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Articles by F.H. Shikha
Total Records ( 3 ) for F.H. Shikha
  M.I. Hossain , M. Kamal , M.N. Sakib , F.H. Shikha , M. Neazuddin and M.N. Islam
  An investigation was carried out on the quality changes in surimi prepared from ice stored Queen fish (Chorinemus lysan) in time interval during 20 days of storage in ice storage condition and the ratio of the fish to ice was maintained 1:1. Mince was prepared in both washed and unwashed condition. To evaluate the gel-forming characteristics, a portion of the mince was washed with water containing 0.1% NaCl. Both washed and unwashed mince were ground with 3% NaCl for 20 min at 4°C. The ground paste was stuffed into polyethylene tube and incubated at various temperatures (40, 50 and 60°C) for 2 h. The quality changes during ice storage of mince prepared from the ice stored fish muscle were evaluated with time interval by determining the gel-forming ability, myofibrillar Ca2+-ATPase activity, protein solubility and pH value of fish muscle. The resulting gels were subjected to the puncture test, teeth cutting test and folding test. Maximum breaking force was obtained from both washed and unwashed mince at the incubation temperature of 50°C. The gel strength of both unwashed and washed meat paste gradually declined with lapse of storage period and washed meat paste showed higher gel forming ability than unwashed meat paste throughout the study period. Myofibrillar Ca2+-ATPase activity, protein solubility and pH of the ice stored muscles decreased from 0.847 to 0.309 μmol pi min 1 mg 1, 87 to 12% and 6.69 to 5.89, respectively, during 20 days of ice storage.
  M.I. Hossain , M.S. Islam , F.H. Shikha , M. Kamal and M.N. Islam
  Studies were conducted to evaluate the post-mortem changes in Thai pangas (Pangasius sutchi) during 25 days of ice storage. Rigor mortis progress was measured as parameters of rigor tension. Rigor begins within 1-1.5 h after death in ice and increases gradually with the lapse of storage period. Rigor-index reached maximum of 67.46% in 6 h and did not attain full rigor (100%) and then started relaxation. The organoleptic quality of Thai pangas (Pangasius sutchi) during ice storage was assessed on the basis of the sensory evaluation such as appearance, odour, texture and taste. The initial pH value was around 7.0, which gradually decreased to 5.98 during 14 days of storage period and then increase until the experiment was terminated. The extractability of myofibrillar protein gradually decreased from 88.37 to 52.87% at the end of the 20 days of ice storage. The initial TVB-N value and peroxide value were 1.37 mg/100 g and 1.1 meq kg-1 of oil, respectively which continuously increased with the lapse of storage period. At the end of 20 days of storage TVB-N value and peroxide value were 24.25 mg/100 g and 16.64 meq kg-1 of oil, respectively. There is a large fall of Ca+2-ATPase activity both in presence of 0.1 and 0.5 M KCl during storage period. The overall results indicated that Thai pangas fish was found in acceptable conditions for 20 days of ice storage in an insulated box.
  M. Kamal , M. Ismail Hossain , M.N. Sakib , F.H. Shikha , M. Neazuddin , M.A.J. Bapary and M.N. Islam
  Studies were conducted to evaluate the effect of salt concentration on the gel forming ability of surimi prepared from Queen fish (Chorinemus lysan) using various concentration of salt (0, 1, 2, 3, 4, 5 and 6%) in meat paste. In both one step (50°C for 2 h) and two steps heating process (50°C for 2 h prior to heating at 80°C for 30 min), maximum gel-strength was obtained at the salt concentration of 3% NaCl. In order to investigate the effect of cryoprotectants on the gel-forming ability of surimi prepared from Queen fish (Chorinemus lysan) during 3 weeks frozen storage, different combination of sucrose, sorbitol and polyphosphate were used. In both one and two steps heating process, the highest gel-forming ability was obtained from combination of 4% sucrose + 4% sorbitol + 0.3% polyphosphate, indicating that above combination of cryoprotective agents during frozen storage is suitable for surimi prepared from Queen fish (C. lysan).
 
 
 
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