alexa Effect of Lemon, Mustard and Garlic Treatments on the Quality of Smoked Hilsa (Tenualosa ilisha) During Storage Period
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Effect of Lemon, Mustard and Garlic Treatments on the Quality of Smoked Hilsa (Tenualosa ilisha) During Storage Period

Mohajira Begum1,3*, Shuva Bhowmik2, Farha M Juliana3 and Sabir Hossain MD3

1Fish Technology Research Section, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh

2Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

3Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh

*Corresponding Author:
Mohajira Begum
Fish Technology Research Section, Institute of Food
Science and Technology (IFST), Bangladesh Council of Scientific
and Industrial Research (BCSIR), Dhaka-1205, Bangladesh
Tel: +88-01914- 893794
E-mail: [email protected]

Received date: September 27, 2016; Accepted date: October 14, 2016; Published date: October 21, 2016

Citation: Begum M, Bhowmik S, Juliana FM, Hossain MDS (2016) Effect of Lemon, Mustard and Garlic Treatments on the Quality of Smoked Hilsa (Tenualosa ilisha) During Storage Period. J Food Process Technol 7:628. doi: 10.4172/2157-7110.1000628

Copyright: © 2016 Begum M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The effects of lemon, mustard and garlic treatments on smoked hilsa during storage condition were analyzed. Hilsa fish was smoked, using a smoking kiln at 60°C to 70°C for 12 hours and stored in a polythene bag for further use. The proximate compositions of the smoked hilsa were determined in different storage period. The percentage of moisture (39.42 ± 4.87 to 56.74 ± 3.09), protein (31.01 ± 2.64 to 20.06 ± 9.87), lipid (16.12 ± 4.89 to 12.47 ± 3.09), ash (3.09 ± 0.27 to 4.19 ± 0.91), salt (5.27 ± 0.32 to 1.02 ± 0.82) and pH (6.16 ± 0.12 to 6.84 ± 0.18) value were found from smoked hilsa during storage condition. Smoking of hilsa showed high amount of protein value by the reduction of moisture. However, results of the study could be useful to fish consumers, processors and nutritionists to select their nutritional diet.

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