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Studies on the quality attributes and safety aspect of semi-fermented fish product

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Title Studies on the quality attributes and safety aspect of semi-fermented fish product
 
Creator Mansur, Mohammad Abul
Rahman, Md. Shafiqur
Khan, Mohammed Nurul Absar
Reza, Md. Shaheed
Sadia, Lubaba
Wahab, Razak
 
Subject Fermented fish
Contamination
Proteolysis
Fermentation
Organoleptic
 
Description 955-960
Semi-fermented fish product was organoleptically of
satisfactory quality and it was organoleptically acceptable for a long time.
Proximate composition of the semi-fermented fish product was comparable with
other processed fish and fishery products. Proximate composition data were
moisture 36.63%, protein 33.74%, lipid 18.54% and ash 11.83%. Total Volatile
Base Nitrogen (TVB-N) of this semi-fermented product was 3.08 mg/100 g.
Bacterial load of semi-fermented fish product was 1.18 × 106 CFU/g. To confirm the safety aspect of the
semi-fermented fish product of this research study the exact quality of metal
and elements particularly the heavy metal quantity was determined. Result of
heavy metal concentrations in semi-fermented fish product “Sheedal Shutki or
Chapa Shutki” was Arsenic 0.019 µg/g, Cadmium 0.075 µg/g which were within the acceptable level for human
consumption.
 
Date 2016-06-23T15:30:47Z
2016-06-23T15:30:47Z
2014-06
 
Type Article
 
Identifier 0975-1033 (Online); 0379-5136 (Print)
http://hdl.handle.net/123456789/28965
 
Language en_US
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJMS Vol.43(6) [June 2014]