bazar, Mymensingh, Mechoya Bazar, Mymensingh, Boro Bazar, Rajshahi, respectively. The raw fishes were eviscerated, cleaned, washed, weighed and cut the fish into chunk and finally prepared for salting. The raw fishes were enrolled by dry salt (fish: salt = 4: 1), stacked in straw mat and stored for a salting or curing period, at room temperature. Then the extracted water of the fishes due to salt action was removed from the mat. Thus the fishes were always allowed to remain in dry condition for the production of dry salt cured fish. AOAC (1980) method was followed for bio-chemical analysis of the T. ilishahomogeneity of the samples was done by using a blender. Moisture was determined by placing an accurately weighed known amount of ground sample in a pre- weighted porcelain crucible in an electric oven at 105⁰C for 24 hours until constant weight was obtained. The loss of moisture was calculated as percent moisture. Moisture content (%) = (Weight of wet material - Weight of dry material) / (Weight of wet material) x 100. About 3-5g prepared sample was taken in pre-weighed porcelain crucible and was placed in muffle furnace at 550⁰c for 6 hours. Then the crucibles were cooled in desiccators. The average in percentage of each sample of the remaining materials was taken as ash. Ash content (%) = (Weight of ash) / (Weight of sample) x 100. In this determination, 1.0g fish sample was taken from ground fish sample in a conical flask and was mixed with 10 ml distilled water, was stirring and mixed for half an hour so that all the salt in the muscle becomes soluble in water. Then the solution was filtered with filter paper and an aliquot of 0.2 ml from the solution (filtered) was taken in another conical flask to which 10 ml of distilled water was added followed by an addition of 2 drops of 5% Potassium Chromate and mixed properly. Titration was done with 0.05 N AgNO₃ solutions up to the end point which was indicated by the brick-red color. Salt content of the samples was determined by the following formula: S¹ × V₁ = S₂ × V₂. Where, V₁= Volume of sample, V₂= Volume of titrant, S1= Strength of sample (NaCl), S₂= Strength of titrant (AgNO₃), % of NaCl = S₁ × 58.5 (molecular wt. of NaCl). Total bacterial count of fresh and salted hilsa samples was done by Standard Plate Count (SPC) method. Standard plate count expressed as Colony Forming Units per gram (CFU/g) of the samples were determined by using consecutive decimal dilution technique using spread plates. Only plates having 30 to 300 colonies were considered for counting in order to get acceptable values.

Source of Information: Res. Agric. Livest. Fish. Vol. 5, No. 2, August 2018 : 249-257

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study showed the biochemical and microbiological quality of salted fish products prepared from hilsa (Tenualosailisha), it also provides a possible application of salt as an efficient method of hilsa fish preservation especially in developing countries like Bangladesh where all the required sophisticated storage equipment is not available. It was observed that the use of salt enriched the flavor with good texture in the product. The results of biochemical and microbiological analysis proved that the overall quality of salted product prepared in the laboratory was better than those salted products collected from markets.

Knowledge Management: Journal