Influence of different storage conditions on Clarias batrachus (Linnaeus, 1758) with special reference to Total volatile base nitrogen (TVBN)
Tara Rani*
Department of Zoology, Ganga Singh College, J. P. University, Chapra - 841301 (India) *Author for correspondence: Email: ranichaurasia48@gmail.com Address for correspondence: C/o- Mithilesh Bhakta, Vill- Basatpur, P.O. & P.S.- Dighwara, Dist- Saran (Chapra) - 841207 (India) Mobile No.: 9097373240
ABSTRACT
Fish are one of the highly demanded foods due to their nutritional and medicinal benefits. But, their susceptibility to get spoiled quickly after harvesting and killing makes them highly perishable in nature. Many preservation and storage techniques, being traditional as well as advanced, are being adopted to increase the shelf life of the fish and fish products. However, the efficiency of the storage techniques varies depending upon the method adopted, the type of fish being stored, environmental condition and the duration of storage. In the present study, an effort has been made to investigate the effects of 4 different storage conditions on the quality of stored fish. The extent of damage was measured in terms of level of Total volatile base nitrogen (TVBN) in muscle of fish. Experimental fish, Clarias batrachus were procured from local market in Chapra, bihar. Fresh brought fish were disinfected and washed thoroughly under tap water and their muscle was assessed for level of TVBN and the data obtained was referred to as day “0” of storage. Further, the fish were divided into 4 groups; Group 1: whole fresh fish stored in chilled condition, Group II: whole fresh fish stored in super- chilled condition, Group III: Potassium sorbate treated fish stored in chilled condition and Group IV: Potassium sorbate treated fish stored in super- chilled condition. Muscle content of TVBN was measured at day 4, 8, 12, 16 and 20 days of storage. An increasing trend in TVBN level was observed in all the group on successive days of storage, both in summer as well as in winter season. However, the damage was lesser in winter. Fish stored in chemically treated and super- chilled condition showed lesser increase in the level of TVBN, advocating for its comparatively greater efficacy in increasing the shelf life and maintaining the good quality of stored fish.