Effect of Salt and Garlic on the Quality and Microbial Content of Smoked Catfish (Pangasianodon hypophthalmus)

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Authors

  • Mohajira Begum Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka (1205), Bangladesh
  • Tanjina Akter Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka (1205), Bangladesh
  • Maruf Hossain Minar Department of Fisheries Biology and Genetics, Bangladesh Agriculture University, Mymensing (2202), Bangladesh

Keywords:

Smoked Pangasianodon, microbiology, biochemical composition, TVN

Abstract

The purpose of this research was to determine quality and microbial content of smoked catfish (Pangasianodon hypophthalmus) using salt and garlic in two treatments—T1 (10% salt) and T2 (10% salt and 10% garlic). Smoked catfish samples subjected to bio-chemical and microbiological analysis were observed by changes in moisture, protein, fat, ash, total volatile nitrogen (TVN) value, total viable count (TVC), and total coliform, Ecoli and Salmonella. Protein, fat, ash, TVN percentage of T2 was 53.71±0.35, 17.67±0.40, 7.87±0.13 and 7.57±0.13, respectively which was higher than T1 (48.65±0.67, 14.39±0.62, 7.56±0.92 and 6.47±0.65, respectively). Besides, moisture percentage and TVC of T2 (24.59±0.82 and 50 cfu g-1) was lower than T1 (42.91±1.02 and 60 cfu g-1). Total coliform, Ecoli was <3 MPN g-1 and Salmonella was absent in both the treatments. As a result , moisture and fat content shows inverse relationship which is similar to T2 and was the best

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Published

2023-05-02

How to Cite

1.
Begum M, Akter T, Minar MH. Effect of Salt and Garlic on the Quality and Microbial Content of Smoked Catfish (Pangasianodon hypophthalmus). IJBSM [Internet]. 2023 May 2 [cited 2024 Feb. 21];3(Dec, 4):464-7. Available from: https://ojs.pphouse.org/index.php/IJBSM/article/view/309

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