6th International Virtual Congress (IVC-2019) And Workshop.  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Protective effect of Salt (sodium chloride) and Turmeric (Curcuma longa) on Physicochemical attributes of sun-dried Tengra fish (Mystus tengra; Hamilton-Buchanan, 1822) at Laboratory condition

Author Affiliations

  • 1Department of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH
  • 2 Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, BANGLADESH
  • 3Institute of Food Science and Technology, BCSIR, Dhaka 1205, BANGLADESH

Int. Res. J. Biological Sci., Volume 4, Issue (2), Pages 33-40, February,10 (2015)

Abstract

Sun-drying is one of the most important low cost methods of fish preservation and the products provide nutrients to all categories of people through the world including Bangladesh. The experiment was subjected to the difference between biochemical-composition and quality-analysis of sun-dried salted (SDS) and turmeric treated sun-dried salted (SDS+T) Tengra fish product for making a better flavored product with a view to preserve it in laboratory level for a long time. In fresh-process condition the values of total volatile base nitrogen , pH and free fatty acid were 1.9 mgN/100g, 6.3, 1.8% in case of SDS and 2.52 mgN/100g, 6.4 and 1.6% in case of SDS+T Tengra respectively. This value increased significantly (p0.05) with the time of storage and between this two products, these values rapidly increased in SDS tengra than SDS+T Tengra fish-product and at the end of 12 months, the SDS Tengra fish-product became spoiled whereas SDS+T Tengra fish-product still in fresh condition. The TVB-N value had been found to have inverse relationship with the sensory score of both dried products. From the overall performance, it has been proved that this fish was highly acceptable level in salt-turmeric condition and also maintain best quality.

References

  1. DOF (Dept. of Fisheries), Fisheries statistics Year Book of Bangladesh, 2009-2010, Fisheries Resources Survey System, Dept. of Fisheries, Ministry of Fisheries and Livestock, Matshya Bhaban, Dhaka, 46 (2012)
  2. Ali M. Hasan, N.M.R.M.B. and Minar M.H., Proximate composition of fish feed Ingredients available in Lakshmipur Region, Bangladesh, American-Eurasian J.Agric. and Environ. Sci., 12(5), 556-560 (2012)
  3. Kabir K.M.R., Adhikary R.K., Hossain M.B. and Minar M.H., Livelyhood Status of Fisherman of the Old Brahmaputra River, Bangladesh, World Applied Sciences Journal,16(6), 869-873 (2012)
  4. Minar M.H., Adhikary R.K., Begum M., Islam M.R. and Akter T., Proximate composition of hilsha (Tenualosailisha) in laboratory condition, Bangladesh Journal of Progressive Sci. Technol., 10(1), 057-060 (2012)
  5. Koffi-Nevry R., Ouina T.S.T., Koussemon M. and BrouK., Chemical composition and lactic micro flora of Adjuevan, a traditional Ivorian fermented fish condition, Pak. J. Nutr., 10, 332-337 (2011)
  6. Hossain M.B., Amin S.N., Shamsuddin M. and Minar M.H., Use of Aqua-chemicals in the Hatcheries and Fish Farmers of Grater Noakhali, Bangladesh, Asian J. of Animal and Vet. Ad., 8(2), 401-408 (2012)
  7. Oluborode G.B., Omorinkoba W.S. and Bwala R.L., Development and Construction of an Electric Furnace and Control System for fish drying, Afr. J. Eng. Res. Dev. (Devon Science Publication), 3(2), 123-128 (2010)
  8. Turan H., Sonmez G., Celic M.Y. and Yalcin M., Effects of different salting process on the storage quality of Mediterranean Muscle (Mystus Galloprovincialis L. 1819)
  9. J. Muscle Foods, 18, 380-390 (2007)
  10. Leroi F., Joffraud J.J. and Chevalier F, Effect of salt and smoke on the microbiological quality of cold- smoked salmon during storage at 5 Degrees C as estimated by the factorial design method, J. Food Prot., 63, 502-508 (2000)
  11. Kiaye,Effect of Improved Processing Techniques on the quality and storage Stability of Tilapia from L. Victoria in Kenya, M. Sc Thesis, Jomo Kenyatta University of Agriculture and Technology, Juja, Kenya, (2004)
  12. Aggarwal B.B., Chitra S. and Ichikawa H., Curcumin, The Indian solid gold, Advances in Experimental Medicine and Biology, 595, 1-75.DOI: 10.1007/978-0-387-46401-5_1 (2007)
  13. Kumar S., Narain U., Tripathi S. and Misra K., Bioconj. Chem., 12, 464 (2001)
  14. Haniffa M.A., Dhanaraj M., Ramakrishnan C.M. and Manju R.A., Aquaculture Asia, 11(3), 18 (2006)
  15. Santosh P., Hye J.K., Jeong E.K. and Jae G.J., Separation of an effective fraction from turmeric against Streptococcus mutans biofilms by the comparison of curcuminoid content and anti-acidogenic activity, Food Chem., 126, 1565-1570 (2011)
  16. Chattopadhyay I., Biswas K., Bandyopadhyay U. and Banerjee R.K., Curr. Sci., 87(1), 44 (2004)
  17. Lithi U.J., Hassan M.N., Hossain M.M. and Alam A.K.M.N., Suitability of harbal pesticides, turmeric and neem, in repelling dry fish insect Necrobia sp., Adult. J. of Bang. Agric. Univ., 10(2), 339-348. DOI: 10. 3329/Jbau.v10i2.14927, (2012)
  18. AOAC. (Association of Official Analytical Chemist). Official methods of Analysis (15th ed.). Inc., Suite, 400, Arlington, Virginia., 2, 685-1298 (1990)
  19. Pearson D., Pearson’s composition and analysis of foods. University of Reading, (1999)
  20. Peryan D.R., Pilgrim F.J., The Methology of sensory testing, IFST sykp, Pittsburg, U.S.A., Food Technology Champaign II., 9-14 (1957)
  21. Conway E.J. and Byrne A., Micro- diffusion analysis of TVNBiochem. J., 27, 419-4299 (1993)
  22. Vynke W., pH of fish muscle comparison of methods, Western European Fish Technologists’ Association (WEFTA), Copenhagen, Denmark, (1981)
  23. Osman N.H., Suriah A.R. and Law E.C., Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters, Food Chem., 73, 55–60 (2001)
  24. Davies R.M and Davies O.A, Traditional and Improved Fish Processing Technologies in Values of Fish, (Tropical Science), 33, 183-189 (2009)
  25. Mazorra-Manzano M.A., Pacheco-aguilar R., Díaz-Rojas E.I. and Lugo-Sánchez M.E., Postmortem changes in black skipjack muscle during storage in ice, J. of Food Sci., 65, 774-779 (2000)
  26. Morshed M., Sun dried products of Bombay duck and its quality assessment at different storage condition, Department of Zoology, University of Dhaka, 29 (2005)
  27. Zhou R., Liu Y., Xie J and Wang X., Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish (Takifugu obscurus) during refrigerated storage, Food Chemistry, 129(4), 1660-1666,(2011)
  28. Patr B., Gürel A, Ate Gve and Dinçolu AH, Potasyum Sorbat Uygulanm Tuz Kürü Aynal Sazan (Cyprinus Carpio L.) Filetolarnn Üretimi ve Muhafazas Srasnda Meydana Gelen Mikrobiyolojik ve Kimyasal Deimler Üzerine Aratrmalar, Veteriner Bilimleri Dergisi, 17(2),31-4 (2001)
  29. Gram L., Ravn L., Rasch M., Bruhn J.B., Christensen A.B. and Givskov M., Food spoilage-interactions between food spoilage bacteria, Int.J.of Food Microb.,78, 79-97 (2002)
  30. Chaijan M., Benjakul S., Visessanguan W. and Faustman C., Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage, Food Chem.,99, 83–91 (2006)
  31. Ghaly A.E., Dave D., Budge S. and Brooks M.S., Fish spoilage mechanism and preservation techniques review, Am. J. Appl. Sci., 7(7), 859-877 (2010)
  32. Virta S., Bachelor’s Thesis, Isolation and Identification of Rainbow Trout spoiling Microbiota. Biotechnology and Food Technology, Turku University of Applied Science, 8, (Unpublished) (2009)
  33. Erkan N., Tosun S.Y., Ulusoy S. and Uretener G., The use of thyme and laurel essential oil treatments to extend the shelf life of bluefish (Pomatomus saltatrix) during storage in Ice, Journal für Verbraucherschutz und Lebensmittelsicherheit,6(1), 39-48 (2011)
  34. FAO/ SIFAR, Non-Sensory Assessment of Fish quality, (FAO in partnership with support unit for International Fisheries and Aquatic Research, SIFAR, Torry Advisory Note No., 92 (2001)
  35. Nair P.G.V. and Suseela M., Biochemical composition of fish and shell fish, In: CIFT-Technology advisory services, Central Institute of Fisheries Technology, Cochin, 281-289 (2000)
  36. Tungkawachara S., Park J. and Choi Y., Biochemical properties and consumer acceptance of Pacific whiting fish sauce, J Food Sci, 68, 855-860 (2003)