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Effect of Different Temperatures on Sensory Attributes of Pickle Prepared from Thai Pangus (pangasianodon Hypophthalmus) During Storage and Consumer’s Preference to Pickle

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

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

HASNAHENA
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

Changes in sensory attributes of fish pickle prepared from Thai pangus were determined under different storage conditions. Survey on consumers’ preference was carried out at Kamal-Ranjit Market and Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh. It was observed that, the sensory attributes decreased 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).The product may remain in acceptable condition at low temperatures for more than four months. Study on consumer preference showed that, most of the respondents liked the product and also they showed their interest to buy from shop and shop owners showed interest to sale this product. The average price offered by the consumers for the fish pickle was 10 taka and by the shopkeepers the price was 12 taka for 10g of pickle in each pack; which were much higher than the production cost. In the cost profit analysis, it was found that the margin of profit for the fish pickle was 25%. So, pangas pickle has a high commercial potential.

Keywords: Fish Pickle, Pangasianodon hypophthalmus, Sensory attributes, Consumer preference

Location: Kamal-Ranjit (KR) Market of Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date: 00-11-2015

End Date: 00-05-2016

Program Area: Postharvest and Agro-processing

Commodity: Pangus

Objectives:

To determine the effect of different temperatures on sensory attributes of pickle prepared from Thai pangus (Pangasianodon hypophthalmus) during storage and consumer’s preference to pickle

Methodology:

Sample Collection and Experimental Condition: Fresh Thai pangus (P. hypophthalmus) fishes were collected from Kamal-Ranjit (KR) Market of Bangladesh Agricultural University, Mymensingh. Total 10 fishes were collected having weight from 1.0 to 1.2 kg. The experiments were carried out in the laboratories of Department of Fisheries Technology, Faculty of Fisheries, BAU for a period of 12 months from November 2015 to May 2016. Ingredients for Fish Pickle: Fish pickle were prepared from the collected fish. Standard recipe for the preparation of pickle and condiment are given. Fish Pickle Preparation: The fish were thoroughly washed with tap water to remove contaminants on the skin, cut into small pieces (approx. 1 cm3) using sharp knife and washed with tap water in the laboratory to remove bloods and other contaminants. The pieces were marinated, fried in mustard oil, other ingredients were added and finally heated till vinegar was absorbed. During packing care was taken to see that there was enough oil at the contents of bottles and the polythene packs. Sample Storage: Fish pickle was packed in plastic bottles and polythene packs. Pickle 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 pickle samples packed in polythene packs were kept in different confectionary shops at ambient temperature (around 32°C) to study the consumer’s preference. Sensory Evaluation: A panel of nine persons of teachers and students 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 were 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: The statistical analysis performed and relevant graphs were constructed using Microsoft Office Excel 2007 version.

Source of Information: Bangladesh J. Fish. (2018) 30(2) : 253-262

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The changes of color, odor, taste and general appearance of fish pickle at room temperature (28°C to 32⁰C), refrigeration temperature (5⁰C to 8⁰C) and frozen temperature (-20⁰C to -18⁰C) are shown. The sensory attributes did not change significantly throughout the storage period (p>0.05). The initial sensory scores of the product gradually decreased with the storage period but none of them was considered as significant. Fresh sweet odor of fish pickle prominent at the primary stage gradually decrease at room temperature with the lapse of time. In case of, refrigeration temperature the product was more stable. The color, taste and general appearance did not change remarkably even after 72 hours (p>0.05) of storage. At the end of the storage period, the sensory quality criteria score remained quite near those of fresh samples. The marketing feasibility of pangus fish pickle was thoroughly analyzed. People were asked whether they would buy it from the market if available at reasonable and affordable prices. Maximum interviewee (85%) responded positively. On the other hand, the shopkeepers were first familiarized with the product. Then, they were asked, whether they want to sale this product. All the respondents (100%) replied positively.

Knowledge Management: Journal