Effects of citric acid and gamma radiation on the shelf life of Labeo bata (Hamilton, 1822)

  • - Kamrunnahar Department of Zoology, Faculty of Biological Sciences, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh
  • Md Enamul Haque Department of Zoology, Faculty of Biological Sciences, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh
  • Arzina Hossain Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh
  • Mahfuza Islam Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh
  • Md Kamruzzaman Munshi Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh
  • Khandoker Asaduzzaman Health Physics and Radioactive Management Unit, Institute of Nuclear Science and Technology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh
  • Roksana Huque Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka-1349, Bangladesh
Keywords: Labeo bata, citric acid, gamma radiation, shelf life.

Abstract

The effects of citric acid (2%) and gamma radiation (1.0 and 1.5 kGy) on the quality and shelf life extension of Bata, Labeo bata (Hamilton, 1822) stored at refrigerated temperature (4°C) for 28 days were examined. Quality assessment were made by sensory (organoleptic scores), chemical (TV) and microbiological (TBC and TCC) evaluations. Organoleptic evaluation showed that irradiated samples were more acceptable than control and citric acid treated samples which also remained acceptable upto 28 days. TV of fish muscles increased with the increase of storage periods in all the samples. The rate of increase was lower in citric acid treated samples and the lowest was observed in samples with 1.5 kGy irradiation. Irradiated samples showed the best results in microbiological assessment. Gamma radiation in combination with low temperature (4°C) could increase the shelf life, and this technique may be applied for other fish species preservation.

Jahangirnagar University J. Biol. Sci. 8(2): 25-33, 2019 (December)

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Abstract
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Published
2020-10-19
How to Cite
Kamrunnahar, -, Haque, M. E., Hossain, A., Islam, M., Munshi, M. K., Asaduzzaman, K., & Huque, R. (2020). Effects of citric acid and gamma radiation on the shelf life of Labeo bata (Hamilton, 1822). Jahangirnagar University Journal of Biological Sciences, 8(2), 25-33. https://doi.org/10.3329/jujbs.v8i2.49838
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Original Research Articles