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Changes in Sensory Attributes and Consumers’ Preference for Crispy Fish Pickles Prepared from Pangas (Pangasianodon hypophthalmus) at Different Storage Conditions

Date: November 8,2022 |Hits: 645 Download PDF How to cite this paper

Mahfoja Begum, Alam AKM Nowsad, Al-Shahriar*, Md. Nazmul Hasan, Mousumi Akter

Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.

*Corresponding author: Al-Shahriar


Pangas (Pangasianodon hypophthalmus) is an exotic fish, which is gaining importance for aquaculture in Bangladesh especially due to its potentiality for value addition, faster growth rate and high yield. Crispy fish pickles were manufactured from pangas fish to assess the feasibility of value addition to this low-priced underutilized fish in Bangladesh. The pickles were subjected to qualitative sensory evaluation tests in every two months during room & refrigeration temperature storage. The study observed that the sensory attributes scores (p<0.05) of pickles gradually decreased with the increment of the storage period at both room (28° ± 4°C) and refrigeration temperatures (5°± 3°C).  It was also found that at temperatures, protein & lipid content of pickles gradually decreased (p<0.05) but ash & moisture content increased, might be due to the extended period of storage. Consumers' acceptance of the crispy fish pickles were determined by sensory evaluation based on product color, flavor, taste and texture using a 9 point scoring system by a group of 9 trained & untrained judges (24-50 years old). Consumers’ preference survey was conducted at Kamal-Ranjit Market, Faculty of Fisheries, Bangladesh Agricultural University and different areas of Mymensingh district. The studies revealed that the product remained in acceptable conditions at low temperatures storage (5°± 3°C) for more than one year, while the consumer preference study showed that, most of the consumers liked the product (p< 0.05), and showed interest to buy from the shop (p< 0.05) and the shop owners showed their interest to sale this product (p< 0.05). The price offered by the consumers/ shopkeepers for the crispy fish pickles was 140-150 (1.63-1.75 USD) BDT for 100g of pickles; which was higher than the production cost (p<0.05). A simple cost-profit analysis showed the profit margin of pickles to be 30.43%. Thus, the crispy fish pickles have been found to have excellent quality standards, storage stability, and a promising future for business from underutilized fish in Bangladesh.


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How to cite this paper

Changes in Sensory Attributes and Consumers’ Preference for Crispy Fish Pickles Prepared from Pangas (Pangasianodon hypophthalmus) at Different Storage Conditions

How to cite this paper: Mahfoja Begum, Alam AKM Nowsad, Al-Shahriar, Md. Nazmul Hasan, Mousumi Akter. (2022) Changes in Sensory Attributes and Consumers’ Preference for Crispy Fish Pickles Prepared from Pangas (Pangasianodon hypophthalmus) at Different Storage Conditions. Advance in Biological Research3(1), 50-64.

DOI: http://dx.doi.org/10.26855/abr.2022.11.002

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