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)
Farzana Binte Farid, Gulshan Ara Latifa, Mosarrat Nabila Nahid and Mohajira Begum
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.