Comparative study on shelf life quality of Brine Salted Taki (Channa punctatus Bloch, 1793) and Shoal (Channa striatus Bloch, 1801) at Refrigerator Temperature (40C)

Abstract

A clear understanding on the difference between qualities and shelf lives of brine salted taki and shoal fish product stored at refrigerator temperature (4 0 C) has been assessed by analyzing physical changes such as color, texture, odor and visual appearance by acceptability technique and changes in chemical index of TVB-N, pH and FFA value (quality parameters). In processed condition (after 7 days of ripening period in brine salting), values of TVB-N, pH and FFA were 5.7 mg N/100g, 6.8 and 2.6% in case of taki and 3.64 mg N/100g, 6.5 and 1.8% in case of shoal fish respectively. TVB-N, pH and FFA value increased significantly (p<0.05) with time of storage period and between two brine salted products, TVB-N, pH and FFA value rapidly increased in taki fish than shoal fish and at the end of 9 months brine salted taki fish product became spoiled whereas brine salted shoal fish still remained fresh. Experimentally it has been proved that brine salted shoal fish has longer shelf life (18 months) and is better to preserve in Refrigerator temperature (4 0 C).