Effects of Processing and Preservation Technologies on Keeping Quality of Labeo rohita: Attributes of Nutritional, Microbial and Sensory

نویسندگان
Akther , S. ID 1
Rahman , N. ID 2
Begum , M. ID 3
Arefin , M.S. ID 4
Sarwar , N. ID 5

1 Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh

2 Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh

3 Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh

4 Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh

5 Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh

doi
10.18502/jfqhc.11.3.16587
چکیده

Background: Fishes being major sources of protein are susceptible to post-harvest losses. Appropriate processing and preservation makes food healthier, safer, tastier, and more shelf-stable. Therefore, an attempt was made to evaluate the effectiveness of different processing and preservation technologies on keeping quality of Labeo rohita (rohu fish), a widely found ray-finned ...

کلیدواژه‌ها
Nutritional Value, Fishes, Food Handling, Food Quality, Colony Count, Microbial