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

Comparative Study of Biochemical Composition and Sensory Characteristics of Salt and Garlic Treated Smoke-dried Chapila (gudusia Chapra, Hamilton; 1822) and Guchi Baim (mastacembelus Pancalus, Hamilton-buchanan; 1822) Stored at Refrigeration Temperature (4 0c)

Mosarrat Nabila Nahid*
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Dr. Gulshan Ara Latifa
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Dr. Subhash Chandra Chakraborty
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

Farzana Binte Farid
1Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Mohajira Begum
Institute of food Science and Technology, BCSIR, Dhaka-1205, Bangladesh.

Abstract/ Executive Summary:

To minimize the loss of spoilage, the most perishable food item (ex-fish) different types of processing and preservation method like smoking have been introduced and practiced throughout the world including Bangladesh. The aim of this study is to investigate the effects of natural preservatives such as salt and garlic on the shelf-life of smoke-dried commercially important freshwater fish species in Bangladesh viz., Chapila and Guchi Baim fish product and to analyzed biochemical composition and sensory qualities storage at refrigeration temperature (4⁰C). During storage, moisture and TVB-N were increased significantly (p<0.05) ranged from 6.77-10.12% and 4.09-20.14 mgN/100gm in case of salt and garlic(S +G) treated chapila (21month) and 7.53-8.70% and 5.74-18.92 mgN/100gm in case of S +G Guchi Baim (24 month) respectively. The percentage of protein, fat and ash content were decreased significantly (p<0.05) varied from 45.24-42.54 %, 30.52-28.94 % and 18.71-16.45% in case of S +G chapila (21 month) and 59.07-58.59%, 11.32-10.77% and 22.15-21.48% in case of S +G Guchi Baim (24 month) respectively. There was a general decline in sensory characteristics i.e. color, texture, odor, general appearance and mean of acceptability of fish- product during storage. From the overall performance, smoke-dried S+G Guchi Baim have better shelf-life.

Keywords: Smoke-drying, Biochemical-composition, Chapila, Guchi-Baim, Salt-garlic.

Location: Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Start Date: 00-10-2011

End Date: 00-01-2014

Program Area: Comparative study

Commodity: Dry fish

Objectives:

Garlic is widely used as curing agents in a variety of food products. Garlic (Allium sativum) exhibit antioxidative activities and inhibit microbial growth in a variety of foods. The active compound present in garlic is the allicin, allyl alcohol which is a thiosuffinate compound reported for its anti-microbial activity. Thus, this research is aimed at studying the effectiveness of fresh salt and garlic on extending the shelflife by analysis biochemical composition (proximate and chemical composition) and sensory score value.

Methodology:

2.1. Sample collection: Two freshwater fish species; Chapila (Gudusia chapra) and Guchi Baim (Mastacembelus pancalus) was collected from the Meghna River early in the morning. Fresh mature fish samples were transported to laboratory in sterile polythene to avoid any type of microbial contamination. This study was conducted between October 2011 to January 2014 at the Fish Technology Section of the Institute of Food Science and Technology (IFST) of Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmondi, Dhaka.

2.2. Preparation of Sample: At first, the collected Chapila fish was discaled while Guchi Baim fish was beheaded. Then both fishes were gutted and washed properly with clean water. The dressed fish samples were then weighed and prepared for further processing.

2.3. Preparation of samples for processing: The dressed fish samples were then dip in freshly prepared 30% salt and 30% garlic solution for 15 minutes followed by draining.

2.4. Fish smoke-drying: The fishes were smoked in improved traditional type of smoking kiln. The fish smoking kiln was operated by first loading tamarind wood chips and rice-husk into the heat chamber, preheating for some minutes and then loading the fish-samples onto removable wire mesh trays in its central chamber for the smoking process. The desired temperature (75-80⁰C) was maintained manually. Smoking was done approximately for 4 hours. During the smoking fish samples were turned upside down in the middle period, to make the sample smooth and steady in texture and appearance. The smoked fishes showed characteristic attractive golden brown color and acceptable texture with smoky flavor, which was followed by cooling for 20- 30 minutes at ambient temperature to make fish muscle compressed and facilitate to prevent breaking of smoked products. The cooled smoked fish samples were then packed and sealed in vacuum condition with marking taken in two different polythene bags (transparent). Two groups of smoke-dried fish product were then kept for storage at refrigerator temperature for further analysis of sensory and biochemical compositions. During the storage period the two types of smoke-dried fish samples were checked on three month interval basis.

2.5. Biochemical analysis: Analytical methods were applied for the determination of sensory and biochemical composition of the processed fish products on experimental basis. The analytical methods are given below: Physical changes were assessed by the sensory method. Parameters on the questionnaires were as follows: (Like extremely = 9; Like very much = 8; Like moderately = 7; Like slightly = 6; Neither like nor dislike = 5; Dislike slightly = 4 ; Dislike moderately = 3; Dislike very much = 2 ; and Dislike extremely = 1) [ 21]. ? Moisture, fat and ash contents of the fish were determined by AOAC method [22]. ? The crude protein of the fish was determined by Micro-Kjeldhal method. Chemical changes were studied by determining the TVB-N using Conway modified micro-diffusion technique.

Statistical analysis To calculate significance at p< 0.05 level all data was analyzed with the help of SPSS for windows, version 20 statistical software.

Source of Information: IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) e-ISSN: 2319-2380, p-ISSN: 2319-2372. Volume 7, Issue 12 Ver. I (Dec. 2014), PP 01-07 www.iosrjournals.org

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study demonstrates the efficacy of salt and garlic solution as a potent antibacterial and antioxidant agent that can be used for the preservation and shelf-life extension of fish products. The improvement and development of packaging and good storage condition (refrigeration temperature) will protect the smoke-dried products against spoilage.

Knowledge Management: Journal