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Residual Effect of Oxytetracycline Medicated Diet on Shelf Life of Mrigal Carp (cirrhinus Cirrhosus) Stored in Ice Under Laboratory Condition

S. A. Haque
Department of Fisheries, Bangamata Sheikh Fojilatunnesa Mujib Science and Technology University, Melandah, Jamalpur-2012, Bangladesh

M. K. Rahman
Bangladesh Fisheries Research Institute, Mymensingh-2201, Bangladesh

M. N. A. Khan
Department of Fishing & Post-Harvest Technology, Chattogram Veterinary and Animal Sciences University, Chattogram-4225, Bangladesh

M. S. Reza
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

Among the six common classes of antimicrobials approved for aquaculture by World Health Organization (WHO), the use of oxytetracycline (OTC) is common in the aquaculture of Bangladesh. Since OTC hampers the growth and reproduction of fish microbial communities including the commensal and pathogenic flora, efforts were made to investigate the residual effect of OTC via medicated feed on the shelf life of apparently healthy mrigal carp (Cirrhinus cirrhosus) during ice storage. A group of live fish (average weight:18 ± 0.05 g) were fed OTC supplemented diet (2g OTC /kg diet) twice a day for 21 days and compared to another group fed with basal diet (control). After a brief withdrawal period (14 days), fish were killed by ikejime fish-slaughtering method and kept in separate ice boxes containing 1:1 ice to fish ratio for determining their shelf life using organoleptic, biochemical and bacteriological aspects of fish. Organoleptically, control fish were found to be acceptable up to 11 days whereas fish of treated group were found acceptable up to 15 days, showing significant rise in shelf life for OTC-treated fish. Proximate analysis showed a slight increase in moisture and a gradual decrease in protein and ash contents that were statistically insignificant (p>0.05) between control and OTC-treated group. The decline in lipid content was, however, significantly different between the two groups (p<0.05). Muscle pH increased sharply other than control fish as well as total volatile based nitrogen (TVB-N), peroxide value (PV) increased rapidly. The aerobic plate count (APC) was significantly higher for control fish than OTC-treated fish during storage time. According to the parameters assessed, the OTC-treated fishes were found to be delayed spoilage along with a prolonged shelf life in ice storage condition.

Keywords: Antibiotic, Chilled storage, Organoleptic, Shelf life, Mrigal carp

Location: The Laboratory of Fish Harvesting, Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Carp fish, Diseases

Objectives:

To determine the shelf life of mrigal carp for OTC-treated group during ice storage condition.

Methodology:

Experimental design: The research was based on randomized controlled study where one hundred (100) mrigal carp (Cirrhinus cirrhosus) (average body weight 18 ± 0.05g) in six (6) glass aquaria (size 37cm×30cm×60cm) were randomly distributed and allowed to adapt to the rearing conditions. For this work, all aquaria were set at the Laboratory of Fish Harvesting, Department of Fisheries Technology, Bangladesh Agricultural University during autumn (September-October) and were operated under the same conditions. Fish in the three (3) aquaria were used for OTC-treated group and three (3) for control group. Water in these aquaria was changed every day. Two types of feed, basal feed and basal feed supplemented with OTC at 2 g/kg diet were prepared at the laboratory and fed twice per day (once at 9:00 a.m. and second at 5:00 p.m.) for 21 consecutive days. After 14 days of withdrawal period fish were then killed humanely by Japanese ikejime fish-slaughtering method where a spike is pushed through the pineal window to penetrate the brain (Robb et al., 2000; Lines and Spence, 2014).Then fish were transferred to an insulated box where freshly prepared crushed ice at ratio of ice and fish at 1:1 (w ⁄ w) was used for icing the samples. Ice was replenished on every alternate day until the termination of experiment. The icebox had a number of holes at the bottom to drain out the melted water. The quality change in ice stored samples was evaluated after every 4 (four) days interval by determining the chemical and bacteriological tests. The organoleptic quality changes were assessed everyday during ice storage condition. Organoleptic quality assessment: Sensory methods were used to assess the degree of freshness based on organoleptic characteristics such as odor, color, general appearance, eyes, slime and consistency of flesh. Starting from first day, 2 to 3 fish were randomly sampled and their raw sensory attributes were evaluated. Proximate composition analyses: Moisture content was determined by air drying of a given sample in a thermostat oven (Gallenkamp, HOT-BOX, Manchester, UK) at 105°C for 24 hours until constant weight. Ash content was determined by igniting the sample in a muffle furnace at a temperature of 550°C for 6 hours. Crude protein was determined by the Macro Kjeldahl method by determining total nitrogen and applying the protein conversion factor of 6.25 to the results to convert total nitrogen into total protein, assuming that fish protein contained 16% nitrogen, and lipid content was determined by extracting required quantity of samples with petroleum ether for 16–18 hours in a ground joint Soxhlet apparatus. The oil obtained by evaporation of the solvent on a steam bath was weighed in a sensitive balance and percent lipid was calculated. Chemical analysis: pH was determined by homogenizing 1g of pooled fish muscle in 10 ml of distilled water with a pH meter (Hanna Instruments Ltd., Germany). TVB-N was determined according to the standard method described by (EC, 1995) with some modifications. Estimation of TVB-N was done at every 4 days interval up to 16 days of iced storage. Peroxide value (PV) was determined according to Lima Dos Santos et al. (1981). Chemical analysis: pH was determined by homogenizing 1g of pooled fish muscle in 10 ml of distilled water with a pH meter (Hanna Instruments Ltd., Germany). TVB-N was determined according to the standard method described by (EC, 1995) with some modifications. Estimation of TVB-N was done at every 4 days interval up to 16 days of iced storage. Peroxide value (PV) was determined according to Lima Dos Santos et al. (1981). Bacteriological analysis: About 10-15g of whole fish sample was blended with appropriate volume of 0.2% peptone water in a sterilized blender for a few min until homogenous slurry was obtained. Bacteriological analyses of ice stored fishes were done at every 4 days interval until termination of experiment. Total APC expressed as colony forming units per gram of muscle (cfu/g) of the representative samples was determined by standard plate count methods using plate count agar (Himedia, Mumbai, India) according to Collins and Lyne (1976). Statistical analysis: Data obtained in the experiment were recorded and preserved in computer and paired t-test was done by using SPSS 11.0 (Statistical Package for the Social Science, Chicago, USA). Significant differences were determined among treatments at the 5 % level (p< 0.05).

Source of Information: http://journal.safebd.org/index.php/jafe; Vol 2 No 1 March 2021 Pages 102-108 e-ISSN 2708-5694

Article Link (Online Journal): http://doi.org/10.47440/JAFE.2021.2118

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Shelf life of OTC treated mrigal carp was determined by organoleptic, biochemical, chemical and bacteriological method which revealed that fish can be kept in iced condition for 16 days and had significant variation is existed between control and OTC supplemented fish. The OTC treated fish exerted significant effect for reducing bacterial population on fish stored in ice and extend the shelf life. However, more studies are needed whether such antibiotics remain in fish body or not as residues are great concern for food safety as well as human health.

Knowledge Management: Journal