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 Quality Parameters of Fish Pickle Prepared from Thai Pangus (pangasianodon Hypophthalmus) at Different Storage Temperatures

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:

Pickle from Thai pangas ((Pangasianodon hypophthalmus) was prepared using fresh fish muscle, various hot spices, vinegar, sugar, salt, tomato sauce and tamarind were used as ingredients. Chemical and microbiological changes in fish pickle were determined at different storage temperatures. It was observed that, the TVB-N value increased progressively throughout the storage period irrespective of storage temperature. However, in case of room temperature (28°C to 32°C), the values increased rapidly compared to those of refrigeration(5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.18±0.12 to 4.29±1.05, 4.45±0.51 and 2.05±0.04 mg/100g on day 15th at room, 73rd at refrigeration and 90that frozen storage temperature, respectively. On the other hand, the peroxide values increased from 0.27±0.08 to 2.43±1.46, 2.96±2.01 and 1.26±1.93 meq/kg of oil, on day 15th at room, 73rdat refrigeration and 90that frozen storage temperature, respectively. The pH values of fish pickle also changed throughout the storage period at different temperatures. The pH value decreased from 4.41±0.26 to 3.99±0.21, 4.07±0.19 and 3.97±0.28, respectively on day 15th at room, day 73rdat refrigeration and day 90th at frozen storage temperature. The bacterial load (CFU/g)in pickle was found to increase at room temperatures (from 2.30×103 to 7.20×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.30×103 to 9.10×107) and at frozen temperature bacterial growth found negative (from 2.30×103 to 0.27×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangas fish pickle at room temperature was shorter, in fact not more than 15 daysbut at refrigeration temperature fish pickle may remain in acceptable condition more than 73 days and more than 90 days at frozen temperature.

Keywords: Fish pickle, Pangasianodon hypophthalmus, TVB-N value, Microbial load.

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 develop pickle from Thai pangus and to know the changes in quality parameters at room (28°C to 32°C), refrigeration (5°C to 8°C) and frozen (-18oC to -20°C) storage temperature.

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 the Department of Fisheries Technology, Bangladesh Agricultural University for a period of 12 months from November 2015 to May 2016. Ingredients for Fish Pickle: Fish pickle was prepared from the collected fish according to the method described below. The standard recipe for the preparation of pickle and condiment are given. Fish Pickle Preparation: The fishes were thoroughly washed with tap water to remove contaminants on the skin. Then the fishes were 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, added other ingredients and finally heated till vinegar absorbed. During packing care was taken to see that there was layer of oil over the contents in the bottles. The detail procedure is depicted. Storage of pickle: Fish pickle was packed in plastic bottles. A total of 12 bottles of pickle were stored for quality analysis. Four bottles of pickle samples were stored at room (28° to 32°C), four bottles at refrigeration and another four bottles at frozen temperature in a domestic refrigerator. At refrigerator the temperature usually varied between 5°C and 8°C, whereas frozen temperature varied from -18°C to -20°C. Quality Analysis: The quality parameters of fish pickle samples stored at room temperature were analyzed at every 3 days interval. On the other hand, the quality parameters of the pickle samples stored at refrigeration temperature were analyzed initially at 7 days interval and then analyzed around 15 days interval whereas the analysis of quality parameters of the pickle samples stored at frozen temperature was done initially at 15 days interval and then at 30 days interval. Triplicate samples were taken to carry out the experiment. Proximate composition (moisture, protein, lipid and ash) of fish pickle were tested according to the methods described by the Association of Official Analytical Chemists (AOAC 2005) with certain modifications. Determination of total volatile base nitrogen (TVB-N) value: For evaluation of shelflife of fish pickle, TVB-N values were measured. The TVB-N value was determined according to the methods given in AOAC (1980) with certain modification as follows: Amount of TVB-N (mg/100 g sample) = {(ml titrant) × (0.014) × (normality of acid)} / (Sample wt.) x 100. Statistical Analysis: The statistical analysis package SPSS 11.5 (SPSS Inc, Chicago, IL, USA) was used to calculate the mean and standard deviation of the values.

Source of Information: Bangladesh J. Fish. (2018) 30(2) : 271-279

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

TVB-N values of the fish pickle showed an increasing trend throughout the storage period (Table II). During storage at room temperature, the initial TVB-N value of pickle was 1.18±0.12 mg/100 g which gradually increased with the lapse of storage period and reached to 4.29±1.05 mg/100g on the 15th day. In case of storage at refrigeration temperature TVB-N value increased to 4.45±0.51 mg/100 g on the 73rd day whereas at the frozen storage temperature, the value reached to 2.05±0.04 mg/100 g on the 90th day. In a study, with the increase of storage time of fish pickle at ambient and refrigeration temperature total bacterial load increased through multiplication (Akter 2013). Similar increment on total bacterial load in fish muscle at low temperature storage was reported by Obemeata et al. (2011). The total bacterial count found to show a gradual reduction during storage of fish pickle under the frozen temperature which is similar to the finding of Tanuja and Hameed (1998). Abraham et al. (1996) reported that the bacterial population of fish pickles are salt and acid tolerant. They stated that freezing of fish at -18°C was unfavorable for the growth and the survival of the microorganisms. Abraham and Setty (1994) found significantly reduced bacterial growth by using sodium benzoate (0.1%) in prawn pickle. On the basis of the observation of the changes in different quality parameters at different storage temperatures, this study concludes that the shelf life of Thai Pangas fish pickle at room temperature (28°C to 32°C) is short, in fact not more than 15 days due to bacterial growth but at refrigeration temperature (5°C to 8°C), the pickle may remain in acceptable condition for more than 73 days and more than 90 days at frozen temperature (-18°C to -20°C).

Knowledge Management: Journal