International Journal of Multidisciplinary Research and Development

ISSN Online: 2349-4182
ISSN Print: 2349-5979

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 ‘shutki’ 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.
Pages: 42-47  |  1327 Views  779 Downloads
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