Volume 11, Issue 3 (September 2024)
J. Food Qual. Hazards Control 2024, 11(3): 157-165 |
Back to browse issues page
Ethics code: There were no human subject involved in this study
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Arefin M, Akther S, Rahman N, Begum M, Sarwar N. Effects of Processing and Preservation Technologies on Keeping Quality of Labeo rohita: Attributes of Nutritional, Microbial and Sensory. J. Food Qual. Hazards Control 2024; 11 (3) :157-165
URL: http://jfqhc.ssu.ac.ir/article-1-1176-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1176-en.html
Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh , nahid@cvasu.ac.bd
Abstract: (154 Views)
Background: Fishes being major sources of protein are susceptible to post-harvest losses. Appropriate processing and preservation makes food healthier, safer, tastier, and more shelf-stable. Therefore, an attempt was made to evaluate the effectiveness of different processing and preservation technologies on keeping quality of Labeo rohita (rohu fish), a widely found ray-finned species in South Asia that is important for aquaculture.
Methods: Raw fish fillets were subjected to different processing and preservation technologies including freezing, sun drying, mechanical drying, salting, microwave processing, and marinating to determine their effects on keeping quality. Consequently, sensorial attributes, proximate composition, mineral (calcium (Ca), iron (Fe), and zinc (Zn)) contents and microbiological analyses were carried out. Obtained data were analyzed statistically and compared using one-way analysis of variance (ANOVA) followed by Fisher’s LSD test at 5% level of significance.
Results: The moisture, protein, fat, ash, and carbohydrate contents were 13.01-77.29, 8.62-52.57, 0.86-18.69, 1.34-12.72, and 1.13-27.22%, respectively in different processing and preservation technologies. Drying manifested to be the efficient method in terms of preserving proteins and fats while retention of sensory attributes was obtained in freezing. The contents of Ca, Fe, and Zn were 120.05-227.97, 0.54-1.14, and 0.72-2.04 mg/100 g, respectively. In addition, maximum retention of Zn, Fe, and Ca contents were observed in freezing, sun drying, and marinating, respectively. Furthermore, total bacterial count was in the range of 0-2.6×104 Colony Forming Unit (CFU)/g and no coliforms were detected in any of the raw and processed fish fillets. Results of microbiological study revealed that microwave processing is highly efficient to reduce microbial loads in processed fish.
Conclusion: Combination of different processing and preservation technologies might be useful to the efficient management of fishery resources. Therefore, further research into these combinations is essential to ensure that the nutritional value of fish is preserved.
DOI: 10.18502/jfqhc.11.3.16587
Methods: Raw fish fillets were subjected to different processing and preservation technologies including freezing, sun drying, mechanical drying, salting, microwave processing, and marinating to determine their effects on keeping quality. Consequently, sensorial attributes, proximate composition, mineral (calcium (Ca), iron (Fe), and zinc (Zn)) contents and microbiological analyses were carried out. Obtained data were analyzed statistically and compared using one-way analysis of variance (ANOVA) followed by Fisher’s LSD test at 5% level of significance.
Results: The moisture, protein, fat, ash, and carbohydrate contents were 13.01-77.29, 8.62-52.57, 0.86-18.69, 1.34-12.72, and 1.13-27.22%, respectively in different processing and preservation technologies. Drying manifested to be the efficient method in terms of preserving proteins and fats while retention of sensory attributes was obtained in freezing. The contents of Ca, Fe, and Zn were 120.05-227.97, 0.54-1.14, and 0.72-2.04 mg/100 g, respectively. In addition, maximum retention of Zn, Fe, and Ca contents were observed in freezing, sun drying, and marinating, respectively. Furthermore, total bacterial count was in the range of 0-2.6×104 Colony Forming Unit (CFU)/g and no coliforms were detected in any of the raw and processed fish fillets. Results of microbiological study revealed that microwave processing is highly efficient to reduce microbial loads in processed fish.
Conclusion: Combination of different processing and preservation technologies might be useful to the efficient management of fishery resources. Therefore, further research into these combinations is essential to ensure that the nutritional value of fish is preserved.
DOI: 10.18502/jfqhc.11.3.16587
Type of Study: Original article |
Subject:
Special
Received: 24/03/09 | Accepted: 24/09/20 | Published: 24/09/30
Received: 24/03/09 | Accepted: 24/09/20 | Published: 24/09/30
References
1. Abeni A.A., Ibiyinka O., Funmilayo C.F. (2015). Effect of processing on the nutritive value of Clarias gariepinus from Isinla fish pond, Ado Ekiti, Nigeria. American Journal of BioScience. 3: 262-266. [DOI: 10.11648/j.ajbio. 20150306.19] [DOI:10.11648/j.ajbio]
2. Abraha B., Admassu H., Mahmud A., Tsighe N., Shui X.W., Fang Y. (2018). Effect of processing methods on nutritional and physico-chemical composition of fish: a review. Food Processing and Technology. 6: 376-382. [DOI: 10.15406/ mojfpt.2018.06.00191] [DOI:10.15406/mojfpt.2018.06.00191]
3. Aidani E., Aghamohammadi B., Akbarian M., Morshedi A., Hadidi M., Ghasemkhani N., Akbarian A. (2014). Effect of chilling, freezing and thawing on meat quality: a review. International Journal of Biosciences. 5: 159-169. [DOI: 10.12692/ijb/5.4.159-169] [DOI:10.12692/ijb/5.4.159-169]
4. Ajifolokun O.M., Basson A.K., Osunsanmi F.O., Zharare G.E. (2018). Effects of drying methods on quality attributes of shrimps. Journal of Food Processing and Technology. 10: 772. [DOI: 10.4172/2157-7110.1000772]
5. Akintola S.L., Brown A., Bakare A., Osowo O.D., Bello B.O. (2013). Effects of hot smoking and sun drying processes on nutritional composition of giant tiger shrimp (Penaeus monodon, fabricius, 1798). Polish Journal of Food and Nutrition Sciences. 63: 227-237. [DOI: 10.2478/v10222-012-0093-1] [DOI:10.2478/v10222-012-0093-1]
6. Akinwumi F.O. (2014). Effects of smoking and freezing on the nutritive value of African mud catfish, Clarias gariepinus Burchell, 1822. Journal of Agricultural Science. 6: 143-149. [DOI: 10.5539/jas.v6n11p143] [DOI:10.5539/jas.v6n11p143]
7. Ali A., Wei S., Ali A., Khan I., Sun Q., Xia Q., Wang Z., Han Z., Liu Y., Liu S. (2022). Research progress on nutritional value, preservation and processing of fish-a review. Foods. 11: 3669. [DOI: 10.3390/foods11223669] [DOI:10.3390/foods11223669] [PMID] [PMCID]
8. Ali M., Imran M., Nadeem M., Khan M.K., Sohaib M., Suleria H.A.R., Bashir R. (2019). Oxidative stability and sensoric acceptability of functional fish meat product supplemented with plant− based polyphenolic optimal extracts. Lipids in Health and Disease. 18: 1-16. [DOI: 10.1186/s12944-019-0982-y] [DOI:10.1186/s12944-019-0982-y] [PMID] [PMCID]
9. Association of Official Analytical Chemists (AOAC). (2006). Official methods of analysis. 18th edition. AOAC International, Gaithersburg, USA. URL: https://www. researchgate.net/publication/292783651_AOAC_2005/link/56b1246508ae5ec4ed4878ab/download?_tp=eyJjb250ZXh0Ijp7ImZpcnN0UGFnZSI6InB1YmxpY2F0aW9uIiwicGFnZSI6InB1YmxpY2F0aW9uIn19. Accessed 1 August 2023.
10. Association of Official Analytical Chemists (AOAC). (2000). Official methods of analysis. 17th edition. Gaithersburg, USA. URL: http://kb.psu.ac.th:8080/psukb/bitstream/ 2553/1564/ 2/279542_app.pdf. Accessed 25 July 2023.
11. Aubourg S.P. (2018). Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review. International Journal of Food Science and Technology. 53: 873-891. [DOI: 10.1111/ijfs.13693] [DOI:10.1111/ijfs.13693]
12. Bassey F.I., Oguntunde F.C., Iwegbue C.M.A, Osabor V.N., Edem C.A. (2014). Effects of processing on the proximate and metal contents in three fish species from Nigerian coastal waters. Food Science and Nutrition. 2: 272-281. [DOI: 10.1002/fsn3.102] [DOI:10.1002/fsn3.102] [PMID] [PMCID]
13. Belton B., Karim M., Thilsted S., Murshed-E-Jahan K., Collis W., Phillips M. (2011). Review of aquaculture and fish consumption in Bangladesh. The World Fish Center. URL: http://hdl.handle.net/1834/24444.
14. Chukwu O. (2009). Influences of drying methods on nutritional properties of tilapia fish (Oreochromis nilotieus). World Journal of Agricultural Sciences. 5: 256-258.
15. Chukwu O., Shaba I.M. (2009). Effects of drying methods on proximate compositions of catfish (Clarias gariepinus). World Journal of Agricultural Sciences. 5: 114-116.
16. Contreras C., Benlloch-Tinoco M., Rodrigo D., Martínez-Navarrete N. (2017). Impact of microwave processing on nutritional, sensory, and other quality attributes. In: Regier M., Knoerzer K., Schubert H. (Editors). The microwave processing of foods. 2nd edition. Woodhead Publishing, Sawston, United Kingdom. pp: 65-99. [DOI: 10.1016/B978-0-08-100528-6.00004-8] [DOI:10.1016/B978-0-08-100528-6.00004-8] [PMID]
17. Daramola J.A., Fasakin E.A., Adeparusi E.O. (2007). Changes in physicochemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. African Journal of Food, Agriculture, Nutrition and Development. 7. [DOI: 10.18697/ajfand.17.1980] [DOI:10.18697/ajfand.17.1980]
18. Dawson P., Al-Jeddawi, W., Remington N. (2018). Effect of freezing on the shelf life of salmon. International Journal of Food Science. 2018. [DOI: 10.1155/2018/1686121] [DOI:10.1155/2018/1686121] [PMID] [PMCID]
19. Department of Fisheries (DOF). (2012). Fish fortnight compendium. Department of Fisheries, Ministry of Fisheries and Livestock, Government of Peoples Republic of Bangladesh.
20. Department of Fisheries (DOF). (2020). Yearbook of fisheries statistics of Bangladesh 2018-19. Fisheries Resources Survey System (FRSS), Department of Fisheries, Bangladesh, Ministry of Fisheries and Livestock. 36. URL: https://file-rangpur.portal.gov.bd/uploads/e9c5f421-3765-4473-91fc-a9ab3974cbd8//64e/2e7/458/64e2e7458f60d053864113.pdf. Accessed 25 July 2023
21. EO E.O.D., Ugwueze A.U., Igbegu H.E. (2013). Microbiological quality and some heavy metals analysis of smoked fish sold in Benin City, Edo State, Nigeria. World Journal of Fish and Marine Sciences. 5: 239-243. [DOI: 10.5829/idosi.wjfms. 2013.05.03.7149] [DOI:10.5829/idosi.wjfms]
22. Feng P., Weagant S.D., Grant M.A., Burkhardt W., Shellfish M., Water B. (2002). Enumeration of Escherichia coli and the coliform bacteria. Bacteriological Analytical Manual (BAM). 13: 1-19. [DOI:10.1016/S0014-5793(02)02235-4] [PMID]
23. Fisheries Resources Survey System (FRSS). (2002). Fishery statistical yearbook of Bangladesh 2001-2002. 19th edition. Fisheries Resources Survey System, Department of Fisheries, Bangladesh. URL:https://fisheries.portal.gov.bd/sites/default/ files/files/fisheries.portal.gov.bd/page/4cfbb3cc_c0c4_4f25_be21_b91f84bdc45c/Statistical%20Year%20Book_2001-02.pdf. Accessed 25 July 2023.
24. Food and Drug Administration (FDA). (1992). Bacteriological analytical manual. 7th edition. AOAC International, Arlington, VA. URL: file:///C:/Users/admin/Downloads/ FDA-1995-N-0063-0134_attachment_1.pdf. Accessed 25 July 2023.
25. Gormley T.R., Neumann T., Fagan J.D., Brunton N.P. (2007). Taurine content of raw and processed fish fillets/portions. European Food Research and Technology. 225: 837-842. [DOI: 10.1007/s00217-006-0489-4] [DOI:10.1007/s00217-006-0489-4]
26. Hematyar N., Masilko J., Mraz J., Sampels S. (2018). Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20° C). Journal of Food Processing and Preservation. 42: e13589. [DOI: 10.1111/jfpp.13589] [DOI:10.1111/jfpp.13589]
27. Immaculate J., Sinduja P., Jamila P. (2012). Biochemical and microbial qualities of Sardinella fimbriata sun dried in different methods. International Food Research Journal. 19: 1699-1703.
28. International Commission on Microbiological Specifications for Foods (ICMSF). (1986). Microorganisms in Foods 2. Sampling for microbiological analysis: principles and specific applications. 2nd edition. Blackwell Scientific Publications, London. URL: https://seafood.oregonstate.edu/ sites/agscid7/ files/snic/ sampling-for-microbiological-analysis-principles-and-specific-applications-icmsf.pdf. Accessed 25 July 2023.
29. Islam M.R., Baten M.A., Newaz A.W. (2022). Sensory and physico-chemical quality evaluation of traditional, improved and commercially dried Puntius sophore. International Journal of Animal Resources. 2: 52-61.
30. Karayakar F., Işık U., Cicik B., Canli M. (2022). Heavy metal levels in economically important fish species sold by fishermen in Karatas (Adana/TURKEY). Journal of Food Composition and Analysis. 106: 104348. [DOI: 10.1016/j.jfca.2021.104348] [DOI:10.1016/j.jfca.2021.104348]
31. Kumar G.P., Xavier K.A.M., Nayak B.B., Kumar H.S., Venkateshwarlu G., Balange A.K. (2017). Effect of different drying methods on the quality characteristics of Pangasius hypophthalmus. International Journal of Current Microbiology and Applied Sciences. 6: 184-195. [DOI: 10.20546/ijcmas.2017.610.024] [DOI:10.20546/ijcmas.2017.610.024]
32. Lilabati H., Vishwanath W. (1996). Biochemical, nutritional and microbiological quality of three smoked fishes (Wallago attu, Tor putitora, Puntius jayarami) sold in the Imphal market, Manipur. Journal of Fresh Water Biology. 8: 217-223.
33. Mphande J., Chama L. (2015). Preservation methods and storage period affect the mineral and moisture composition of freshwater fish species. International Journal of Food Science and Nutrition Engineering. 5: 147-153. [DOI: 10.5923/ j.food.20150503.06]
34. Msusa N., Likongwe J., Kapute F., Mtethiwa A., Sikawa D. (2017). Effect of processing method on proximate composition of gutted fresh Mcheni (Rhamphochromis species) (Pisces: Cichlidae) from Lake Malawi. International Food Research Journal. 24: 1513-1518.
35. Musaiger A.O., D'Souza R. (2008). The effects of different methods of cooking on proximate, mineral and heavy metal composition of fish and shrimps consumed in the Arabian Gulf. Archivos latinoamericanos de Nutrición. 58: 103-110. [DOI:10.1108/00070700810906624]
36. Nyangena D.N., Mutungi C., Imathiu S., Kinyuru J., Affognon H., Ekesi S., Nakimbugwe D., Fiaboe K.K.M. (2020). Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in East Africa. Foods. 9: 574. [DOI: 10.3390/foods9050574] [DOI:10.3390/foods9050574] [PMID] [PMCID]
37. Rokicki J., Li L., Imabayashi E., Kaneko J., Hisatsune T., Matsuda H. (2015). Daily carnosine and anserine supplementation alters verbal episodic memory and resting state network connectivity in healthy elderly adults. Frontiers in Aging Neuroscience. 7: 219. [DOI: 10.3389/fnagi.2015. 00219] [DOI:10.3389/fnagi.2015.00219] [PMID] [PMCID]
38. Rubio C., Jalilli A., Gutiérrez A.J., González-Weller D., Hernández F., Melón E., Burgos A., Revert C. Hardisson A. (2011). Trace elements and metals in farmed sea bass and gilthead bream from Tenerife Island, Spain. Journal of food protection. 74: 1938-1943. [DOI: 10.4315/0362-028X.JFP-11-118] [DOI:10.4315/0362-028X.JFP-11-118] [PMID]
39. Salán E.O., Galvão J.A., Oetterer M. (2006). Use of smoking to add value to the salmoned trout. Brazilian Archives of Biology and Technology. 49: 57-62. [DOI: 10.1590/S1516-89132006000100007] [DOI:10.1590/S1516-89132006000100007]
40. Salaudeen M.M., Osibona A.O. (2018). Impact of smoking techniques and storage conditions on microbial safety and stability of catfish (Clarias gariepinus). Ife Journal of Science. 20: 345-353. [DOI: 10.4314/ijs.v20i2.15] [DOI:10.4314/ijs.v20i2.15]
41. Santos J., Lisboa F., Pestana N., Casal S., Alves M.R., Oliveira M.B.P.P. (2013). Shelf life assessment of modified atmosphere packaged turbot (Psetta maxima) fillets: evaluation of microbial, physical and chemical quality parameters. Food and Bioprocess Technology. 6: 2630-2639. [DOI: 10.1007/s11947-012-0900-z] [DOI:10.1007/s11947-012-0900-z]
42. Sarwar N., Ahmed T., Akther S. (2019). Effect of different processing and preservation methods on the quality of Tenualosa ilisha (Hilsa Shad) fish. Journal of Advances in Food Science and Technology. 6: 75-87.
43. Turan H., Sönmez G., Çelik M.Y., Yalçin M., Kaya Y. (2007). Effects of different salting process on the storage quality of Mediterranean mussel (Mytilus galloprovincialis L. 1819). Journal of Muscle Foods. 18: 380-390. [DOI: 10.1111/j.1745-4573.2007.00093.x] [DOI:10.1111/j.1745-4573.2007.00093.x]
44. Ulusoy Ş., Üçok Alakavuk D., Mol S., Coşansu S. (2019). Effect of microwave cooking on foodborne pathogens in fish. Journal of Food Processing and Preservation. 43: e14045. [DOI: 10.1111/jfpp.14045] [DOI:10.1111/jfpp.14045]
45. Ullah N., Hazarika P., Handique P.J. (2016). Biochemical quality assessment of ten selected dried fish species of North east India. International Advanced Research Journal in Science, Engineering and Technology. 3: 30-33. [DOI: 10.17148/ IARJSET.2016.3107] [DOI:10.17148/IARJSET.2016.3107]
46. Venugopal V. (2008). Marine products for healthcare: functional and bioactive nutraceutical compounds from the ocean. 1st edition. CRC press, Boca Raton. [DOI: 10.1201/ 9781420052640] [DOI:10.1201/9781420052640]
47. Wu T., Mao L. (2008). Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets. Food Chemistry. 110: 647-653. [DOI: 10.1016/j.foodchem.2008. 02.058] [DOI:10.1016/j.foodchem.2008.02.058]
48. Zaman M., Naser M.N., Abdullah A.T.M., Khan N. (2014). Nutrient contents of some popular freshwater and marine fish species of Bangladesh. Bangladesh Journal of Zoology. 42: 251-259. [DOI: 10.3329/bjz.v42i2.23367] [DOI:10.3329/bjz.v42i2.23367]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
