Quality Changes of Pangas Catfish (Pangasianodon hypophthalmus) Fillet During Ice Storage
Md Jakiul Islam,
Mohammad Hafizur Rahman,
Fatema Hoque Shikha
Journal of Food Resource Science,
2017, 6(1), 1-9.
Background and Objectives: Fish fillet has limited shelf life and is subjected to get more spoilage than the whole fish. Icing could be a suitable method to extend shelf life of fish fillet, among others. This research was designed to determine the changes in fillet quality of pangas catfish (Pangasianodon hypophthalmus) during ice storage. Methodology: Pangas catfish was collected from the farm directly with iced condition. Iced fish were filleted and packed with polyethylene pouch and stored into finely crushed ice (±1°C) into a well-insulated ice box for a period of 21 days. Fish handling, processing and hygienes were maintained after following Food and Agriculture Organization (FAO) code of conducts for fresh fish handling. Sensory (organoleptic test) and biochemical test (protein solubility, gel forming ability, gel strength, total volatile based nitrogen, muscle pH) were conducted to determine fillet quality with a three days interval. The data were analyzed and tested (significance) through one-way Analysis of Variance (ANOVA) single factor, Chi-square test and Duncans Multiple Range Test (DMRT). Results: The pangas fillet was found acceptable up to 18 days of iced storage. Myofibrillar protein solubility for fresh fillet was 88.21%, gradually decreased to 28.12% at the end of 21 days. The gel forming ability and initial breaking force was found reducing at 21st day of study period; indicate gradual decrease in quality. Get strength was found highest in higher temperature. Total volatile base nitrogen value of fresh muscle was 1.68 mg/100 g, finally increased to 32.45 mg/100 g at 21 day, which exceed the recommended range. The pH of the muscle immediately after death was 7.07, fall to 5.89 after 12 days and again raised to 6.88 after 21 days of ice storage. Conclusion: Pangas catfish fillet could be preserved in iced condition for 21 days. However, 18 days shelf life was found best. Study showed a gradual decrease in fillet quality for the whole study period.
Cited References Fulltext
Seafood Waste Management Status in Bangladesh and Potential for Silage Production
2021, 13(4), 2372.