Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature
Abstract
:1. Introduction
2. Results
2.1. Changes in Physical and Sensory Characteristics of Mystus vittatus
2.2. Changes in Water Reconstitution of Dried Fish
2.3. Changes in pH Value of Dried Fish
2.4. Changes in Proximate Composition of Mystus vittatus
2.5. Oxidation of Lipid During Storage of Mystus vittatus
2.6. Quantitative Microbial Changes During Storage
3. Discussion
4. Materials and Methods
4.1. Collection of Fish Samples
4.2. Sun-Drying Method for Fish
4.3. Determination of Physical and Sensory Properties
4.4. Determination of Water Reconstitution Behavior
4.5. Determination of pH
4.6. Proximate Composition Analysis
4.7. Extraction of Lipids
4.8. Determination of Peroxide Value
4.9. Determination of Acid Value
4.10. Determination of Conjugated Dienes
4.11. Determination of Microbial Load
4.12. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Storage Time (days) | Color | Odor | Texture | Insect Infestation | Overall Acceptability |
---|---|---|---|---|---|
0 | 1.80 ± 0.40 a | 1.33 ± 0.22 a | 1.63 ± 0.25 a | 1.00 ± 0.00 a | 5.76 ± 0.35 a |
30 | 3.60 ± 1.77 a | 1.58 ± 0.65 a | 1.90 ± 0.18 a | 1.00 ± 0.00 a | 8.08 ± 1.12 a |
60 | 4.29 ± 0.19 b | 3.05 ± 1.54 a | 3.10 ± 1.47 a | 1.13 ± 0.25 a | 11.57 ± 1.31 b |
90 | 4.89 ± 0.06 b | 6.29 ± 0.17 b | 5.23 ± 0.34 b | 1.65 ± 0.31 b | 18.06 ± 2.00 c |
Storage Time (days) | Moisture | Crude Protein Content | Lipid Content | Ash Content |
---|---|---|---|---|
0 | 12.44 ± 0.29 a | 61.32 ± 1.15 a (70.03 ± 1.31 e) * | 11.65 ± 0.79 a (13.31 ± 0.91 e) | 14.54 ± 0.45 a (16.61 ± 0.51 e) |
30 | 14.35 ± 0.62 b | 59.48 ± 1.06 ab (69.45 ± 1.24 e) | 11.74 ± 0.54 a (13.71 ± 0.63 e) | 14.27 ± 0.20 ab (16.66 ± 0.23 e) |
60 | 15.73 ± 0.36 c | 58.22 ± 0.50 bc (69.08 ± 0.61 e) | 11.11 ± 0.44 ab (13.18 ± 0.52 e) | 14.08 ± 0.20 ab (16.71 ± 0.23 e) |
90 | 18.60 ± 0.53 d | 56.88 ± 1.67 c (69.88 ± 2.05 e) | 10.11 ± 0.60 b (12.42 ± 0.73 e) | 13.90 ± 0.17 b (17.08 ± 0.21 e) |
Storage Time (days) | PV (meq/kg of lipids) | Acid Value (mg KOH/g of lipids) | CD (OD 234 nm) |
---|---|---|---|
0 | 12.08 ± 0.97 a | 10.49 ± 0.47 a | 3.206 ± 0.021 a |
30 | 13.95 ± 0.88 a | 11.81 ± 0.45 b | 3.325 ± 0.045 b |
60 | 16.22 ± 1.21 b | 14.07 ± 0.62 c | 3.371 ± 0.049 b |
90 | 25.35 ± 1.04 c | 19.59 ± 0.72 d | 3.507 ± 0.046 c |
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Majumdar, B.C.; Afrin, F.; Rasul, M.G.; Shaha, D.C.; Shah, A.K.M.A. Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature. Fishes 2018, 3, 32. https://doi.org/10.3390/fishes3030032
Majumdar BC, Afrin F, Rasul MG, Shaha DC, Shah AKMA. Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature. Fishes. 2018; 3(3):32. https://doi.org/10.3390/fishes3030032
Chicago/Turabian StyleMajumdar, Bhaskar Chandra, Faria Afrin, Md. Golam Rasul, Dinesh Chandra Shaha, and A.K.M. Azad Shah. 2018. "Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature" Fishes 3, no. 3: 32. https://doi.org/10.3390/fishes3030032