Open AccessDevelopment of pickle from Thai pangus (Pangasianodon hypophthalamus) muscle and changes in it’s nutritional composition during storage
Author(s) -
Fatema Hoque Shikha,
Md. Ismail Hossain,
Khaleda Akter,
Md. Arifur Rahman
Publication year - 2018
Publication title -
journal of the bangladesh agricultural university
Language(s) - English
Resource type - Journals
eISSN - 2408-8684
pISSN - 1810-3030
DOI - 10.3329/jbau.v16i3.39453
Subject(s) - food science , fish <actinopterygii> , composition (language) , chemistry , fish oil , biology , fishery , linguistics , philosophy
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