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Shelf Life of Several Marine Fish Species of Bangladesh During Icestorage

Md. Shaheed Reza
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Mohammad A. J. Bapary
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Chowdhury T. Ahasan
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Nazrul Islam
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Kamal
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

Organoleptic, biochemical and bacteriological aspects of five tropical marine fish such as silver jewfish,Bombay duck, big-eye tuna, Chinese pomfret and ribbon fish stored in ice were studied. Organoleptically all fish were found acceptable for 10–13 days before becoming inedible. Proximate analysis showed that moisture content increased slightly; protein and lipid content decreased gradually and ash had little or no significant change. pH, TVB-N, peroxide and aerobic plate count values increased with increasing storage period but the values were within acceptable range up to 10 days of storage. Changes in myofibrillar ATP aseactivity and solubility of these fishes showed that Ca2+ATPase in the presence of both 0.1mand 0.5mKCl decreased gradually whereas no marked changes were observed in the Mg+2ATPase activities in the presence⁄absence of Ca+2. Myofibrillar protein solubility of all fish samples also decreased considerably during ice storage. The decrement in Ca2+ATPase activity and solubility indicates denaturation of myofibrillar protein of fish samples during ice storage.

Keywords: ATPase activity, Ice storage, Myofibril, Organoleptic, Proximate composition, Shelf life, Solubility.

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fish

Objectives:

The paper reports the shelf life of some commercially important tropical marine fish species of the Bay of Bengal during ice storage by determining organoleptic, biochemical and bacteriological aspects.

Methodology:

Raw materials Fresh fish samples of silver jewfish (Johnius argentatus), Bombay duck (Harpodon nehereus), big-eye tuna (Scomberomorus gottatus), Chinese pomfret (Stromateuschinensis) and ribbon fish (Trichiurus haumela) of marketable size were collected from the landing centre at Kutubdiapara, Cox’s Bazar and the main landing centre of Bangladesh Fisheries Development Corporation (BFDC) at Cox’s Bazar, Bangladesh. The average length and weight of silver jewfish, Bombay duck, big-eye tuna, Chinese pomfret and ribbon fish were 21 cm and 150 g; 25 cm and 158 g; 40 cm and 350 g; 22 cm and 210 g; 42 cm and 125 g, respectively. Each species of fish weighing about 40 kg were collected and trans-ported to the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh in insulated boxes. Fresh commercial block ice after crushing into small pieces was used for icing the samples immediately after collection. The fishes were kept in the insulated box containing ice and fish at 1:1(w⁄w) ratio and fresh ice in the box was replenished one very alternate day until the termination of experiment. The icebox had a number of holes at the bottom to drain out the melted water. The quality change in ice stored samples was evaluated after every 3 days interval by determining organoleptic, biochemical and bacteriological aspects.Sampling procedure and sample preparation At described intervals (starting from 0 day), four to five fish (depending on size) were randomly sampled and their sensory attributes were evaluated while keeping the fish in iced condition. Once the whole fish was subjected to sensory analysis, the ordinary muscle was separated and used for myofibril preparation. Two to three fish were sampled for chemical and microbiological analysis and were skinned and deboned. The dark muscle was removed and the light muscle was homogenised by mincing, and aliquots were taken for determinations of biochemical and bacteriological aspects. Organoleptic quality assessment Sensory methods were used to assess the degree of freshness based on organoleptic characteristics such as odour, colour, general appearance, eyes, slime and consistency of flesh. Starting from 0 day, four to five fish were randomly sampled and their raw sensory attributes were evaluated. The organoleptic characteristics were judged by a trained panel of expert members during the storage period. The grading of fish using score on the characteristics has been followed by ECC freshness grade for fishery products with slight modification (Howgateet al., 1992) to judge the quality of the fish. Proximate composition analysis Moisture content was determined by air drying of a given sample in a thermostat oven (Gallenkamp, HOT-BOX, Manchester, UK) at 105°C for 24 h until constant weight. Ash content was determined by igniting the sample in a muffle furnace at a temperature of 550°C for 6 h. Crude protein was determined by the Macro Kjeldahl method by determining total nitrogen and applying the protein conversion factor of 6.25 to the results to convert total nitrogen into total protein,assuming that fish protein contained 16% nitrogen, and lipid content was determined by extracting required quantity of samples with petroleum ether for 16–18 h in a ground joint Soxhlet apparatus. The oil obtained by evaporation of the solvent on a steam bath was weighed in a sensitive balance and percent lipid was calculated.Physical and chemical analysis pH was measured using a pH meter (Corning Model250) after homogenising 2 g of fish muscles with 10 mL distilled water in a blender. The lipid fraction was extracted according to Bligh & Dyer (1959) method and the peroxide value (PV) was determined according to Lima Dos Santoset al.(1981). Total volatile base nitrogen (TVB-N, mg N 100 g–1) values were deter-mined as described by Antonacopoulos & Vyncke (1989).Aerobic plate count (APC)About 10–15 g of whole fish sample was blended with appropriate volume of 0.2% peptone water in a sterilised blender for a few minutes until homogenous slurry was obtained. Total APC expressed as colony forming units per gram of muscle (CFU g-1) of the representative samples was determined by standard plate count methods using plate count agar (Hi-media, Mumbai, India) according to Collins & Lyne (1976). Myofibril preparation and ATPase assay Myofibrils were prepared from ordinary muscles immediately after excision according to Perry & Grey (1956)with slight modification. The muscle was chopped by using a meat grinder and the chilled minced muscle(50 g) was homogenised for 1 min in 5 volumes of 39 mm borate buffer (pH 7.1) containing 25 mm KCl and 0.1 mm dithiothreitol (DTT). The homogenate was centrifuged for 15 min at 600·g. The residue obtained was again homogenised and centrifuged for 15 min. Thelight-coloured upper layer of the residue consisting mainly of myofibril was recovered with small volume of 39 mm borate buffer (pH 7.1) containing 0.1m KCl and 0.1 mm DTT.

Source of Information: International Journal of Food Science and Technology 2009,44, 1485–1494

Article Link (Online Journal): doi:10.1111/j.1365-2621.2007.01613.x

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The shelf life study by determining organoleptic,biochemical and bacteriological aspects on five commercially important tropical marine fish species of Bangladesh such as silver jewfish, Bombay duck, big-eye tuna, Chinese pomfret and ribbon fish indicates that these fishes can be kept in iced condition for 10–13 days. However, the shelf life of big-eye tuna and Chinesepomfret can be extended for another 2–3 days compared to rest of the three species because they had already lost that shelf life in the storage facility of mechanised trawlers prior to sampling. The loss of quality in these fishes is due to bacterial and enzymatic activities during long time storage in ice, although the shelf life is dependent on various factors which may vary even within the same species. This information will be used by the government to improve the quality of fish landed and marketed throughout the country. The government has already introduced guidelines for improved handling, transportation and quality management systems of capture fisheries, and the national policy for improving the infrastructure for fish handling, storage, transport and marketing is now under way.

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