Abstract
Processing and preservation result in nutritional quality changes in fishery products. This study designed to observe quality changes in fish pickle from Thai Pangus (Pangasianodon hypophthalmus) at refrigeration (5°C to 8°C) and freezing (-20°C to -18°C) temperature in kitchen refrigerator. In fish pickle, moisture content (%) decreased from 58.20 ± 0.194 to 48.53 ± 0.345 and 58.67 ± 0.180 to 43.90 ± 0.245 at refrigeration and freezing storage, respectively after twelve months of storage. Likewise, protein content (%) decreased from 22.35 ± 0.385 to 18.85 ± 0.097 and 22.70 ± 0.141 to 14.69 ± 0.137, respectively throughout the storage period. Lipid content (%) increased up to five months of storage and then decreased gradually at refrigeration temperature, whereas at frozen temperature it increased gradually at the whole storage period. Ash content (%) increased from 4.08 ± 0.043 to 7.38 ± 0.081 and 4.83 ± 0.130 to 9.18 ± 0.085, respectively in refrigeration and freezer compartment. pH value decreased from 6.83 ± 0.040 to 4.29 ± 0.045 and from 6.79 ± 0.036 to 4.11 ± 0.045, respectively at refrigeration and frozen storage condition. Aerobic plate count (APC) reached to 6.5 × 106 CFU g-1 from 4.4 × 104 CFU g-1 at refrigeration temperature, but at freezing temperature it decreases to 6.8 × 102 CFU g-1 from 3.3 × 104 CFU g-1. This study has immense importance to satisfy consumer’s query relating to nutritional composition and longevity of fish pickle in domestic refrigerator.
Published Version
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