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

Effects of Ascorbic Acid and Gamma Radiation on Shelf Life Extension of Freshwater Hilsa, Tenualosa Ilisha (hamilton, 1822) at Refrigerated Temperature

Mirza Mohiuddin Ayubi
Department of Zoology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Ismot Ara
Professor
Department of Zoology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Roksana Huque
Food Technology Division Institute of Food and Radiation Biology, Atomic Energy Research Establishment Ganakbari, Savar, Dhaka, Bangladesh

Mst. Afifa Khatun
Food Technology Division Institute of Food and Radiation Biology, Atomic Energy Research Establishment Ganakbari, Savar, Dhaka, Bangladesh

Mahfuza Islam
Food Technology Division Institute of Food and Radiation Biology, Atomic Energy Research Establishment Ganakbari, Savar, Dhaka, Bangladesh

Md. Afzal Hossain
Food Technology Division Institute of Food and Radiation Biology, Atomic Energy Research Establishment Ganakbari, Savar, Dhaka, Bangladesh

Arzina Hossain
Food Technology Division Institute of Food and Radiation Biology, Atomic Energy Research Establishment Ganakbari, Savar, Dhaka, Bangladesh

Abstract/ Executive Summary:

This research work has been conducted to evaluate the effect of gamma radiation and ascorbic acid on organoleptic, biochemical and microbial quality to extend the shelf life of freshwater hilsa. The organoleptic evaluation showed that ascorbic acid (1% and 2%) treated and irradiated (1.5 and 3 kGy) samples remained acceptable up to 19 and 21 days, respectively of storage periods at 4 ºC. Tyrosine and phenolic content of fish flesh increased with the increase of storage periods in all the samples but the increment of tyrosine value was somewhat lower in irradiated samples compare to control. However, the increasing trend of thiobarbituric acid reactive substance (TBARS) value of fish flesh was higher in both treated samples compared to control. The microbial assessment showed a better result in irradiated (3 kGy) samples compared to others and remained within the safe limit. The present study demonstrates that irradiation is effective for the preservation of hilsa at 4ºC temperature. Though the radiation process is expensive and inconvenient, ascorbic acid could be a substitute process for preservation.

Keywords: Ascorbic acid, Microbial assessment, Organoleptic evaluation, Radiation, Shelf-life

Location: Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka, Bangladesh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Hilsa

Objectives:

To evaluation of gamma radiation (1.5 and 3.0 kGy) and ascorbic acid (1 and 2 %) induced changes on organoleptic, tyrosine, phenol content, thiobarbituric acid value, and the microbial status during storage at refrigerated temperature for extended shelf-life of freshwater hilsa.

Methodology:

Sample collection- Freshwater hilsa were collected from the Sandhya river, Babuganj, Barisal. All samples are immediately brought to the laboratory of the food technology division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka in a sterilized polythene bag with ice. Preparation of sample- The fish samples were then beheaded, degutted, descaled, sliced, and finally washed with tap water. Total fish samples were then divided into 3 lots. The fishes of lot 1 were kept as control, the 2^nd lot was subjected to dip 1 minute in 1% and 2% ascorbic acid solution and the 3^rd lot was subjected to 1.5 and 3 kGy gamma radiation. Thereafter, each lot was further divided into equal two parts, packaged separately and one part was preserved at 4^oC temperature up to 21 days. Shelf-life was analyzed after every 7 days of interval. Organoleptic evaluation- Organoleptic analysis i.e., appearance, color, odor and texture were assessed according to Peryam and Pilgram developed nine points hedonic scales which were used for sensory evaluation by 3-6 judges. Tyrosine, thiobarbituric acid and phenol content- Tyrosine value was determined by following the method as described by Wood et al. Thiobarbituric acid was determined by conducting TBA mixture with extraction in a water bath to produce red color which was then estimated spectrophotometrically. The total phenolic content of the fish extract was determined by using Folin-ciocalteu reagent following a slightly modified method of Ahmed et al.. Microbiological evaluations- The total bacterial count (TBC), total salmonella-shigella count (TSSC), and total coliform count (TCC) were estimated and determined after Burgey’s manual by applying determinative dilution technique, followed by standard spread plate count.

Source of Information: International Journal of Fisheries and Aquatic Studies; 2019; 7(6): 287-291

Article Link (Online Journal): www.fisheriesjournal.com

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Overall results of the present study suggested that gamma irradiation (3 kGy) could be a potential tool to extend the shelf life of hilsa shad at 4 ^oC temperature along with improving microbial safety by inactivating foodborne pathogens.

Knowledge Management: Journal