Effect of Treatments (Lemon, Mustard and Garlic) on the Minerals Value of Smoked Hilsa (Tenualosa ilisha) During Storage Period
American Journal of Life Sciences
Volume 4, Issue 5, October 2016, Pages: 133-138
Received: Aug. 31, 2016; Accepted: Sep. 9, 2016; Published: Oct. 27, 2016
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Authors
Mohajira Begum, Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka, Bangladesh; Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh
Shuva Bhowmik, Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh
Farha Matin Juliana, Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh
Md. Sabir Hossain, Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh
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Abstract
The study was designed to investigate the effect of both the duration of storage and treatments (lemon, mustrard and garlic) methods on minerals (Ca, P, Fe, Mn, Cu, Mg and Zn) value of smoked hilsa in six selected regions (Chandpur, Barisal, Patuakhali, Bhola, Shariatpur and Cox’s Bazar). Minerals (Ca, P, Fe, Mn, Cu, Mg and Zn) composition was increased by treatments but gradually decreased variedly with duration of storage smoked hilsa. The calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), copper (Cu) magnesium (Mg) and zinc (Zn) were found 910.55±11.79 to 853.57±11.09 mg/100g, 228.53±4.37 to 83.60±8.75 mg/100g, 12.45±0.97 to 7.07±1.85 mg/100g, 21.58±0.48 to 7.89±0.75 mg/100g, 3.15±0.16 to 0.90±0.05 mg/100g, 60.54±10.66 to 36.31±1.85 mg/100g and 2.97±0.10 to 0.92±0.02 mg/100g respectively. Generally, the minerals reduced more in the first month of storage. The results suggest that storage period to be a negative effect on the minearls values of smoked hilsa. Hence, smoked hilsa should be consumed while fresh and if it is to be stored, the period must be as short as possible to provide optimal levels of minerals.
Keywords
Lemon, Mustard, Garlic, Smoked Hilsa and Minerals
To cite this article
Mohajira Begum, Shuva Bhowmik, Farha Matin Juliana, Md. Sabir Hossain, Effect of Treatments (Lemon, Mustard and Garlic) on the Minerals Value of Smoked Hilsa (Tenualosa ilisha) During Storage Period, American Journal of Life Sciences. Vol. 4, No. 5, 2016, pp. 133-138. doi: 10.11648/j.ajls.20160405.16
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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