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首页> 外文期刊>American Journal of Food Science and Technology >Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)
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Comparative Study of Quality-Analysis of Three Different Bangladeshi Smoke-Dried Lean Fishes Using Salt and Turmeric Stored at Refrigeration Temperature (4°C)

机译：冷藏温度（4°C）下储存的三种不同盐和姜黄的孟加拉烟熏瘦鱼的质量分析比较研究

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摘要

This study evaluated shelf-life quality of salt and turmeric treated smoke-dried three different Bangladeshi lean fishes, Chapila (Gudusia chapra, Hamilton; 1822), Kaika (Xenentodon cancila; Hamilton; 1822) and Guchi Baim (Mastacembelus pancalus, Hamilton-Buchanan; 1822) by analyzed their biochemical (proximate and chemical)l composition and sensory evaluation during storage at refrigeration temperature(4°C). There was a general decline in sensory characteristics i.e. color, texture, odor, general appearance and mean of acceptability of fish- product during storage. The differences in the biochemical comsition of the fresh and smoke-dried samples were statistically significant (p<0.05). Moisture (%) and TVB-N value (mgN/100gm) increased significantly whereas protein(%), lipid (%) and ash(%) contant significantly decreased. The initial value of moisture, protein, lipid, ash and TVB-N of freshly smoke-dried Chapila, Kaika and Guchi-Baim fish was 6.21%, 45.93%, 30.81%, 18.95% and 4.65mgN/100gm, 8.24%, 63.04%, 6.71%, 22.52% and 8.84 mgN/100gm and 6.97%, 59.22%, 11.67%, 22.54% and 6.62 mgN/100gm respectively. Among these three fish species smoke-dried kaika fish product became spoiled at the end of 9month whereas smoke-dried Chapila and Guchi Baim fish product still remain in good condition. The shelf-life of smoke-dried Chapila and Guchi Baim fish product was 18 month and 27 month. Because of using salt and turmeric as natural preservative, no yeast or mould was detected in this three smoke-dried fish samples. Therefore, it can be inferred that salt and turmeric treated smoke-dried Guchi Baim fish product has longer shelf life than another two fish products.
机译：这项研究评估了用盐和姜黄熏干的三种孟加拉淡水鱼的盐和姜黄的保质期，这些鱼是Chapila（Gudusia chapra，Hamilton; 1822），Kaika（Xenentodon cancila; Hamilton; 1822）和Guchi Baim（Mastacembelus pancalus，Hamilton-Buchanan ; 1822）通过分析其在冷藏温度（4°C）下的存储过程中的生化（近生和化学）成分和感官评估。储藏期间鱼产品的感官特征，即颜色，质地，气味，一般外观和可接受性的平均值普遍下降。新鲜和烟熏样品的生化组成差异有统计学意义（p <0.05）。水分（％）和TVB-N值（mgN / 100gm）显着增加，而蛋白质（％），脂质（％）和灰分（％）含量显着降低。新鲜熏制的Chapila，Kaika和Guchi-Baim鱼的水分，蛋白质，脂质，灰分和TVB-N的初始值为6.21％，45.93％，30.81％，18.95％和4.65mgN / 100gm，8.24％，63.04分别为％，6.71％，22.52％和8.84 mgN / 100gm，分别为6.97％，59.22％，11.67％，22.54％和6.62 mgN / 100gm。在这三种鱼类中，烟干凯卡鱼产品在9个月末变质，而烟干Chapila和Guchi Baim鱼产品仍然保持良好状态。烟干的Chapila和Guchi Baim鱼产品的货架期分别为18个月和27个月。由于使用盐和姜黄作为天然防腐剂，因此在这三个烟干鱼样品中未检测到酵母或霉菌。因此，可以推断出，盐和姜黄处理的烟熏古吉拜姆鱼产品的保质期比其他两种鱼产品更长。

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