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American Journal of Food Technology
  Year: 2012 | Volume: 7 | Issue: 8 | Page No.: 501-505
DOI: 10.3923/ajft.2012.501.505
Effect of 10% Concentrations of Salt, Garlic and Coriander on the Quality of Smoked Hilsa Fish (Tenualosa ilisha)
Maruf Hossain, Ripon Kumar Adhikary, Khandaker Rayhan Mahbu, Mohajira Begum and Md. Rakeb Ul Islam

Abstract:
The present study was conducted to evaluate the quality of smoked Hilsa fish (Tenualosa ilisha). The fishes were grouped into three parts. One part contains 10% salt, 10% garlic and 10% coriander and treated as Treatment 1 (T-1). Another named was Treatment 2 (T-2) and contained 10% salt and 10% garlic. The other parts contained 10% salt only and treated as Treatment 3 (T-3) to evaluate the quality of the smoked Hilsa with these ingredients for preparing a ready food item. All three treatments were found microbiologically acceptable since indicator organisms and Salmonella were not detected. However, from the results of overall acceptability, taste, colour and texture of the products, Treatment 2 had the best acceptance and significantly different when compared to the other treatments and selected the item as a quick but ready food item in laboratory condition. The moisture content, protein content, fat content, ash content, total volatile nitrogen and salt content of treatment 2 were found 39.65±0.19, 25.65±0.17, 24.85±0.17, 3.50±0.30, 2.55±0.22 and 16.20±0.14, respectively. All three treatments were found microbiologically acceptable since indicator organisms and Salmonella were not detected. However, from the results of overall acceptability, taste, colour and texture of the products, Treatment 2 had the best acceptance and significantly different when compared to the other treatment and selected the item as a quick but ready food item in laboratory condition.
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COMMENTS
25 October, 2012
TAPOSHI CHAKMA:
Excellent job. and such job shoud be carried out for our own benifit
 
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