• editor.aipublications@gmail.com
  • Track Your Paper
  • Contact Us
  • ISSN: 2456-8791

International Journal Of Forest, Animal And Fisheries Research(IJFAF)

Quality Comparison of Ambient (22-280C) and Refrigeration (40C) Storage Salt-smoke-dried Shoal (Ophiocephalus striatus)

Tonmoy Chakroborty , Dr. Subhash Chandra Chakraborty

Download | Downloads : 6 | Total View : 1776

Journal : International Journal Of Forest, Animal And Fisheries Research(IJFAF)


The research was investigated to compare the organoleptic quality and physical properties of salt-smoke-dried Shoal (Ophiocephalus striatus) stored at ambient (22-280C) and Refrigeration (40C) temperature. The fish were divided into three treatments where T1, T2 and T3 were indicated controlled, ambient (22-280C) and refrigeration (40C) condition respectively. The fillets only sun-dried without salting and smoking and stored at ambient temperature were controlled fillets whereas, T2 and T3 denoted the fish kept at ambient and refrigeration condition respectively. The sensory analysis showed that the shelf-life of T1 treated dried fillet was only 5 days after preparation whereas T2 treated fillet was 30 days and T3 treated products was still excellent up to 45 days. It was found that the initial(day1) and final(30 day) water rehydration(%) of fish in T2 treated Shoal at soaking time 60 minutes ranged from 58.5-54.5%, 68-62%, 75.5-66.5% at soaking temperature 22-280C, 400C, 600C whereas the initial(day1) and final(45 day) water rehydrating(%) for T3 treated Shoal at soaking time 60 minutes ranged from 58.5-56% 68-63% 75.5-71% at soaking temperature 22-280C, 400C, 600C. The water reconstitution behavior gradually decreased with the increasing of storage in both treatment .The water rehydration rate in T2 treatment decreased more in comparison to T3 treatment during storage period. Analyzing the organoleptic and physical properties of the salt-smoke-dried Shoal it was found that the samples kept at refrigeration temperature (treatment T3) was still excellent during 45 days of storage.

Ambient temperature, Quality, Refrigeration temperature, Salt-smoke-dried, Shoal.

[1] A. C. Jason, “Drying and Dehydration. Cited in Fish as Food”, Vol, III. Ed. by G. Borgstrom. Academic Press Inc., New York and London. 489 p. 1965
[2] A. P Valsan, V. N Nambiar, S. D. Damle, D. K. Garg,. and T. S. G. Iyer, “Quality of dried non-pended prawn of Bombay markets”. Harvest and post-harvest technology of fish 2: 661 - 664. 1985
[3] E. Kordyl, “Some protective measures against insect infestation of dried fish in Africa” . Proceedings of the Conference on Handling, Processing and Marketing of Tropical Products Institute, London, UK. pp. 313-314. 1976
[4] E. Larmond, “Laboratory methods for sensory evaluation of food.” Research Branch,Canada Dept.of Agricultural Publicaton 1637. 1977
[5] H. Daun, “Interaction of wood smoke components and foods”. Food Technol.,33(5),66-83, 1979.
[6] H. N. Draudat, “The met smoking process: a review”. Food technol., 17, 15557-62, 1963
[7] M. Nurullah, M. Kamal, M. A. Wahab, M. N. Islam, M .S Reza,. S. H. Thilsted, and M. A Mazid, “Quality assessments of traditional and solar tunnel dried SIS (Small Indigenous Fish Species) products”. Bangladesh J. Fish, 10(1): 63-72, 2006.
[8] M. S. Reza, “Improvement of food quality of traditional marine dried fishery products using solar tunnel drier”. M. Sc. Thesis, Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh. 136p. 2002
[9] R. Chakrabarti and P. R. G. Varma,“Halo tolerant fungi in salted and dried fish at lower Vishapatnam coast”, Fishery Technol. 36 (1): 28-31, 1999
[10] S. K. Debnath, S. C. Chakraborty, , R. Sharmin and P. C. D. Nath, “A study on the improved technique for the production of smoked Thai pangas (Pangasius hpothalmus)”.Intl. J.Biores., 2(12): 47-50, 2009
[11] T. Chakroborty . and S.C. Chakraborty, “Comparative Analysis of nutritional composition and microbial quality of salt-smoke-dried mirror carp (Cyprinus carpio var. Specularis) during storage at 22-280C and 40C”, International Journal of Food Science and Nutrition, Volume 1; Issue 6, Page No. 68-71, November 2016.
[12] T. Chakroborty . and S.C. Chakraborty, “Effect of Storage Temperature on the Quality and Microbial Content of Salt-Smoke-Dried shoal (Ophiocephalus striatus)” J Fisheries Livest Prod, 2017: 5:1