American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2014, 2(6), 209-215
DOI: 10.12691/ajfst-2-6-7
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Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)

Gulshan Ara Latifa1, Subhash Chandra Chakraborty2, Mohajira Begum3, Farzana Binte Farid1 and Mosarrat Nabila Nahid1,

1Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

2Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

3Institute of Food Science and Technology, BCSIR, Dhaka 1205, Bangladesh

Pub. Date: December 28, 2014

Cite this paper:
Gulshan Ara Latifa, Subhash Chandra Chakraborty, Mohajira Begum, Farzana Binte Farid and Mosarrat Nabila Nahid. Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C). American Journal of Food Science and Technology. 2014; 2(6):209-215. doi: 10.12691/ajfst-2-6-7


This study evaluated shelf-life quality of salt and turmeric treated smoke-dried three different Bangladeshi lean fishes, Chapila (Gudusia chapra, Hamilton; 1822), Kaika (Xenentodon cancila; Hamilton; 1822) and Guchi Baim (Mastacembelus pancalus, Hamilton-Buchanan; 1822) by analyzed their biochemical (proximate and chemical)l composition and sensory evaluation during storage at refrigeration temperature(4°C). There was a general decline in sensory characteristics i.e. color, texture, odor, general appearance and mean of acceptability of fish- product during storage. The differences in the biochemical comsition of the fresh and smoke-dried samples were statistically significant (p<0.05). Moisture (%) and TVB-N value (mgN/100gm) increased significantly whereas protein(%), lipid (%) and ash(%) contant significantly decreased. The initial value of moisture, protein, lipid, ash and TVB-N of freshly smoke-dried Chapila, Kaika and Guchi-Baim fish was 6.21%, 45.93%, 30.81%, 18.95% and 4.65mgN/100gm, 8.24%, 63.04%, 6.71%, 22.52% and 8.84 mgN/100gm and 6.97%, 59.22%, 11.67%, 22.54% and 6.62 mgN/100gm respectively. Among these three fish species smoke-dried kaika fish product became spoiled at the end of 9month whereas smoke-dried Chapila and Guchi Baim fish product still remain in good condition. The shelf-life of smoke-dried Chapila and Guchi Baim fish product was 18 month and 27 month. Because of using salt and turmeric as natural preservative, no yeast or mould was detected in this three smoke-dried fish samples. Therefore, it can be inferred that salt and turmeric treated smoke-dried Guchi Baim fish product has longer shelf life than another two fish products.

smoke-drying biochemical-composition sensory-evaluation chapila Kaika Guchi-Baim salt-turmeric

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