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Sensory and Biochemical Quality Changes of Catla (catla Catla) in Immediate and Delayed Icing and at Ambient Temperature

Mohd. Yousuf Ali
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Md. Asaduzzaman Asad
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Md. Lifat Rahi
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Khandaker Mohammad Ashraful Alam
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh

Abstract/ Executive Summary:

Changes in the quality of Catla (Catla catla) stored immediately (0 h) in ice, after six (6) hours in ice and at ambient temperature soon after catch was investigated. The samples were examined by sensory (organoleptic and rigor mortis progress) and biochemical parameters (total volatile base nitrogen, trimethylamine nitrogen and pH). The rigor mortis proceeded faster in fish stored at ambient temperature (28°C-30°C) than those stored in ice (0°C). The duration of full rigor stage and total rigor period were 8h and 13h for fish stored in ambient temperature and 77h and 127h for fish stored in ice (both immediate and delayed icing) respectively. Organoleptically, the acceptability of fish varied between 16-20 days in both the iced storage conditions and 12-13.5h at ambient temperature. The fishes were organoleptically just acceptable on the 16th day of storage and just unacceptable on the 20th day. The values of total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and pH were 18.9 mg% (0h), 16.74 mg% (6 h), 5.40 mg% (0h), 4.86 mg% (6h) and 6.93 (0h), 6.65 (6h) respectively at the time of rejection for fish stored in ice. Those values for fish stored at ambient temperature were 28.44 mg%, 6.22 mg% and 7.18 respectively at the time of rejection.

Keywords: Rigor mortis, Biochemical quality, Icing, TVB-N, TMA-N, Catla catla.

Location: Chuknagor, Khulna, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Catla

Objectives:

A considerable volume of information is available on the post-harvest quality changes in fish from temperate and cold waters (Adebona, 1982; Howgate, 1996; Siang and Kim, 1992; Surendran et al., 1985; Shewan and Ehrenberg, 1977; Connel, 1975) but a few exist on the spoilage patterns of tropical fish, particularly Indian major carps which are commercially very important in this region (Castell and Triggs, 1955; Alam, 2002; Clucas and Ward, 1996). Considering this, the study was carried out in order to investigate the effect of immediate icing (0 h), delayed icing (after 6 h) and exposure to ambient temperature on the overall quality of Catla.

Methodology:

Collection of samples: Fish samples were collected from Chuknagor, Khulna, Bangladesh at around 8 A.M. when the temperature of pond water was between 26° -27° C and air temperature was 28° C. For the second time, the fish were collected from a commercially poly-cultured pond adjacent to Khulna University around 6 AM. The water temperature was between 28° C to 30° C and average air temperature was 32° C at the time of sample collection. After collection, the experiments were carried out in the Nutrition and Quality Control Laboratory, Fisheries and Marine Resources Technology Discipline, Khulna University, Khulna. Experimental design: The fish obtained at the first time was divided into two lots (25fish lot-1). One lot was iced (1:1 ice to fish ratio) and stored in an insulation box at the site (0 h) while the other was transported in a bamboo basket without ice. The uniced batch was iced after 6h of harvesting. Storage conditions were maintained by draining the insulated fish boxes of melted ice intermittently and more ice added to keep the temperature at 0° C throughout the storage period. Firstly, the samples from both containers were taken out at intervals of 3-4 days to determine the overall quality by organoleptic and biochemical analyses. Secondly, the fish samples were collected same way as the first and samples were also divided into two lots (28fish lot-1) and both batches were transported in the laboratory to determine the overall quality by organoleptic and biochemical analyses. Visual assessment of rigor mortis: Five fish sample from each treatment was carried out hourly up to 16 hours and then at 24, 48, 60, 72, 84, 96, 120 and 144 h following death in case of iced storage fish (Azam et al. 1990). A simple method modified from that described by Curran et al. (1986) was used. Organoleptic assessment: The organoleptic assessment of fish for this study involved a score sheet, which is mainly based on the score sheets of Shewan and Ehrenberg (1977). Eleven trained panels of three members were used to evaluate the organoleptic condition of the fish samples. They were made familiar with the objective of the study and the method of scoring each of the criteria used. Biochemical assessment pH measurements: Fish flesh suspension was prepared using 1 gm fish flesh in 20 ml of distilled water. The pH was measured with a pH meter (HANNA 8424). Determination of Total Volatile Basic Nitrogen (TVB-N) and Trimethyl Amine Nitrogen (TAMN): TVB-N and TMA-N were determined according to Conway micro-diffusion technique (Conway, 1977) with a small modification. This technique was carried out in a special glass dish called Conway dish with an outer annular space and inner circular space. The whole dish was made airtight by closing it with a glass plate coated with sealing agent. The principle consists of simple diffusion of the volatile substances from the outer chamber into the inner one.

Data Analysis: For all the variables mean, SD, ANOVA, correlation coefficient were calculated and graphically presented by using SPSS and Microsoft Excel 2003.

Source of Information: Khulna University Studies, 9(2): 221-232, 2008

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the investigation, it can be concluded that there is apparently no beneficial effect of using ice on fish immediately. The shelf life of fish stored in ice immediately and after 6 hours remained almost similar. Thus it would rather be wastage to use ice immediately after harvest. However, shelf life reduced drastically when stored at ambient temperature.

Knowledge Management: Journal