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Preparation of pickle and its storage characteristics

Item Type article

Authors Kumar, S.; Basu, S.

Download date 02/10/2021 21:24:33

Link to Item http://hdl.handle.net/1834/32399 Journal of the Indian Fisheries Association 105 28,2001, 105-111

PREPARATION OF PRAWN PICKLE AND ITS STORAGE CHARACTERISTICS

S. KUMAR AND S. BASU Central Institute of Fisheries Education Versova) Mumbai - 400 061.

ABSTRACT Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. Mter each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as a panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average. Keywords : Prawn Pickle, Storage

INTRODUCTION (Gupta and Basu, 1983), clam , Vellorita spp. (Vijayan et al.) 1982), is one of the easy and safe (Muralidharan et al.) 1982), means of preservation offish and shellfish. (Sugumar et al.) 1994), chunk (Dhamapal Pickles are now-a-days used by a good et al.) 1994), fish and shellfish number of people as an important side (Chandrashekhar et al.) 1978; dish. Pickles are good appetizer and add to Chandrashekhar, 1979). Meyer (1990) and the palatability to the starch based bland Kreuzer (1990) observed that at salt tasting Asian dishes besides being highly concentration 1.0-3.5% and acetic acid 1- nutritious. The technology is simple and 2%, the stability of pickled fish was low. can be easily adopted by rural people/fisher The type of micro-organisms in prawn pickle folk. No costly equipment is required and with salt concentration 3.5-4.0% and pH the investment requirement is low. 4.71-4.79% were studied extensively by Many reports are available on different Abraham and Jayachandran (1992, 1993, pickles from blood clam,Anadaragranosa 1994). Karunasagar et al.) (1989) studied 106 S. KUMAR AND S. BASU

Table 1 : Proximate composition of Parapenaeopsis stylifera

Components Amount in percentage

Moisture 77.24 Protein 20.71 00.45 Ash 01.45 microorganisms associated with spoilage of storage characteristics in ambient prawn pickle. Chandrashekhar (1979) temperature. reported total viable count in prawn pickle in the range of 103-105 per g. Staphylococcus was reported in spoiled MATERIAL AND METHODS prawn pickle by Karunasagar et al.} (1989). Prawn (Parapenaeopsis stylifera} 40- Although, some works have been reported 60 mm length) was procured from the local in the development of prawn pickle and its landing center, brought to the laboratory spoilage pattern, not a single acceptable and washed properly with potable water to popular brand is available in the market. make it free from sand and any other So an attempt was made to develop an extraneous material. Washed were acceptable prawn pickle and study its

Table 2 : Standard recipe developed for the preparation of prawn pickle.

Ingredients Amount Remark

Peeled prawn 1.0 kg Primary Mustard seed 4.0 g mixture Menthiseed 4.0 g Peeled garlic 100.0 g Peeled ginger (fresh) 25.0g 1st Green chilly 30.0g } Chilly powder 30.0g Turmeric powder 5.0 g 2nd Paste Cumin powder 30.0g } Salt 80.0g Taste inducers Sugar 5.0 g and Oil 200.0ml preservatives Vinegar 250.0ml Benzoic acid 200.0ppm PREPARATION OF PRAWN PICKLE AND ITS STORAGE CHARACTERISTICS 107 then peeled hygienically and weighed. (TVN) by Conway Diffusion method Preparation procedure is described following (Conway 1947) and alpha-amino nitrogen the recipe presented in Table 2. The 50% of by the method of Pope and Stevens (1939). the total salt was mixed with peeled prawns Total fat was determined by extracting the and kept aside for 30-45 min for the salt to moisture free sample with petroleum ether penetrate into the muscle. Required amount (40-60°C) for about five hours using Soxlet of garlic, ginger and green chilly was made Extractor. Peroxide value of the pickle oil into a paste (called the 1st paste). Dry was determined following AOAC method chilly powder, turmeric powder, and cumin (1995). In all the above analyses, except powder were made into another paste (called peroxide value determination, the meat was the 2nd paste) by mixing with water. Fifty wiped with filter paper to make it free from percent of the oil was added to the frying adhering moisture or oil as the case may pari and treated prawns were fried and be. In measuring the pH, a uniform sample then kept aside. The remaining amount of of the pickle was taken and made to a paste oil was added to the , half broken in a waring blender. About 30-40 g of paste mustard seed and menthy seed were added was taken in a beaker and double. the and fried for 1-2 minutes under low flame. amount of water by weight was added to it Then the first paste was added to the oil and mixed well. Then the pH was measured and fried for a while. When half fried, the by using a digital pH meter. Total bacterial 2nd paste was added and frying continued count (TBC) was determined by the under low flame until characteristic odour standard spread plate method using of fried spices emerged. Sugar and Triptone Glucose Agar medium and remaining amount of salt were added during incubating the plates at 27°C and the total the frying of spice-paste. The fried prawns fungal count (TFC) was estimated by using were then added to the fried spice and Rose Bengal Chloramphenicol Agar (APHA, frying continued under low flame until 1992). A panel of 5 experienced judges characteristic aroma emerged. Then the evaluated the organoleptic quality of prawn frying pan was removed from the flame pickle on a 9 point hedonic scale; a score of and allowed to cool under fan. When the 9 being excellent, 1 being spoiled and 5 temperature was little higher than the room being the border line for acceptability. The vinegar and benzoic acid were added and product was subjected to a large scale mixed thoroughly and allowed to cool to consumer acceptance trial involving 140 room temperature. The pickle so prepared consumers drawn from different strata of was packed into previously washed and the society. They were asked to grade the dried glass containers having acid proof product as excellent, very good, good, lid. Care was taken that a layer of oil average, and poor. remains on the top of the pickle in the bottle. RESULTS AND DISCUSSION Moisture, ash, total nitrogen and titrable acidity were determined by the While attempting to prepare spiced AOAC (1995) method, total volatile nitrogen prawn pickle, the advantages of the use of 108 S. KUMAR AND S. BASU acetic acid (vinegar) for preservation and acidity increased from 0.36 to 0.75 during flavouring have been made use of. In the the same period, in keeping with the change traditional type of pickle made from lemon in pH described earlier. Abraham et al., and green mangoes, the main preservatives (1996) also observed similar fall in pH and are the added salt and organic acids provided increase in titrable acidity during 120 days by the fruits. Since the prawn muscle does storage of prawn pickle. not contribute any such acids, it becomes The total bacterial count increased essential to use some organic acids to steadily with the storage period, reaching a provide the necessary texture and flavour value of 2.7 x 104 cfulg after 7 months to the product, in addition to bring down storage. Chandrashekhar (1979) reported the pH to the required level. While a TBC in prawn pickle in the range of 103 to traditional pickle needs a minimum of 18- 105 g-1. But Erichson (1967) reported that 20% salt for good preservation, the same pickled fish, unless spoiled, normally carry has been cut down to around 8% in the low level of bacteria in the range of 101 to present case due to the addition of vinegar 1 103 g- . Karunasagar et al., (1989) have and benzoic acid. reported a viable count. in the range of 106 The proximate composition of prawn, to 109 g-1 in spoiled prawn pickle of which Parapenaeopsis stylifera, used for pickle 106 to 107 g-1 were halophiles. The aerobic preparation is presented in Table 1. spore formers comprised more than 50% of the viable bacterial population throughout A number of trials with different the storage period. No fungal colonies were combinations of spices, salt, oil8.nd vinegar observed upto 4 months. Behanan et al. were evaluated by sensory panel. A suitable ( 1990) did not find any fungal colonies upto combination of spice mixture that scored 60 days. The change in TVN value during well with most of the panel members is storage increased from 9.15 to 23.75 presented in Table 2. The product was mg%after 7 months of storage. Nicolson subjected to large-scale consumer panel for (1930) observed that TVN value had no acceptability test. 42% of the consumers practical significance in judging the spoilage rated the product excellent, 41% rated very offish pickle. Our observation also showed good, 12% rated good while remaining 5% that the TVN value did not correlate well of the consumers rated it as average. with organoleptic evaluation. However, To evaluate the storage characteristics TVN values appeared to be well around the of the pickle, it was subjected to acceptable limit. Alpha-amino-N increased biochemical, bacteriological and slowly and steadily as shown in Table 3. organoleptic evaluations at regular The increase in alpha-amino-N content with intervals and the results are presented in time did not correlate with the bacterial the Table 3. load. Probably the increase was due to the acid hydrolysis of protein. Probably the It was observed that the pH of the alpha-amino-N was responsible for pickle decreased slowly from 4.64 to 4.51 at improvement of flavour of the pickle on the end of210 days of storage. The titrable maturation. Peroxide value increased slowly 1-0 gg Table 3 : Changes in biochemical, bacteriological and organoleptic characteristics during storage of prawn 1-0 pickle. ~ ~ ...... 0 No. of P.V. Titrable Organoleptic z 0 days in pH a-amino-N TVN (m.eq.of acidity TBC Score >:t:j

storage (mg/100g) (mg/100g) peroxide/kg (%Acetic cfu!g (Overall 1-0 offat) acid) acceptability !;;d I I ~ I 1-0 ...... 0 4.64 113.86 9.15 ND 0.36 3.6x 103 8.0 + 0.1 0 30 4.63 121.33 10.34 ND 0.39 4.4x 103 8.2 + 0.2 ~

60 4.62 139.00 12.72 1.37 0.42 5.4x 103 8.5 + 0.3 ~ 8 90 4.60 155.80 15.34 3.67 0.50 5.9 X 103 8.7 + 0.2 (/). (/). 120 4.58 177.02 17.02 5.48 0.55 7.4x 103 8.5 + 0.1 >-3 150 4.55 185.80 19.65 7.62 0.62 9.8x 103 8.2 + 0.2 I ~ ~ 180 4.53 192.48 21.01 9.17 0.68 2.1x 104 7.8 + 0.2

210 4.51 219.27 23.75 10.25 0.75 2.7 X 104 7.5 + 0.2 ~ ~ ~ (/). >-3 ...... 0 (/).

..... 0 CD 110 S. KUMAR AND S. BASU with time. However, rancidity did not pose associated with prawn pickle. Fish a serious problem in acceptability even after Technol. 31(2): 165-167. 7 months of storage. Abraham, T. J. and Jayachandran, P. The overall acceptability rating 1996. Microbiological characteristics of increased steadily upto 4 months. This was prawn pickle. Fish Technol. 33: 113. due to the improvement of flavour of the AOAC, 1995. Official methods of analysis. product on maturation. The texture also (Horowitz, W. ed.), 13th Edn., became softer gradually as the storage time Association of Official Analytical increased. As mentioned earlier, probably Chemists, Washington, D.C. the higher alpha-amino-N content were responsible for the improvement of flavour APHA, 1992. Compendium of methods for of the ·pickle on maturation. However, the microbiological examination of food. acceptability rating showed a downward American Public Health Association, trend due to increase in peroxide and TVN New Y ark, USA. value. At the end of seven months storage, Behanan, L., Salina M., Udharma, D., the product was still in acceptable form. Mukundan, M. K. and Malika, V. 1990. Effect of on the quality and stability of pickled fish. Fish ACKNOWLEDGEMENT Technol. 27:40. The authors wish to thank Dr. S. Chandrashekhar, T. J., Rudrasetty, Ayyappan, Director CIFE, for providing T. M., Laxman-Reddy, P. T. and the facilities and the financial assistance Ashwathnarayana, C. 1978. given by I.C.A.Ris gratefully acknowledged Utilization of trash fish for human byS. Kumar. consumption III. Studies on the development of fish pickle from Nemepterusjaponicus. Fish Technol., REFERENCES 15:125-128. Abraham, T. J. and Jayachandran, P. Chandrashekhar, T. C. 1979. A method 1992. Microbiological characteristics of of processing and preservation of prawn prawn pickle. Paper presented at third pickle, ExportJ. 11:15-18. Asian Fisheries Forum, Asian Fisheries Society (Manila), Singapore, 26-30 Conway, E.T. 1947. Microdiffusion October, 1992. analysis and volumetric error. 4th edn. VanNostrand, New Delhi. Abraham, T. J. and Jayachandran, P. 1993. Comparative microbiology of Dhamapal, K., Rathna, K.K., Indra, J. commercial and laboratory prawn G. and Jayachandran, P. 1994. pickles. Fish Technol. 30:81-82. Processing of chunk meat (Xancus pyrum) into pickles, Fish Technol. Abraham, T. J. and Jayachandran, P. 31(2): 188-190. 1994. Studies on micro-organisms PREPARATION OF PRAWN PICKLE AND ITS STORAGE CHARACTERISTICS 111

Erichson, I. 1967. Bacteriology of pickled Formation of marinades from Herring fish. J. Microbial. Sev.) 33:107. Veroffinst, Meersforsch, Brernerhaven, 8,21. as cited in Seafood: Resources) Gupta, S. S. and Basu, S. 1983. Pickle Nutritional Composition and from blood clam (Anadara granosa) Preservation. P.162, ed- Z. E. Korkoski, meat. Fish Technol. 22(2):109-111. pub- CRC Press, Florida. Karunasagar Indrani, Vanugopal, M. Muraleedharan, V., Joseph George, K. N., Jayashekharan, G., Sekar, K. and Devadasan, K. 1982. Pickled and Karunasagar, I. 1989. products from green mussel. Fish Microoganisms associated with prawn Technol. 19:41-43. pickle spoilage. J. Food Sci. Technol. 25:103-104. Nicholson, F. S. 1930. The preservation and curing offish. Government Press, Kreuzer, R. 1990. Investigation of Madras, India. biological factors causing spoilage of fish products and its effect on organism Sugumar, G., Jayashekharan, G. and andenvironment.Ach. Fisheries) 8:104- J ayachandran, P. 1994. Pickles from as cited in Seafood Resources­ edible oyster (Crassostrea madrasensis) Nutritional Composition and meat. Fish Technol. 31(1):72. Preservation (ed.-Sikorzki, E.Z., pub. Vijayan, P. K., Prigreen, P. A., CRC Press Inc., Florida, 160-162. Surendran, P. K. and Meyer, V. 1990. Problem of spoilage of Balachandran, K. K. 1982. canned fish products. VIII. Processing clam into pickles. Investigation on amino acids. Fish Technol. 19:25.