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Improved Nga-pi: preparation and changes in it’s quality parameters under various storage conditions

Shikha Fatema Hoque, Hossain Md Ismail, Das Bijoy Kumar

Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, BANGLADESH

doi: 10.5455/faa.75035                                                pp: 270 – 280


The study was conducted on the improvement of production method of Nga-pi and to observe the shelf life of laboratory prepared Nga-pi under various storage conditions in the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh.Bangladesh. For the production of Nga-pi in laboratory applying improved techniques, Acetes and Mysid shrimps were collected from Chowfalldandi fish-landing center, Cox’s Bazar in iced condition, were used as raw materials for Nga-pi production at laboratory. which were preserved in ice, then transported to Mymensingh in an insulated box. Whole process of Nga-pi production was completed within 15 days. Laboratory prepared Nga-pi was srored for 180 days in three packing conditions (locally available mospata which is used to cover Nga-pi at Cox’s Bazar region, open polythene pack and air-tight polythene pack) at three storage temperatures (room, refrigeration and frozen temperature) Initial value of percent moisture content of laboratory prepared improved Nga-pi was 57.18 which reached to 63.03 in air-tight polythene pack at frozen temperature (-18.0±0.1)°C  at the end of storage. The initial value of percent protein content was 29.78 which decreased to 15.86 in open polythene pack at frozen temperature (-18±0.1)°C  and in the case of percent lipid content decreased to 4.00 in open polythene pack at refrigeration temperature (5.0±0.5)°C from 5.05 at the end of storage.. Initial value of TVB-N was 18.00 mg/100 g;  at the end of storage the highest value was found 36.30 mg/100 g ) in mospata at room temperature (28.0±2.0)oC  and the initial value of NPN 2.12 mg/100 g increased to 4.00 mg/100 g at room temperature (28.0±2.0°C) in open plastic pack at the end of the storage. The pH value of Nga-pi was 8.10 at initial stage; which declined to 5.42 in mospata at room temperature at the end of storage period. For aerobic plate count the initial value was 2.11 × 103 (CFU/g); which reached to 8.60× 109 (CFU/g) in mospata at room temperature (28±2) at the end of storage.The results showed that the moisture content, TVB-N value and bacterial load increased during ‘180’ days of storage at all the storage temperatures but quite slowly at frozen temperature (-18±0.1)ºC in improved Nga-pi and air-tight polythene pack was better for it’s storage than mospata or open polythene pack.

Keywords: Improved Nga-pi, packing method, storage temperature, quality parameters

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