Author: Salma Noor E Islami, Md Faisal, Mousumi Akter, Md Shaheed Reza, Md Kamal
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A comparative studyonthe shelf lifeof whole fish and fillet of cultured striped catfish (Pangasianodonhypophthalmus) under ice storage condition wascarried out by determining organoleptic and biochemical aspects in the month of September and October. It was found that shelf lifeof whole fishwas 21days where as fillet had slightly lower shelf life of 18 days. Value of pH changed from 7.07 to 6.97 after 24 days for whole fish and 6.88 for fillet after 21 days at the termination of experiment, pH remained to 6.5 for fillet after 18 days of ice storage.TVB-Nvalueincreasedfrom an initial value of1.68 mg/100gto28.83 mg/100gin 21 days in whole fish and finally to rejection value of 35.89 mg/100g at the end of 24 days storageperiod. As for fillets TVB-N value was at acceptable level of 24.79 mg/100g until 18 days of storage at same condition.Myofibriller protein solubility gradually decreased with storage period for both whole fish and fillets. The results of this study indicated that in regard to organoleptic and biochemical aspects the shelf life of Thai-Pangasin ice stored condition is 21 days and 18 days for the whole fish and fillets, respectively.
Key words: Striped catfish, Shelf life, Fish fillet, Ice storage
DOI: http://dx.doi.org/10.3329/ralf.v2i1.23056
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