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Asian Network for Scientific Information is a leading service provider to the publishers of Science, Technology and Medicine (STM) in Asia. Currently Asian Network for Scientific Information is serving more than 37 peer-reviewed journals covering a wide range of academic disciplines to foster communication among scientists, researchers, students and professionals - enabling them to work more efficiently and intelligently, thereby advancing knowledge and learning.

Journal of Food Resource Science
eISSN: xxxx-xxxx
pISSN: 2224-3550

Editor-in-Chief:  Kihal Mebrouk
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Research Article
Quality Changes of Pangas Catfish (Pangasianodon hypophthalmus) Fillet During Ice Storage
Mousumi Akter, Md Jakiul Islam, Mohammad Hafizur Rahman, Salma Noor-E-Islami, Fatema Hoque Shikha and Md Kamal
Background and Objectives: Fish fillet has limited shelf life and is subjected to get more spoilage than the whole fish. Icing could be a suitable method to extend shelf life of fish fillet, among others. This research was designed to determine the changes in fillet quality of pangas catfish (Pangasianodon hypophthalmus) during ice storage. Methodology: Pangas catfish was collected from the farm directly with iced condition. Iced fish were filleted and packed with polyethylene pouch and stored into finely crushed ice (±1°C) into a well-insulated ice box for a period of 21 days. Fish handling, processing and hygiene’s were maintained after following Food and Agriculture Organization (FAO) code of conducts for fresh fish handling. Sensory (organoleptic test) and biochemical test (protein solubility, gel forming ability, gel strength, total volatile based nitrogen, muscle pH) were conducted to determine fillet quality with a three days’ interval. The data were analyzed and tested (significance) through one-way Analysis of Variance (ANOVA) single factor, Chi-square test and Duncan’s Multiple Range Test (DMRT). Results: The pangas fillet was found acceptable up to 18 days of iced storage. Myofibrillar protein solubility for fresh fillet was 88.21%, gradually decreased to 28.12% at the end of 21 days. The gel forming ability and initial breaking force was found reducing at 21st day of study period; indicate gradual decrease in quality. Get strength was found highest in higher temperature. Total volatile base nitrogen value of fresh muscle was 1.68 mg/100 g, finally increased to 32.45 mg/100 g at 21 day, which exceed the recommended range. The pH of the muscle immediately after death was 7.07, fall to 5.89 after 12 days and again raised to 6.88 after 21 days of ice storage. Conclusion: Pangas catfish fillet could be preserved in iced condition for 21 days. However, 18 days shelf life was found best. Study showed a gradual decrease in fillet quality for the whole study period.

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