Record Details

<span style="font-size:14.0pt;line-height: 115%;font-family:"Times New Roman";mso-fareast-font-family:"Times New Roman"; color:black;mso-ansi-language:EN-IN;mso-fareast-language:EN-IN;mso-bidi-language: HI" lang="EN-IN">Effect of different salting methods on the nutritional and sensory characteristics of hilsa (<i>Hilsa ilisha</i>)</span>

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Title Effect of different salting methods on the nutritional and sensory characteristics of hilsa (Hilsa ilisha)
 
Creator Rahman, M A
Hossain, M A
Mansur, M A
 
Description 171-175
A study was conducted to evaluate the overall
quality in terms of proximate composition, rancidity, NPN (non protein
nitrogen) content, protein digestibility, and sensory characteristics of hilsa (Hilsa
ilisha) salted by different methods at ambient temperature (26-30°C). The
salting methods included, salting of hilsa with dry crystalline salt, salting
with previously prepared unsaturated brine (25g salt in 100ml water w/v) and
salting with previously prepared saturated brine (dissolving salt in water
until saturation). The hilsa salted with saturated brine showed longest shelf
life (12 weeks) while

the products by other two
methods had shelf lives of 8 weeks only. Rancidity was maximum in the dry
salted hilsa. The nonprotein nitrogen content was also highest in the dry
salted fish . However, the sensory characteristics of the dry salted hilsa was
the best among the three different types, although the sensory characteristics
were altered after 8 weeks. Hilsa salted with saturated brine retained its
sensory characteristics up to 12 weeks. Despite some biochemical changes and
sensory characteristics, hilsa salted with saturated brine is good and ensures
a longer shelf
life.
 
Date 2014-01-09T10:30:09Z
2014-01-09T10:30:09Z
2000-06
 
Type Article
 
Identifier 0975-1033 (Online); 0379-5136 (Print)
http://hdl.handle.net/123456789/25413
 
Language en_US
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJMS Vol.29(2) [June 2000]