Effect of Sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with Salt and Salt-turmeric storage at Room Temperature (270 - 300C)

Autor:	Farzana Binte Farid, Gulshan Ara Latifa, Mosarrat Nabila Nahid, Mohajira Begum
Rok vydání:	2014
Předmět:	Fishery chemistry.chemical_classification geography geography.geographical_feature_category Nutrient Animal science Chemistry Shoal Fish Salt (chemistry) Standard methods Proximate composition
Zdroj:	IOSR Journal of Agriculture and Veterinary Science. 7:01-08
ISSN:	2319-2380 2319-2372
DOI:	10.9790/2380-07930108
Popis:	Sun-drying is one of the most important low-cost methods of fish-preservation and the products provide nutrients to all categories of people through the world including Bangladesh. The study was conducted to obtain a better understanding difference between sun-dried salted (SDS) and turmeric treated sun-dried salted (SDS+T) Shoal fish-product in laboratory-condition by analyzing proximate-composition and pH using standard methods of analyses. In fresh-process condition, the values of moisture (%), protein (%), fat (%, ash (%)and pH value were 29.77%, 41.48%, 5.10%, 22.80% and 6.2 in case of SDS Shoal fish and 30.92%, 41.0%, 4.79%, 22.41% and 6.3 respectively in case of SDS+T Shoal fish product. During storage period, the values of moisture (%) and pH were significantly (p
Databáze:	OpenAIRE
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