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Comparative Study of Quality Aspects and Shelf Life of Salted and Unsalted Smoked Products from Spotted Snakehead (channa Punctatus) at Various Storage Conditions

Anjoly Bormon
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

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

Md Abul Mansur
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Mst Prianka Jahan
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

This study was conducted to prepare and evaluate the quality and shelf life of smoked spotted snakehead, taki (Channapunctatus) stored at ambient temperature (30-35ºC) and refrigeration temperature (4ºC) after treating with no salt (T₁) and 20%salt (T₂). Sensory assessment, initial and final proximate analysis, TVB-N value and microbial analysis (SPC) were carried out for the smoked products stored for different storage periods. According to sensory assessment, smoked taki remained inacceptable condition for 4 and 6 days in T₁ and T₂, respectively while stored atambient temperature. However, at refrigeration temperature, smoked taki remained inacceptable condition for 59 and 74 days in T₁ and T₂, respectively. Biochemical assessment of smoked product showed that protein, lipid and ash content increaseddue to significant loss of moisture during smoking of fish. No appreciable changes in proximate composition were observed for any of the two storage conditions. Valuesof TVB-N content of T₁ showed rapid increase in comparison to T₂ during storage.Microbial load (SPC) of smoked fish decreased due to the smoking process compared to the initial microbial load of fresh fishes but increased with the increase of storage period. Considering all the quality parameters it was found that smoked fish in treatment T₂ maintained its excellent quality and longer shelf-life in both storage conditions than treatment T₁.

Keywords: Smoked products, Spotted snakehead, Ambient temperature, Refrigeration temperature, Quality aspects, Shelf life

Location: Laboratory of Fisheries Technology, Bangladesh Agricultural University.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To produce and find the potentiality of salt-smoked and unsalted smoked fish product to serve as one of the well-accepted quality fishery products showing a longer shelf life kept at ambient and refrigeration temperature.

Methodology:

For the experiment, taki, spotted snakehead (Channa punctatus) were collected from local markets (K.R. market, Bangladesh Agricultural University) and transferred to the laboratory of Fisheries Technology, Bangladesh Agricultural University. After washing with potable water, weighed whole fish were dressed, filleted and washed. 7 fish of spotted snakehead were immersed into a plastic bucket containing 20% salt solution for 10 min. For the completion of ambient drying the fishes were left in room temperature for about 10 minutes. After air drying, the fillets were hanged inside the smoking kiln with the help of metallic “S” shaped hook in the upper smoking chamber of the kiln. About 3-4 inches small bamboo sticks were set horizontally within each fillets. The lower chamber of the smoking kiln had the facilities of burning saw dust or wood chips on an iron bowl so as to produce a continuous and a homogenous hot smoke. The temperature inside the kiln was maintained manually by using a sensitive. Smoking was done approximately 1.5 hours until the desired color and flavor obtained. The products were allowed to cool for 15-20 minutes at room temperature (30-35°C) after smoking. The smoked products were packed in transparent polythene bags and were sealed. The packaged fishes were divided into two groups for storage- one part was kept at ambient temperature (30- 35°C) and other part was kept at refrigeration temperature (4°C) for comparing their shelf-life and acceptability. Sensory evaluation was carried out to assess the degree of freshness of smoked products such as color, flavor, odor and texture etc. to determine the quality changes during storage of smoked spotted snakehead (C. puntatus). Sensory evaluation was carried out daily for the samples stored at ambient temperature (30-35°C) and 10 days interval for refrigeration temperature (4ºC) using a 9-point hedonic scale for evaluating the degree of freshness until it was considered acceptable by the method of Larmond (1977). Organoleptic characteristics of the stored fish were tested by a panel of five members for acceptability of the products during the described periods. TVBN content and proximate composition analysis namely determination of moisture, crude protein, lipid and ash was carried out according to the methods given in AOAC (1990). Proximate analyses of smoked products were done on 1^st, 15^th, 30^th, 45^th and 60^th, 75^th day when the products were kept at refrigeration temperature. Proximate analysis was done on 1^st, 3^rd, 5^th and 7^th day for the products stored at ambient temperature. Standard Plate Count (SPC) was used for total plate count of smoked products.

Source of Information: Res. Agric., Livest. Fish.7(2): 303-310, August 2020

Article Link (Online Journal): DOI: https://doi.org/10.3329/ralf.v7i2.48873

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The shelf-life of smoked fish in two treatments was affected by storage conditions. At lower temperature there was longer shelf-life while at ambient temperature there was shorter shelf-life. Salt treatment in fish slightly affected the level of lipid oxidation although smoking exhibited greater antioxidant activity. The changes in protein content was affected by brine, 20% salt dipped samples had higher protein, lipid, ash and lower moisture content compared to the controlled smoked (with no salt) products. Different nutritional components of fish were undergone different changes insignificantly at different storage condition. The experiment therefore, concludes that compared to unsalted fish, salt treated spotted snakehead, taki (Channa punctatus) fillet (T₂) would produce a good quality acceptable smoked product with longest shelf-life kept at both ambient (30-35⁰C) and refrigeration temperature (4⁰C). Salt treated smoked products stored at refrigeration temperature showed longer shelf life than that of products stored at ambient temperature.

Knowledge Management: Journal