Vol. 1, Issue 7 (2014)
Effects of Salting on the shelf lives extension of sun-dried Shoal (Channa striatus Bloch, 1801) and Taki (C. punctatus; Bloch, 1793) fish-products stored at room temperature (270C - 300C)
Author(s): Farzana Binte Farid, Gulshan Ara Latifa, Mosarrat Nabila Nahid and Mohajira Begum
Abstract: Keeping the quality of fish and fish products at its best is the most important issue in any kind of fish processing. Among them, Drying of fish (dried fish-product called â€˜shutkiâ€™ in Bangladesh) is widely used as a traditional method for preservation and considered as a concentrated source of nutrients to Bangladeshi people. So, an experiment was carried out to assess the sensory-evaluation and changes in chemical-compositions of sun-dried salted (SDS) Shoal and Taki fish products stored at room temperature. TVB-N, pH and FFA value increased significantly (p<0.05) with the time of storage period and between these two salted products, these parameters rapidly increased in SDS Shoal than SDS Taki fish and at the end of 5 months SDS Shoal fish product became spoiled whereas SDS Taki fish still in fresh condition. TVB-N value was found below the range suggested by various researchers for fish and fish- products.