Changes in the nutritional composition of Thai pangus (Pangasianodon hypophthalamus) pickle during storage at refrigeration temperature

Abstract

There is relation between nutritional composition of fish products and storage conditions. The present study was designed to prepare pickle from dorsal muscle and whole Thai pangus (Pangasianodon hypophthalamus) fish muscle by using different types of food additives and to observe the changes in the nutritional composition, pH and bacterial load of fish pickle during 60 days of storage at refrigeration temperature (5° to 8°C). Mustard oil and soybean oil were used for preparing fish pickle. The quality of fish pickles prepared with either mustard oil or soybean oil, was stable and remained good even after 60 days of storage at refrigeration temperature (5° to 8°C). No bad smell was produced in the pickles. The changes in nutritional composition occurred at this temperature but the rate was slow. Moisture, protein, lipid and pH value decreased as days passed but ash content increased. In case of pickle prepared using soybean oil deterioration rate was higher than the pickle prepared using mustard oil. Bacterial load was higher in soybean oil pickle and also the pickle prepared from whole fish muscle. At this low temperature, bacterial load increased but the rate was slower. Therefore, at refrigeration temperature(5° to 8°C) the pickle remain in acceptable condition quite longer, might be more than 60 days.

From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

“…Based on sensory scores, a refrigerated pickle was found acceptable for human consumption throughout the storage period of 60 days, while pickles preserved at room temperature were found acceptable up to 21 days. A declining trend for sensory evaluation has also been noted in earlier studies on fish pickles. ,, …”

“…A declining trend for sensory evaluation has also been noted in earlier studies on fish pickles. 18,20,24 Based on the sensory evaluations, it can be concluded that the pickle made from silver carp was highly appreciated by panelists in terms of color, texture, taste, odor, and overall acceptability. However, it is worth noting that the storage duration in this study was shorter compared to previous studies on fish pickles.…”

“…Preparation of Fish Pickle. Fish pickle from silver carp was prepared using the method stated by Hossain and co-workers, 24 with some modifications. The fish were first beheaded, eviscerated, and cleaned with chilled water, and then sliced into small pieces (approximately 2.54 cm) using a sharp knife.…”

Potensi Antibakteri Ekstrak Daun Pedada (Sonneratia Caseolaris) Sebagai Pengawet Alami Ikan Kembung (Rastrelliger Sp) Segar

“…Tumbuhan menjadi sumber alami dari senyawa metabolit sekunder yang bersifat antibakteri karena mampu menekan pertumbuhan mikroorganisme (Moghrovyan et al, 2019).. Selain itu kondisi penyimpanan beku menunjukkan nilai ALT lebih rendah dibandingkan kondisi penyimpanan suhu ruang dan dingin. Hal ini sejalan dengan penelitian Rahman et al, ( 2018) yang menyatakan bahwa total bakteri akan berkurang dengan penyimpanan dibawah titik beku diakibatkan terhambatnya aktivitas bakteri pada produk.…”

Quality changes and shelf life of common Carp (Cyprinus carpio L.) pickle at room temperature

“…Pickling is one of the easiest and most efficient ways to preserve fish for a long time (Hossain et al, 2018) as it involves preserving foodstuffs under high acid concentrations, enabling their preservation without refrigeration. Pickling makes a tasty and nutrient-dense appetizer, especially from fish and is believed to suppress the growth of pathogenic organisms (pH below 4.0) and have a considerable storage life (Waghmare, George, and Sonavane, 2017).…”