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- W2556285129 abstract "The effects of lemon, mustard and garlic treatments on smoked hilsa during storage condition were analyzed. Hilsa fish was smoked, using a smoking kiln at 60°C to 70°C for 12 hours and stored in a polythene bag for further use. The proximate compositions of the smoked hilsa were determined in different storage period. The percentage of moisture (39.42 ± 4.87 to 56.74 ± 3.09), protein (31.01 ± 2.64 to 20.06 ± 9.87), lipid (16.12 ± 4.89 to 12.47 ± 3.09), ash (3.09 ± 0.27 to 4.19 ± 0.91), salt (5.27 ± 0.32 to 1.02 ± 0.82) and pH (6.16 ± 0.12 to 6.84 ± 0.18) value were found from smoked hilsa during storage condition. Smoking of hilsa showed high amount of protein value by the reduction of moisture. However, results of the study could be useful to fishconsumers, processors and nutritionists to select their nutritional diet." @default.
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- W2556285129 date "2016-01-01" @default.
- W2556285129 modified "2023-09-23" @default.
- W2556285129 title "Effect of Lemon, Mustard and Garlic Treatments on the Quality of Smoked Hilsa (Tenualosa ilisha) During Storage Period" @default.
- W2556285129 doi "https://doi.org/10.4172/2157-7110.1000628" @default.
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