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Organoleptic and Microbiological Assessment of Ten Commercially Important Dried and Fresh Fishes

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

M.A. Asad
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh.

M Lifat Raid
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh.

M. M. Hossain
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh.

Abstract/ Executive Summary:

Ten fresh and ten dried fish species collected from Kuakata, Bangladesh were assessed by organoleptic and microbiological parameters (SPC, total and faecal coliform Salmonella and Vibrio chlorae species). All fresh fish were moderately acceptable with an acceptability score of 7.0 to 7.57. Standard Plate Count of seven samples Phasa (Setipinna phasa), Boiragi (Coilia dussumieri), Bistra (Scatophagus argus), Tular dandi (Sillanopsis panijus), Tapashi (Polynemus paradiseus), Chat baila (Platicephalus indicus) and Kankon (Pelamys chiliensis) ranged from 3.1 to 8.2 x 104 cfu/g while the remaining samples Parshe (Mugil cephalus), Gang tengra (Arius caelatus), and [fish (Hilsa ilisha) showed a SPC of 1.08 to 3.1 x 1 05 cfu/g. Total coliform count for nine species was in the range of 7 to 43 MPN/g. Only, Bistra had 210 MPN/g. Faecal coliform count for Boiragi, Bistra, llish, Chat baila and Kankon were 21, 93, 20, 11 and 15 respectively and Parshe, Tular dandi and Gang tengra showed faecal coliform load of 9 MPN/g while, Phasa and Tapashi showed faecal coliform of 4 and < 3 MPN/g respectively. The organoleptic properties of ten dried fish samples were of better quality except for Churi (Trichuirus haumela) and Saplapata (Himanturawalga). Amongst the ten dried fish, three (Loytta, Gang Tengra and Phasa) showed standard plate count (SPC) of 4.23-7.8 x 103 cfu/gm, five contained 3.2-6.07x 104 cfu/gm, while the remaining two samples (Shaplapata and Churi) had SPC of 2.26 x 103 and 2.77 x 105 cfu/gm, respectively. Total coliform count for six samples were <3/gm. The count for the remaining four samples was 4/gm. The faecal coliform count of all samples was <3/gm. No Vibrio chlorae and Salmonella were detected in any sample.

Keywords: Organoleptic, Microbiological, Standard plate count, Faecal coliform, Salmonella, Vibrio chlorae

Location: Quality Control Laboratory of Fisheries and Marine Resource Technology Discipline of Khulna University

Start Date:

End Date:

Program Area: Socio-economic and Policy

Commodity: Fish, Dry fish

Objectives:

Cholera causes considerable morbidity and mortality in areas with poor sanitation and hygiene. Organoleptic and microbiological quality assessment is necessary to ensure the food safety of any fresh product. Inadequate work has been done on the organoleptic and microbiological quality assessment of fresh and dried fish in Bangladesh. The present study was done to assess the organoleptic and microbiological quality of ten fresh and ten dried fishes.

Methodology:

Fresh fish caught from deep-sea and landed in Kuakata situated in the south-western region of Bangladesh were purchased from the Arot (Assembler). The fresh samples were kept in an insulated box with ice. Dried fish samples were collected from the local sutki market of Kuakata, Bangladesh. All the collected samples were brought to the Quality Control Laboratory of Fisheries and Marine Resource Technology Discipline of Khulna University by road transportation for investigation. Then the samples were received in the laboratory, they were first organoleptically evaluated by a three-member taste panel. After receiving the samples in the laboratory, the fresh fishes were stored at -20°C temperature in the deep freezer and dried fish samples were stored in an airtight polythene bag at 4°C temperature for microbiological investigations. Organoleptic evaluation of fresh fish was carried out according to the procedure of Shewan and Ehrenberg (1977), but for dried fish, it was carried out according to the procedure of Payram and Pilgrim (1977). However, a slight modification was done in order to fit in appropriately the characteristics provided by Payram and Pilgrim (1977). The organoleptic characteristics emphasized on odour, flavour, toughness, fibrousness and appearance. A three-member test panel assessed the organoleptic quality of dried samples.

Standard Plate Count (SPC) of the samples was done according to the procedure and diagnostic scheme described by Hobbs and Hodkiss (1960), Lee and Pfeifer (1975), and Cowan and Steel (1977). Plate Count Agar (PCA) was used to enumerate SPC. The spread plate method was applied by spreading aliquots (1m1) from the serial dilutions on triplicate NA plates and incubated at 35°C±2°C for 48 hours.

The most probable number (MPN) of total and faecal coliform was established according to Bacteriological Analytical Method provided by Food and Drug Administration (FDA, 1978). For isolation and identification of Vibrio chlorae, the FDA (1978) method was applied. Glucose Salt Teepol broth was used for enrichment, Thiosulphate Citrate Bile Salt (TCBS) agar for isolation and Triple Sugar Iron Agar for screening. For Identification, biochemical tests described in the FDA (1978) Manual was carried out, and MPN was used in the enumeration. Salmonella isolation and identification were based on tests listed by Collins and Lyne (1976). In the detection of Salmonella, Lactose Broth (LB) was used as pre-enrichment and Tetrathionate Broth and Seletine Cystine Broth were used in enrichment. For Salmonella isolation, Xylose Lysine Deoxycholate (XLD) was used. Further biochemical tests were done for identification.

Source of Information: South Asian J. Agric., 2007, 2(I&2):29-32 ISSN 1991-0037

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study indicated that only two dried fish Trichuirus haumela and Himantura walga among the ten dried fishes were of low quality. However, the overall organoleptic quality of the tested dried products was in acceptable limit for human consumption.

Knowledge Management: Journal