Changes in the Nutritional Composition of Fish Pickle Prepared from Thai Pangus (Pangasianodon hypophthalmus) during Longer Storage at Low Temperature

Abstract

Processing and preservation result in nutritional quality changes in fishery products. This study designed to observe quality changes in fish pickle from Thai Pangus (Pangasianodon hypophthalmus) at refrigeration (5°C to 8°C) and freezing (-20°C to -18°C) temperature in kitchen refrigerator. In fish pickle, moisture content (%) decreased from 58.20 ± 0.194 to 48.53 ± 0.345 and 58.67 ± 0.180 to 43.90 ± 0.245 at refrigeration and freezing storage, respectively after twelve months of storage. Likewise, protein content (%) decreased from 22.35 ± 0.385 to 18.85 ± 0.097 and 22.70 ± 0.141 to 14.69 ± 0.137, respectively throughout the storage period. Lipid content (%) increased up to five months of storage and then decreased gradually at refrigeration temperature, whereas at frozen temperature it increased gradually at the whole storage period. Ash content (%) increased from 4.08 ± 0.043 to 7.38 ± 0.081 and 4.83 ± 0.130 to 9.18 ± 0.085, respectively in refrigeration and freezer compartment. pH value decreased from 6.83 ± 0.040 to 4.29 ± 0.045 and from 6.79 ± 0.036 to 4.11 ± 0.045, respectively at refrigeration and frozen storage condition. Aerobic plate count (APC) reached to 6.5 × 106 CFU g-1 from 4.4 × 104 CFU g-1 at refrigeration temperature, but at freezing temperature it decreases to 6.8 × 102 CFU g-1 from 3.3 × 104 CFU g-1. This study has immense importance to satisfy consumer’s query relating to nutritional composition and longevity of fish pickle in domestic refrigerator.