Physicochemical, Microbial and Sensory Dynamics of Traditionally Smoked and Dried Zig-zag Eel (Mastacembelus armatus) from an Open Market in Chhattisgarh under Different Storage Conditions

Abstract

Background: Traditional fish processing methods such as smoking and drying are widely practiced in rural regions; however, limited scientific information is available regarding the quality stability of these products under different storage conditions. This study aimed to evaluate the physicochemical, microbial and sensory changes in traditionally smoked and dried zig-zag eel (Mastacembelus armatus) obtained from open market in Chhattisgarh during storage under ambient and refrigerated conditions. Methods: Smoked and dried eel samples were collected from the Kawardha fish market and stored for 30 days under ambient and refrigerated conditions. Analyses were conducted on days 0, 15 and 30. Proximate composition (moisture, protein, lipid and ash), biochemical parameters (total volatile base nitrogen, peroxide value and free fatty acids), microbial load (total plate count) and sensory attributes were evaluated using standard methods. Result: During storage, moisture content increased, while protein, lipid and ash contents decreased in both smoked and dried samples, with more pronounced changes under ambient conditions. Spoilage indicators, including total volatile base nitrogen, peroxide value and free fatty acids, showed progressive increases over time, indicating progressive deterioration. Microbial analysis revealed that total plate count exceeded acceptable limits ( greater than 5 log CFU/g) in dried samples under both storage conditions, whereas smoked samples remained within acceptable levels. Sensory scores declined throughout the storage period, particularly under ambient conditions. Refrigerated storage slowed physicochemical degradation, microbial growth and sensory deterioration, thereby better preserving the overall quality of the products during the 30-day storage period.