Effect of Sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with Salt and Salt-turmeric storage at Room Temperature (270 - 300C)

Farid, Farzana Binte; Latifa, Gulshan Ara; Nahid, Mosarrat Nabila; Begum, Mohajira

doi:10.9790/2380-07930108

Cited by 17 publications

(17 citation statements)

References 19 publications

(15 reference statements)

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“…2,9 In many part of the world people use fish as the main component in their diet, as a good source of nutrition. 5,11 Fish constitute more protein source than other animals protein source. 3,19 The higher crude protein content in fish is crucial from a dietary point of view, due to its very high quality and essential amino acid composition.…”

Section: Fish As a Foodmentioning

confidence: 99%

“…Fish can be preserved using solar drying, which focused to reduce the water content; whereby activities of microorganisms will be reduced or stopped. 5 According to Smida et al, 9 drying has a great negative effect on protein content at a lower drying speed of one meter per second. Solar drying also affects poly unsaturated fatty acids particularly omega-6 fatty acids.…”

Section: Effect Of Dryingmentioning

confidence: 99%

“…1 Fishes are wellknown for their various nutritional compositions, approximately contains 70-84 % water, 15-24 % protein, 0.1-22% fat and 1-2%, minerals, 0.5% calcium, 0.25% phosphorus and 0.1% vitamins A, D, B and C. They have been widely used as one of the most important sources of animal protein and other nutrients for the human health all over the world. [2][3][4][5][6] Eating fish can help consumers to prevent from various diseases such as blood pressure, coronary heart disease, cancer, inflammatory disease and maintaining health, since fish can provide omega-3 highly unsaturated fatty acids (HUFA), eicosapentaenoic (EPA), docosahexaenoic (DHA) acids, and amino acids. Poly unsaturated fats are in a liquid form which flows freely in the blood vessel and this character makes it unique form than other types fat or oils.…”

Section: Introductionmentioning

confidence: 99%

“…9,10 The bio-chemical composition of fish is the vital aspect in fish processing, because which influences both the quality and technological characteristics of it. 5 Different processing methods of fish have different effect on their chemical, physical and nutritional compositions. 11 The effect could be either chemical or physical changes, which affects digestibility due to protein denaturation and reduction in the content of mobile compounds and polyunsaturated fatty acids.…”

Section: Introductionmentioning

confidence: 99%

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Effect of processing methods on nutritional and physico-chemical composition of fish: a review

Abraha¹,

Admassu²,

Mahmud³

et al. 2018

MOJFPT

145

105

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Fish has been widely used as an excellent source of animal protein and other nutrients. It functions to prevent human beings from variety of diseases all over the world. Through different processing methods, it is possible to achieve the keeping of quality and securing fish availability round the year. This paper reviews up-to-date research on effect of processing methods on nutritional and physico-chemical composition of fish. Additionally, effects of different fish processing methods (such as drying, smoking, freezing, cooking and canning) on chemical, physical and nutritional composition are presented. The most compositional constituents of fish which can be affected through processing methods are proteins, fats, vitamins, minerals and the sensory attributes such as color, flavor, texture and general appearance. Changes of chemical composition resulted from processing methods can mainly be expressed as denaturation, coagulation, reduction of protein digestibility, oxidation and loss of vitamins. Heating protein fish can cause loss of nutritional value through amino acids destruction, protein denaturation and maillard reaction. Smoking is one of the processing methods which has an impact on fish protein denaturation that leads to changes in physical and chemical structure of protein and a reduction in the biological availability of protein. The major physical changes which occur on fish due to processing are changing texture (becomes hard and firm), change in color (the major first judgment detrimental factor) and yields. The extent of these changes depends on the temperature and time of treatment. All these changes (chemical, physical and nutritional) affect the final quality of fish and fishery products.

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Section: Fish As a Foodmentioning

confidence: 99%

Section: Effect Of Dryingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of processing methods on nutritional and physico-chemical composition of fish: a review

Abraha¹,

Admassu²,

Mahmud³

et al. 2018

MOJFPT

145

105

View full text Add to dashboard Cite

show abstract

“…The increase in pH of unsalted and sundried fish may be due to production of nitrogenous compounds during drying. Addition of salt to fish decreases the pH of fish due to increase in acidic compounds (Farid et al, 2014). The reduction in the pH of the salt washed dagaa fish was due to the leaching of the salt soluble proteins (Owaga et al, 2009).…”

Section: Changes In Physico-chemical Parametersmentioning

confidence: 99%

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

Kumar¹,

Xavier²,

Nayak³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Application of water soluble chitosan for vannamei shrimp (Litopenaeus vannamei) preservation at chilling temperature

Harahap,

Kusdarwati,

Agustono

2024

BIO Web Conf.

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Active biomolecules such as chitosan and its derivatives have a role in food products preservation due to its antimicrobial properties. The aim of this study is to determine the ability of water soluble chitosan to extend shelf life of peeled and deveined shrimp stored at the chilling temperature. This study used completely randomized design using three treatments (control, 2% chitosan solution, and 2% water soluble chitosan solution) with six replications. Samples were tested for aerobic plate count, pH, total volatile base nitrogen, and sensory (appearance, odor, and texture). Experiments on water soluble chitosan indicated number of microbes was still within the safe limit until the 6th day. This could be identified from the number of microbes which still could be accepted by consumers (< 5 x 104 colonies/gram) at the 6th day, while in the control treatment the microbial amount within the safe limit until the 3rd day. Total Volatile Base Nitrogen of water soluble chitosan treatment was 3.69 mgN/100 grams. The pH value of shrimp treated with water soluble chitosan was 6.8, while in the organoleptic test, water soluble chitosan treatment had significant difference from control (P <0.05). This research conclude that water soluble chitosan have properties that can preserve food products specially vanamei shrimp.

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Effect of Sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with Salt and Salt-turmeric storage at Room Temperature (270 - 300C)

Abstract: Sun-

Cited by 17 publications

References 19 publications

Effect of processing methods on nutritional and physico-chemical composition of fish: a review

Effect of processing methods on nutritional and physico-chemical composition of fish: a review

Effect of Different Drying Methods on the Quality Characteristics of Pangasius hypophthalmus

Application of water soluble chitosan for vannamei shrimp (Litopenaeus vannamei) preservation at chilling temperature

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