Shelf-life study of salt and garlic treated smoke-dried Mastacembelus pancalus (baim) during different storage condition
Mosarrat Nabila Nahid, Dr. Gulshan Ara Latifa, Dr. Shubhash Chandra Chakraborty, Farzana Binte Farid, Mohajira Begum
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).