Quality and Storage Stability Evaluation of Pangasius Fish (Pangasianodon hypophthalmus) Pickle Under Varied Temperature Conditions

J. K. Jakhar; Hinglaj Sahu; Roshani Chandravanshi; Karan Biswas; Nihal Sahu; Nilesh Kumar Sahu; Rohini R. Mugale; Domendra Dhruve

doi:10.56093/ft.v63i1.164956

Authors

Jitender Kumar Jakhar LSPN College of Fisheries, Kawardha, Kabirdham, Chattisgarh
Hinglaj Sahu LSPN College of Fisheries, Kawardha, Kabirdham, Chattisgarh
Roshani Chandravanshi LSPN College of Fisheries, Kawardha, Kabirdham, Chattisgarh
Karan Biswas LSPN College of Fisheries, Kawardha, Kabirdham, Chattisgarh
Nihal Sahu LSPN College of Fisheries, Kawardha, Kabirdham, Chattisgarh
Nilesh Kumar Sahu LSPN College of Fisheries, Kawardha, Kabirdham, Chattisgarh
Rohini R. Mugale LSPN College of Fisheries, Kawardha, Kabirdham, Chattisgarh
Domendra Dhruve LSPN College of Fisheries, Kawardha, Kabirdham, Chattisgarh

https://doi.org/10.56093/ft.v63i1.164956

Keywords:

Fish pickle, Pangasianodon hypothalamus, shelf life, storage stability

Abstract

A ready-to-eat fish pickle was developed from Pangasianodon hypophthalmus, and its storage stability was evaluated at room temperature (28–32 °C) and under refrigeration (5–8 °C) for six months. Quality changes were monitored through total volatile base nitrogen (TVB-N), peroxide value (PV), pH, total plate count (TPC), and sensory acceptability. TVB-N, PV, and TPC increased progressively under both conditions, with higher deterioration at room temperature. Sensory acceptability decreased from 8.8 to 3.1 at room temperature and to 6.4 under refrigeration. The product remained acceptable for four months at room temperature and six months under refrigerated storage.