International Journal of Advanced Research and Development

International Journal of Advanced Research and Development


International Journal of Advanced Research and Development
International Journal of Advanced Research and Development
Vol. 1, Issue 10 (2016)

Comparative study on the ripening process of dry-salted and brine-salted small catfish tengra (Mystus tengra; Hamilton-Buchanan, 1822) and their shelf-life quality during Refrigeration storage (4°C)


Farzana Binte Farid, Dr. Gulshan Ara Latifa, 3 Dr. Shubhash Chandra Chakraborty, Mosarrat Nabila Nahid, Mohajira Begum

A study was conducted on the effect of ripening process and shelf-life quality of dry-salted and brine-salted tengra (M. tengra) fish-products by analyzed their sensory-evaluation (flavor, color, texture, sensory-score), chemical-composition (TVB-N, pH, FFA) and bacterial load (SPC, HBC) during storage at refrigeration temperature (4°C). There was a general decline in sensory score of these two types of salted fish-products during storage. With the laps of storage period, values of chemical-composition and bacteriological load increased significantly but the values did not exceed the rejection limit. Dry-salted and brine-salted tengra fish-products became spoiled at the end of 32 and 24 months. No yeast or mould was detected in these salted fish products. Therefore, it can be inferred that dry-salted and brine-salted tengra fish-products have long shelf-life when they are stored at refrigeration temperature (4°C) and among these two salted fish-products, dry-salted tengra fish-product has highest shelf life.


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How to cite this article:
Farzana Binte Farid, Dr. Gulshan Ara Latifa, 3 Dr. Shubhash Chandra Chakraborty, Mosarrat Nabila Nahid, Mohajira Begum. Comparative study on the ripening process of dry-salted and brine-salted small catfish tengra (Mystus tengra; Hamilton-Buchanan, 1822) and their shelf-life quality during Refrigeration storage (4°C). International Journal of Advanced Research and Development, Volume 1, Issue 10, 2016, Pages 52-57
International Journal of Advanced Research and Development