Journal of Food Processing & Technology

Mohajira Begum

Publications

• Research Article
  Effect of Lemon, Mustard and Garlic Treatments on the Quality of Smoked Hilsa (Tenualosa ilisha) During Storage Period
  Author(s): Mohajira Begum, Shuva Bhowmik, Farha M Juliana and Sabir Hossain MDMohajira Begum, Shuva Bhowmik, Farha M Juliana and Sabir Hossain MD
  
  The effects of lemon, mustard and garlic treatments on smoked hilsa during storage condition were analyzed. Hilsa fish was smoked, using a smoking kiln at 60°C to 70°C for 12 hours and stored in a polythene bag for further use. The proximate compositions of the smoked hilsa were determined in different storage period. The percentage of moisture (39.42 ± 4.87 to 56.74 ± 3.09), protein (31.01 ± 2.64 to 20.06 ± 9.87), lipid (16.12 ± 4.89 to 12.47 ± 3.09), ash (3.09 ± 0.27 to 4.19 ± 0.91), salt (5.27 ± 0.32 to 1.02 ± 0.82) and pH (6.16 ± 0.12 to 6.84 ± 0.18) value were found from smoked hilsa during storage condition. Smoking of hilsa showed high amount of protein value by the reduction of moisture. However, results of the study could be useful to .. View More»
  DOI: 10.4172/2157-7110.1000628

  Abstract PDF