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Effect of Treatments (Lemon, Mustard and Garlic) on the Minerals Value of Smoked Hilsa (Tenualosa ilisha) During Storage Period

Received: 31 August 2016     Accepted: 9 September 2016     Published: 27 October 2016
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Abstract

The study was designed to investigate the effect of both the duration of storage and treatments (lemon, mustrard and garlic) methods on minerals (Ca, P, Fe, Mn, Cu, Mg and Zn) value of smoked hilsa in six selected regions (Chandpur, Barisal, Patuakhali, Bhola, Shariatpur and Cox’s Bazar). Minerals (Ca, P, Fe, Mn, Cu, Mg and Zn) composition was increased by treatments but gradually decreased variedly with duration of storage smoked hilsa. The calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), copper (Cu) magnesium (Mg) and zinc (Zn) were found 910.55±11.79 to 853.57±11.09 mg/100g, 228.53±4.37 to 83.60±8.75 mg/100g, 12.45±0.97 to 7.07±1.85 mg/100g, 21.58±0.48 to 7.89±0.75 mg/100g, 3.15±0.16 to 0.90±0.05 mg/100g, 60.54±10.66 to 36.31±1.85 mg/100g and 2.97±0.10 to 0.92±0.02 mg/100g respectively. Generally, the minerals reduced more in the first month of storage. The results suggest that storage period to be a negative effect on the minearls values of smoked hilsa. Hence, smoked hilsa should be consumed while fresh and if it is to be stored, the period must be as short as possible to provide optimal levels of minerals.

Published in American Journal of Life Sciences (Volume 4, Issue 5)
DOI 10.11648/j.ajls.20160405.16
Page(s) 133-138
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Lemon, Mustard, Garlic, Smoked Hilsa and Minerals

References
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  • APA Style

    Mohajira Begum, Shuva Bhowmik, Farha Matin Juliana, Md. Sabir Hossain. (2016). Effect of Treatments (Lemon, Mustard and Garlic) on the Minerals Value of Smoked Hilsa (Tenualosa ilisha) During Storage Period. American Journal of Life Sciences, 4(5), 133-138. https://doi.org/10.11648/j.ajls.20160405.16

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    ACS Style

    Mohajira Begum; Shuva Bhowmik; Farha Matin Juliana; Md. Sabir Hossain. Effect of Treatments (Lemon, Mustard and Garlic) on the Minerals Value of Smoked Hilsa (Tenualosa ilisha) During Storage Period. Am. J. Life Sci. 2016, 4(5), 133-138. doi: 10.11648/j.ajls.20160405.16

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    AMA Style

    Mohajira Begum, Shuva Bhowmik, Farha Matin Juliana, Md. Sabir Hossain. Effect of Treatments (Lemon, Mustard and Garlic) on the Minerals Value of Smoked Hilsa (Tenualosa ilisha) During Storage Period. Am J Life Sci. 2016;4(5):133-138. doi: 10.11648/j.ajls.20160405.16

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  • @article{10.11648/j.ajls.20160405.16,
      author = {Mohajira Begum and Shuva Bhowmik and Farha Matin Juliana and Md. Sabir Hossain},
      title = {Effect of Treatments (Lemon, Mustard and Garlic) on the Minerals Value of Smoked Hilsa (Tenualosa ilisha) During Storage Period},
      journal = {American Journal of Life Sciences},
      volume = {4},
      number = {5},
      pages = {133-138},
      doi = {10.11648/j.ajls.20160405.16},
      url = {https://doi.org/10.11648/j.ajls.20160405.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajls.20160405.16},
      abstract = {The study was designed to investigate the effect of both the duration of storage and treatments (lemon, mustrard and garlic) methods on minerals (Ca, P, Fe, Mn, Cu, Mg and Zn) value of smoked hilsa in six selected regions (Chandpur, Barisal, Patuakhali, Bhola, Shariatpur and Cox’s Bazar). Minerals (Ca, P, Fe, Mn, Cu, Mg and Zn) composition was increased by treatments but gradually decreased variedly with duration of storage smoked hilsa. The calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), copper (Cu) magnesium (Mg) and zinc (Zn) were found 910.55±11.79 to 853.57±11.09 mg/100g, 228.53±4.37 to 83.60±8.75 mg/100g, 12.45±0.97 to 7.07±1.85 mg/100g, 21.58±0.48 to 7.89±0.75 mg/100g, 3.15±0.16 to 0.90±0.05 mg/100g, 60.54±10.66 to 36.31±1.85 mg/100g and 2.97±0.10 to 0.92±0.02 mg/100g respectively. Generally, the minerals reduced more in the first month of storage. The results suggest that storage period to be a negative effect on the minearls values of smoked hilsa. Hence, smoked hilsa should be consumed while fresh and if it is to be stored, the period must be as short as possible to provide optimal levels of minerals.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Effect of Treatments (Lemon, Mustard and Garlic) on the Minerals Value of Smoked Hilsa (Tenualosa ilisha) During Storage Period
    AU  - Mohajira Begum
    AU  - Shuva Bhowmik
    AU  - Farha Matin Juliana
    AU  - Md. Sabir Hossain
    Y1  - 2016/10/27
    PY  - 2016
    N1  - https://doi.org/10.11648/j.ajls.20160405.16
    DO  - 10.11648/j.ajls.20160405.16
    T2  - American Journal of Life Sciences
    JF  - American Journal of Life Sciences
    JO  - American Journal of Life Sciences
    SP  - 133
    EP  - 138
    PB  - Science Publishing Group
    SN  - 2328-5737
    UR  - https://doi.org/10.11648/j.ajls.20160405.16
    AB  - The study was designed to investigate the effect of both the duration of storage and treatments (lemon, mustrard and garlic) methods on minerals (Ca, P, Fe, Mn, Cu, Mg and Zn) value of smoked hilsa in six selected regions (Chandpur, Barisal, Patuakhali, Bhola, Shariatpur and Cox’s Bazar). Minerals (Ca, P, Fe, Mn, Cu, Mg and Zn) composition was increased by treatments but gradually decreased variedly with duration of storage smoked hilsa. The calcium (Ca), phosphorus (P), iron (Fe), manganese (Mn), copper (Cu) magnesium (Mg) and zinc (Zn) were found 910.55±11.79 to 853.57±11.09 mg/100g, 228.53±4.37 to 83.60±8.75 mg/100g, 12.45±0.97 to 7.07±1.85 mg/100g, 21.58±0.48 to 7.89±0.75 mg/100g, 3.15±0.16 to 0.90±0.05 mg/100g, 60.54±10.66 to 36.31±1.85 mg/100g and 2.97±0.10 to 0.92±0.02 mg/100g respectively. Generally, the minerals reduced more in the first month of storage. The results suggest that storage period to be a negative effect on the minearls values of smoked hilsa. Hence, smoked hilsa should be consumed while fresh and if it is to be stored, the period must be as short as possible to provide optimal levels of minerals.
    VL  - 4
    IS  - 5
    ER  - 

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Author Information
  • Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka, Bangladesh

  • Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

  • Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh

  • Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh

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