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Effects of Frozen Storage on the Proximate Composition and Formaldehyde Content in Some Selected Fish from Three Different Sources of Southern Bangladesh

Md. Bokthier Rahman
Department of Fisheries Technology, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh

Md. Sazedul Hoque
Department of Fisheries Technology, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh

Suprakash Chakma
Department of Fisheries Technology, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh

Shaida Akter
Department of Fisheries Management, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh

S. M. Oasiqul Azad
Department of Fisheries Technology, Patuakhali Science and Technology University, Patuakhali 8602, Bangladesh

Mst. Ruma
Department of Fisheries Management, Patuakhali Science and Technology University, Patuakhali 8602

Abstract/ Executive Summary:

The study was conducted in aims to investigate the effects of frozen storage and cooking conditions on proximate compositions and formaldehyde content (FA) in some selected fish from three different sources in Bangladesh. Proximate composition in fresh and final frozen samples was determined by standard AOAC method and FA content in fresh, frozen stored, and cooked samples was determined by spectrophotometric method. Among the studied fishes, marine fish contained higher protein (except Rita), lipid, and ash followed by estuarine and culture fish samples. Protein, moisture and ash content decreased and lipid content increased significantly (p<0.05) during frozen storage for all samples and sources. The FA was lower in cultured fish samples compared to that of the river and marine fish samples, both at fresh and end of frozen storage. At fresh condition, FA content in all samples ranged from 0.41 to 0.71µg/g, 0.51 to 0.89µg/g, and 0.73 to 1.69µg/g which increased to 0.95 to 2.11µg/g, 1.74 to 1.95µg/g, and 3.22 to 5.20µg/g at end of the storage period, respectively (p<0.05). Further, FA content significantly decreased after cooking in all the fish samples (p<0.05). However, irrespective of fish species and sources, the FA content was higher than WHO recommended value (0.2 µg/g). The study findings revealed that longer frozen storage of fish could be a public health concern to the consumers.

Keywords: Frozen storage, Proximate composition, Formaldehyde content, Spectrophotometric method

Location: PSTU fish culture pond, Patuakhali, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To investigate the effects of frozen storage and cooking conditions on proximate compositions and formaldehyde content (FA) in some selected fish from three different sources in Bangladesh.

Methodology:

Fish samples collection: Fish samples from three different sources i.e., PSTU fish culture pond (Pangas, Pangasius pangasius; Koi, Anabas testudineus and Catla, Gibelion catla; Paira river (Ramchos,Thryssa purava; Lalpoa,Otolithoides pama and Tulardadi,Sillaginopsis panijus) and Kuakata marine water (Rita, Rita rita; Sardine, Sardinella longiceps and Tuna, Sarda orientalis) were collected for proximate composition and FA determination in fresh and frozen storage (Walton, W2D-1H5, Bangladesh) condition. Determination of proximate composition: Nutritional properties of fishes under the designation of moisture, protein, lipid, and ash content were determined by AOAC (2000). Moisture, protein, lipid, and ash were determined by using a hot air oven (Kendro M110, Germany), Kjeldahl apparatus (Buchi CH-9230, Switzerland), soxhlet apparatus (SRICO SMX 100) and muffle furnace (Cole-Parmer EW-33858-80, India), respectively. Determination of FA content: TCA and Nash’s Reagent preparation: 6% w/w TCA (Trichloroacetic acid) and Nash’s reagent was prepared followed by Jaman et al. (2015).The verified fish samples are subjected to adjust the pH within a range from 6.0 to 6.5. For that, a 0.1 N KOH and 0.1 N HCl have been prepared. All reagents were stored in the dark-glass reagent bottle for all time to maintain its quality. Fish sample preparation for determination of FA: FA content was determined by the spectrophotometric method. Fish samples were cut into small pieces under verification. Each of the fish samples weighted 30g by electronic balance. Then fish flesh was taken into a blender and for homogenization, blended for 10 min. Then a 60ml of 6% w/w TCA was added for extraction of FA from the fish flesh. Whatman number 1 filter paper was used to filter the extract solution to remove unwanted particles. Though the addition of TCA reduced the pH value of the sample, thus the pH was adjusted from 6.00 to 6.50 using 0.1 N KOH and 0.1 N HCl. From the pH adjusted extract, 5 ml sample was taken in a 50 ml volumetric flask and kept in a freeze at a normal temperature for 1hr. After the stipulated time, the sample taking out, and 2 ml Nash’s reagent was added as an indicator. Then, the sample was heated at 60 0C using a water bath for 30 mins. The absorbance of the sample in the cuvette was measured at 415 nm immediately by UV/Vis spectrophotometer. Triplicate absorbance was made for each sample and recorded for further calculation. Then the sample reading was placed in the standard curve for the calculation of the FA content of the sample. To study the effect of cooking on FA content, the frozen stored samples were further cooked at 1000C for 15 minute and determined the FA content following the same method. Data analysis: Experiments were run in triplicates. Data were subjected to analysis of variance (ANOVA) and mean comparisons (T-test) were carried out by Duncan’s multiple range test. The analysis was performed using the SPSS package (SPSS 16.00 for windows, SPSS Inc., Chicago, IL, USA) (Gomez and Gomez, 1984).

Source of Information: Bangladesh J. Fish. (2020) 32(2) : 303-312

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The quality aspects (proximate composition and FA content) of fish from three different sources were analyzed under fresh and frozen stored condition. Losses of protein and moisture content during frozen storage were common scenarios for all the fish species studied here due to dehydration, drip loss, and denaturation of the protein. In fresh samples, marine fish showed higher FA content compare to estuarine river and cultured samples. The experiment also proved that among the frozen samples, a significant increase in FA content was found for all samples and the evidence was most prominent in marine fish species. However, the cooking process could decrease the FA content to some extent irrespective of fish species and sources. In conclusion, frozen storage of fish could alter the nutritional properties and increased health hazardous chemicals especially FA which could be highly concern in terms of food safety aspects.

Knowledge Management: Journal