Standardising Preprocess Treatments for Improved Sensory Quality and Storage Stability of Carp Pickle

Abstract

A study was undertaken for developing a pickled product using meat of the carp, rohu (Labeo rohita). The meat pieces were subjected to different preprocesses treatments, viz., salting, drying, frying, baking, smoking and marinating in various combinations. The most acceptable combination was marinating fish meat pieces for 15 min followed by smoking for 3 h at 60°C and frying for 30 sec at 180°C in refined vegetable oil. Vinegar-tamarind juice mixture in 1: 1 proportion was found to be the most preferred acid source for preparing the pickle. Three types of pickles were prepared, selected pretreatments and acid mixture, of pH values 4.0, 4.5 and 5.0, and storage studies were conducted for a period of 72 days. Sensory scores for odour, texture, taste and overall quality dropped significantly after 24 days in the case of pickle of initial pH value 5.0, and became unacceptable on the 36th day. Pickles adjusted to pH values 4.0 and 4.5, showed an increasing trend in sensory quality during first few weeks of storage, after which the sensory scores remained more or less steady for rest of the period. The total plate count showed no increase in pickles of pH 4.0 and 4.5 during storage, but it significantly increased in pickle of pH 5.0. This was accompanied by significant increases in total volatile base nitrogen content and pH in the latter. The peroxide value also increased at a greater rate indicating oxidation of tat. Thus, it was concluded that pH of 5.0 is unsuitable. Among the other two lots pH 4.5 was found more suitable as the product could be well preserved and the sourness was found to be less organoleptically compared to the pickle of pH 4.0.