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

Abstract

Fish pickle from Cyprinus carpio was prepared with the objective that the track changes in quality of product over twelve months at room temperature were observed. The moisture, protein, fat and ash content of the freshly prepared fish pickle were found as 47.0, 14.05, 12.79 and 4.14 percent, respectively. The initial Peroxide value, TVBN, pH and titratable acidity values were found as 3.24mEqO2/kg, 4.34 mgN/100g, 5.03 and 0.6 mEq/100g respectively. The peroxide value showed an increasing trend reaching a final value of 10.23 mEqO2/kg in the twelfth month of the study. Similarly, the TVBN value also increased and was found as 18.05 mgN/100g at the end of the study. The final titratable acidity value was found to be 0.19 mEq/100g whereas, pH value increased attaining a final value of 5.84 at the end of the study. Based on the biochemical, organoleptic quality evaluation, the pickle was rejected by the taste panel in the twelfth month of the trial, hence common carp pickle remains edible up to 11 months at room temperature.