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A Comparative Study on the Quality Aspect of Three Native Species Wallago Attu (boal), Notopterus Chitala (chital), Mystus Aor (ayr) as Fresh and Frozen Storage Condition

Jasmin Naher
Lecturer, Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Shirin Akter
Lecturer
Department of Fisheries and Marine Bioscience, Bangabandhu Sheikh Mujibur, Rahman Science and Technology University, Gopalganj, Bangladesh

Rubaiya Parvin
Assistant Professor
Department of Fisheries Management, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Vikash Chandra Roy
Vikash Chandra Roy, Lecturer, Dept. of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Md. Abul Mansur
Professor
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

Abstract/ Executive Summary:

The objectives of the study was conducted on various quality attributes of three important fish species viz. Boal (Wallago attu), Chital (Notopterus chitala), Ayr (Mystus aor). The mean moisture changes during fresh and frozen stored conditions of three native species- Boal, Chital, Ayr was 79 ±0.45, 78 ± 0.12, 77 ± 0.34 and 75 ± 1.01, 73 ± 0.72, 74 ± 0.35 respectively. Proximate analysis showed, the mean protein changes during fresh and frozen stored conditions of three native species- Boal, Chital, Ayr was 16.15 ± 1.50, 15.14 ± 1.16, 15.44 ± 0.98 and 14 ± 0.08, 14 ± 0.16, 13 ± 0.27 respectively. The mean lipid changes during fresh and frozen stored conditions of three native species- Boal, Chital, Ayr was 2.28 ± 1.78, 2.24 ± 1.50, 2.23 ± 1.85 and 3 ± 0.18, 3 ± 0.11, 3 ± 0.19 respectively. The range of pH changes in fresh to frozen stored condition was 7.00 ± 1.85, TVB-N value changes from fresh to fourth week time interval was 3- 15 mg/100 g flesh and microbial changes from fresh to the frozen stored condition were insignificant for those three fish species. So deviation from ideal freezing temperature (-40⁰ C), the quality of frozen fish much fluctuates.

Keywords: International Journal of Fisheries and Aquatic Studies 2018; 6(6): 183-185

Location: In the fish processing laboratory and fisheries microbiology laboratory of the department of fisheries technology, Bangladesh Agricultural University, Mymensingh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fish, Frozen storage

Objectives:

During the live condition, the fish are called in premium quality depending on its freshness status hence eating quality of those fish are excellent, but after harvesting of fish quality deteriorates very rapidly, so preservation techniques should be applied to maintain the best quality from those fish species and further getting the best fishery products. In various types of preservation, techniques freezing is one kind of technique where fish would preserve for longer period of time. During freezing ideal temperature is -40 ⁰ C when fish body remains its body temperature is about -18⁰ C, so all of the water content become ice crystal to slow down the enzymatic or microbial activity hence spoilage is slowed down. But in household purposes normal freezing temperature is around -18 to -20C, which is not ideal freezing temperature so quality of fish in that condition fluctuated much.

Methodology:

The research work was conducted in the fish processing laboratory and fisheries microbiology laboratory of the department of fisheries technology, Bangladesh Agricultural University, Mymensingh. The research work was conducted to evaluate organoleptic characteristics and chemical composition of fish species during fresh and frozen storage conditions. Proximate composition was determined according to Association of Analytical Chemists (AOAC, 1990) methods. Crude protein content was determined using the Kjeldahl method (Kjeltex SystemTexator, Sweden). Crude lipid content was determined by the Soxhlet method (Soxtec SystemTexator, Sweden) (AOAC, 1990). Ash content was determined by heating samples for 6 hours at 550°C. The moisture content was determined by drying samples for 24 h at 105°C until a constant weight was achieved. Total volatile basic nitrogen (TVBN) was determined according to Pearson (1975). pH was determined by using a pH meter and bacterial loads were determined by consecutive decimal dilution, later using the spread plate technique.

Source of Information: International Journal of Fisheries and Aquatic Studies 2018; 6(6): 183-185

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

For these three native species, freshness, the chemical composition (moisture, protein, lipid, ash), TVB-N, bacterial load, and pH for four-week time intervals there were significant changes occurred under the fluctuated temperature between -18 to -20 C. Under the ideal freezing temperature that is -40 C fish quality changes very slowly.

Knowledge Management: Journal