National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The shelf life of farm raised and wild caught Indian butter catfish during ice storage were studied in terms of biochemical, microbiological and histological. The farmed and wild pabda were stored in standard ice-boxes with flake ice (1:1). The samplings were performed at 2 days interval. During storage period, the moisture, ash, protein and lipid contents of all the treatments changed significantly (p<0.05) with the days of storage and also with specific treatments. The pH value increased significantly (p<0.05) in all treatments with a final value was less than 7. Free fatty acids (FFA), peroxide value (PV) and thiobarbituric acid (TBA) increased significantly (p<0.05) after 6th day of storage. The Total Volatile Base Nitrogen (TVB-N) and alpha amino nitrogen (AAN) compounds also increased significantly (p<0.05) after 4th day of storage in all treatments, however the TVB-N content was within the acceptable level till the end of storage period of 8 days. The Total plate count (TPC) and total psychrophilic count remained below the limit (7 log cfu g-1) in Wiled whole pabda (WWP) and Farmed whole pabda (FWP) after 6th days of storage which exceeded the limit on 8th days of storage in whole sample, whereas dressed sample Wild dressed pabda (WDP) and Wild whole pabda (WWP) still it remained acceptable for dressed samples. The sensory score of dressed pabda was marginally acceptable up to the 6 days of storage whole pabda was acceptable up to 4 days. The histological changes in fresh pabda muscles did not show any microstructural changes, whereas deformations of muscle fibres and optically empty areas were found in iced pabda at the end of 8th days of storage. Thus the present study advocates preservation of pabda by minimum dressing and then icing in ice-box which can extend the shelf life for at least 6 days whereas the whole iced pabda will remain acceptable for 3 days only.
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