Comparative taste analysis of smoked hilsa (Tenualosa ilisha) treated with different spices

Authors

  • Soma Saha Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali 3814
  • Rashnat Moushomi Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali 3814
  • Balai Chandra Bhowmik Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali 3814

DOI:

https://doi.org/10.3329/ralf.v2i2.25015

Keywords:

Smoking, Tenualosa ilisha, Taste, Treatments, Spices, Brine solution

Abstract

The present study was conducted to examine the taste of smoked hilsa (Tenualosa ilisha) treated with different spices (salt, garlic, onion, ginger and green chilly). Fresh hilsa fish were collected from different markets of Noakhali. The study was conducted for a period of five months from April to August 2013. Hilsa were smoked with different combinations of salt, garlic, onion, ginger and green chilli. At first the fish were grouped into four segments. One segment composed of salt, garlic (50g/kg), onion (250g/kg), ginger (50g/kg) and green chilli (50g/kg) was treated as treatment 1 (T1). Treatment 2 (T2) composed of salt, onion (250g/kg), garlic (50g/kg) and ginger (65g/kg). Other part composed of salt, ginger (120g/kg) and garlic (90g/kg) treated as Treatment 3 (T3). The treatment 4 (T4) consist of salt, garlic (90g/kg) and onion (350g/kg). Brine concentration for each treatment was about 70ppt that produce good test and flavor. 30 panelists check four treatments. Among the four treatments T1 showed better results. About 80% panelists replied that treatment 1 (T1) smoked hilsa was excellent and 20% said that it was very good. Peppery taste was found highest as 65% in the T1. Salty taste was strong about 12% in T2 and neutral is about 85% in T1.Odour in T4 was found highest (52%) among the four treatment due to its low spicy & smoky flavor. Color and external appearances of smoked hilsa was overall good. Texture of T1, T2, T3 were soft and oily but in T4 there were found slightly rubbery skin. Smoking is a popular method of fish preservation in many countries of the world. Smoked hilsa may be a commercialized food item if fish smoked with different spices. It can be said that T1 was the best among the four treatments. So smoking hilsa fish with salt, garlic, onion, ginger and green chilli may be the potential food item in national and international market due to its spicy, good taste and flavor.

Res. Agric., Livest. Fish.2(2): 307-312, August 2015

Downloads

Download data is not yet available.
Abstract
1565
PDF
1023

Author Biography

Soma Saha, Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali 3814



Downloads

Published

2015-09-16

How to Cite

Saha, S., Moushomi, R., & Bhowmik, B. C. (2015). Comparative taste analysis of smoked hilsa (Tenualosa ilisha) treated with different spices. Research in Agriculture Livestock and Fisheries, 2(2), 307–312. https://doi.org/10.3329/ralf.v2i2.25015

Issue

Vol. 2 No. 2 (2015)

Section

Fisheries

License

Creative Commons
All RALF articles are published under the terms of the Creative Commons Attribution License 4.0 International License. Readers can copy, distribute, transmit and adapt the work provided the original work and source is appropriately cited.

Copyright
Submission of a manuscript implies that authors have met the requirements of the editorial policy and publication ethics. Authors retain the copyright of their articles published in the journal. However, authors agree that their articles remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.