Effects of packaging on the quality parameters of mustard ilish (Tanualosa ilisha) at room temperature

Abstract

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.