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Effects of Citric Acid and Gamma Radiation on the Shelf Life of Labeo Bata (hamilton, 1822)

Kamrunnahar
Department of Zoology, Faculty of Biological Sciences, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Md Enamul Haque
Department of Zoology, Faculty of Biological Sciences, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Arzina Hossain
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh

Mahfuza Islam
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh

Md Kamruzzaman Munshi
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh

Khandoker Asaduzzaman
Health Physics and Radioactive Management Unit, Institute of Nuclear Science and Technology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh

Roksana Huque
Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh

Abstract/ Executive Summary:

The effects of citric acid (2%) and gamma radiation (1.0 and 1.5 kGy) on the quality and shelf life extension of Bata, Labeo bata (Hamilton, 1822) stored at refrigerated temperature (4°C) for 28 days were examined. Quality assessment were made by sensory (organoleptic scores), chemical (TV) and microbiological (TBC and TCC) evaluations. Organoleptic evaluation showed that irradiated samples were more acceptable than control and citric acid treated samples which also remained acceptable upto 28 days. TV of fish muscles increased with the increase of storage periods in all the samples. The rate of increase was lower in citric acid treated samples and the lowest was observed in samples with 1.5 kGy irradiation. Irradiated samples showed the best results in microbiological assessment. Gamma radiation in combination with low temperature (4°C) could increase the shelf life, and this technique may be applied for other fish species preservation.

Keywords: Labeo bata, Citric acid, Gamma radiation, Shelf life

Location: Rooppur, Ishwardi, Pabna

Start Date:

End Date:

Program Area: Animal Health and Management

Commodity: Bata

Objectives:

To assess the proximate composition to get basic nutritional information and examine the shelf life of citric acid and gamma radiation treated Bata (L. bata) during storage in refrigerated (4°C) temperature.

Methodology:

Collection of fish: Fresh Bata (L. bata) were collected from the local markets of Rooppur, Ishwardi, Pabna and immediately brought to the laboratory of Food Technology Division, Institute of Food and Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Ganakbari, Savar, Dhaka in pre-sterilized insulated ice box. Sample processing: Before experiment, the samples were beheaded, degutted, descaled, sliced and finally washed with tap water. The entire fish samples were randomly divided at first into two lots. The first lot was used for proximate composition analysis, and the second lot was used to evaluate the spoilage after citric acid and gamma radiation treatments on preservation. The lot for preservation was divided into three sub-lots; fish samples of sub-lot 1 was kept as control, sub-lot 2 was subjected for food additive preservation (dip 1 minute in 2% citric acid solution) and sub-lot 3 was subjected for irradiation preservation. The fish of sub-lot 2 were dipped into 2% citric acid solution for 60 seconds. Fish samples of sub-lot 3 were divided into two parts for irradiation with two different doses and thereafter irradiated by radiation dose of 1.0 kGy and 1.5 kGy. After that, all samples were stored at refrigerated (4°C) temperature for further investigations. First the proximate compositions of fish samples were determined using the first lot of fish samples and then sensory (organoleptic scores), chemical (TV) and microbial analyses (TBC and TCC) were carried out at weekly intervals up to 28 days of storage period. Proximate composition: Moisture of fish is commonly determined by drying a sample at some elevated temperature and reporting the loss in weight. The total nitrogen of crude protein in fish was determined by using universally accepted “Micro- Kjeldahl” method. Ash in fish was determined by incineration of sample at about 600?C for 5-6 hours. Determination of mineral contents: Determination of phosphorus was carried out by measuring colorimetric procedure. The iron in fish was determined by converting the iron to ferric form using oxidizing agents the potassium per sulphate or hydrogen peroxide and treating thereafter with potassium thiocyanate which is measured colorimetrically at 450 nm. Organoleptic analysis: Organoleptic evaluations were assessed for the detection of freshness or shelf life of stored fish and consumers’ acceptance by a useful method developed by Peryam & Pilgrim (1957). Nine points’ hedonic scales were used for sensory evaluation by 3-6 judges Miyauchi et al., 1964. Chemical assessment: The degree of autolytic and bacterial proteolysis has been assessment in fish by means of tyrosine value (TV). TV was determined according to the method described by Wood et al.. Microbial evaluation: To determine the microbial changes, TBC and TCC were estimated and determined after Burgey’s manual by determinative dilution technique followed standard spread plate count. Organoleptic, chemical (TV) and microbial analyses (TBC and TCC) were carried out at weekly intervals up to 28 days of storage period. Statistical analysis: The data of tyrosine values and microbial counts were analyzed and the least significant difference (LSD) at p < 0.05 was employed to test the significant differences among control, citric acid treated and irradiated samples. All the statistical analyses were performed using SPSS ver. 24.

Source of Information: Jahangirnagar University J. Biol. Sci. 8(2): 25-33, 2019 (December)

Article Link (Online Journal): DOI: https://doi.org/10.3329/jujbs.v8i2.49838

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Considering all of the parameters used in this study, proximate analysis of Bata is of paramount importance not only from academic point of view, but also for its nutritional values. However, to increase the shelf life of Bata, combination of gamma irradiation with low temperature (4°C) was better than any other treatments though the irradiation plant is not commonly available yet in Bangladesh. Between two doses of gamma radiation (i.e., 1.0 and 1.5 kGy) in combination with refrigerated temperature (4°C), 1.5 kGy irradiation are more effective to enhance food security through the extension of shelf-life and inhibition in microbial load of L. bata which lower the risk of food borne illness caused by microorganisms. Further research need to be conducted on fish preservation techniques to minimize the economic loss and strengthen safety for storage, human consumption and proper utilization of our fisheries resources.

Knowledge Management: Journal