Abstract
Fish pickle was developed from Thai pangus (Pangasianodon hypophthalamus) fish muscle by using different types of food additives. Mustard oil and soybean oil were used for preparing fish pickle. Dorsal muscle and whole fish muscle without bone were used as raw material for preparing fish pickle. Changes in nutritional composition, pH, bacteriological and sensory attributes were determined at room temperature (30–35°C) according to standard procedures. At room temperature (30-35°C) fish pickle prepared from dorsal muscle and whole fish muscle using both mustard oil and soybean oil remained in acceptable condition until 12/13 days. Bad smell produced in the pickle after 15th day of storage. Moisture, protein, lipid and pH value decreased but ash content increased with the progress of storage period. In case of soybean oil used pickle deterioration was faster than the pickles prepared using mustard oil. Bacterial load was higher in soybean oil pickle and the pickle prepared from whole fish muscle.
 J. Bangladesh Agril. Univ. 16(3): 545–552, December 2018
Highlights
It is well known that fish flesh has some unique characteristics as having high protein content with balanced profile of amino acids, polyunsaturated and essential fatty acids with ω-3 series of fatty acids and low level of harmful cholesterol and saturated fat (Edwards and Kaewpaitoon, 1981).Fish can act as a source of protein to human being, and provide foreign exchange earning to many people when the harvesting, handling and processing methods done in the right way and time (Mazrouh MM. 2015)
No basic information regarding the effect of processing methods on nutritional and physicochemical composition of fish processed in Eritrea fish processing plants (Eri-fish processing plant and Eritrea Marine Product Company) has been reported
Biochemical Composition of Fresh Fish The fish collected from the Kamal-Ranjit market of Bangladesh Agricultural University were fresh and many of them were in live condition
Summary
It is well known that fish flesh has some unique characteristics as having high protein content with balanced profile of amino acids, polyunsaturated and essential fatty acids with ω-3 series of fatty acids and low level of harmful cholesterol and saturated fat (Edwards and Kaewpaitoon, 1981).Fish can act as a source of protein to human being, and provide foreign exchange earning to many people when the harvesting, handling and processing methods done in the right way and time (Mazrouh MM. 2015). Preservation and processing can assure availability of fish in all year round (Smida MAB, 2014 and Oparaku et al, 2013) The bio-chemical composition of fish is the vital aspect in fish processing, because which influences both the quality and technological characteristics of it (Farid FB et al, 2014) Different processing methods of fish have different effect on their chemical, physical and nutritional compositions (Akinneye JO et al, 2010) The effect could be either chemical or physical changes, which affects digestibility due to protein denaturation and reduction in the content of mobile compounds and polyunsaturated fatty acids. No basic information regarding the effect of processing methods on nutritional and physicochemical composition of fish processed in Eritrea fish processing plants (Eri-fish processing plant and Eritrea Marine Product Company) has been reported (https://medcraveonline.com/MOJFPT/MOJFPT-0600191.pdf)
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