Comparative study of bacterial load and organoleptic quality changes between lean fish and fatty fish in fresh, iced and non-iced state under laboratory condition

Md. Motaher Hossain, Mohammad Abu Jafor Bapary, Zahidul Islam Shaon, Sharif Farliha Mahiyat, Anik Paul, Subrina Murshed Simin
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Abstract

The study conducted in the laboratory conditions of Sylhet Sadar Upazila compared the bacterial load and organoleptic quality changes in lean fish (Oreochromis niloticus) and fatty fish (Pangasianodon hypophthalmus) across fresh, iced, and non-iced states. Preservation times of 6- and 8-hours intervals were examined, focusing on organoleptic quality changes and Total Viable Count (TVC). The evaluation of defect points and fish grading revealed that all fresh and iced Tilapia and Pangas samples were in excellent condition (Grade A) at 0, 6, and 8 hours, while non-iced samples at 6- and 8-hours intervals were in acceptable condition (Grade B). Notably, non-iced Pangas exhibited higher defect points than non-iced Tilapia at the same intervals. The bacterial load varied, with the highest observed in non-iced Pangas at an 8-hour interval in May and the lowest in iced Tilapia at a 6-hour interval in April. Compliance with International Commission on Microbiological Specifications for Foods (ICMSF) standards was noted in both fish types across all states. The temperature dependence of bacterial growth was evident, with the highest bacterial load at 35 ℃ in May and the lowest at 24 ℃ in April. Overall, the study suggests that fresh Tilapia and Pangas, whether iced or non-iced at 6- and 8-hour intervals, meet ICMSF standards, ensuring their safety for consumption and potential export.
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实验室条件下新鲜、冰冻和非冰冻状态下瘦鱼和肥鱼细菌负荷和感官质量变化的比较研究
这项研究在锡尔赫特萨达尔乌帕兹拉的实验室条件下进行,比较了瘦鱼(Oreochromis niloticus)和肥鱼(Pangasianodon hypophthalmus)在新鲜、冰冻和非冰冻状态下的细菌负荷和感官质量变化。对间隔 6 小时和 8 小时的保存时间进行了研究,重点是感官质量变化和总存活数(TVC)。对缺陷点和鱼类分级的评估显示,所有新鲜和冰冻的罗非鱼和鲮鱼样本在 0、6 和 8 小时内的状态都非常好(A 级),而间隔 6 和 8 小时的非冰冻样本的状态则可以接受(B 级)。值得注意的是,在相同的时间间隔内,未结冰的鲮鱼比未结冰的罗非鱼表现出更高的缺陷点。细菌量各不相同,5 月份 8 小时间隔的非冰鲮鱼的细菌量最高,4 月份 6 小时间隔的冰罗非鱼的细菌量最低。所有州的两种鱼类都符合国际食品微生物规范委员会(ICMSF)的标准。细菌生长与温度的关系很明显,5 月份 35 ℃ 时细菌量最高,4 月份 24 ℃ 时细菌量最低。总之,研究表明,新鲜罗非鱼和鲮鱼,无论是冰鲜还是不冰鲜,间隔 6 小时和 8 小时,都符合 ICMSF 标准,可确保食用和潜在出口安全。
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