EFFECTIVENESS OF SOLAR THERMOELECTRIC COOLER FOR FISH PRESERVATION: EXPERIMENTAL STUDY ON QUALITY CHARACTERISTICS OF Pangasius bocourti FISH FILLETS DURING STORAGE

Olipriya  Biswas; Palani  Kandasamy; Goutam  Mandal; Debasis  Panda

doi:10.18006/2021.9(5).618.629

Authors

Olipriya Biswas Department of Fishery Engineering, Faculty of Fishery Sciences, West Bengal University of Animal & Fishery Sciences, Kolkata-700094, India
Palani Kandasamy Department of Agricultural Engineering, Institute of Agriculture, Visva-Bharati (A Central University), Sriniketan-731236, West Bengal, India
Goutam Mandal Department of Horticulture and Post Harvest Technology, Institute of Agriculture, Visva-Bharati (A Central University), Sriniketan-731236, West Bengal, India
Debasis Panda Department of Crop Physiology, Institute of Agriculture, Visva-Bharati (A Central University), Sriniketan-731236, West Bengal, India

DOI:

https://doi.org/10.18006/2021.9(5).618.629

Keywords:

Basa fish fillets, Solar thermoelectric cooler, Cooling capacity, Coefficient of performance, Quality parameters, Sensory attributes

Abstract

Preservation of fish products is a big issue where inconsistent electricity supply. In the current study, a solar thermoelectric cooler (STC) was fabricated by exploiting the solar energy and its cooling potential for fish preservation was evaluated. The STC consists of a photovoltaic (PV) panel, battery, PV charge controller, thermoelectric cooling system, and cooler box. The temperature of the STC decreased to 7.4ºC within 90 minutes and then reached 5±0.2ºC in 150 min. The cooling capacity and coefficient of performance of the STC were 23.8 W and 0.44, respectively, at an input electric current of 3.5 A. The Pangasius bocourti fish fillets were stored in the STC for 10 days and tested its quality at 2 days intervals. On day 10, thiobarbituric acid, peroxide, pH, water binding ability, total plate count values were 1.65mg MDA/kg, 5.04 mEqO₂/kg, 7.16, 26.18%, and 4.26 log CFU/g, respectively. A significant reduction in hardness, springiness, and chewiness values was observed, whereas no cohesiveness changes. The color values L^* and a^* decreased significantly, whereas b^* and ΔE increased. The sensory attributes were found in the range of 5.2-6.0 on the 10^th day. As the quality parameters showing an acceptable level, STC could be an alternate green option for fish preservation.

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