Effect of 10% concentrations of salt, garlic and coriander on the quality of smoked Hilsa fish (Tenualosa ilisha)

Publication Type:
Journal Article
Citation:
American Journal of Food Technology, 2012, 7 (8), pp. 501 - 505
Issue Date:
2012-07-11
Full metadata record
Files in This Item:
Filename Description Size
501-505.pdf295.62 kB
Adobe PDF
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-l). 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 microbiologic ally 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 microbiologic ally 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. © 2012 Academic Journals Inc.
Please use this identifier to cite or link to this item: