International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 1 (2017)

Performance and quality assessment of sun-dried salted Channa punctatus (Bloch, 1793) and Mystus tengra (Hamilton-Buchanan, 1822) during refrigeration (4 °C) storage


Farzana Binte Farid, Dr. Gulshan Ara Latifa, Dr. Shubhash Chandra Chakraborty, Mosarrat Nabila Nahid, Mohajira Begum

The present study was performed to investigate the influence of sun-drying treated with salt (30%) and storage time under refrigeration (4 °C) temperature on the nutritive value (moisture, protein, fat, ash), chemical composition (TVB-N, FFA, pH) and bacteriological analysis (SPC, HBC) of two different size fresh water fish-species (Channa punctatus and Mystus tengra). Values of moisture, TVB-N, FFA, pH and bacteriological-load increased significantly with the laps of storage period (months), but the values did not exceed the rejection limit. These values increased rapidly in sun-dried salted C. punctatus than M. tengra and at the end of 24 months of refrigeration-storage, sun-dried salted C. punctatus became spoiled whereas sun-dried salted M. tengra still remained fresh. No yeast and mould were detected during the storage period. The result of this study indicated that, small sun-dried salted fish like M. tengra had longer shelf-life (32 months) than medium-size sun-dried salted fish like C. punctatus.
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