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
Views 3363 Downloads 114
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
Follow on us
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.
Lemon, Mustard, Garlic, Smoked Hilsa and Minerals
To cite this article
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.
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.
Glover CN, Hogstrand C (2002) Amino acids of in vivo intestinal zinc absorption in freshwater rainbow trout. Journal of Experimental Biology 205: 151-158.
Sivaperumal P, Sankar TV, Viswanathan Nair PG (2007) Heavy metal concentrations in fish, shellfish and fish products from internal markets of India vis-à-vis international standards. Food Chemistry 102(3): 612-620.
Sikorski ZE (1990) Resources Nutritional Composition and Preservation. Boca Raton, Florida. CRC Press-Inc. pp. 30-52.
Rodrigo J, Ros G, Priago J, Lopez C, Ortuno J (1998) Proximate and mineral composition of dried salted roes of hake (Merlucciusmerluccius L.) and ling (Molvamolva L.). Food Chemistry 63(2): 221–225.
Alasalvar C, Taylor KDA, Zubcov E, Shahidi F, Alexis M (2002) Differentiation of cultured and wild sea bass (Dicentrar chuslabrax): total lipid content, fatty acid and trace mineral composition. Food Chemistry 79(2): 145–150.
Turhan S, Ustun SN, Altunkaynak B (2004) Effect of cooking methods on total and heme iron contents of anchovy (Engraulisen crasicholus). Food Chemistry 88(2): 169–172.
Adewoye SO, Omotosho JS (1997) Nutrient Composition of some freshwater fishes in Nigeria. Bioscience Research Communications 11 (4): 333-336.
Boyd CE, Davis JA (1978) Concentration of selected element and ash in Bluegill (Lepomis macrochirus) and certain other freshwater fish. Transactions of the American Fisheries Society 6: 862-867.
AOAC (2002) Official Method of Analysis of Association of Official Analytical Chemists 4(7), Bancroft, G.D., USA.
Cole RC, Clucas IJ, Bostock TW, Rogers JF, Stephens AD, Debling GB, Clifford M, Homer W (1982) Fish handling, preservation and processing in the tropics: Part 2. Tropical Development and Research Institute. London.
Olivares M, Pizarro F, Ruz M (2007) New Insights about Iron Bioavailability Inhibition by Zinc. Nutrition 23: 292–295.
Martínez-Alvarez O, Gomez-Guillén MC (2006) Effect of brine salting at different pH on the functional properties of cod muscle proteins after subsequent dry salting. Food Chemistry 94: 123-129.
Window H, Stein D, Scheldon R, Smith JR (1987) Comparison of trace metal concentrations in muscle of a benthopelagic fish (Cory phaenoides armatus) from the Atlantic and Pacific oceans. Deep sea Research 34 (2): 213-220.
Sikorski ZF, Sunpan B (1992) Preservation of seafood quality. In: Shahidi, F., Botter, J.R. (Eds.). Seafood's Chemistry Processing.
Arannilewa ST, Salawu SO, Sorungbe AA, Olasa lawu BB (2005) Effect of frozen period on the chemical, microbiological and sensory quality of frozen tilapia fish (Sarotherod on galilaleus). African Journal of Biotechnology 4(8): 852-855.
Obuz E, Dikeman ME (2003) Effect of cooking beef muscle from frozen or thawed states on cooking traits palatability. Meat Science 65: 993-997.