Assessment of shelf life and quality aspect of market salted and laboratory prepared salted hilsa (Tenualosa ilisha)

Abstract

Correction: On 20th September 2018, Figure 8 was inserted onto page 255 of the PDF of the article. It had been omitted in error - Editorial Board.

This study was conducted to compare different qualities of laboratory prepared salted hilsa and salted hilsa from different markets of Bangladesh. There were five treatment namely T₁ = Fresh hilsa, T₂=Laboratory prepared salted hilsa, T₃ = Salted hilsa from Boro Bazar, Rajshahi, T₄ = Salted hilsa from Mechoya bazar, Mymensingh, and T₅= Salted hilsa from Kewatkhali, Mymensingh.All samples were evaluated by studying proximate composition, TVBN value, salt concentration and total microbial load. Moisture, crude protein, crude lipid and ash content of fresh hilsa were 60.98%, 19.92%, 17.51% and 1.18% respectively while moisture, crude protein, crude lipid and ash content of laboratory salted hilsa were 42.92%,25.55%,21.23% and 10.21% respectively. Moisture was significantly higher in fresh hilsa than salted hilsa and the crude protein, crude lipid and ash were significantly higher in salted hilsa than fresh hilsa due to dehydration of salted hilsa. TVB-N content of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 2.26, 3.74, 4.65, 5.04 and 5.29 mg/100g respectively which showed the best quality product was laboratory prepared salted hilsa. Similarly, salt content of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 10.26, 15.61, 23.65, 25.04, and 28.31 % respectively which resulted excess salt content of market samples. The total Bacterial Load (CFU/g) of fresh, laboratory prepared, Rajshahi market, Mechoya bazar and Kewatkhali market sated hilsa were 1.75×10⁶, 2.37×10², 1.83×10⁴, 3.26×10⁴, and 2.55×105, respectively.

Res. Agric., Livest. Fish.5(2): 249-257, August 2018