Biochemical, microbiological and sensory quality parameters of mustard hilsa prepared from Hilsashad (Tenualosa ilisha) were examined to observe the changes in quality during storage at refrigerationtemperature (5° to 8°C) for 60 days and at frozen temperature (-18°C to -20°C) for 180 days. The moisture,protein, lipid, and ash content and pH value in mustard hilsa decreased compared to those obtained for freshfish. On the other hand, TVB-N and peroxide values increased compared to the values found in fresh fish. Atrefrigeration temperature and frozen temperature moisture and ash contents increased but protein and lipidcontent decreased gradually throughout the storage period. pH value of the mustard hilsa reduced from 7.22to 6.01 and 6.59 at refrigeration and frozen temperatures, respectively. The TVB-N value and peroxide valueincreased progressively throughout the storage period irrespective of storage temperatures. Rate of changes indifferent parameters of mustard hilsa was slower in vacuum sealed packs than non-sealed and sealed packs.The aerobic plate count of bacteria was increased in refrigeration temperature but the load of microbes wasreduced at frozen temperatures. The result of sensory quality change showed that, irrespective of storagetemperature and packing condition the scores of sensory quality parameters decreased with the progress ofstorage time though the decreasing rate was slower at frozen temperature. The study concluded that, atrefrigeration temperature mustard hilsa might remain in acceptable condition up to 60 days and at frozentemperature for about 180 days in vacuum sealed pack.
The experiment was carried out to prepare mustard ilish at the laboratory and observe the effects ofpackaging on the quality parameters of the product at room temperature (28°C to 32°C). Biochemical andmicrobiological changes in mustard ilish prepared from Hilsa shad (Tanualosa ilisha) were determined. It wasobserved that percent moisture, protein, lipid, ash content and pH value in mustard ilish decreased afterpreparation of the product than those values obtained for raw fish. In quality parameters study, at roomtemperature (28°C to 32°C), percent moisture, and ash contents increased throughout the storage period, butprotein and lipid contents decreased. The TVB-N, peroxide value and standard plate count (SPC) of bacteriaincreased with the progress of storage time but the rate of increment was comparatively slower in sealed andvacuum sealed packs than the rate observed for non-sealed pack. Therefore, on the basis of above mentionedpoints, the present study could be concluded as-though mustard ilish remain in acceptable condition for ashort time at room temperature (28°C to 32°C) but packaging has some effect on the extension of shelf life ofthe product.
Maternal health service had a potentially critical role in the improvement of reproductive health. This descriptive study was carried out in Tangail district, from 1st January to 31st December, 2019 to find out the quality of counselling of services for pregnant women in community clinics during pregnancy period. Data were collected among 289 respondents by face to face interview who had delivered within last 24 months and respondents were selected purposively. The majority (97.6%) of the respondents were housewife and maximum (72%) of the respondent were below SSC in this study monthly family income mean was taka 16124.00± 10065.480. Majority of the respondents (99.2%) had received antenatal check-up from different health care facilities and highest (87.2%) had received from the community clinic other hands (6.0%) pregnant women got antenatal care from non-government hospital among 250 respondents (94.0%) pregnant women received ANC from CHCP also (4%) pregnant women received ANC from HA. Out of 250 pregnant women (70%) of the respondents were problem suffer during pregnancy. Here majority (59.6%) pregnant women were suffer from nausea and vomiting and only (6.3%) were suffering from constipation. Majority (89.2%) of the respondents had preparation about danger sign during pregnancy. Most 245 (98%) of the respondents of pregnant women had information about ANC and most (85.7%) got information from CHCF on other hand ride got information (2.9%) from neighbour. half (4.8%) of the respondents choice of conduct delivery at upazila health complex followed by (48.8%) only choice of conduct clinics. Most (98%) of the respondents had received TT vaccine and maximum (95.1%) of the respondents had completed TT vaccine. Enough skilled manpower for patient care (98.4%). Health care provider perform ANC check-up (96.8%). Health care provider counselling during pregnancy (96.4%) physical examination (98.0%) explanation of health. (99.2%) health care provider give any advice before departure (70.4%). Continue to follow-up health status over phone (99.2%). Service providers in health care shows that 33.3% was BSc/BA, 42.9% of service providers were masters and above their professional training more than one third (38.1%) of the providers has basic training, 47.6% had basic & CSBA and rest 14.3% had ECT and nutritional training. Majority 100% of the provider’s designation had CHCP, number of staff in two health care had more than half (57.1%) providers.
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