Comparative study of the sensory scores, quality and shelf life study of dry and pickle salted shoal (C. striatus; Bloch, 1801) at room temperature (27-31 0C).

Abstract

A clear understanding on the difference between qualities of Dry-salted and Pickle-salted shoal fishproduct has been assessed by analyzing physical changes by acceptability technique and changes in chemical index of Total Volatile base Nitrogen, pH and Free Fatty Acid value at Room temperature (2731 0C). In fresh-process condition the values of Total Volatile base Nitrogen , pH and Free Fatty Acid were 5.25 mgN/100 g, 6.3, 1.5% in case of dry-salted and 5.28 mgN/100 g, 6.4 and 1.3% in case of Pickle-salted shoal respectively. This value increased significantly (p<0.05)with the time of storage and between this two salted-products these values rapidly increased in pickle-salted than dry-salted shoal fish and the end of 150 days, the pickle-salted shoal fish-product became spoiled whereas dry-salted shoal still in fresh condition. Experimentally it has been proved that the dry-salted shoal fish has longer shelf life (165 days) and has found better way for preservation in laboratory condition.