Author(s): Md. Masud Rana, Subhash Chandra Chakraborty, Md. Abu Zafar and Ulfat Jahan Lithi

Abstract: An investigation was conducted to determine the changes in sensory attributes, proximate composition analysis and microbiological components of Salt-smoke-dried (SSD) products prepared from two different SIS such as tengra (Mystus tengara) and batashi (Neotropius atherinoides) during storage at ambient (26-28^oC) and refrigeration (4^oC) temperature. Organoleptically, the quality of SSD products stored (60 days) at refrigeration temperature was better than stored at ambient temperature. During storage periods (60 days), the percentage of moisture increased whereas protein, fat, and ash content considerably decreased. After two month storage at ambient temperature the protein, lipid and ash content for SSD tengra and batashi were 62.75, 19.07 and 15.99%; and 65.0, 15.9 and 15.95%, respectively whereas the values of the same parameters stored at refrigeration temperature were 62.54, 19.54 and 16.12%; 65.03, 16.16 and 16.12%, respectively on dry matter basis. The TVB-N and SPC value reached to 18.21 mg/100g and 3.32×10⁴ CFU /g; 17.94 mg/100g and 4.2×10⁴ CFU/g, respectively for SSD tengra and batashi, stored at ambient condition which was found decreased for the products stored at refrigeration temperature. From the overall performance, the products kept at refrigeration temperature showed better perfectness and shelf life than the products stored at ambient temperature.

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