DEVELOPMENT OF READY-TO-COOK (RTC) PANGAS (Pangasianodon hypophthalmus) FISH MARINADE AND ITS SHELFLIFE STUDY UNDER MODIFIED ATMOSPHERE PACKAGING (MAP) AT CHILLED STORAGE

Abstract

Nowadays, Ready-to-cook (RTC) fish products are getting popular due to busy life style and thus for saving valuable time for people. However, price and preservation is a big concern for these types of perishable food items. Among various fish species available in Bangladesh, Pangas (Pangasianodon hypophthalmus) was selected for this study due to its high content of flesh. Moreover, this fish is composed of thick layer of fat and possess high protein content, therefore, capable to meet up the nutritional demand for Bangladeshi people. Fish mariade is a cheap processing technology, which can improve the fish flavour, texure and taste. Therefore, the objective of this study was to develop Pangas fish marinade as a RTC fish products, evaluate and finding the optimized condition for its shelf life under modified atmosphere packaging at chilled storage (4°C). This study was conducted using freshly caught Pangas at quality control laboratory of department of Fisheries, in the University of Rajshahi started from Septmber, 2018. In the study, after completing the marination process, fishes were packed in various packaging techniques including Modified Atomosphere Packaging (MAP) and stored at 4°C for 20 days. Among the different types of packaging, aerobic not sealed pack treated as control and MAP-1 (50% CO2: 50% N2), and MAP-2 (75% CO2: 25% N2) treated as treatment. Different biochemical parameters such as total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), pH were analyzed throughout the storage period. In all packaging condition, pH values were found within the acceptable limit (6.8~7.0) throughout the storage period. No significant (p>0.05) differences were observed on TVB-N values in all three packaging conditions during the storage period. However, MAP-1 samples showed higher TVB-N value (6.02±0.59 mg/100g) compared to MAP-2 (5.65±1.06 mg/100g) at the end of the storage period. In case of TBARS value the recommended limit (2 mg malonaldehyde/kg) was not exceeded for all samples throughout the storage period. During microbiological analysis, MAP-2 sample showed lower bacterial count (7.21±0.31 log CFU/g) compared to MAP-1 (8.14±0.11 log CFU/g) sample at the end of the storage period (16th day). Finally, shelf-life of Pangas fish marinade was determined at approximately 9 days for not sealed pack, 13 days for MAP-1 and 15 days for MAP-2. Based on the result, MAP technology was found effective to preserve Pangas fish marinade with an extended shelf life. This preliminary result will be helpful for the further development of ready-to-cook fish product as well as for commercial applications.