Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish

• Main Authors: Nusrat Jahan Shoshi, Md. Harun Or Rashid, M.U.M. Abu Zakaria, Shuvagato Mondal, Shuva Bhowmik
• Format: Article
• Language: English
• Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2021-01-01
• Series: Croatian Journal of Food Science and Technology
• Subjects: proximate composition; freezing periods; polythene pouch; turmeric; labeo bata
• Online Access: https://hrcak.srce.hr/file/375819

The study was designed to investigate the effects of freezing periods and the combination of packaging with or without turmeric on the proximate composition of whole and sliced Labeo bata. The samples were subjected to 28 days of frozen (-20 °C) storage periods and analyzed for proximate composition such as moisture, protein, lipid and ash at intervals of 0, 14 and 28 days. Data obtained was subjected to analysis of variance (ANOVA) at 95% significant level. Different preservation periods and methods significantly affected the nutritional composition of fresh fish. Moisture, protein, lipid and ash content decreased with increasing storage periods when compared to the fresh fish as control. The highest percentage of protein was found in turmeric-treated whole fish preserved in polythene, C4, after the 14th (15.70±0.14) and 28th (15.27±0.21) day. On the other hand, the lowest percentage (14.01±0.10 and 13.22±0.18 for the 14th and 28th day, respectively) was found in sliced fish preserved without polythene, C5. In conclusion, the turmeric-treated whole fish preserved in polythene retained fish nutrients and ensured its good quality and composition longer than other treatments, thereby extending the shelf life during frozen storage.