Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)

Abstract

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.

Quality Changes of Salt-Smoke-Dried Tengra (Mystus tengara) during Storage at Room Temperature (28 To 32°C) in Different Packs

“…Chemical composition of fresh tengra is shown in Table 1. For fresh tengra, Latifa et al (2014) found that the percentage of moisture, protein, fat, ash was 74.27%, 13.43% 9.04% and 2.67% and TVB-N and pH was 4.27mg/100g and 7, respectively. In the present study the values of moisture, protein, lipid and ash contents were found 75.87%, 13.86%, 7.21% and 2.75% and TVB-N and pH values were obtained 2.90mg/100g and 6.80, respectively which were quite nearer with above study.…”

“…The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation. Latifa et al (2014) carried out a comparative study of quality-analysis of three different Bangladeshi smoke-dried lean fishes using salt and turmeric stored at refrigeration temperature (4°C). The differences in the biochemical composition of the fresh and smoke-dried samples were statistically significant (p<0.05).…”

Analogical viewpoint of fisheries and aquaculture between Bangladesh and Nigeria: potential of knowledge transferability

“…Nigeria currently exports approximately 5 MT of smoked fish per month. In Bangladesh smoked fish is recent addition to the fishery products (Latifa et al, 2014), however, Bangladesh could diversify her sources of foreign currency by giving more emphasis on smoked fish processing and export.…”

Comparative quality assessment of commercial sun-dried catfish (<i>Clasias garienpinus</i>) from Kano and wudil metropolises, Nigeria

“…It is regarded as the healthiest meat option due to its long chain poly unsaturated fatty acids content which promotes good health and prevent diseases (Ndife, 2016). In Nigeria, fish is highly accepted for its availability, affordability and sensory quality (Ighodaro and Abolagba, 2010;Gulshan 2014). Fish has healthy types of fat that contain omega-3 fatty acids which help to risk of developing heart disease and other medical problems.…”