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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 1410-1422
DOI: https://doi.org/10.20546/ijcmas.2019.803.165


Biochemical and Histological Change during Chilled Storage in Farmed Raised and Wild Indian Butter Catfish (Ompok bimaculatus Bloch, 1794)
Jag Pal1*, A.U. Muzaddadiand Hemant Hari Tripathi2
1Department of Fish Processing Technology, KVAFSU, College of Fisheries, Mangalore, Karnataka, India
2ICAR-Central Institute of Post-Harvest Engineering and Technology (CIPHET),
Ludhiana, India
*Corresponding author
Abstract:

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.


Keywords: Ice storage, Microbiological, Histological and Wild Pabda
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How to cite this article:

Jag Pal, A.U. Muzaddadi and Hemant Hari Tripathi. 2019. Biochemical and Histological Change during Chilled Storage in Farmed Raised and Wild Indian Butter Catfish (Ompok bimaculatus Bloch, 1794).Int.J.Curr.Microbiol.App.Sci. 8(3): 1410-1422. doi: https://doi.org/10.20546/ijcmas.2019.803.165