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Effect of Potassium Sorbate and Gamma Irradiation on the Shelf-life of Hilsa Shad, Tenualosa Ilisha (hamilton, 1822) at Low Temperature

Tasnoba Firoze Sheuty
Department of Zoology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Md. Kamrujjaman*
Department of Zoology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Mahfuza Islam
Food Technology Division, IFRB, Atomic Energy Research Establishment, Savar, Dhaka

Md. Afzal Hossain
Food Technology Division, IFRB, Atomic Energy Research Establishment, Savar, Dhaka

Roksana Haque
Food Technology Division, IFRB, Atomic Energy Research Establishment, Savar, Dhaka

Abstract/ Executive Summary:

Shelf-life of potassium sorbate (2%) and gamma irradiation (2kGy) treated Hilsa shad (Tenualosa ilisha) were determined after storing at 0^oC and 4^oC for a period of upto 35 days. Organoleptic evaluation showed that control, potassium sorbate treated and irradiated samples remained acceptable upto 21, 28 and 35 days of storage periods respectively at 0⁰ C. Whereas, the same samples remained acceptable upto 7, 14 and 21 days of storage respectively at 4⁰ C. Tyrosine and pH of fish flesh increased with the increasing of storage periods in all samples but, this increasing trend was somewhat lower in irradiated sample compare to other samples. Microbial assessment showed the best results in case of irradiated sample and remained within the acceptable limit.

Keywords: Potassium sorbate, Gamma irradiation, Low temperature, Hilsa shad (Tenualosa ilisha)

Location: Department of Zoology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Hilsa

Objectives:

A study was carried out to examine the shelf-life of potassium sorbate and gamma irradiation treated Hilsa shad (Tenualosa ilisha) after storing at low temperature.

Methodology:

Fresh Hilsa Shad, Tenualosa ilisha were collected from the local fish market of Savar and immediately brought to the laboratory of Food Technology Division, Institute of Food and Radiation Biology (IFRB), Atomic Energy Research Establishment (AERE), Savar, Dhaka in a presterilized polythene bag with ice. The fish samples were then beheaded, degutted, descaled, sliced and finally washed with tap water. Total fish sample were then divided into 3 lots. The fishes of lot 1 was kept as control, 2nd lot was subjected to dip 1 minute in 2% potassium sorbate solution and 3rd lot was subjected to 2 kGy gamma irradiation. Thereafter, each lot was further divided into equal two parts, packaged separately and one part was preserve at 0⁰C and another part at 4oC temperature upto 35 days. Shelf-life was analyzed after each 7 days of interval. Organoleptic analysis i.e., appearance, color, odorand texture were assessed according to Peryam & Pilgram (1957) developed nine points hedonic scales which were used for sensory evaluation by 3-6 judges. Tyrosine value was determined by following the method as described by Wood et al. (1942). To determine the pH of fish about 5gm macerated fish sample was taken in a homogenizer and 25 ml of water was added in the homogenized sample. Then the sample was taken in a beaker. The pH of the sample was determined by the help of a pH meter (JENWAY 3510). The total bacterial count (TBC), total mould count (TMC), and total coliform count (TCC) were estimated and determined after Burgey’s manual by applying determinative dilution technique, followed by standard spread plate count (Sharp & Lyles, 1969).

Source of Information: Jahangirnagar University J. Biol. Sci. 6(2): 67-73, 2017 (December)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present studies demonstrate that irradiation (2kGy) has good effects on the preservation of Hilsa shad (Tenualosa ilisha) at 0^oC temperature. So, it might be an effective preservation means with maintaining all the international standards needed for consumer satisfaction and safety and thereby to make it available throughout the year. Though irradiation process is unavailable and costly, potassium sorbate treatment could be an alternative method.

Knowledge Management: Journal