Abstract
The storage stability of a Bangladeshi traditional semi-fermented fish product, chapa shutki, was evaluated. The product was stored for 3 months at 20°C and 35°C under 40% and 80% relative humidity, which were apparently similar atmospheric conditions to those of the winter and summer in Bangladesh, respectively.
The fatty acid composition did not change markedly during storage. The initial carbonyl value (COV) and thiobarbituric acid reactive substances (TBARS) value of the sample were 28.4 meq/kg and 36.1 mg malondialdehyde (MDA) /kg of oil, respectively. These values only slightly changed during 3 months of storage regardless of the storage conditions. The COV and TBARS values were in the range of 19.8-22.0 meq/kg and 31.4-36.4 mg MDA/kg of oil, respectively. These results indicate that the lipids of chapa shutki were essentially not susceptible to oxidative deterioration. No mutagenic activity was detected even in a very concentrated solution of chapa shutki. The initial radical-scavenging activity of chapa shutki was 373.8 mg Trolox eq/100 g of fish on a dry weight basis. The activity gradually decreased throughout the storage period. Storage conditions had no effect on the decrease of the radical-scavenging activity.
