| dc.description.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. | en_US |
