Evaluation of Biochemical Composition of Salt and Garlic Treated Smoke-Dried Chapila (Gudusia chapra Hamilton, 1822) and Kaika (Xenentodon cancila Hamilton-Buchanan, 1822) Fish at Laboratory Condition (27-310C)

摘要

Investigation on the effects of salt and fresh garlic extract on the biochemical-composition of smoke-dried chapila and Kaika fish showed that in fresh process condition, moisture, protein, lipid, ash and TVB-N contents were found 6.77%, 45.24%, 30.52%, 18.71% and 4.09 mgN/100g in case of salt-garlic treated smoke-dried chapila (S+G-C) and 9.57%, 62.76%, 5.37%, 22.30% and 5.97 mgN/100g in case of salt-garlic treated smoke-dried Kaika (S+G-K) fish respectively. During storage at room temperature (27-310C), the percentage of moisture and TVB-N value was increased significantly (p<0.05) whereas total protein, lipid and ash contents were considerably decreased. The values of moisture (%) content and TVB-N value were increased 10.74% and 20.46 mgN/100g (16th months) in S+G-C while 11.90 % and 21.39 mgN/100g (12th months) in S+G-K respectively. The percentage of protein, fat and ash content were decreased 42.66%, 28.75% and 17.34% in case of S+G-C (16th months) and 61.91%, 4.50% and 21.71% in case of S+G-K (12th month) respectively. The study showed that natural curing agent like salt and garlic extend the shelf life of fish products and among these two types of salt-garlic treated smoke-dried fish products, Chapila fish has better shelf-life because of it fatty texture.