@article{ajfn2014262,
author={{Latifa, Gulshan Ara and Chakraborty, Subhash Chandra and Begum, Mohajira and Nahid, Mosarrat Nabila and Farid, Farzana Binte},
title={Nutritional Quality Analysis of Bangladeshi Fish Species, <i>M.</i><i> Tengra</i> (Hamilton-Buchanan, 1822) Preserved with Different Salt Curing Methods in Laboratory Condition},
journal={American Journal of Food and Nutrition},
volume={2},
number={6},
pages={100--107},
year={2014},
url={http://pubs.sciepub.com/ajfn/2/6/2},
abstract={Salt-cured fishes are highly appreciated because of their characteristic taste, texture and storage stability. This piece of work was done in an attempt to evaluate the issue of the traditional fish salting by using NaCl which are easily available and cheaper cost wise and evaluate the difference between biochemical composition (moisture, protein, fat, ash, TVB-N, pH and FFA) of Dry-salted (DS) and pickle-salted (PS) <i>M.</i><i> </i><i>tengra</i> fish-products in laboratory condition using standard methods of analyses. In processed condition (after salting) the values of moisture (%), protein (%), fat (%), ash (%), TVB-N, pH and FFA were 41.41%, 22.05%,10.65%, 26.15%, 3.90 mg N/100 gm, 6.0 and 2.8% respectively in case of DS <i>M. tengra</i> fish and 45.88%, 20.43%, 9.40%, 24.62%, 4.92 mg N/100 g, 6.0 and 3.2% respectively in case of PS <i>M. tengra</i> fish-product. During storage period, moisture (%), TVB-N, pH and FFA value were increased significantly (p&lt;0.05) whereas total protein, lipid and ash contents were significantly (p&lt;0.05) decreased. The values of moisture (%) content were increased 44.82 (7 month) and 49.09 (6 month), in DS and PS <i>M.</i><i> </i><i>tengra</i> respectively. The values of protein (%), fat (%) and ash (%) content were decreased 20.99%, 9.59% and 25.00% respectively in case of DS (7 month) and 19.28%, 8.68% and 23.41% (6 month) respectively in case of PS <i>M. tengra</i> fish. There were no significant (p&lt;0.05) different among the samples and between this two salted products, TVB-N, pH and FFA value rapidly increased in PS than DS <i>M. tengra</i> fish-products and at the end of 6 month, pickle salted (PS) <i>M. tengra</i> fish-product became spoiled whereas dry salted tengra fish-product still remained fresh. Experimentally it has been proved that the fishes preserved in Dry-salt (DS) has longer shelf life (7 month) and has found better way for preservation.},
doi={10.12691/ajfn-2-6-2}
publisher={Science and Education Publishing}
}