Effect of different temperatures on sensory attributes of pickle prepared from Thai pangus (Pangasianodon hypophthalmus) during storage and consumer’s preference to pickle

Abstract

Changes in sensory attributes of fish pickle prepared from Thai pangus were
determined under different storage conditions. Survey on consumers’ preference was carried out
at Kamal-Ranjit Market and Faculty of Fisheries, Bangladesh Agricultural University,
Mymensingh. It was observed that, the sensory attributes decreased throughout the storage period
irrespective of storage temperatures (room temperature, 28°C to 32°C; refrigeration temperature,
5°C to 8°C and frozen temperature, -18°C to -20°C).The product may remain in acceptable
condition at low temperatures for more than four months. Study on consumer preference showed
that, most of the respondents liked the product and also they showed their interest to buy from
shop and shop owners showed interest to sale this product. The average price offered by the
consumers for the fish pickle was 10 taka and by the shopkeepers the price was 12 taka for 10g
of pickle in each pack; which were much higher than the production cost. In the cost profit
analysis, it was found that the margin of profit for the fish pickle was 25%. So, pangas pickle has
a high commercial potential.