Vol. 2, Issue 1 (2017)
Shelf-life study of salt and garlic treated smoke-dried Mastacembelus pancalus (baim) during different storage condition
Author(s): Mosarrat Nabila Nahid, Dr. Gulshan Ara Latifa, Dr. Shubhash Chandra Chakraborty, Farzana Binte Farid, Mohajira Begum
Abstract: The antibacterial effect of Salt and Garlic-extract (S+G) in smoke-drying method were studied in freshwater M. pancalus (baim) fish species by analyzed their moisture, protein, fat and ash content, TVB-N and sensory score value and bacterial load at two different storage condition (room and refrigeration temperature). At different length of storage period, the percentage of moisture, TVB-N value (mgN/100g) and TVC (cfu/g) were gradually increased whereas protein, fat and ash contents were considerably decreased in the smoke-dried samples. Moreover It was observed that the TVB-N value have inverse relationship with the sensory score of both storage condition. The shelf-life of S+G treated smoke-dried M. pancalus fish product was 16 month for room temperature and 24 month for refrigeration storage respectively. Therefore, it can be inferred that S+G treated smoke-dried M. pancalus fish products have long shelf life when they are stored at refrigeration temperature (4°C).