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Jamali, A.B., Anisuzzaman, M., and Minar, M.H, “Present Status of Fish Marketing in Gopalpur Upazila of Tangail District”. Journal of Aquatic Science, 1 (2): 24-30. 2013.

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Article

The Effect of Lemon Leaves Extract Treatment on the Nutrient Content and Microbial Properties of Dried Chanda (Chanda Nama)

1Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka

2Food Microbiology Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka

3Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 1, 21-24
DOI: 10.12691/jfnr-2-1-4
Copyright © 2014 Science and Education Publishing

Cite this paper:
Mohajira Begum, Tanjina Akter, Shakir uddin Ahmed, Majeda Begum. The Effect of Lemon Leaves Extract Treatment on the Nutrient Content and Microbial Properties of Dried Chanda (Chanda Nama). Journal of Food and Nutrition Research. 2014; 2(1):21-24. doi: 10.12691/jfnr-2-1-4.

Correspondence to: Mohajira  Begum, Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka. Email: mohajira10@yahoo.com

Abstract

The experiment deals with the lemon leaves extract for chanda fish (Chanda nama) drying. The highest moisture percentage (56.80) and fat percentage (24.39) were observed in control chanda. In contrast, the highest moisture (12.14) and ash percentages (21.82) were observed in market chanda respectively. In addition, the lemon extract treated fishes were also subjected to biochemical composition. In case of control chanda, the highest moisture (8.66), fat (26.89), and ash percentage (15.10) were found that was treated by plant extract with hot water. In contrast, the highest protein (50.01) was achieved by the plant extract with ethanol samples. In case of market chanda, the highest moisture (8.67), protein (52.83), fat (17.52), and ash percentage (25.69) that was treated by plant extract with hot water. Microbial analysis was also conducted. Standard Plate Count (cfu/g), Total coliform (MPN/g), Total fungi (cfu/g) and E. coli are in the acceptable range in case of control chanda but not in market chanda. This study suggests the effectiveness of lemon leaves extract on fish drying as it’s retain beneficial quality after treated with several extracts. More field trial is needed to make it fruitful.

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