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

Indexing and Abstracting

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

Tonmoy Chakroborty , Dr. Subhash Chandra Chakraborty

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

Abstract:

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.

Keywords:

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

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