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Protective effect of Salt (sodium chloride) and Turmeric (Curcuma longa) on Physicochemical attributes of sun-dried Tengra fish (Mystus tengra; Hamilton-Buchanan, 1822) at Laboratory condition

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Author Affiliations

  • 1Department of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH
  • 2 Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, BANGLADESH
  • 3Institute of Food Science and Technology, BCSIR, Dhaka 1205, BANGLADESH

Int. Res. J. Biological Sci., Volume 4, Issue (2), Pages 33-40, February,10 (2015)

Abstract

Sun-drying is one of the most important low cost methods of fish preservation and the products provide nutrients to all categories of people through the world including Bangladesh. The experiment was subjected to the difference between biochemical-composition and quality-analysis of sun-dried salted (SDS) and turmeric treated sun-dried salted (SDS+T) Tengra fish product for making a better flavored product with a view to preserve it in laboratory level for a long time. In fresh-process condition the values of total volatile base nitrogen , pH and free fatty acid were 1.9 mgN/100g, 6.3, 1.8% in case of SDS and 2.52 mgN/100g, 6.4 and 1.6% in case of SDS+T Tengra respectively. This value increased significantly (p0.05) with the time of storage and between this two products, these values rapidly increased in SDS tengra than SDS+T Tengra fish-product and at the end of 12 months, the SDS Tengra fish-product became spoiled whereas SDS+T Tengra fish-product still in fresh condition. The TVB-N value had been found to have inverse relationship with the sensory score of both dried products. From the overall performance, it has been proved that this fish was highly acceptable level in salt-turmeric condition and also maintain best quality.

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