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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)

Author Affiliations

  • 1Department of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH Institute of Food Science and Technology, BCSIR, Dhaka 1205, BANGLADESH
  • 2Department of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH Institute of Food Science and Technology, BCSIR, Dhaka 1205, BANGLADESH
  • 3Department of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH Institute of Food Science and Technology, BCSIR, Dhaka 1205, BANGLADESH
  • 4Department of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH Institute of Food Science and Technology, BCSIR, Dhaka 1205, BANGLADESH

Res. J. Animal, Veterinary and Fishery Sci., Volume 2, Issue (10), Pages 10-15, October,24 (2014)


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.


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