Abstract
This study was carried out to assess the changes in microbiological and biochemical aspects of fresh, smoked, salt-smoke-dried (SSD), control dried (CD; treated without salt and smoke) batashi (Neotropius atherinoides) during storage at ambient temperature (26-28oC) and refrigeration temperature (4oC). The main objective of this study was to investigate the effect of natural preservatives such as salt and smoke on the shelf life of the product over the storage period. The moisture content of fresh batashi was 75.81% whereas 18.10% for SSD batashi. The initial value of protein, fat and ash content of SSD batashi was 65.93, 17.09 and 16.90% on dry matter basis. During storage period (60 days), the percentage of moisture increased whereas protein, fat, and ash content considerably decreased. After two month storage at ambient temperature the protein, lipid and ash content for SSD batashi were 65.0, 15.9 and 15.95%, respectively whereas the values of the same parameters stored at refrigeration temperature were 65.03, 16.16 and 16.12%, respectively on dry matter basis. The initial TVB-N and SPC value for SSD batashi was 6.10mg/100g and 1.14Ă—104 CFU/g respectively. During storage period TVB-N and SPC value slowly increased and the values reached to 17.94 mg/100g and 4.2Ă—104 CFU/g, respectively for salt-smokedried batashi, stored at ambient condition whereas 11.20 mg/100g and 2.42Ă—104 CFU/g, respectively for the products stored at refrigeration temperature. Because of using salt and smoke as natural preservatives, no yeast or mould was detected in salt-smoke-dried batashi fish. Therefore, it can be inferred that salt and smoke treated dried fish products has longer shelf life than plain dried product (without treated with salt and smoke). From the overall performance, the products kept at refrigeration temperature showed better shelf life than the products stored at ambient temperature.Res. Agric., Livest. Fish.3(3): 443-451, December 2016
Highlights
Fish provides a high source of protein required in the diets of man as it contains essential nutrients such as vitamins, fats and minerals which help in the maintenance of life (Ashano and Ajayi, 2003)
It is assumed that the three curing process viz. salting, smoking and drying in combination would produce a new, better quality product probably with a longer shelf-life by significantly reducing water activity in the flesh of fish with characteristic flavor and taste to be preferred by the consumers
It shows the concentration of biochemical composition and microbial populations in fresh, smoked, salt-smoke-dried and control dried batashi fish samples
Summary
Fish provides a high source of protein required in the diets of man as it contains essential nutrients such as vitamins, fats and minerals which help in the maintenance of life (Ashano and Ajayi, 2003). From the age old system curing of fish is being used as means of preservation for increasing its shelf life and its various use by the consumers at different levels. Curing generally include the methods like, salting, smoking and drying fish are in principle the reduction of moisture to decrease the water ac tivity (aW) in fish muscle. During post-harvest period large amount of fish are spoiled and wasted due to lack of proper measure for processing and preservation because of the fact that neither we can consume all the fishes caught nor can we transport to other places wherever necessary due to our insufficient handling and transportation system. Salting, smoking and drying in combination would produce a new, better quality product probably with a longer shelf-life by significantly reducing water activity in the flesh of fish with characteristic flavor and taste to be preferred by the consumers It is assumed that the three curing process viz. salting, smoking and drying in combination would produce a new, better quality product probably with a longer shelf-life by significantly reducing water activity in the flesh of fish with characteristic flavor and taste to be preferred by the consumers
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