Standardization and Shelf-Life Analysis of Pickle from Glassy Perchlet (Ambassis commersoni)

Abstract

This study investigated the proximate composition of Malabar glassy perchlet (Ambassis commersoni) and standardized the preparation of fish pickle. The shelf-life of the pickle was evaluated under refrigerated (5–8°C) and room temperature storage by assessing biochemical, microbial and sensory changes. Fresh fish showed moisture (68.12%), protein (14.86%), fat (11.09%) and ash (5.59%). During storage, pH of the pickle decreased from 4.88 to 4.02 under refrigeration and to 4.27 at room temperature. Peroxide value increased from 2.18 to 9.11 meq O₂/kg (refrigeration) and 10.33 meq O₂/kg (room temperature). TVB-N (total volatile basic nitrogen) increased from 4.12 to 27.87 mg/100 g (refrigeration) and to 31.63 mg/100 g (room temperature). TMA (Trimethylamine) values rose from 1.20 to 8.81 mg/100 g and 9.86 mg/100 g, respectively. Microbial load showed a slight decline under refrigeration (3.8 × 10³ to 3.79 × 102 cfu/g) and room temperature samples showed relatively stable count (2.1 × 10³ cfu/g). Sensory evaluation indicated that the pickle remained acceptable for up to 180 days at both temperatures, with better stability under refrigeration.