水産および畜産生産

抽象的な

Effect of Storage Temperature on the Quality and Microbial Content of Salt-Smoke-Dried shoal (Ophiocephalus striatus

Chakroborty T and Chakraborty SC

The research was carried out to evaluate the comparative changes of quality and microbial content of salt-smokedried Shoal (Ophiocephalus striatus) kept under different condition using standard method of analyses. The fish in three treatments T1, T2 and T3 were denoted controlled, ambient (22-28°C) and refrigeration (40) condition respectively. The controlled fillets were only sun-dried without salting and smoking and kept at ambient temperature whereas, T2 and T3 represented the fish at ambient and refrigeration storage respectively. The shelf-life in T1 treated dried fillet was up to 5 days after preparation and T2 treated fillet 30th whereas the shelf life in T3 treated products was excellent up to 45 days period. It was found that the moisture, ash, protein and lipid, standard plate count (SPC) was 27.05%, 11.81%, 50.09%, 8.64% and 2.96 × 104 CFU/g for treatment T1. The same parameters during 30 days observation for treatment T2 ranged from 25.09-25.41%, 13.92-15.98%, 54.07-51.74%, 5.94-5.81% and 2.12 × 104 - 1.04 × 108 CFU/g respectively whereas during 45 days observation for treatment T3 25.09-25.57%, 13.92-15.98%, 54.07-52.49%, 5.94-5.82% and 2.12 × 104 - 2.8 × 107 CFU/g respectively. Analyzing all the quality parameters of the salt-smoke-dried Shoal it was revealed that the quality was still excellent and no indicative quality reduction occurred in Shoal kept at refrigeration temperature (treatment T3) during 45 days of storage.