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Comparison of the changes in Phisico-chemical Characteristics of Dry Salted Snake-head Shoal (Channa striatus Bloch, 1801) and Taki (Channa punctatus Bloch, 1793) at Room temperature (270-310C)

Author Affiliations

  • 1Dept. of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH
  • 2Dept. of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH
  • 3Dept. of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH
  • 4Dept. of Zoology, University of Dhaka, Dhaka 1000, BANGLADESH

Res. J. Animal, Veterinary and Fishery Sci., Volume 2, Issue (9), Pages 18-23, September,24 (2014)


Proximate composition (moisture, protein, fat and ash) and chemical analysis (pH) of fresh and dry-salted (DS) fish samples- Shoal (C. striatus) and Taki (C. punctatus) were determined using standard methods of analysis at room temperature (270-310C) for shelf life study. In processed condition, moisture(%), protein (%), fat (%), ash (%) and pH were 48.84%, 28.49%, 5.63%, 18.97% and 6.3 respectively in case of DS Shoal and 46.21%, 23.58%, 4.03%, 27.27% and 6.5 respectively in case of DS Taki fish-product. During different days of storage, moisture and pH was significantly increased (p<0.05) whereas total protein, lipid and ash contents were decreased significantly (p<0.05). Moisture (%) and pH was increased 53.69% and 8.1 in case of DS Shoal (165 days) and 53.02% and 7.9 in case of DS Taki (150 days) respectively. Protein (%), fat (%) and ash (%) content were decreased 26.52%, 3.00% and 17.28% in case of DS Shoal (165 days) and 20.41%, 3.24% and 23.45% in case of DS Taki (150 days) fish-product. Experimentally it has been proved that the dry-salted shoal fish-product has longer shelf life (165 days) and has found better way for preservation at laboratory condition.


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