Standardization and Shelf-Life Analysis of Pickle from Glassy Perchlet (Ambassis commersoni)
Sumer Kajala
Faculty of Fisheries Science, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala-682506, India.
Bipina Biju *
Faculty of Fisheries Science, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala-682506, India.
Vivek Chauhan
Faculty of Fisheries Science, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala-682506, India.
Shyni K
Faculty of Fisheries Science, Kerala University of Fisheries and Ocean Studies, Kochi, Kerala-682506, India.
Nidhi Kumari
College of Agriculture, Swami Keshwanand Rajasthan Agricultural University, Beechwal, Bikaner-334006, India.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the proximate composition of Malabar glassy perchlet (Ambassis commersoni) and standardized the preparation of fish pickle. The shelf-life of the pickle was evaluated under refrigerated (5–8°C) and room temperature storage by assessing biochemical, microbial and sensory changes. Fresh fish showed moisture (68.12%), protein (14.86%), fat (11.09%) and ash (5.59%). During storage, pH of the pickle decreased from 4.88 to 4.02 under refrigeration and to 4.27 at room temperature. Peroxide value increased from 2.18 to 9.11 meq O₂/kg (refrigeration) and 10.33 meq O₂/kg (room temperature). TVB-N (total volatile basic nitrogen) increased from 4.12 to 27.87 mg/100 g (refrigeration) and to 31.63 mg/100 g (room temperature). TMA (Trimethylamine) values rose from 1.20 to 8.81 mg/100 g and 9.86 mg/100 g, respectively. Microbial load showed a slight decline under refrigeration (3.8 × 10³ to 3.79 × 102 cfu/g) and room temperature samples showed relatively stable count (2.1 × 10³ cfu/g). Sensory evaluation indicated that the pickle remained acceptable for up to 180 days at both temperatures, with better stability under refrigeration.
Keywords: Malabar glassy perchlet, TVB-N, TMA, peroxide value, sensory evaluation