A Comparative Study on Final Quality of Smoked Product Prepared using Iced Mackerel (Rastrelliger kanagurta) and Pink Perch (Nemipterus japonicus) during Summer Season

The study was conducted on the keeping quality and shelf life of smoked product prepared using iced fish of 8 days old Pink perch and Mackerel. The fishes were subject to smoking for different concentration of brine like 5.0%, 6.0%, 7.0% and 8.0% for standardization of the quantity of brine. Among all the four concentrations the panelist had chosen 6.0% for Mackerel and 5.0% for Pink Perch. Temperature on sensory attributes of the smoke product was 80°C for 90 minutes to Mackerel and 70°C for 90 minutes in case for Pink perch were adopted by the panel standardized product in the present study the moisture content was found to be decrease in protein, Fat in ash was found to be increase in both Pink perch and mackerel. The smoke product store at cooler temperature 6±2°C for both varieties of fishes. Free fatty acid (FFA), Thiobarbuteric acid (TBA), Total volatile base nitrogen (TVB-N), Non-Protein Nitrogen (NPN), Hypoxanthine (Hx) phenol content and total plate count (TPC) was studied. Based on these studies the product store at refrigeration temperature was found good up to 30 days in Mackerel, whereas, in Pink perch it was found good up to 45 days. This study reveals that the raw material, which was used for the study have been good until 30 days for Mackerel and 45 days for Pink Perch. As per the consumer preference are concern it can be store for 30 days and 45 days in cooler temperature for both Mackerel and Pink perch respectively. The decrease in Moisture content was due to dehydration in cooler temperature in increase in protein, fat and lipid content was due to attributed to the reduction in moisture content of samples on smoking and the fat content is because of the dehydration in the cold storage and ash content increase possibly due to the decrease in moisture content. The F.F.A. storage the slight increase in F.F.A. is due to the enzymatic degradation of triglyceride and phospholipids. This TBA content is the index of Malanaldehyde formation due to the oxidative rancidity in fatty fishes is very complex process, in Pink Perch TBA values were well within the limit even at the end of storages days. TVB-N indicates the production of ammonia, mono, di and trimethylamine nitrogen and are found in the common pattern of spoilage. The increase in NPN is due to proteolysis of tissue protein. This leads to the formation of smaller molecular weight nitrogenous compound like free amino acids, volatile base nitrogen particularly ammonia, TMAO (Tri methyl ammine oxidase) and urea. Decrease in phenol content is presumably due to the lost of moisture along with which take phenol compounds during storage. However, TPC in the storage studies showed a steady increase and thereafter spoiling product within 30 days in case of Mackerel in 45 days in case of Pink Perch have been observed.