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Changes in Muscle Gel-forming Ability, Protein Solubility and Ph of Three Marine Fish Species of Bangladesh During Ice Storage

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

Shuva A. Z. M. Hasibul Haque
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

Studies were conducted to evaluate the changes in muscle gel-forming ability, protein solubility and pH of three marine fish species of Bangladesh namely, Silver jewfish (Johnius angentatus), Ribbon fish (Trichienus lepturus) and Bombay duck (Harpodon nehereus) during storage in ice. The fish samples were collected from the fish landing center of Cox’s Bazar and frozen immediately for transportation. The fish samples were stored in ice for 10 days and the gel-forming ability, protein solubility and pH of fish muscle samples were determined following the standard procedures. The results showed that in one-step heating at 50°C, the highest breaking strength was found for all three species of fishes on “0” day then the strength decreased with lapse of storage time. In case of two-step heating, a similar trend was observed for the fishes. In case of Bombay duck, breaking strength could not be measured after 3rd day of storage both in one-step and two-step heating as the samples were too weak to measure. The protein solubility of all three species of fishes was also found highest at the “0” day of ice storage which decreased with progress of storage time. The pH values of the fishes also increased with lapse of storage time in ice. These results suggest that- Silver jewfish and Ribbon fish could be utilized to produce various fish gel products like kamaboko and surimi and different types of value-added products.

Keywords: Marine fishes, Gel-forming ability, Protein solubility, pH

Location: The Bay of Bengal, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To study the gel forming ability, protein solubility and pH of three marine fish species during ice storage for 10 to finding out the suitable condition and duration of ice storage of these fishes to proceed to produce different mince or surimi based products.

Methodology:

Collection of fishes: Three commercially important marine fish species such as Silver jewfish (Johnius argentatus), Ribbon fish (Trichiurus lepturus) and Bombay duck (Harpodon nehereus) caught from the Bay of Bengal were collected from BFDC landing station of Cox’s Bazar (Plate I). The average body length of Silver jewfish, Ribbon fish and, Bombay duck were 19 cm, 32.28 cm and, 18.50 cm, respectively and average body weight were 530 g, 565 g and, 255 g, respectively. The collected fish were kept in an insulated ice box at landing center. The ratio of ice and fish was maintained 1:1. The iced fish were transported to the laboratory of the Marine Station, Bangladesh Fisheries Research Institute (BFRI), Cox’s Bazar for freezing using a deep freezer. The frozen fish were packed in airtight polythene bags and set in an insulated box with enough flack ice. and transported to the Fish Processing Laboratory of the Bangladesh Agricultural University, Mymensingh, which required about 15 hours bus journey from Cox’s bazar. Storage of experimental fish: The melting ice of the box was replaced with fresh flack ice and stored for 10 days in ice to carry out further studies. During storage flack ice was replaced at least twice in a day for maintaining the cool temperature. Changes in Gel-forming Ability Preparation of meat paste: Subsamples of the fishes were washed in chilled freshwater before they were beheaded and gutted. Dorsal and lateral muscles were excised from whole fish as fillet form. Kidney tissues, skin and belly fats were carefully removed. To prepare mince from fillets a manually operated meat mincer was used which was cooled at 4°C before every operation. After deboning procedure the mince was grinded with 3% salt for 20 minutes in a ceramic grinder. At the time of excision of fillet and preparation of mince and paste a cooled condition was maintained. Preparation of gel: For one step heating, the paste in cylinders was heated to produce gel in water baths at 40°C, 50°C, 60°C, 70°C and, 80°C for 120 min. On the other hand, in the case of two step heating process, the same temperatures and time were used and mentioned as pre heating where the gels were further cooked at 90°C for 30 minutes. After heat treatments, the samples were taken out from the water bath, kept in ice water for 1 hour and then left for 20 minutes at room temperature before gel-strength measurement. Changes in the protein solubility: As myofibrils are a part of muscle proteins so myofibrillar protein solubility indicates the denaturation rate of the proteins. To study the changes in protein solubility, the following procedure was followed in the laboratory: Preparation of Myofibrils: Myofibrils were prepared from ordinary muscles immediately after excision according to Perry and Grey (1956) with slight modification and the procedure is shown in Flowchart I. Myofibrillar protein solubility: From the suspension of myofibril 2ml (5mg/ml) of myfibrillar protein was taken, heated from 15-50°c for 30minutes, then stored at 0°c for overnight. Next day the suspension was omogenized with 2ml of 1M KCl and 100mM Phosphate then centrifuged. After centrifugation the supernatant was used to measure protein solubility.by Biuret method (Gornall et al. 1949). pH measurement: The pH was measured at room temperature following the method described by AOAC (2005).

Source of Information: Bangladesh J. Fish. (2019) 31(1) : 137-146

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results of the present study showed that- the gel strength is highest in Silver jewfish and lowest in Bombay duck among three experimental species of fishes. The two-step heating process contributed to increase the gel strength. In both one-step and two-step heating processes the gel strength obtained highest on “o” day of 10 days storage in ice. With the lapse of storage time the gel strength decreased gradually and in case of Bombay duck, gel did not form after 3 days of storage to measure.

Knowledge Management: Journal