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Organoleptic and Biochemical Changes of Hilsha (hilsha Tenualosa) Stored in Ice and at Ambient Temperature

Wahidatunnessa
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

S.M. Bazlur Rahaman
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

Md. Golam Sarower
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh

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

Abstract/ Executive Summary:

The investigation was carried out on the organoleptic and biochemical quality of Hilsha (Hilda tenualosa) stored in ice and at ambient temperature (16-13 °C) up to complete spoilage. The study was done in the winter of 2007. The initial organoleptic score on the first day was highly acceptable and the score remained in the acceptable limit until the 12th day in ice. Whereas, the score surpassed the acceptable limit before 3 days and became unacceptable on the 4th day at ambient temperature. Initially, the TMA-N content was low (2.478 gN/100g). There was a rapid change in TMA-N content with the progress of the storage period. On the 5th day of storage, the TMA-N value increased slightly. From the 10th day onward until the end of the trial, the value increased rapidly. The TMA-N value was 14.609 mgN/100g on the 12th day when the quality was acceptable but exceeded the recommended acceptable value on the 14th day. The TVBN content increased markedly just after the acceptable limit on the 14th day of storage where the value was 13.694 mgN/100g. The pH value increased with the progress of storage time in ice.

Keywords: Hilsha, Volatile, Base Nitrogen, Biochemical, Changes.

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

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Hilsa

Objectives:

Post-harvest losses in fish are represented by a net reduction in the amounts of nutrients potentially available to the consumer either by direct physical loss or nutritional loss. These factors have an effect on consumer acceptability, commercial value and income of fish farmers/traders (Bostock et al., 1987). The short shelf life of dead fish is due to changes in the chemical constituents of fish after death. Icing increases the utilization of the fish. Nonetheless, deterioration and spoilage still occur in iced fish during storage. This study is therefore aimed at assessing the physical and chemical changes of Hilsa stored in ice and at ambient temperature.

Methodology:

The Hilsha sample (Hilsha tenualosa), for an experiment in iced condition, was collected with an average weight of 500- 600g from the Rupsha river of Bangladesh in the month of August. The fresh samples were kept in an insulated icebox with ice at the ratio of 1:2 (Hilsha : ice). All the collected samples were brought to the Quality Control Laboratory of Fisheries and Marine Resource Technology Discipline of Khulna University by road transportation. The study was accomplished in the winter season when the room temperature ranged within 16-18 °C. In order to find out the distinct organoleptic changes with the passage of time in iced condition, at first, the test panel was formed with a three-member and then assessed according to the procedure specified by Shewan and Ehrenberg (1977) and the overall acceptable limit was also scored according to the procedure of Shewan and Ehrenbreg (1977) and as modified by Rasel (2002). The organoleptic characteristics emphasized on odor, flavor, toughness, fibrousness and appearance. Total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) was determined according to Conway (1977). The pH was measured with a pH meter by placing the electrodes (glass-calomel) into a suspension of fish flesh in distilled water.

Source of Information: South Asian J. Agric.. 2007, 2(1&2): 113-116 ISSN 1991-0037

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Considering the results overall, it may be summarized that the TVB-N and TMA-N contents of Hilsha tenualosa stored in ice were near to the spoilage condition and lay between acceptable and unacceptable limit but still then it remained in the range of human consumption. The studied sample can be preserved at best 12 and 3 days in ice and at room temperature, respectively. For long-term preservation (more than 12 days) ice or chilled condition 1. gill was not effective. Through this investigation, it can be mentioned that the determination of organoleptic and biochemical changes (TMA-N, TVB-N, and pH) could provide an adequate system for the assessment of freshness and quality of Hilsha tenualosa stored in ice and at ambient temperature.

Knowledge Management: Journal