Abstract
This study was conducted to prepare and evaluate the quality and shelf life ofsmoked spotted snakehead, taki (Channapunctatus) stored at ambient temperature(30-35ºC) and refrigeration temperature (4ºC) after treating with no salt (T1) and 20%salt (T2). Sensory assessment, initial and final proximate analysis, TVB-N value andmicrobial analysis (SPC) were carried out for the smoked products stored for differentstorage periods. According to sensory assessment, smoked taki remained inacceptable condition for 4 and 6 days in T1 and T2, respectively while stored atambient temperature. However, at refrigeration temperature, smoked taki remained inacceptable condition for 59 and 74 days in T1 and T2, respectively. Biochemicalassessment of smoked product showed that protein, lipid and ash content increaseddue to significant loss of moisture during smoking of fish. No appreciable changes inproximate composition were observed for any of the two storage conditions. Valuesof TVB-N content of T1 showed rapid increase in comparison to T2 during storage.Microbial load (SPC) of smoked fish decreased due to the smoking processcompared to the initial microbial load of fresh fishes but increased with the increaseof storage period. Considering all the quality parameters it was found that smokedfish in treatment T2 maintained its excellent quality and longer shelf-life in bothstorage conditions than treatment T1.
 Res. Agric., Livest. Fish.7(2): 303-310, August 2020
Highlights
Bangladesh is one of the world’s leading fish producing countries having total production of 4.276 million metric ton in 2017-18 where aquaculture production contributes 56.24 percent of the total fish production (DoF, 2018)
On the 1st day of preparation of the spotted snakehead smoked products, it was seen that the products had bright golden yellow color with fresh salted smoky flavor of firm, elastic texture showing extremely attractive appearance
These qualities became changed with increase of time period and the products were rejected when the product had dull brown color with comparatively disagreeable odor with soft texture having unacceptable appearance showing salty unpleasant taste while stored at ambient temperature which was marked as mean general acceptability score (Table 1)
Summary
Bangladesh is one of the world’s leading fish producing countries having total production of 4.276 million metric ton in 2017-18 where aquaculture production contributes 56.24 percent of the total fish production (DoF, 2018). For the first time in the history, Bangladesh became self-sufficient country in fish production through this remarkable achievement with per capita fish consumption of 62.58 g/day (DoF, 2018). During post-harvest period large amount of fish are spoiled and wasted due to lack of proper processing and preservation facilities and for weak transportation and handling system. Proper handling, processing and preservation are a prerequisite for minimizing the spoilage loss during post-harvest period (Clucas, 1981). In Bangladesh, generally all these curing methods for fish processing mentioned are well accepted by consumers and popular by the consumers at different levels (Rana, 2016) and even two methods altogether for one product is being popular as in case of products from hot smoking (where brining and smoking is done together) and salting
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