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International Journal of Fisheries and Aquatic Studies
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(ICV-Poland) Impact Value: 76.37, Impact Factor: RJIF 5.69
E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2014, Vol. 2, Issue 1, Part C

Comparative study of the sensory scores, quality and shelf life study of dry and pickle salted shoal (C. striatus; Bloch, 1801) at room temperature (27-31 0C).


Author(s): Farzana Binte Farid, Gulshan Ara Latifa, Mosarrat Nabila Nahid and Mohajira Begum

Abstract: A clear understanding on the difference between qualities of Dry-salted and Pickle-salted shoal fish-product has been assessed by analyzing physical changes by acceptability technique and changes in chemical index of Total Volatile base Nitrogen, pH and Free Fatty Acid value at Room temperature (27-31 0C). In fresh-process condition the values of Total Volatile base Nitrogen , pH and Free Fatty Acid were 5.25 mgN/100 g, 6.3, 1.5% in case of dry-salted and 5.28 mgN/100 g, 6.4 and 1.3% in case of Pickle-salted shoal respectively. This value increased significantly (p<0.05)with the time of storage and between this two salted-products these values rapidly increased in pickle-salted than dry-salted shoal fish and the end of 150 days, the pickle-salted shoal fish-product became spoiled whereas dry-salted shoal still in fresh condition. Experimentally it has been proved that the dry-salted shoal fish has longer shelf life (165 days) and has found better way for preservation in laboratory condition.

Pages: 157-163  |  871 Views  10 Downloads

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How to cite this article:
Farzana Binte Farid, Gulshan Ara Latifa, Mosarrat Nabila Nahid, Mohajira Begum. Comparative study of the sensory scores, quality and shelf life study of dry and pickle salted shoal (C. striatus; Bloch, 1801) at room temperature (27-31 0C).. Int J Fish Aquat Stud 2014;2(1):157-163.
International Journal of Fisheries and Aquatic Studies