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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.

Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively. The same parameters were 6.77%, 45.24%, 30.52% and 18.71% respectively in case of salt-garlic treated smokedried chapila (S+G-C) fish. During storage at room temperature (26-32 0 C), the percentage of moisture was increased significantly whereas crude protein, lipid and ash contents were decreased. The values of moisture (%) content were increased 9.91% (8 th months) in S-C and 10.74 % (16 th months) in S+G-C respectively. The values of protein (%) content were decreased 44.81% (8 th months) in S-C and 42.66% (16 th months) in S+G-C respectively. Values of fat and ash (%) content were decreased 28.55% and 18.01% (8 th months) respectively in S-C and 28.75% and 17.34% (16 th months) respectively in S+G-C. The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation.

Abstract:To minimize the loss of spoilage, the most perishable food item (ex-fish) 45.24-42.54 % , 30.52-28.94 % and 18.71-16.45% in case of S +G chapila (21 month) and 59.07-58.59% , 11.32-10.77% and 22.15-21.48%

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