Studies on the Effectiveness of Tejpata (Cinnamomum tamala Nee) Leaf Extract on Dried Kachki (Corica soborna) Fish Preservation in Laboratory Condition

Mohajira Begum^1, , Majeda Begum¹, Shakir uddin Ahmed¹ and Tanjina Akter¹

¹Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka

Cite this paper:
Mohajira Begum, Majeda Begum, Shakir uddin Ahmed and Tanjina Akter. Studies on the Effectiveness of Tejpata (Cinnamomum tamala Nee) Leaf Extract on Dried Kachki (Corica soborna) Fish Preservation in Laboratory Condition. American Journal of Food Science and Technology. 2013; 1(3):14-17. doi: 10.12691/ajfst-1-3-1

Abstract

The present study was conducted by the effectiveness of tejpata leaves extract on dried control & experimental kachki fish. The microbiological parameters have been measured by application of standard plate count (cfu/g), total coliform (MPN/g), total Fungi (cfu/g), E. coli (MPN/g), Salmonella/25g, S. aureus (cfu/g) during the study period. Simultaneously the biochemical composition has been also determined. Before use of tejpata leaves extract, control & experimental kachki contained total coliform bacteria 110 MPN/g & >240 MPN/g. After using of extract, total coliform bacteria were decreased 23 & 46 MPN/g. In addition, before using extract control kachki & experimental kachki contained total Fungi 4.9 × 10² cfu/g & 3.8 × 10² cfu/g. Total Fungi were decreased after using extract that is 40 cfu/g & 100 cfu/g. In the mean time, another microbiological parameter E. coli (MPN/g), Salmonella /25g, S. aureus were also determined in both two treatments. Both of the treatments, all of them are absent. it may be concluded that tejpata leaves extract constitute a feasible treatment option for use in dried fish due to their natural antimicrobials, easy availability in tropical countries and low cost to the consumer.

Keywords:
drying Tejpata leaves extract Kachki fish proximate composition microbiological parameter

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