Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature

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

doi:10.3329/bjz.v42i2.23356

Cited by 3 publications

(2 citation statements)

References 4 publications

(1 reference statement)

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“…Findings of the present study are quite similar to the results of Nahid et al (2015). They carried out a study on proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra) fish stored at room temperature.…”

Section: Ash Content (%)supporting

confidence: 89%

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

Hossain

Shikha

Murad

2021

J. Environ. Sci. & Natural Resources

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Packing has effect on the quality parameters of a food product. Here, studies were conducted to produce premium quality salt-smoke-dried tengra fish (Mystus tengra) by combining the effect of salt and smoke in a smoking kiln. During the study, moisture content in tengra fish fell from an initial value of 77.17% to a range of 18.56% to 29.09%, protein content from 51.36% to a range of 40.54% to 51.36%, lipid content from 16.20% to a range of 6.50% to 16.20% and ash content from 13.40% to a range of 8.17% to 13.40% for salt-smoke-dried products at the end of the storage period. On the other hand, the TVB-N value of fresh fish muscle was obtained 2.90 (mg/100g), pH 6.80 and bacterial load 1.13×104 (CFU/g), with the progress of storage period 180 days which values increased to the range of 28.16 to 29.34 mg/100g, 6.27 to 7.86 and 4.42 ×105to 6.82 x 105CFU/g, respectively. From the obtained results this study could be concluded that- if tengra is salted, smoked and dried properly can be stored at room temperature (26 to 28°C) for about 6 months without major deterioration of the fish and among three packs vacuum pack might be better option for storing salt-smoke-dried tengra. Environ. Sci. & Natural Resources, 12(1&2): 191-197, 2019

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Section: Ash Content (%)supporting

confidence: 89%

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

Hossain

Shikha

Murad

2021

J. Environ. Sci. & Natural Resources

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“…Fatty acids are the building blocks and essential fatty acids like linolenic acid. Nahid et al, [23] recorded that the fat value in muscle of X. cancila. Bogard et al, [24] reported that the nutrient analysis of different food fishes.…”

Section: Total Fatsmentioning

confidence: 99%

Evaluation of Proximate Composition and Seasonal Variations of the Muscle Tissue of Mouth-Brooding Tilapia Oreochromis mossambica from Meghadrigedda Reservoir, Visakhapatnam, Andhra Pradesh, India

Krishna P. V.,

Varalakshmi,

Sarma

et al. 2023

AJFAR

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This study aimed to investigate the proximate composition and seasonal variations in the muscle of mouth-brooding tilapia O. mossambica from Meghadrigedda reservoir, Visakhapatnam. The bio-chemical analysis such as total protein, total fat, total carbohydrates, ash and moisture content in the muscle of fish was taken for seasonal variations in relation to reproductive characters during 2021-22.The total protein percent of the fish O. mossambica ranged from 24.5 to 36.8 in females and males was 24.5 and 37.5. The total fat percentage ranged from 5.4 to 8.6 in females and males was 6.4 to 8.7. Total Carbohydrates percentage was 4.1to 5.5 in females and males was4.8 and 5.9. Moisture percentage was 80.2 to 84.5 in females and males was 75.5 to 85.5. Ash percentage was 4.1 to 4.9 in females and males was 4.1 to 4.8. The results of the present clearly indicate that there was differences in the proximate composition of the male and female species.

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Effect of Dry-Salted Curcumin and Various Physicochemical and Technical Factors for the Shelf Life of White Shrimp (Litopenaeus Vannamei)

et al. 2018

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Loss of quality in seafood has been considered hazardous to consumers due to the proliferation and colonization of pathogenic bacteria. White shrimp (Litopenaeus vannamei) is a very important food due to high protein compostion and nutritional component. White shrimp (Litopenaeus vannamei) was a product of high value, for local consumption as well as export. However, the quick deterioration of white shrimp was caused owing to high moisture and protein content. Drying was one of the best choices to process this seafood. Besides the preservation purposes, the demand for dried shrimp has also been driven by the flavour of the products. Curcumin has been used in traditional medicine to prevent bacterial and fungal growth. It has been used as an ingredient in food recipes. Objective of this research focused on different technical aspects such as the effect of salt and curcumin concentration during soaking; temperature and time of steaming; temperature of drying to chemical, microbial and sensory characteristics during the processing of curcumin-dry-salted white shrimp. The present study also evaluated shelf life extension of curcumin-dry-salted white shrimp under storage conditions. It has been proved that this white shrimp was highly acceptable level in curcumin-dry-salted condition and also maintained best quality.

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Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature

Cited by 3 publications

References 4 publications

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

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

Evaluation of Proximate Composition and Seasonal Variations of the Muscle Tissue of Mouth-Brooding Tilapia Oreochromis mossambica from Meghadrigedda Reservoir, Visakhapatnam, Andhra Pradesh, India

Effect of Dry-Salted Curcumin and Various Physicochemical and Technical Factors for the Shelf Life of White Shrimp (Litopenaeus Vannamei)

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