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

Mohajira Begum; Shuva Bhowmik; Farha Matin Juliana; Md. Sabir Hossain

doi:doi:10.11648/j.ajls.20160405.16

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

Mohajira Begum, Shuva Bhowmik, Farha Matin Juliana, Md. Sabir Hossain

Published in American Journal of Life Sciences (Volume 4, Issue 5)

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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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

Mohajira Begum

Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka, Bangladesh
Shuva Bhowmik

Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh
Farha Matin Juliana

Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh
Md. Sabir Hossain

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

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Plain Text BibTeX RIS

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

Copy | Download

@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}
}

Copy | Download

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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