Skoči na glavni sadržaj

Croatian journal of food science and technology, Vol. 13 No. 1, 2021.

Izvorni znanstveni članak

https://doi.org/10.17508/CJFST.2021.13.1.11

Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish

Nusrat Jahan Shoshi ; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
Md. Harun Or Rashid ; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
M.U.M. Abu Zakaria ; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
Shuvagato Mondal ; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh
Shuva Bhowmik orcid id orcid.org/0000-0002-3858-7359 ; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh

Puni tekst: engleski pdf 740 Kb

str. 90-95

preuzimanja: 228

citiraj

Sažetak

The study was designed to investigate the effects of freezing periods and the combination of packaging with or without turmeric on the proximate composition of whole and sliced Labeo bata. The samples were subjected to 28 days of frozen (-20 °C) storage periods and analyzed for proximate composition such as moisture, protein, lipid and ash at intervals of 0, 14 and 28 days. Data obtained was subjected to analysis of variance (ANOVA) at 95% significant level. Different preservation periods and methods significantly affected the nutritional composition of fresh fish. Moisture, protein, lipid and ash content decreased with increasing storage periods when compared to the fresh fish as control. The highest percentage of protein was found in turmeric-treated whole fish preserved in polythene, C4, after the 14th (15.70±0.14) and 28th (15.27±0.21) day. On the other hand, the lowest percentage (14.01±0.10 and 13.22±0.18 for the 14th and 28th day, respectively) was found in sliced fish preserved without polythene, C5. In conclusion, the turmeric-treated whole fish preserved in polythene retained fish nutrients and ensured its good quality and composition longer than other treatments, thereby extending the shelf life during frozen storage.

Ključne riječi

proximate composition; freezing periods; polythene pouch; turmeric; Labeo bata

Hrčak ID:

258455

URI

https://hrcak.srce.hr/258455

Datum izdavanja:

1.6.2021.

Posjeta: 622 *