Shelf-life Assessment of Locally Developed Coated Fish Product from Aplocheilus panchax under Frozen Storage

Abstract

Small indigenous fish species (SIS) are highly popular among people in Bangladesh, as numerous closed and open water bodies support abundant production of these exceptionally palatable fish. Value-added, ready-to-heat fish products have gained increasing popularity globally in recent years because of their convenience and ease of consumption. The present study was conducted to determine the shelf life of a coated fish product prepared from blue panchax (Aplocheilus panchax) during frozen storage. The study was conducted from July 2023 to June 2024 at the Laboratory of Fishing and Post-Harvest Technology, Sher-e-Bangla Agricultural University, Dhaka. Major shelf-life indices, including pH, total volatile base nitrogen (TVB-N), peroxide value (PV), and total plate count (TPC), were assessed at 30-day intervals for a maximum period of 120 days. After 120 days of frozen storage, the pH of the coated fish product increased slightly from 6.15 ± 0.72 to 6.46 ± 1.17. TVB-N values increased from 8.71 ± 1.33 to 34.70 ± 3.83 mg/100 g, whereas peroxide values increased from 3.44 ± 0.72 to 11.35 ± 2.11 meq kg⁻¹. During the study period, the total plate count of the coated fish product showed a downward trend, with values of 3.60 ± 0.62, 2.90 ± 0.36, 2.60 ± 0.39, 2.30 ± 0.28, and 2.20 ± 0.44 log CFU g⁻¹ after 0, 30, 60, 90, and 120 days of frozen storage, respectively. The quality of the value-added product remained within acceptable limits for up to 90 days of storage. This study provides critical insights into the storage life of a previously developed value-added product prepared from a small indigenous fish species, Aplocheilus panchax, and demonstrates value addition as an effective approach for utilising the nutritional potential of underutilised fish species.