Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Changes in Physico-chemical and Microbiological Parameters of Pangas (pangasius Pangasius) Muscle During Ice Storage

FH Shikha
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

MI Hossain
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

S Yesmin
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The temperature has a great influence on the changes in the Physico-chemical and microbiological parameters of fish muscle. The present study was conducted to observe the changes in Physico-chemical and microbiological parameters of pangas (Pangasius pangasius) muscle during ice storage. At the initial stage of storage TVBN-value was found 1.37mg/100g, peroxide value 1.1m.eq/kg of oil, breaking force 1005.67 (± 3.93g), protein solubility 86.37% and microbial load 7.6×10³ CFU/g which reached 28.25 mg/100g, 19 meq./kg of fish oil, 480.23 (± 0.88g), 36% and 4.6 ×106 CFU/g, respectively after 16 days of storage in ice. On the basis of the obtained results, the study could be concluded as pangas (Pangasius pangasius) can be stored in ice for up to 16 days.

Keywords: Gel strength, Ice storage, Organoleptic characteristics, Pangas, Protein solubility

Location: Department Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Pangus

Objectives:

To observe the changes in physic-chemical and bacteriological parameters of pangas muscle during ice storage.

Methodology:

Freshwater-pangas (Pangasius pangasius) used in this experiment were collected live from the K R market, Bangladesh Agricultural University campus and were brought to the laboratory of Department Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh and stored in ice in an insulated box (fish: ice ratio 1:1). Ice used for storage purposes in the insulated box was changed regularly each 5-6 hours interval. A large number of schemes have been proposed for the sensory evaluation of various types of fish. The evaluation methods used in the study are based on the ones currently used in various institutes and industries of the world. The following set of guidelines has been prepared to get maximum value from them by being able to compare the results. The guidelines and methods are given here using scores on the organoleptic characteristics of fish as described by EC freshness grade for fishery products. The past in cylinders was heated to produce a gel. Some samples were heated once only in a well-stirred water bath, whilst the rest were heated twice. For convenience, the former method of heating is called one-step heating and the latter two-step heating. All heating treatments were triplicated. In one-step heating, samples were heated for 120 min in the water of 40ºC. In two-step heating, the first heating was for 120 min in the water of 40ºC, which heating will be conveniently called pre-heating. After this preheating treatment, they were immediately heated for another 30 min in the water of 85ºC. After heat treatments, the samples were taken out from the water bath, kept in iced water for 1 hour, and subjected to the following tests.

Source of Information: Environ. Sci. & Natural Resources, 12(1&2): 199-208, 2019

Article Link (Online Journal): DOI: https://doi.org/10.3329/jesnr.v12i1-2.52037

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The obtained results from the present study showed that ice storage contributed to delaying the deterioration of pangas (Pangasius pangasius) muscle. Pangas (Pangasius pangasius) could be stored in ice until 16 days without emitting any objectionable odor.

Knowledge Management: Journal