Comparative quality assessment of X. cancila (Kaika) fish smoked with salt and garlic in different storage condition
Mosarrat Nabila Nahid, Dr. Gulshan Ara Latifa, Dr. Shubhash Chandra Chakraborty, Farzana Binte Farid and Mohajira Begum
A study was conducted on the shelf-life quality of salt and garlic treated smoke-dried X. cancila under different storage conditions. Sensory evaluation, Biochemical-composition and microbiological-quality were analyzed using standard methods of analysis. Biochemical-composition and some mineral contents were also analyzed in freshly-processed condition. During entire storage period protein, fat and ash content decreased whereas moisture, TVB-N, and TVC increased significantly both room-temperature and refrigeration-temperature, but the increase in room temperature was little prominent than the product stored in refrigeration temperature. According to quality assessment it is clear from present findings that salt and garlic treated smoke-dried X. cancila fish-products stored at refrigeration temperature have been found to have longer shelf-life (21 months) than room-temperature (12 months) stored fish-products. The results of the present study indicated that it is necessary to store high quality smoke-dried fish-products in refrigeration-temperature to ensure good quality up to a certain period of time.