Changes in organoleptic and biochemical parameters of some commercially important marine fish species of Bangladesh during ice storage

The study was conducted to observe the changes in organoleptic and biochemical parameters of three marine fish species of Bangladesh during ice storage. The fish samples namely Bombay duck (Harpodon nehereus), Silver jewfish (Johnius argentatus) and Ribbon fish (Trichiurus haumela) were collected from the landing center of Cox’s Bazar. Then the samples were stored in ice for 9 days. During the storage period required amount of fish samples were taken for study at every two days of interval. For the study, data on changes in organoleptic and biochemical parameters were recorded. The overall organoleptic qualities of all samples were acceptable condition up to 9 days of ice storage. Three days ice stored samples exhibited excellent quality on the basis of physical characteristics. For biochemical parameters, the study result showed that the percent moisture content of Bombay duck (Harpodon nehereus), Silver jewfish (Johnius argentatus) and Ribbon fish (Trichiurus haumela) increased with the lapse of storage period and ranged from 88.51% - 90.65%, 73.98 - 76.95% and 73.68% - 79.36%, respectively. On the other hand percent protein content decreased and the values ranged from 9.88% - 7.72%, 16.54% - 14.12% and 16.03% - 13.94%, respectively for the three fish samples. With the progress in storage period lipid content also decreased gradually and ranged from 2.25% - 1.53%, 5.55% - 4.83% and 3.96% - 3.24% , respectively. But the percent ash content of the samples changed a little or no change occurred for all three species of fish. The Total Volatile Base Nitrogen (TVB-N) values of the three fish samples increased slightly with progress in storage period. For Bombay duck (Harpodon nehereus) the TVB-N value ranged from 10.38 - 21.52 mg/100g; for Silver jewfish (Johnius argentatus) the value ranged from 15.7 - 25.36 mg/100g and for Ribbon fish (Trichiurus haumela) it ranged from 13.74 - 23.85 mg/100g and. The pH value of the three fish samples also increased with the storage period and ranged from 6.22 - 7.1 for Bombay duck, 6.32 - 6.67 for Silver jewfish and 6.30 - 6.72 for Ribbon fish. From the obtained results this study can easily be concluded that during ice storage with the progress of time, the organoleptic characteristics and the biochemical parameters changed and found in acceptable condition up to 9 days.