Nowsad Alam Akm, Hoque Md Sazedul
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh.
Department of Fisheries Technology, Faculty of Fisheries, Patuakhali Science and Technology University, Dumki, Patuakhali, 8602, Bangladesh.
Heliyon. 2021 Oct 6;7(10):e08137. doi: 10.1016/j.heliyon.2021.e08137. eCollection 2021 Oct.
Hilsa shad () is one of the most popular and tastiest fishes in Southeast Asia because of its unique soft texture, mouth-watering flavor, high nutritive value with high protein, and very high lipid, attractive body shape, and highly appealing shiny appearance. Recently increased productions of hilsa, in association with high demand but very high price, make it to be a good candidate for value-addition. The major challenge of hilsa value addition lies in its high lipid content, while lipids are the reasons for its unique tastiness. Under a national initiative, the present study therefore developed novel methods to prepare hilsa cube and hilsa powder by stabilizing lipids and proteins, which contained the original taste and flavor of hilsa, and had good storability in freezing and room temperature conditions for 6 months. The pre-spawning, moderate size (600-700g) female hilsa was used for product formulation. Proximate composition, biochemical qualities (TVB-N, TMA-N, pH, PV, TBA value, histamine content) of the hilsa cube and powder were analyzed following standard methods and sensory properties were analyzed using a 5-point hedonic scale. The biochemical parameters and sensory properties of the products varied based on ingredients used and the final product states. Both the products were in good quality for 6 months of storage, since cryoprotectants protected the protein quality both during freezing and high-temperature processing. Carotenoid extract from fresh carrots was found to be effective in reducing lipid oxidation in hilsa. Biochemical attributes in all products gradually decreased with storage time (p < 0.05). Almost similar sensory attributes were observed in both hilsa powder and hilsa cube, which were gradually decreased (p > 0.05) with the progress of the storage period. Both the products were within the acceptable quality limit during all storage periods and conditions. The results suggest that hilsa cube and powder have excellent quality standards, storage stability, and the possibility for fortifying ready-to-eat value-added hilsa products for the consumers at home and aboard.
虱目鱼（）是东南亚最受欢迎且最美味的鱼类之一，因其独特的柔软质地、令人垂涎的风味、高蛋白和高脂肪的高营养价值、迷人的体型以及极具吸引力的闪亮外观。最近，虱目鱼产量的增加，加上高需求但价格极高，使其成为增值的良好候选对象。虱目鱼增值的主要挑战在于其高脂肪含量，而脂肪正是其独特美味的原因所在。因此，在一项国家倡议下，本研究开发了新方法，通过稳定脂质和蛋白质来制备虱目鱼块和虱目鱼粉，这些产品保留了虱目鱼的原始味道和风味，并且在冷冻和室温条件下具有6个月的良好储存性。产卵前、中等大小（600 - 700克）的雌性虱目鱼用于产品配方。按照标准方法分析虱目鱼块和鱼粉的近似成分、生化品质（TVB - N、TMA - N、pH、PV、TBA值、组胺含量），并使用5分制享乐量表分析感官特性。产品的生化参数和感官特性因所用成分和最终产品状态而异。由于冷冻保护剂在冷冻和高温加工过程中都能保护蛋白质质量，这两种产品在储存6个月期间质量良好。发现新鲜胡萝卜中的类胡萝卜素提取物在减少虱目鱼脂质氧化方面有效。所有产品中的生化属性随储存时间逐渐下降（p < 0.05）。在虱目鱼粉和虱目鱼块中观察到几乎相似的感官属性，随着储存期的推进逐渐下降（p > 0.05）。在所有储存期和条件下，这两种产品都在可接受的质量限度内。结果表明，虱目鱼块和鱼粉具有优良的质量标准、储存稳定性，并且有可能为国内外消费者强化即食增值虱目鱼产品。
