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Effect of Low Temperature on Quality of Mola (amblypharyngodon Mola) Fish Pickle During Storage and Consumer Preference Towards

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

S. Shohan
Department of Fisheries Technology Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

Mola (Amblypharyngodon mola) is one of the most important small indigenous species of Bangladesh having high vitamin A and calcium contents.To prepare ready-to-eat product from A. mola with extended shelf life, this study was carried out to determine the effects of refrigeration (5° to8°C) and frozen (-18° to - 20°C) temperatures on the quality parameters of A. mola pickle and consumer preference towards the product.A. mola pickle was prepared following standard methodology and stored in sealed and vacuum-sealed packs at above-mentioned temperatures. It was revealed that during refrigeration and frozen storage the percent moisture, protein and lipid contents decreased but ash content increased with the progress in the storage period. At these temperatures, pH value of the pickle decreased very slowly but the TVB-N value and bacterial load increased slowly throughout the storage period.A. mola pickle may remain in acceptable condition until 120 days at refrigeration and about 300 days at frozen temperatures. A study on consumer’s preference to fish pickles showed that, most of the respondents liked the product and scored as very good.

Keywords: Fish pickle, Mola (Amblypharyngodon mola), Low temperature storage

Location: The local market of Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Animal Health and Management

Commodity: Nutrition

Objectives:

To prepare pickle with a popular, round the year available, highly nutritive fish,(Amblypharyngodon mola) and to observe the changes in different quality parameters during extended storage period at low temperatures and also to check the consumer preference towards the product.

Methodology:

Sample collection: Seven kg fresh mola (A. mola) fish were collected from local market of Mymensingh. The fishes were immediately transported to the Laboratory and kept at refrigeration (5°C to 8°C) and frozen temperature (18°C to -20°C). Preparation of fish pickle: The fishes were gutted and washed with tap water and 1.5% salt water. The excess water was removed from fish with a fresh dry cotton cloth. The fish were marinated with required amount of turmeric, red chili, coriander powder and salt for at least1hr in a refrigerator, fried in mustard oil, added other ingredients and finally heated till vinegar absorbed. During packing, care was taken to see that there was enough oil in the pickle packs. Sample storage: A total of 15 packs of samples (50 g sample in each pack) were stored at refrigeration temperature (5°to 8°C) for quality analysis. Among them 12 packs were stored in sealed condition and 3 packs were stored in vacuum sealed condition for 120 days. Another 13 packs samples (same amount as kept for refrigeration temperature) were stored at frozen temperature (-18°C to -20°C). At this temperature 10 packs were stored in sealed condition and 3 packs were stored in vacuum condition for about 300days.Biochemical analysis of the samples stored at refrigeration temperature in sealed packs was done at 15 days of interval and the samples in vacuum sealed packs at 50 days of interval. On the other hand biochemical analysis of the samples stored at frozen temperature in sealed packs was done at 30 days interval and at 120 days interval of the samples stored in vacuum sealed pack. Quality analysis: Proximate composition (moisture, protein, lipid and ash) of fish pickle was tested monthly in triplicate according to the methods described in AOAC (2005).pH value was determined by homogenously mixing 5 g sample in 50 ml distilled water with an electronic pH meter (HANNA pH 211 Microprocessor pH Meter). Total Volatile Base Nitrogen (TVB-N) was determined according to the methods given in AOAC (1984). The colony forming units (CFU) were counted under a Quebec dark field colony counter (Leica, Buffalo. NY. USA) equipped with a guide plate ruled in square centimeters. Plates containing 30-300 colonies were used to calculate bacterial load using following formula: APC (CFU/g) = {No. of colonies on petridish × Dilution factor × Vol. of stock solution × 10} / {Wt. of pickle or condiment sample}. A panel of 9 (nine)trained teachers and students of the Department of Fisheries Technology provided the sensory assessments of the products. Sensory evaluation of the fish pickle was conducted as following grades: 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. Consumer preference towards fish pickle: A survey was conducted for 2 months (July- August) in the year 2016. The data was collected from Faculty of Fisheries and local market using a questionnaire. The acceptability study was done people of on different classes. Statistical analysis: The statistical analysis package SPSS 11.5 (SPSS Inc, Chicago, IL, USA) was used to calculate mean and standard deviation of the values. Relevant graphs were prepared using Microsoft Office Excel 2007.

Source of Information: Bangladesh J. Fish. (2019) 31(1) : 125-135

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In this study pH of fish pickle stored at frozen temperature decreased gradually. Low moisture and reduced pH are the important factors contributing to the self-stability of the pickles (Frazier and Westhoff 1984). Changes in the pH of fish muscle have been considered one of the causative factors in the denaturation of fish protein during frozen storage (Shimizu and Fujita, 1985). On the other hand, for TVB-Ncontenta clear increasing trend was observed with the progress in storage but the rate of increment was very slow. Khanipour et al. (2014) reported a slight increase of TVB-N content in their sampleat the 120 days of frozen storage. Dhar and Karthikeyan (2014) reported that TVB-N content increased with the storage period of pickle from small freshwater prawn Macrobrachium dayanam which coincides with the present study. The increase in TVB-N with the lapse of storage might be attributed by bacterial spoilage. It was revealed that during refrigeration and frozen storage the percent moisture, protein and lipid contents decreased but ash content increased with the progress in the storage period. At these temperatures, pH value of the pickle decreased very slowly but the TVB-N value and bacterial load increased slowly throughout the storage period.A. mola pickle may remain in acceptable condition until 120 days at refrigeration and about 300 days at frozen temperatures. A study on consumer’s preference to fish pickles showed that most of the respondents liked the product and scored as very good.

Knowledge Management: Journal