Soma Saha
Department of Fisheries and Marine Science, Noakhali Science and TechnologyUniversity, Sonapur, Noakhali 3814, Bangladesh.
Rashnat Moushomi
Department of Fisheries and Marine Science, Noakhali Science and TechnologyUniversity, Sonapur, Noakhali 3814, Bangladesh.
Balai Chandra Bhowmik
Department of Fisheries and Marine Science, Noakhali Science and TechnologyUniversity, Sonapur, Noakhali 3814, Bangladesh.
Smoking, Tenualosa ilisha, Taste, Treatments, Spices, Brine solution
different markets of Noakhali
Quality and Nutrition
The study was carried out to standardize smoking procedure using available and most popular national fish hilsa, and evaluate taste with different spices. Experimental design: The fishes (500 gm each) were grouped into four categories. The first category composed of salt, garlic, onion, ginger and green chilli treated as Treatment 1 (T1). Another was Treatment 2 (T2) that contains salt, onion, garlic and ginger. The other part contained salt, garlic and ginger was treated as Treatment 3 (T3). The treatment 4 (T4) contain garlic and onion.Step 1 (cleaning, dressing, splitting and washing of fish) The fishes were first washed to remove loose scales and slime, and then remove scales, gutted and beheaded. The belly cavity should be cleaned to remove traces of blood, and any black belly wall lining removed. Then fishes were cut transversely into small pieces (in average 1.7 cm thick) and then again washed with clean water before bringing them. After that, the fishes were kept for a while to remove the water. Then the fishes were weighted. Then alls the fish pieces are grouped into four different sample.
Step 2 (Brining) Hilsa fish for hot smoking are brined to give them flavour. Research shows that, 70ppt concentration of brine that brought good result for the taste of somked hilsa and develops a good flavour. Immersion time was 30 min.
Step 3 (mixing of spices) Four different spices differently used in four treatments. Spices give the final product good flavour and taste. The ingredients were selected in respect to the choices of Bangladeshi people. Ingredients were first weighed in dry condition. Then spices were blended properly. Later, we mixed all the ingredients thoroughly. Following mixing, the fish pieces were kept for 40 minutes for well penetration of all ingredients to the inner part to achieve the best curative and flavouring effect from spices. Extra spices were drained off by keeping in plastic tray.
Step 4 (Smoking and drying) a. The fish pieces were hanging on the iron hooks and arranged in a kiln so that either the backs or the bellies of the fish face the smoke flow. b. Fire was built on level ground with non-resinous wood chip with charcoal. c. The temperature was most of the time about 70-800C. The relative measure using hygrometer. d. Processing time of smoked fish will depend on the species, its size and fat content, and the kind of product required.
Taste assessment of smoked products: Taste of smoked products was assessed by panel testing where 30 persons were included in panel .of which all of them were university students and teacher. Each of them was provided with eight pieces (two from each species) of smoked product along with a pre-prepared form to be filled up. Four parameters (odour, salty taste, smoky flavor, peppery) were considered each having seven arbitrary ranks.
Res. Agric. Livest. Fish., Vol. 2, No. 2, August 2015: 307-312 (ISSN : P-2409-0603, E-2409-9325)
Journal