QUALITY EVALUATION OF SMOKED FISH PRODUCTS FROM THE MARKETS OF MANIPUR
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Authors
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M. KARTHIKEYAN
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BAHNI DHAR
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BIPUL KUMAR KAKATI
Abstract
The present work was aimed at evaluating the proximate composition, biochemical, microbiological and sensory quality of smoked freshwater fish products available in the markets of Manipur. The smoked fish products had moisture content as low as 6.13% and as high as 21.35% and a significant difference (P<0.01) was recorded between the products. The products showed significant difference (P<0.01) in protein, fat and ash content. The physicochemical analysis revealed that the products were of acceptable quality. The microbiological analysis of product indicated lower bacterial load due to the effect of smoking and drying. The products had no visible fungal colonies, faecal Streptococci, E. coli and Salmonella spp. and were found to be safe for human consumption. The sensory analysis of the products revealed that the products had very good sensory quality and overall acceptability.
Key words: Smoked fish, proximate composition, biochemical quality, microbiological quality, sensory evaluation
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