Effect of low temperature on quality of Mola (Amblypharyngodon mola) fish pickle during storage and consumer preference towards

Abstract

Mola (Amblypharyngodon mola) is one of the most important small
indigenous species of Bangladesh having high vitamin A and calciumcontents.To
prepare ready-to-eat product from A. mola with extended shelf life, this study was
carried out to determine the effects of refrigeration (5° to8°C) and frozen (-18° to -
20°C) temperatures on the quality parameters of A. mola pickle and consumer
preference towardsthe product.A. mola pickle was prepared following standard
methodology and stored in sealed and vacuum sealed packs at above mentioned
temperatures.It was revealed that during refrigeration and frozen storagethe percent
moisture, protein and lipid contents decreased but ash content increased with the
progress in storage period. At these temperatures, pH value of the pickle decreased
very slowly but the TVB-N value and bacterial load increased slowly throughout the
storage period.A. mola pickle may remain in acceptable condition until 120 days at
refrigeration and about 300 days at frozen temperatures. Study on consumer’s
preferenceto fish pickle showed that, most of the respondents liked the product and
scored as very good.