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Effect of Salt and Smoke on Quality and Shelf Life of Salt-smoke-dried Batashi (neotropius Atherinoides) Kept at Different Storage Condition

Md. Masud Rana
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Subhash Chandra Chakraborty
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

This study was carried out to assess the changes in microbiological and biochemical aspects of fresh, smoked, salt-smoke-dried (SSD), control dried (CD; treated without salt and smoke) batashi ( Neotropius atherinoides ) during storage at ambient temperature (26-28^oC) and refrigeration temperature (4^oC). The main objective of this study was to investigate the effect of natural preservatives such as salt and smoke on the shelf life of the product over the storage period. The moisture content of fresh batashi was 75.81% whereas 18.10% for SSD batashi. The initial value of protein, fat and ash content of SSD batashi was 65.93, 17.09 and 16.90% on dry matter basis. During storage period (60 days), the percentage of moisture increased whereas protein, fat, and ash content considerably decreased. After two month storage at ambient temperature the protein, lipid and ash content for SSD batashi were 65.0, 15.9 and 15.95%, respectively whereas the values of the same parameters stored at refrigeration temperature were 65.03, 16.16 and 16.12%, respectively on dry matter basis. The initial TVB-N and SPC value for SSD batashi was 6.10mg/100g and 1.14×104 CFU/g respectively. During storage period TVB-N and SPC value slowly increased and the values reached to 17.94 mg/100g and 4.2×104 CFU/g, respectively for salt-smoke-dried batashi, stored at ambient condition whereas 11.20 mg/100g and 2.42×104 CFU/g, respectively for the products stored at refrigeration temperature. Because of using salt and smoke as natural preservatives, no yeast or mould was detected in salt-smoke-dried batashi fish. Therefore, it can be inferred that salt and smoke treated dried fish products has longer shelf life than plain dried product (without treated with salt and smoke). From the overall performance, the products kept at refrigeration temperature showed better shelf life than the products stored at ambient temperature.

Keywords: Batashi, Salt-smoke-dried, Shelf-life, Chaluni

Location: The Machua bazar, Mymensingh town, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fish, Dried fish

Objectives:

To investigate the effect of natural preservatives such as salt and smoke on the shelf life of the product over the storage period.

Methodology:

Sample Collection For the preparation of salt-smoke-dried products from freshwater fish species, batashi; (Neotropius atherinoides) was collected as fresh from the Machua bazar, Mymensingh town by direct contact with supplier early in the morning. The collected fresh fish samples were carried in ice stored condition to the laboratory of Fisheries Technology, Bangladesh Agricultural University.

Washing and Dressing of Fish At first the fishes were washed in potable water, weighed the whole fish on a sensitive balance then dressed (gutting, finning and spinning) and weighed the dressed fish in the laboratory.

Brining, dewatering, air drying and pre-smoking treatment After draining out water the fishes were allowed for salt treatment. The fishes were immersed into a plastic bucket containing 25% salt solution for 5 min. after that kept the fishes on a plastic tray for drying at room temperature for about 10 minutes. After air drying the fishes were placed inside the smoking kiln with the help of removable wire mesh tray.  Smoking The lower chamber of the smoking kiln had the facilities of burning saw dust or wood chips on an iron bowl so to produce a continuous and a homogenous hot smoke. The temperature inside the smoke chamber was recorded at every 10 minutes and the temperature was controlled by the exit cover of the kiln. During the smoking procedure, the smoke temperature inside the smoking kiln was recorded by a sensitive thermometer. The desired temperature ranged between 50-55⁰C and was maintained manually by controlling the outlet of the smoking chamber. During the smoking operation fishes were turned upside down in the middle period, by using a corrosion free metal element to make the sample smooth and steady in texture and appearance. After smoking, products were cooled for 15-20 minutes at room temperature. Cooling firmed the muscle and facilitated to prevent breaking of smoked fish.

Drying Procedure The smoked fish was than dried with the help of a Ring tunnel dryer. The structure of Ring tunnel is very simple compared to other dryer (Solar tunnel dryer, Rotary dryer). A 6.5 to 7 feet long piece of bamboo was splitted equally in to 6-7 parts the rear end unsplitted. Several rings (outer rings) 1-15 ft diameters were made of split bamboo were tied up with individual splitted bamboo. Round thin-meshed sieves (chaluni) made of bamboo inside the shreds were set and tied at regular distance to give a shape of a robust torpedo. The vertical distance between two sieves was about 1.7 feet.  Packaging, Leveling and Storage of the salt-smoke-dried fish products for quality and shelf life study The smoke-dried fishes were packed in polythene bag and was sealed using an electrical sealing machine (PFS-300) to prevent moisture absorption. Each bag contained 100g salt-smoke-dried fishes with proper labeling to be used for further analysis. The packaged fishes were divided into two parts for storageone part was kept at refrigeration temperature (4⁰C) and other portion kept in ambient temperature (26-280C).  Analysis For quality and shelf life analysis sampling was done on every 15 days interval for the sample kept at ambient and refrigeration temperature. The nutritional quality on proximate composition (moisture, crude protein, lipid and ash) of the fresh and salt-smoked, salt-smoked dried and control dried fish was carried out in triplicate according to AOAC 1990. Total bacterial count of fresh, salt-smoked, salt-smoke-dried and control dried fish samples were done on nutrient agar media by Standard Plate Count (SPC) method. This method consists of growing the bacteria in a nutrient culture petridish and counting the colonies in the petridish which developed at defined incubation period (35-37°C for 48 hours).

Source of Information: Res. Agric. Livest., Fish. Vol. 3, No. 3, December 2016: 443-451

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Salt-smoke-dried SIS (batashi) produced in smoking kiln and ring tunnel dryer can be stored in polythene package at ambient and refrigeration temperature for more than two months without any quality loss, however the salt-smoke-dried SIS products stored in refrigeration temperature can provide much longer shelf-life by minimizing the moisture uptake and bacterial load. It was observed that the use of salt and smoke comparatively had a special smoky flavor with good texture in the product. The product made by this process showed a better hygienic aspect by shortening the drying period of fish. The saving of time and improvement of the quality in the salt-smoke-dried fish process will help the poor fisher folks getting better price for their products but also enhance consumer preference in the local market as well as export market. One of the major findings from the present study was the effect of salt and smoke on the insects (flies). Fish treated with only salt was seen to be infested by few insects, whereas no infestation was seen in fish treated with salt and smoke on the other hand fish which were not treated with salt and smoke (control), the product was infested by insect during drying in open place.

Knowledge Management: Journal