Volume 11, Issue 3 (September 2024)
J. Food Qual. Hazards Control 2024, 11(3): 157-165 |
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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
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Effects of Processing and Preservation Technologies on Keeping Quality of Labeo rohita: Attributes of Nutritional, Microbial and Sensory
M.S. Arefin 1 , S. Akther 2, N. Rahman 2[*]* , M. Begum 1, N. Sarwar 2
1. Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
2. Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
HIGHLIGHTS
To cite: Arefin M.S., Akther S., Rahman N., Begum M., Sarwar N. (2024). Effects of processing and preservation technologies on keeping quality of Labeo rohita: attributes of nutritional, microbial and sensory. Journal of Food Quality and Hazards Control. 11: 157-165.
Introduction
Figure 1: Effect of processing technologies on the sensory attributes in Labeo rohita
Table 1: Proximate composition of Labeo rohita in processing and preservation technologies
Table 2: Mineral contents of labeo rohita with different processing and preservation technologies
*Values are presented as mean±Standard Deviation (SD). Different superscripted lower-case letters in the same column indicate significant difference (p<0.05).
M.S. Arefin 1
1. Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
2. Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
HIGHLIGHTS
- Freezing retained wholesomeness while drying manifested efficient proteins and fats.
- Freezing, sun drying as well as marinating preserved maximum mineral contents.
- Microwave technology demonstrated greater microbial reduction in processed fish.
| Article type Original article |
ABSTRACT 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. © 2024, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License. |
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| Keywords Nutritional Value Fishes Food Handling Food Quality Colony Count Microbial |
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| Article history Received: 09 Mar 2024 Revised: 05 Jul 2024 Accept: 20 Sep 2024 |
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| Acronyms and abbreviations CFU=Colony Forming Unit TBC=Total Bacterial Count TC=Total Coliforms |
Introduction
Fish are well-known nutritious aquatic animals that belong to one of the most diverse animal groups known to humans. Fish and fishery products are valuable sources of essential nutrients and bioactive compounds such as long-chain omega-3 fatty acids, Docosahexaenoic Acid (DHA), Eicosapentaenoic Acid (EPA), fat-soluble vitamins (D and E), minerals (calcium (Ca), iodine (I), zinc (Zn), iron (Fe), and selenium (Se)), low-molecular-mass metabolites (anserine and taurine), and easily digestible proteins (Aubourg, 2018; Gormley et al., 2007; Rokicki et al., 2015; Venugopal, 2008). In addition, health benefits conveyed by regular consumption of fish and fishery products includes decreasing the risk of cardiovascular disease, facilitating infant’s neurodevelopment, human fertility, strong bone, and teeth formation (Abraha et al., 2018).
Bangladesh is one of the major fish producing countries, producing a total of 43.84 t in 2018-2019 fiscal year, with inland open waters (capture) accounting for 28.19% (12.35 lakh t) and inland closed waters (culture) accounting for 56.76% (24.88 lakh t) of total production. Major carps are the most important species that supports freshwater fisheries in Bangladesh (DOF, 2020). However, among the major Bangladeshi carps Labeo rohita is mostly preferred rather than any other cultured fishes (Belton et al., 2011). Scientifically it belongs to the family Cyprinidae within the order of Cypriniformes and is commonly abundant in rivers and fresh water lakes or ponds. Moreover, faster growing rate along with the higher market price and greater feed utilization has made this species a potential candidate for the aquaculture in Bangladesh (FRSS, 2002). Apart from protein supplementation this sector has created diverse livelihood opportunities for millions of people as well as valuable earnings and revenue sources in Bangladesh (DOF, 2012).
However, fish is extremely perishable, resulting in severe post-harvest losses in each and every stages of the supply chain from harvesting to retail distribution. Spoilage proceeds as a series of complex enzymatic, bacterial, and chemical breakdown of protein, and fat contents (agent of rancidity and off-flavor) during prolong storage (EO et al., 2013). Thus, fish becomes unfit for human consumption within about 12 h of fishing at tropical temperatures, unless it is subjected to some form of processing or preservation technologies (Santos et al., 2013). In addition, the spoilage causes a net reduction in the amounts of nutrients potentially available for the consumers; which are creating a great concern for nutritional security and public health promotion (Daramola et al., 2007). Thus, food processors and fishermen are adopting several processing and preservation technologies such as freezing, salting, marinating, drying, etc. to preserve the storage quality as well as extending the shelf-life of the products. Improved processing, handling, transportation, and preservation strategies contribute to an increase in the shelf-life of fish products and also to avoid wastes and losses. However, comparative studies on quality parameters of inland fish species under various storage condition including icing, freezing, drying, etc. are limited in numbers (Dawson et al., 2018; Hematyar et al., 2018). Therefore, the study aimed to evaluate the effectiveness of different processing and preservation technologies on keeping quality of L. rohita to identify the efficient preservation methods.
Materials and methods
Fish samples
The sample size for this study was 35 samples of L. rohita, collected during the month of April to May, 2022. L. rohita (average weight: 1-1.2 kg) were obtained from a particular fish market in Chattogram, Bangladesh. They were kept in iced boxes and immediately transported to the laboratory where the experiment was carried out. Fish samples were eviscerated first to remove the visceral contents, washed with tap water, filleted, and cut into pieces. Fish fillets were then divided into seven groups for treatments, transferred to polyethylene bags, labeled, and then stored at -18 °C.
Processing and preservation technologies of fish fillets
-Freezing
L. rohita fish fillets were packed in polyethylene bags and frozen at -18±2 °C in a quick freezer (Singer BD-215-GL, USA). Frozen products were placed in a freezer chamber at -20 °C until evaluation. Frozen fillets were thawed in running water (25-26 °C) prior to analysis (Akinwumi, 2014).
-Sun drying
Fillets were exposed to direct sunlight for three consecutive days using a wire mesh dryer, tightly covered with mosquito nets to prevent flies, and other pests. During night time the drying rack was covered with plastic sheets to prevent the condensation of water. However, air temperature was maintained at 35-40 °C during sun drying (Msusa et al., 2017).
-Mechanical drying
For mechanical drying, L. rohita fillets were placed in a cabinet dryer (DC1000, Genlab, Cheshire, UK), maintained at 60 °C and dried to constant weight for 2-3 days. The products were removed from drying chamber and allowed to cool for 20 min. After that, dried fillets were packed in polyethylene zip-lock bags until further evaluation (Nyangena et al., 2020).
-Salting
The fillets were salted with thin granular salt. The salt ratio used in this process was 25% of total mussel weight (Salt:Fish; 1:4). The fish fillets were then placed in a plastic jar and more salt were sprinkled over the top and bottom surface (Turan et al., 2007). Salted fish fillets were then stored at room temperature (25±5 °C) for further analysis.
-Microwave processing
Microwave processing of L. rohita fish fillets were carried out in a microwave oven (ME21K7010DS/AA, Samsung, South Korea) at 2450 MHz for 15 min (Ulusoy et al., 2019). Microwave processed fish samples were then stored at room temperature prior to further analysis.
-Marinating
L. rohita fish fillets were rubbed well with preservatives such as common salt (NaCl) (Salt:Fish; 1:3), vinegar (25 ml/kg fish), citric acid (Sunson, China) and Na-benzoate (Hawkins Inc., USA) (0.5 g/kg fish) and additives such as sugar (75 g/kg fish), turmeric powder (10 g/kg fish), and pepper (5 g/kg fish). The processed fish were then frozen at -18±2 °C (Sarwar et al., 2019).
Sensory analysis
Sensory analysis of the processed L. rohita were carried out by a group of experienced panelists consisting of equal men and women according to the method described by Islam et al. (2022). Processed and untreated cooked samples were presented to each of the panelists and asked to assess the basis of quality attributes such as color, firmness, taste, and overall acceptability using nine-point hedonic scales (9=like extremely; 8=like very much; 7=like moderately; 6=like slightly; 5=neither like nor dislike; 4=dislike slightly; 3=dislike moderately; 2=dislike very much; 1=dislike extremely).
Proximate analysis top of form bottom of form
The analysis of raw and processed L. rohita fillets were performed using the Association of Official Analytical Chemists (AOAC) procedure (AOAC, 2006). Moisture content was measured after drying in a vacuum oven (Nabertherm, Germany) at 100 °C and drying up to constant weight. Protein content was determined by Kjeldahl method which converts proteins and organic nitrogen to ammonia during decomposition to sulfuric acid (H2SO4; BASF, Germany) in the presence of a mercury-catalyzed mixture. Acid digestion became alkaline and ammonia was distilled off and titrated with standard acid. The percentage of nitrogen was determined and converted to protein using a factor (6.25). Fat analysis was performed by hydrolysis of the sample in a Soxhlet apparatus using hexane (Linde, Germany) as the extracting solvent. The extract was evaporated, dried, and weighed. Ash content was determined by igniting the samples in muffled furnace (Nabertherm, Germany) at 550 ºC until dull red converts to grayish white. Carbohydrate was calculated from the standard equation stated by Musaiger and D’Souza (2008).
Carbohydrate (%)=100-((moisture+ash+protein+fat)%)
Analysis of minerals
The determination of Ca, Fe, and Zn contents were carried out by using Atomic Absorption Spectrophotometry (AAS; AA-7000, Shimadzu, Japan). Digestion of the samples was done according to the method described by Bassey et al. (2014). Moreover, 0.5 g of the homogenized sample was placed in a digestion tube and pre-digested with 10 ml of concentrated nitric acid (HNO3; Sigma-Aldrich, USA) at 135 °C until the liquid became clear. Next, 10 ml of HNO3, 2 ml of hydrogen peroxide (H2O2; Sigma-Aldrich, USA) and perchloric acid (HClO4; Sigma-Aldrich, USA) were added and the temperature was maintained at 135 °C for 1 h until the liquid became colorless. The digested liquors were skimmed off through Whatman no. 1 filter paper and diluted up to 25 ml with water. Concentrations of Fe, Zn, and Ca were determined by flame techniques in AAS with the help of calibration curve plotted from the standard solution of Ca, Fe, and Zn (Rubio et al., 2011).
Microbiological analysis
One g representative sample was obtained aseptically from all L. rohita fish fillets. The samples were grounded, and four-fold serial dilutions (10−1-10−4) of the homogenized samples were made using sterile Buffer Peptone Water (BPW; Sigma-Aldrich, USA). Fish samples were analyzed for Total Bacterial Count (TBC) and Total Coliforms (TCs). All microbial analyses were performed according to AOAC methods (AOAC, 2000). Aliquots of suitable dilutions were transferred separately to corresponding agar plates for TBC and incubated at 37 ºC for 48 h in incubator (GSP-9080 MBE, Shanghai, China). The results were calculated and expressed as Colony Forming Units (CFU)/g.
TC was also estimated by Most Probable Number (MPN) method described by Feng et al. (2002). Lauryl Tryptose Broth (LSB; Sigma-Aldrich, USA) was used as the selective growth medium for coliforms. Diluted aliquots were transferred to the test tubes containing LSB broth with Durham’s tube and grouped into 3 divisions based on (10−1-10−3) inoculums and further incubated at 37 ºC for 48 h in incubator. Gas-producing tubes were marked and recorded and thus TC were calculated by using the MPN chart from bacteriological analytical manual (FDA, 1992).
Statistical analysis
Each analysis was carried out in triplicates. Obtained data were stored in Microsoft Excel, 2010 and the significant differences were determined by one-way analysis of variance (ANOVA) followed by Fisher’s LSD test using Minitab Statistical Software (Version: 19.1.1 0; Minitab, Ltd. United Kingdom). In addition, Kruskal-Wallis test was applied to evaluate differences in sensory attributes (color, firmness, taste, and overall acceptability) among different samples of food, such as raw and processed fish. The level of significance was measured at the level of p<0.05.
Results
Sensory attributes
The results of sensory attributes are illustrated in Figure 1. The degree of acceptance of the sensory attributes such as color, firmness, taste, and overall acceptability varied from 5.40 to 8.93, 6.73 to 8.88, 5.73 to 8.71, and 5.60 to 8.72, respectively. Significant differences (p<0.05) were observed in all the sensory attributes as fillets of L. rohita were subjected to different processing and preservation technologies.
Bangladesh is one of the major fish producing countries, producing a total of 43.84 t in 2018-2019 fiscal year, with inland open waters (capture) accounting for 28.19% (12.35 lakh t) and inland closed waters (culture) accounting for 56.76% (24.88 lakh t) of total production. Major carps are the most important species that supports freshwater fisheries in Bangladesh (DOF, 2020). However, among the major Bangladeshi carps Labeo rohita is mostly preferred rather than any other cultured fishes (Belton et al., 2011). Scientifically it belongs to the family Cyprinidae within the order of Cypriniformes and is commonly abundant in rivers and fresh water lakes or ponds. Moreover, faster growing rate along with the higher market price and greater feed utilization has made this species a potential candidate for the aquaculture in Bangladesh (FRSS, 2002). Apart from protein supplementation this sector has created diverse livelihood opportunities for millions of people as well as valuable earnings and revenue sources in Bangladesh (DOF, 2012).
However, fish is extremely perishable, resulting in severe post-harvest losses in each and every stages of the supply chain from harvesting to retail distribution. Spoilage proceeds as a series of complex enzymatic, bacterial, and chemical breakdown of protein, and fat contents (agent of rancidity and off-flavor) during prolong storage (EO et al., 2013). Thus, fish becomes unfit for human consumption within about 12 h of fishing at tropical temperatures, unless it is subjected to some form of processing or preservation technologies (Santos et al., 2013). In addition, the spoilage causes a net reduction in the amounts of nutrients potentially available for the consumers; which are creating a great concern for nutritional security and public health promotion (Daramola et al., 2007). Thus, food processors and fishermen are adopting several processing and preservation technologies such as freezing, salting, marinating, drying, etc. to preserve the storage quality as well as extending the shelf-life of the products. Improved processing, handling, transportation, and preservation strategies contribute to an increase in the shelf-life of fish products and also to avoid wastes and losses. However, comparative studies on quality parameters of inland fish species under various storage condition including icing, freezing, drying, etc. are limited in numbers (Dawson et al., 2018; Hematyar et al., 2018). Therefore, the study aimed to evaluate the effectiveness of different processing and preservation technologies on keeping quality of L. rohita to identify the efficient preservation methods.
Materials and methods
Fish samples
The sample size for this study was 35 samples of L. rohita, collected during the month of April to May, 2022. L. rohita (average weight: 1-1.2 kg) were obtained from a particular fish market in Chattogram, Bangladesh. They were kept in iced boxes and immediately transported to the laboratory where the experiment was carried out. Fish samples were eviscerated first to remove the visceral contents, washed with tap water, filleted, and cut into pieces. Fish fillets were then divided into seven groups for treatments, transferred to polyethylene bags, labeled, and then stored at -18 °C.
Processing and preservation technologies of fish fillets
-Freezing
L. rohita fish fillets were packed in polyethylene bags and frozen at -18±2 °C in a quick freezer (Singer BD-215-GL, USA). Frozen products were placed in a freezer chamber at -20 °C until evaluation. Frozen fillets were thawed in running water (25-26 °C) prior to analysis (Akinwumi, 2014).
-Sun drying
Fillets were exposed to direct sunlight for three consecutive days using a wire mesh dryer, tightly covered with mosquito nets to prevent flies, and other pests. During night time the drying rack was covered with plastic sheets to prevent the condensation of water. However, air temperature was maintained at 35-40 °C during sun drying (Msusa et al., 2017).
-Mechanical drying
For mechanical drying, L. rohita fillets were placed in a cabinet dryer (DC1000, Genlab, Cheshire, UK), maintained at 60 °C and dried to constant weight for 2-3 days. The products were removed from drying chamber and allowed to cool for 20 min. After that, dried fillets were packed in polyethylene zip-lock bags until further evaluation (Nyangena et al., 2020).
-Salting
The fillets were salted with thin granular salt. The salt ratio used in this process was 25% of total mussel weight (Salt:Fish; 1:4). The fish fillets were then placed in a plastic jar and more salt were sprinkled over the top and bottom surface (Turan et al., 2007). Salted fish fillets were then stored at room temperature (25±5 °C) for further analysis.
-Microwave processing
Microwave processing of L. rohita fish fillets were carried out in a microwave oven (ME21K7010DS/AA, Samsung, South Korea) at 2450 MHz for 15 min (Ulusoy et al., 2019). Microwave processed fish samples were then stored at room temperature prior to further analysis.
-Marinating
L. rohita fish fillets were rubbed well with preservatives such as common salt (NaCl) (Salt:Fish; 1:3), vinegar (25 ml/kg fish), citric acid (Sunson, China) and Na-benzoate (Hawkins Inc., USA) (0.5 g/kg fish) and additives such as sugar (75 g/kg fish), turmeric powder (10 g/kg fish), and pepper (5 g/kg fish). The processed fish were then frozen at -18±2 °C (Sarwar et al., 2019).
Sensory analysis
Sensory analysis of the processed L. rohita were carried out by a group of experienced panelists consisting of equal men and women according to the method described by Islam et al. (2022). Processed and untreated cooked samples were presented to each of the panelists and asked to assess the basis of quality attributes such as color, firmness, taste, and overall acceptability using nine-point hedonic scales (9=like extremely; 8=like very much; 7=like moderately; 6=like slightly; 5=neither like nor dislike; 4=dislike slightly; 3=dislike moderately; 2=dislike very much; 1=dislike extremely).
Proximate analysis top of form bottom of form
The analysis of raw and processed L. rohita fillets were performed using the Association of Official Analytical Chemists (AOAC) procedure (AOAC, 2006). Moisture content was measured after drying in a vacuum oven (Nabertherm, Germany) at 100 °C and drying up to constant weight. Protein content was determined by Kjeldahl method which converts proteins and organic nitrogen to ammonia during decomposition to sulfuric acid (H2SO4; BASF, Germany) in the presence of a mercury-catalyzed mixture. Acid digestion became alkaline and ammonia was distilled off and titrated with standard acid. The percentage of nitrogen was determined and converted to protein using a factor (6.25). Fat analysis was performed by hydrolysis of the sample in a Soxhlet apparatus using hexane (Linde, Germany) as the extracting solvent. The extract was evaporated, dried, and weighed. Ash content was determined by igniting the samples in muffled furnace (Nabertherm, Germany) at 550 ºC until dull red converts to grayish white. Carbohydrate was calculated from the standard equation stated by Musaiger and D’Souza (2008).
Carbohydrate (%)=100-((moisture+ash+protein+fat)%)
Analysis of minerals
The determination of Ca, Fe, and Zn contents were carried out by using Atomic Absorption Spectrophotometry (AAS; AA-7000, Shimadzu, Japan). Digestion of the samples was done according to the method described by Bassey et al. (2014). Moreover, 0.5 g of the homogenized sample was placed in a digestion tube and pre-digested with 10 ml of concentrated nitric acid (HNO3; Sigma-Aldrich, USA) at 135 °C until the liquid became clear. Next, 10 ml of HNO3, 2 ml of hydrogen peroxide (H2O2; Sigma-Aldrich, USA) and perchloric acid (HClO4; Sigma-Aldrich, USA) were added and the temperature was maintained at 135 °C for 1 h until the liquid became colorless. The digested liquors were skimmed off through Whatman no. 1 filter paper and diluted up to 25 ml with water. Concentrations of Fe, Zn, and Ca were determined by flame techniques in AAS with the help of calibration curve plotted from the standard solution of Ca, Fe, and Zn (Rubio et al., 2011).
Microbiological analysis
One g representative sample was obtained aseptically from all L. rohita fish fillets. The samples were grounded, and four-fold serial dilutions (10−1-10−4) of the homogenized samples were made using sterile Buffer Peptone Water (BPW; Sigma-Aldrich, USA). Fish samples were analyzed for Total Bacterial Count (TBC) and Total Coliforms (TCs). All microbial analyses were performed according to AOAC methods (AOAC, 2000). Aliquots of suitable dilutions were transferred separately to corresponding agar plates for TBC and incubated at 37 ºC for 48 h in incubator (GSP-9080 MBE, Shanghai, China). The results were calculated and expressed as Colony Forming Units (CFU)/g.
TC was also estimated by Most Probable Number (MPN) method described by Feng et al. (2002). Lauryl Tryptose Broth (LSB; Sigma-Aldrich, USA) was used as the selective growth medium for coliforms. Diluted aliquots were transferred to the test tubes containing LSB broth with Durham’s tube and grouped into 3 divisions based on (10−1-10−3) inoculums and further incubated at 37 ºC for 48 h in incubator. Gas-producing tubes were marked and recorded and thus TC were calculated by using the MPN chart from bacteriological analytical manual (FDA, 1992).
Statistical analysis
Each analysis was carried out in triplicates. Obtained data were stored in Microsoft Excel, 2010 and the significant differences were determined by one-way analysis of variance (ANOVA) followed by Fisher’s LSD test using Minitab Statistical Software (Version: 19.1.1 0; Minitab, Ltd. United Kingdom). In addition, Kruskal-Wallis test was applied to evaluate differences in sensory attributes (color, firmness, taste, and overall acceptability) among different samples of food, such as raw and processed fish. The level of significance was measured at the level of p<0.05.
Results
Sensory attributes
The results of sensory attributes are illustrated in Figure 1. The degree of acceptance of the sensory attributes such as color, firmness, taste, and overall acceptability varied from 5.40 to 8.93, 6.73 to 8.88, 5.73 to 8.71, and 5.60 to 8.72, respectively. Significant differences (p<0.05) were observed in all the sensory attributes as fillets of L. rohita were subjected to different processing and preservation technologies.
Figure 1: Effect of processing technologies on the sensory attributes in Labeo rohita
Proximate composition
Proximate composition of raw (untreated) and processed L. rohita fillets are presented in Table 1. Moisture, protein, fat, ash, and carbohydrate contents were in the range of 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 methods.
Proximate composition of raw (untreated) and processed L. rohita fillets are presented in Table 1. Moisture, protein, fat, ash, and carbohydrate contents were in the range of 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 methods.
Table 1: Proximate composition of Labeo rohita in processing and preservation technologies
| Treatments | Moisture (%) | Protein (%) | Fat (%) | Ash (%) | Carbohydrate (%) |
| Raw (Untreated) | 73.72±0.76 b | 17.14±0.59 e | 5.69±0.46 e | 2.31±0.18 d | 1.13±0.73 e |
| Freezing | 77.29±0.42 a | 18.54±0.43 d | 0.86±0.05 f | 1.34±0.11 e | 1.96±0.07 e |
| Sun drying | 15.76±0.68 f | 34.12±0.59 c | 18.69±0.49 a | 4.21±0.06 b | 27.22±0.85 a |
| Mechanical drying | 13.01±0.41 g | 52.57±0.45 a | 14.28±0.36 b | 4.06±0.13 b | 16.08±1.07 b |
| Salting | 55.18±0.31 d | 17.47±0.37 e | 8.83±0.23 d | 12.72±0.36 a | 5.79±0.79 d |
| Microwave | 17.46±0.40 e | 48.57±0.76 b | 14.15±0.22 b | 2.99±0.14 c | 16.78±1.19 b |
| Marinating | 66.61±0.33 c | 8.62±0.34 f | 12.98±0.25 c | 2.34±0.13 d | 10.36±0.36 c |
*Values are presented as mean±Standard Deviation (SD). Different superscripted lower-case letters in the samecolumn indicate significant difference (p<0.05).
Mineral contents
The mineral contents of raw and processed L. rohita fillets are depicted in Table 2. The contents of Ca, Fe, and Zn varied from 120.05 to 227.97, 0.54 to 1.14, and 0.72 to 2.04 mg/100 g, respectively. The results showed that mineral contents of fish fillets were significantly affected by different processing and preservation methods. All the processed samples exhibited significantly decreased levels of the mineral contents compared to control (p<0.05).
Microbial analysis
The result of TBC and TC of raw and processed L. rohita fillets are presented in Figure 2. The TBC of raw L. rohita was reported 2.6×104 CFU/g while it ranged from 0 to 1.3×104 CFU/g in different processing and preservation technologies. Furthermore, no coliforms were detected in any of raw and processed fish fillets.
The mineral contents of raw and processed L. rohita fillets are depicted in Table 2. The contents of Ca, Fe, and Zn varied from 120.05 to 227.97, 0.54 to 1.14, and 0.72 to 2.04 mg/100 g, respectively. The results showed that mineral contents of fish fillets were significantly affected by different processing and preservation methods. All the processed samples exhibited significantly decreased levels of the mineral contents compared to control (p<0.05).
Microbial analysis
The result of TBC and TC of raw and processed L. rohita fillets are presented in Figure 2. The TBC of raw L. rohita was reported 2.6×104 CFU/g while it ranged from 0 to 1.3×104 CFU/g in different processing and preservation technologies. Furthermore, no coliforms were detected in any of raw and processed fish fillets.
Table 2: Mineral contents of labeo rohita with different processing and preservation technologies
| Treatments | Calcium (Ca) (mg/100 g) | Iron (Fe) (mg/100 g) | Zinc (Zn) (mg/100 g) |
| Raw, untreated | 227.97±2.49 a | 1.14±0.05 a | 2.04±0.04 a |
| Freezing | 137.61±2.43 d | 0.94±0.01 bc | 1.83±0.06 b |
| Sun drying | 150.39±1.21 c | 1.01±0.02 b | 1.13±0.02 c |
| Mechanical drying | 120.05±1.66 f | 0.84±0.03 d | 1.02±0.03 d |
| Salting | 139.54±0.73 d | 1.00±0.09 bc | 1.13±0.02 c |
| Microwave | 134.25±0.56 e | 0.54±0.04 e | 0.72±0.04 e |
| Marinating | 199.78±0.61 b | 0.93±0.03 c | 1.07±0.07 cd |
Figure 2: Microbiological quality of raw and processed Labeo rohita in different processing and preservation technologies
Discussion
Sensory aspects are essential for determining the quality of any food product. Several factors including raw materials, technological food processes can exert both positive and negative sensorial impacts. However, results showed that freezing followed by marinating as well as salting preserved excellent sensory properties of L. rohita irrespective of other processing technologies. Freezing induces reduced water-holding capacity in fish muscle and results in firm texture, uncompromised color, and taste. However, the result is in line with Aidani et al. (2014) where they have concluded that domestic freezing significantly improves the texture, juiciness, color, and aroma of meat product. In addition, overall acceptability of L. rohita fillets was more pronounced in freezing, due to the reduced enzymatic reactions held in between the storage period. The sensory score of fishery product at the freezing temperature (-18 °C) obtained by Ali et al. (2019) also showed good sensory characteristics as well as overall acceptability.
In contrast, microwave processed L. rohita had the lowest degree of color, firmness, and produce heavy burnt taste compared to raw fish. This could be due to the lack of uniform heating, thus the product loses its natural color and becomes very brittle. Previous studies regarding the impact of microwave processing on the sensory attributes also showed similar drawbacks (Contreras et al., 2017). Furthermore, mechanical drying also imparts least sensory ratings in firmness and overall acceptability of L. rohita fillets. The lowest level of firmness was also reported in sun-dried fish. Thermal processes including drying may cause profound physical and chemical alterations which influenced to the reduction in the firmness and overall acceptability of the processed fish. However, similar results were also reported by Ajifolokun et al. (2018). They revealed that drying methods significantly impacted the consumer’s preferences for aroma, appearance, color, taste, and overall acceptability of shrimps. Therefore, freezing manifested effective technology for preserving excellent sensory properties of L. rohita with regard to the retention of wholesomeness.
The highest moisture content of L. rohita was recorded in freezing (77.29±0.42%) while the least was reported in mechanical drying (13.01±0.41%). The reduction was attributed to the application of heat declining water activity within fish muscles. Fish with higher moisture content are very prone to microbial spoilage and oxidative degradation which consequently decreases the storage quality (Akintola et al., 2013). However, determined moisture contents were below 20% in both sun-dried and mechanical-dried fish fillets as recommended by Lilabati and Vishwanath (1996) to inhibit both bacterial and fungal growth. Thus, the lowest moisture content recorded in mechanical dried fish samples entailed a longer shelf-life than others.
The mechanical-dried fish fillet had the highest (52.57±0.45%) protein, while the lowest (8.62±0.34%) protein was reported in marinated fillets. The significant increase in protein levels is in agreement with the findings of Ullah et al. (2016) and Wu and Mao (2008). However, the increase was attributed to the dehydration of water molecules present within the protein matrices, which might have aggregated or concentrated proteins (Salán et al., 2006). On the contrary, interactions between the components of additives/preservatives and protein molecules could be associated with the reduced protein in fish fillets, which is also supported by Ali et al. (2022).
The highest fat content of the processed L. rohita fillet was recorded in sun drying (18.69±0.49%), while the lowest was in freezing (0.86±0.05%). Similar results were also observed by Akintola et al. (2013) in sun dried giant tiger shrimp (Penaeus monodon). Reduction in moisture content owing to drying and heat processing increased the concentration of fat in fish fillets (Akintola et al., 2013; Chukwu, 2009; Chukwu and Shaba, 2009). However, reduced fat content in processed fish can occur due to the evaporation of moisture, which may also carry some volatile lipids along with it as reported by Akintola et al. (2013) and Immaculate et al. (2012). Furthermore, reducing water activity can affect the stability of lipids, potentially leading to oxidative changes over time. The formation of ice crystals during freezing, which disrupt cell structures and thereby some fat may be lost during thawing.
The ash content is an indicator of the total minerals present in fish. The highest ash content of L. rohita fillet was recorded in salting (12.72±0.36%) followed by the lowest in freezing (1.34±0.11%). Salting enhances ash content due to the increased concentration of minerals that occurs during salting process. Salt not only acts as a preservative but also interacts with natural minerals of fish, thereby concentrating them. However, although freezing is effective for preserving the freshness of fish, it does not alter the mineral content significantly. The lower ash content in frozen fillets suggests that freezing does not enhance mineral concentration like salting does. This observation is in agreement with Akintola et al. (2013) and Kumar et al. (2017) who reported that increase in ash content is predominant when fish are salted and mechanically dried.
Carbohydrates in fish, though typically low, can vary significantly depending on processing methods. In this context, the notably high carbohydrate content in sun-dried fish fillets (27.22±0.85%) compared to raw fish (1.13±0.73%) suggests that drying not only preserves the fish but also alters its nutrient profile. Obtained results are in agreement with the result published by Abeni et al. (2015). Higher carbohydrate levels in sun-drying might be attributed to the concentration of nutrients as water content decreases. Additionally, during drying, certain biochemical changes may enhance the availability of carbohydrates, possibly from glycogen stored in the fish. The findings also indicate that mechanically dried and microwave-processed fish fillets showed similar carbohydrate levels, suggesting that these methods do not significantly affect carbohydrate retention compared to sun-drying. However, low carbohydrate content in raw fish and non-significant differences observed in frozen and untreated fish suggest that natural carbohydrate levels in fish are minimal. This underlines the importance of processing techniques in enhancing or preserving specific nutrient profiles.
The highest Ca content of L. rohita was recorded in untreated raw samples (227.97±2.49 mg/100 g), while the lowest was reported in mechanical drying (120.05±1.66 mg/100 g). Obtained Ca content in raw L. rohita was lower than that of 291.02 mg/100 g reported by Zaman et al. (2014). However, all processing and preservation technologies have reduced the Ca content and the negative effect is attributed to the loss of water soluble nutrients owing to drying and salting. Drying can disrupt the cellular structure of fish, making it easier for nutrients to leach out during processing and preservation. Moreover, when fish is salted, especially during brining, the solutes (like salt) draw out moisture, taking some nutrients with them. Besides, findings of the present study are in accordance with the results published by Mphande and Chama (2015).
The untreated raw (1.14±0.05 mg/100 g) fish fillet had the highest Fe content followed the lowest in microwave processing (0.54±0.04 mg/100 g). Obtained Fe content of untreated L. rohita was higher than 0.88 mg/100 g reported by Zaman et al. (2014). In addition, thermal destruction followed by oxidation of water soluble nutrients might have reduced Fe content in all the processed fish fillets. Thermal processing can lead to changes in food matrix and nutrient interactions that reduce the bioavailability of Fe. Oxidation processes further complicate this by creating less accessible forms of Fe and potentially interacting negatively with other nutrients that aid in Fe absorption. However, the results are in agreement with the results published by Bassey et al. (2014). Similarly, the highest Zn content of L. rohita fish fillet was also recorded in untreated raw samples (2.04±0.04 mg/100 g) followed by the lowest in microwave processing (0.72±0.04 mg/100 g). The concentrations of Zn in raw and all the processed fish samples were within the permissible limit (<10 mg/100 g) as recommended by Karayakar et al. (2022). However, the reduction of mineral content might be attributed to exudation or discharge. Furthermore, they might be oxidized or reduced to different forms under heating. Similar trends were also observed by Bassey et al. (2014), where they have opined that heat processing caused 5.1% decrease in the Zn concentration of Cynoglossus senegalensis species.
The study also indicates that processing and preservation technologies significantly reduce TBC. The highest TBC observed was in untreated raw samples (2.6×104 CFU/g), followed by samples treated with marinating (1.3×104 CFU/g), salting (1.0×104 CFU/g), freezing (0.8×104 CFU/g), sun drying (0.7×104 CFU/g), mechanical drying (0.6×104 CFU/g), and microwave processing, which showed no detectable TBC. The reduction of microbial contamination during microwave heating is attributed to the polarization effect of electromagnetic radiation. Additionally, high temperatures during drying effectively kill more microorganisms, preventing their growth. These findings align with the results reported by Sarwar et al. (2019).
Consequently, absence of TC in raw and processed L. rohita fish fillets indicates that no pre and post-processing contamination has occurred. However, the findings are within the acceptable limit (≤5.0×105 CFU/g) of total bacterial counts as recommended by International Commission on Microbiological Specification for Food (ICMSF, 1986). Similar results were also obtained by Salaudeen and Osibona (2018), where reduced bacterial count was reported in smoked catfish. Therefore, processing resulted in microbiologically accepted final products in this study.
Conclusion
Comparison of raw and processed L. rohita showed that there were significant effects of the processing technologies on fillets in relation to their sensorial attributes, proximate composition, mineral contents and microbiological properties. Among the methods, sun drying and mechanical drying could provide a relative nutritional stability for fillets and also enabled the fish to provide higher percentage of protein, fats, carbohydrates, minerals (Fe), and reduced moisture. Freezing preserved excellent sensory properties and higher percentage of minerals (Zn). In regards to microbiological quality, microwave processing yielded least bacterial count along with no coliforms. However, salting increased ash content in the processed fillets while addition of additives and preservatives yielded maximum mineral (Ca) contents. Therefore, use of appropriate and affordable processing technologies could result in the production of superior quality products, beyond satisfying the consumers. Future studies should focus more onto the potential hazards associated with the fish in different processing and preservation technologies.
Author contributions
S.A. and N.S. designed the study; M.S.A. conducted the experimental work; M.B. analyzed the data; N.R. wrote the manuscript. All authors read and approved the final manuscript.
Conflicts of interest
There is no conflict of interest in the study
Funding
The authors are highly thankful to Ministry of Science and Technology (MOST), Government of the People's Republic of Bangladesh for financing this research work.
Ethical consideration
There were no human subject experiments in the study
References
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Sensory aspects are essential for determining the quality of any food product. Several factors including raw materials, technological food processes can exert both positive and negative sensorial impacts. However, results showed that freezing followed by marinating as well as salting preserved excellent sensory properties of L. rohita irrespective of other processing technologies. Freezing induces reduced water-holding capacity in fish muscle and results in firm texture, uncompromised color, and taste. However, the result is in line with Aidani et al. (2014) where they have concluded that domestic freezing significantly improves the texture, juiciness, color, and aroma of meat product. In addition, overall acceptability of L. rohita fillets was more pronounced in freezing, due to the reduced enzymatic reactions held in between the storage period. The sensory score of fishery product at the freezing temperature (-18 °C) obtained by Ali et al. (2019) also showed good sensory characteristics as well as overall acceptability.
In contrast, microwave processed L. rohita had the lowest degree of color, firmness, and produce heavy burnt taste compared to raw fish. This could be due to the lack of uniform heating, thus the product loses its natural color and becomes very brittle. Previous studies regarding the impact of microwave processing on the sensory attributes also showed similar drawbacks (Contreras et al., 2017). Furthermore, mechanical drying also imparts least sensory ratings in firmness and overall acceptability of L. rohita fillets. The lowest level of firmness was also reported in sun-dried fish. Thermal processes including drying may cause profound physical and chemical alterations which influenced to the reduction in the firmness and overall acceptability of the processed fish. However, similar results were also reported by Ajifolokun et al. (2018). They revealed that drying methods significantly impacted the consumer’s preferences for aroma, appearance, color, taste, and overall acceptability of shrimps. Therefore, freezing manifested effective technology for preserving excellent sensory properties of L. rohita with regard to the retention of wholesomeness.
The highest moisture content of L. rohita was recorded in freezing (77.29±0.42%) while the least was reported in mechanical drying (13.01±0.41%). The reduction was attributed to the application of heat declining water activity within fish muscles. Fish with higher moisture content are very prone to microbial spoilage and oxidative degradation which consequently decreases the storage quality (Akintola et al., 2013). However, determined moisture contents were below 20% in both sun-dried and mechanical-dried fish fillets as recommended by Lilabati and Vishwanath (1996) to inhibit both bacterial and fungal growth. Thus, the lowest moisture content recorded in mechanical dried fish samples entailed a longer shelf-life than others.
The mechanical-dried fish fillet had the highest (52.57±0.45%) protein, while the lowest (8.62±0.34%) protein was reported in marinated fillets. The significant increase in protein levels is in agreement with the findings of Ullah et al. (2016) and Wu and Mao (2008). However, the increase was attributed to the dehydration of water molecules present within the protein matrices, which might have aggregated or concentrated proteins (Salán et al., 2006). On the contrary, interactions between the components of additives/preservatives and protein molecules could be associated with the reduced protein in fish fillets, which is also supported by Ali et al. (2022).
The highest fat content of the processed L. rohita fillet was recorded in sun drying (18.69±0.49%), while the lowest was in freezing (0.86±0.05%). Similar results were also observed by Akintola et al. (2013) in sun dried giant tiger shrimp (Penaeus monodon). Reduction in moisture content owing to drying and heat processing increased the concentration of fat in fish fillets (Akintola et al., 2013; Chukwu, 2009; Chukwu and Shaba, 2009). However, reduced fat content in processed fish can occur due to the evaporation of moisture, which may also carry some volatile lipids along with it as reported by Akintola et al. (2013) and Immaculate et al. (2012). Furthermore, reducing water activity can affect the stability of lipids, potentially leading to oxidative changes over time. The formation of ice crystals during freezing, which disrupt cell structures and thereby some fat may be lost during thawing.
The ash content is an indicator of the total minerals present in fish. The highest ash content of L. rohita fillet was recorded in salting (12.72±0.36%) followed by the lowest in freezing (1.34±0.11%). Salting enhances ash content due to the increased concentration of minerals that occurs during salting process. Salt not only acts as a preservative but also interacts with natural minerals of fish, thereby concentrating them. However, although freezing is effective for preserving the freshness of fish, it does not alter the mineral content significantly. The lower ash content in frozen fillets suggests that freezing does not enhance mineral concentration like salting does. This observation is in agreement with Akintola et al. (2013) and Kumar et al. (2017) who reported that increase in ash content is predominant when fish are salted and mechanically dried.
Carbohydrates in fish, though typically low, can vary significantly depending on processing methods. In this context, the notably high carbohydrate content in sun-dried fish fillets (27.22±0.85%) compared to raw fish (1.13±0.73%) suggests that drying not only preserves the fish but also alters its nutrient profile. Obtained results are in agreement with the result published by Abeni et al. (2015). Higher carbohydrate levels in sun-drying might be attributed to the concentration of nutrients as water content decreases. Additionally, during drying, certain biochemical changes may enhance the availability of carbohydrates, possibly from glycogen stored in the fish. The findings also indicate that mechanically dried and microwave-processed fish fillets showed similar carbohydrate levels, suggesting that these methods do not significantly affect carbohydrate retention compared to sun-drying. However, low carbohydrate content in raw fish and non-significant differences observed in frozen and untreated fish suggest that natural carbohydrate levels in fish are minimal. This underlines the importance of processing techniques in enhancing or preserving specific nutrient profiles.
The highest Ca content of L. rohita was recorded in untreated raw samples (227.97±2.49 mg/100 g), while the lowest was reported in mechanical drying (120.05±1.66 mg/100 g). Obtained Ca content in raw L. rohita was lower than that of 291.02 mg/100 g reported by Zaman et al. (2014). However, all processing and preservation technologies have reduced the Ca content and the negative effect is attributed to the loss of water soluble nutrients owing to drying and salting. Drying can disrupt the cellular structure of fish, making it easier for nutrients to leach out during processing and preservation. Moreover, when fish is salted, especially during brining, the solutes (like salt) draw out moisture, taking some nutrients with them. Besides, findings of the present study are in accordance with the results published by Mphande and Chama (2015).
The untreated raw (1.14±0.05 mg/100 g) fish fillet had the highest Fe content followed the lowest in microwave processing (0.54±0.04 mg/100 g). Obtained Fe content of untreated L. rohita was higher than 0.88 mg/100 g reported by Zaman et al. (2014). In addition, thermal destruction followed by oxidation of water soluble nutrients might have reduced Fe content in all the processed fish fillets. Thermal processing can lead to changes in food matrix and nutrient interactions that reduce the bioavailability of Fe. Oxidation processes further complicate this by creating less accessible forms of Fe and potentially interacting negatively with other nutrients that aid in Fe absorption. However, the results are in agreement with the results published by Bassey et al. (2014). Similarly, the highest Zn content of L. rohita fish fillet was also recorded in untreated raw samples (2.04±0.04 mg/100 g) followed by the lowest in microwave processing (0.72±0.04 mg/100 g). The concentrations of Zn in raw and all the processed fish samples were within the permissible limit (<10 mg/100 g) as recommended by Karayakar et al. (2022). However, the reduction of mineral content might be attributed to exudation or discharge. Furthermore, they might be oxidized or reduced to different forms under heating. Similar trends were also observed by Bassey et al. (2014), where they have opined that heat processing caused 5.1% decrease in the Zn concentration of Cynoglossus senegalensis species.
The study also indicates that processing and preservation technologies significantly reduce TBC. The highest TBC observed was in untreated raw samples (2.6×104 CFU/g), followed by samples treated with marinating (1.3×104 CFU/g), salting (1.0×104 CFU/g), freezing (0.8×104 CFU/g), sun drying (0.7×104 CFU/g), mechanical drying (0.6×104 CFU/g), and microwave processing, which showed no detectable TBC. The reduction of microbial contamination during microwave heating is attributed to the polarization effect of electromagnetic radiation. Additionally, high temperatures during drying effectively kill more microorganisms, preventing their growth. These findings align with the results reported by Sarwar et al. (2019).
Consequently, absence of TC in raw and processed L. rohita fish fillets indicates that no pre and post-processing contamination has occurred. However, the findings are within the acceptable limit (≤5.0×105 CFU/g) of total bacterial counts as recommended by International Commission on Microbiological Specification for Food (ICMSF, 1986). Similar results were also obtained by Salaudeen and Osibona (2018), where reduced bacterial count was reported in smoked catfish. Therefore, processing resulted in microbiologically accepted final products in this study.
Conclusion
Comparison of raw and processed L. rohita showed that there were significant effects of the processing technologies on fillets in relation to their sensorial attributes, proximate composition, mineral contents and microbiological properties. Among the methods, sun drying and mechanical drying could provide a relative nutritional stability for fillets and also enabled the fish to provide higher percentage of protein, fats, carbohydrates, minerals (Fe), and reduced moisture. Freezing preserved excellent sensory properties and higher percentage of minerals (Zn). In regards to microbiological quality, microwave processing yielded least bacterial count along with no coliforms. However, salting increased ash content in the processed fillets while addition of additives and preservatives yielded maximum mineral (Ca) contents. Therefore, use of appropriate and affordable processing technologies could result in the production of superior quality products, beyond satisfying the consumers. Future studies should focus more onto the potential hazards associated with the fish in different processing and preservation technologies.
Author contributions
S.A. and N.S. designed the study; M.S.A. conducted the experimental work; M.B. analyzed the data; N.R. wrote the manuscript. All authors read and approved the final manuscript.
Conflicts of interest
There is no conflict of interest in the study
Funding
The authors are highly thankful to Ministry of Science and Technology (MOST), Government of the People's Republic of Bangladesh for financing this research work.
Ethical consideration
There were no human subject experiments in the study
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* Corresponding author (N. Rahman)
* E-mail: nahid@cvasu.ac.bd
ORCID ID: https://orcid.org/0000-0003-4797-2803
* E-mail: nahid@cvasu.ac.bd
ORCID ID: https://orcid.org/0000-0003-4797-2803
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
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