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Quality Changes of Salt-smoke-dried Tengra (mystus Tengara) During Storage at Room Temperature (28 to 32°c) in Different Packs

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

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

MMH Murad
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Packing has an effect on the quality parameters of a food product. Here, studies were conducted to produce premium quality salt-smoke-dried tengra fish (Mystus tengra) by combining the effect of salt and smoke in a smoking kiln. During the study, the moisture content in tengra fish fell from an initial value of 77.17% to a range of 18.56% to 29.09%, protein content from 51.36% to a range of 40.54% to 51.36%, lipid content from 16.20% to a range of 6.50% to 16.20% and ash content from 13.40% to a range of 8.17% to 13.40% for salt-smoke-dried products at the end of the storage period. On the other hand, the TVB-N value of fresh fish muscle was obtained 2.90 (mg/100g), pH 6.80 and bacterial load 1.13×10⁴ (CFU/g), with the progress of storage period of 180 days which values increased to the range of 28.16 to 29.34 mg/100g, 6.27 to 7.86 and 4.42 ×10⁵to 6.82 x 10⁵ CFU/g, respectively. From the obtained results this study could be concluded that- if tengra is salted, smoked and dried properly can be stored at room temperature (26 to 28°C) for about 6 months without major deterioration of the fish and among three packs vacuum pack might be a better option for storing salt-smoke-dried tengra.

Keywords: Packing, Quality change, Room temperature, Salt-smoke-dried tengra, Storage

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

Start Date: 00-02-2016

End Date: 00-08-2016

Program Area: Postharvest and Agro-processing

Commodity: Tengara

Objectives:

To ascertaining the effect of salt-smoke- drying on the nutritional, biochemical and microbiological parameters of tengra (Mystus tengara) during storage at room temperature (28 to 32°C) in three packing condition.

Methodology:

Here, for the experiment, a high-quality salt-treated smoked-dried product was prepared. Samples were stored in three different packs- tied, sealed and vacuum sealed. The quality of the products was determined by biochemical and bacteriological evaluations. For the experiment fresh tengra (Mystus tengara) was collected from the K.R. market near Bangladesh Agricultural University (BAU) campus, Mymensingh. Drying was conducted using a solar tunnel dryer of the Department of Fisheries Technology. Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh. The experiment on salting-smoking- drying and analysis were carried out from the month of February to August 2016. The improved traditional type of smoking kiln was used (Debnath et al., 2009) to generate smoke which was more or less similar to the design of kilns based on the Torry kiln developed by the Torry Research Station in Aberdeen, Scotland (FAO Fisheries Technical Report,no.88 and the FAO Fisheries Technical paper, no. 104; 1971). The smoking kiln or smoking chamber was made with steel as a rectangular box of 105×75×45 cm3 size (Plate 1.a). Horizontally, the box or chamber was divided into two equal parts by using a horizontal perforated iron net frame and the bottom portion was used as a base for burring sawdust as the smoke source. The upper chamber had facilities of hanging 4-6 mm iron rods supported from two sides as a rack. Both the chamber had a door which could be opened when needed. On the top, there was an outlet for smoke control. By controlling the lid of the outlet the smoke temperature inside the fish chamber i.e. the upper chamber could be controlled. Another small hole on the top was used to provide a sensitive thermometer to measure the temperature inside the chamber. Smoking was achieved by burning wood sawdust. The moderately hot smoke (temperature 55°C) arose through the big hole into the upper chamber where fish fillets were hung separately. The sawdust used for smoke was made of black berry (Syzygiumcumini) tree and was collected from a local saw-mill. The sawdust was made semi-dried before using in the kiln for easy burning. Some small piece of woods was also used for supporting the fire of sawdust. For the preparation of salt-smoke-dried product fresh tengra (Mystus tengara) were collected from K.R. market of Bangladesh Agricultural University (BAU) campus, Mymensingh. The collected fresh fish samples were carried on the laboratory of the Department of Fisheries Technology, Bangladesh Agricultural University in ice stored condition, For the study 7 kg of fresh tengra fish were collected.

Source of Information: Environ. Sci. & Natural Resources, 12(1&2): 191-197, 2019

Article Link (Online Journal): DOI: https://doi.org/10.3329/jesnr.v12i1-2.52036

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The obtained values for nutritional, biochemical and microbiological parameters showed that salt-smoke-dried tengra prepared in the laboratory can be stored at room temperature for about 6 months and among different packs, vacuum-sealed pack performed best from the viewpoint of keeping quality.

Knowledge Management: Journal