Vol. 2, Issue 1 (2017)
Smoke-dried fishes are highly appreciated because of their characteristic taste, texture and storage stability. In present study, the combine effect of salt and turmeric powder along with smoke-drying process on the production of high quality smoke-dried fish-products from G. chapra, X. cancila, M. pancalus and their nutritive value was investigated. The percentage of proximate-composition such as, moisture contents was 6.21, 8.24 and 6.97; protein contents were 45.93, 63.04 and 59.22; fat contents were 30.81, 6.71 and 11.67; ash contents were 18.95, 22.52 and 22.54 respectively for G. chapra, X. cancila and M. pancalus. Chemical-parameters and Total Viable Counts were in acceptable limits. Minerals included calcium (705-750 mg/100g) and magnesium (25.30-152.50mg/100g) while iron, zinc, copper and manganese were present in trace amounts. The data has proved with strong evidence that Salt-Turmeric treated smoke-dried three experimental fishes are rich in most of the nutrients essential for proper health maintenance of humans.
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