文章基本信息

标题：Comparison of the changes in Phisico-chemical Characteristics of Dry Salted Snake-head Shoal (Channa striatus Bloch, 1801) and Taki (Channa punctatus Bloch, 1793) at Room temperature (270-310C)
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作者：Farid F.B. ; Latifa G.A. ; Nahid M.N. 等
期刊名称：Research Journal of Animal, Veterinary and Fishery Sciences
电子版ISSN：2320-6535
出版年度：2014
卷号：2
期号：9
页码：18-23
语种：English
出版社：International Science Community Association
摘要：Proximate composition (moisture, protein, fat and ash) and chemical analysis (pH) of fresh and dry-salted (DS) fish samples- Shoal (C. striatus) and Taki (C. punctatus) were determined using standard methods of analysis at room temperature (270-310C) for shelf life study. In processed condition, moisture(%), protein (%), fat (%), ash (%) and pH were 48.84%, 28.49%, 5.63%, 18.97% and 6.3 respectively in case of DS Shoal and 46.21%, 23.58%, 4.03%, 27.27% and 6.5 respectively in case of DS Taki fish-product. During different days of storage, moisture and pH was significantly increased (p<0.05) whereas total protein, lipid and ash contents were decreased significantly (p<0.05). Moisture (%) and pH was increased 53.69% and 8.1 in case of DS Shoal (165 days) and 53.02% and 7.9 in case of DS Taki (150 days) respectively. Protein (%), fat (%) and ash (%) content were decreased 26.52%, 3.00% and 17.28% in case of DS Shoal (165 days) and 20.41%, 3.24% and 23.45% in case of DS Taki (150 days) fish-product. Experimentally it has been proved that the dry-salted shoal fish-product has longer shelf life (165 days) and has found better way for preservation at laboratory condition.