Table 7 (d).

Showing variation in biochemical composition of the experimentally dry

salted product of sorpunti fish produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture Protein
(%)
(%)
30.0
35.0
30.7
34.7
30.8
34.6
31.1
34.4
31.9
34.1
32.1
33.9
32.3
33.7
32.6
33.5
32.9
33.3
33.1
33.2

Fat
(%)
11.0
10.8
10.7
10.5
10.4
10.2
10.1
9.8
9.7
9.6

Ash
(%)
12.0
12.1
11.9
11.9
11.5
11.8
12.0
12.1
11.9
12.3

Salt
(%)
11.5
11.3
11.0
10.9
10.7
10.5
10.2
10.1
10.2
10.1

Ca
(mg)
445.2
445.1
444.8
444.5
444.1
443.8
443.4
443.1
442.8
444.5

P (mg)
120.3
120.5
120.8
121.2
121.5
121.9
122.3
122.6
123.4
123.8

Fe
(mg)
2.6
2.5
2.4
2.3
2.3
2.1
2.1
1.9
1.9
1.8

The result of biochemical composition of dry salted sorpunti fish has been represented
in Table 7(d). It is evident from the result that the dry salted sorpunti fish contained
moisture, protein, fat, ash and salt content ranging from 30.0 to 33.1, 33.2 to 35.0, 9.6
to 11.0, 11.5 to 12.1, 10.1 to 11.5 % respectively. Fe, P, Ca content of the product
contain 1.8 to 2.6, 120.3 to 123.8, 442.8 to 445.2 mg/100g of fish sample respectively.
Table7 (e). Showing variation in biochemical composition of the experimentally
brine salted product of sorpunti fish produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture Protein
(%)
(%)
45.0
23.0
45.5
22.9
45.7
22.7
45.8
22.7
46.1
22.5
46.5
22.3
46.9
22.1
47.1
21.9
47.5
21.7
47.8
21.5

Fat
(%)
11.5
11.2
11.1
11.0
10.9
10.7
10.5
10.3
10.1
9.9

Ash
(%)
9.5
9.7
9.8
9.9
9.6
9.5
10.1
10.2
10.1
10.2

Salt
(%)
12.5
12.2
12.1
11.9
11.8
11.6
11.2
10.9
10.7
10.5

Ca
(mg)
405.2
404.8
404.5
404.1
403.8
403.5
403.1
402.8
402.7
402.1

P (mg)
120.3
121.3
122.1
122.5
122.8
123.5
123.9
124.2
124.8
125.1

Fe
(mg)
1.9
1.8
1.7
1.6
1.6
1.5
1.5
1.3
1.2
1.2

The result of biochemical composition of brine salted sorpunti fish has been
represented in Table 7(e). It is evident from the result that the brine salted sorpunti
fish contained moisture, protein, fat, ash and salt content ranging from 45.0 to 47.8,
21.5 to 23.0, 9.9 to 11.5, 9.5 to 10.2, and 10.5 to 12.5 % respectively. Fe, P, Ca
content of the product contain 1.2 to 1.9, 120.3 to 125.1, 402.1 to 405.2 mg/100g of
fish sample

60

The Pearsons correlation (r) between moisture and protein, moisture and fat and
protein and fat of the experimentally preparatory, mixed, pickle, dry and brine salted
sorpunti fish samples had been computed and were represented in Table 8 (a), 8 (b), 8
(c) and 8 (d) and 8 (e) respectively.
Table 8 (a). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of preparatory salted sorpunti fish
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.997**

Sig.

10

-36.306

.000

-.988**

10

-18.406

.000

.993**

10

23.954

.000

** Correlation is significant at the 0.01 level

Table 8(b). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of mixed salted sorpunti fish
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.997**

Sig.

10

-36.306

.000

-.988**

10

-18.406

.000

.993**

10

23.954

.000

** Correlation is significant at the 0.01 level

61

Table 8 (c). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of pickle salted sorpunti fish
Variables
Moisture (%)
and Protein
(%}
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.995**

Sig.

10

-29.077

.000

-.990**

10

-20.179

.000

.992**

10

22.533

.000

** Correlation is significant at the 0.01 level

Table 8 (d). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of dry salted sorpunti fish
Variables
Moisture (%)
and Protein
(%}
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.994**

Sig.

10

-25.838

.000

-.982**

10

-14.545

.000

.995**

10

27.377

.000

** Correlation is significant at the 0.01 level

Table 8 (e). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of brine salted sorpunti fish
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.995**

Sig.

10

-25.838

.000

-.982**

10

-14.545

.000

.995**

10

27.377

.000

** Correlation is significant at the 0.01 level

The negative r value between moisture and protein and moisture and fat refers to
an inverse relationship that is with the increase or decrease of one of the two values,
the corresponding value of the other nutrient will be decreased or increased

62

respectively. On the other hand, the positive value of r between protein and fat
content of sample fish cured by commercial salt curing process refers to a direct
relationship between the two variables which indicates that the value of protein
content increases with the increase of the value of fat content.
A

Fig. 3. Showing direct relationship between the protein and fat and inverse
relationship between moisture and protein and moisture and fat content of
the fish cured by
A. Preparatory salt cured sorpunti fish in laboratory
B. Mixed salt cured sorpunti fish in laboratory
C. Pickle salt cured sorpunti fish in laboratory
D. Dry salt cured sorpunti fish in laboratory
E. Brine salt cured sorpunti fish in laboratory

63

The graphical representation of the direct and inverse relationships among the nutrient
contents of experimentally salt cured sorpunti fish samples had been shown in Fig.
3A, 3B, 3C and 3D and 3E. The line and bar diagram in this figure had shown the
direct co-relation between protein and fat content and inverse co-relation between
fat and moisture and moisture and protein content.
The t value between percent of moisture and protein and moisture and fat content
of experimentally salt cured sorpunti fish samples had been computed which were
highly significant at 1 % significance level ( p < 0.01) and indicated a strong negative
relationship between them,
The t value between percent of protein and fat content of experimentally salt cured
sorpunti fish samples had been computed which was highly significant at 1 %
significance level ( p < 0.01) and indicated a strong negative relationship between
them.
Fish organs like roe contain significant amounts of minerals Ca, P, Fe etc. depending
on the state of spawning of the fish.
Like biochemical composition, the mineral composition of roe were found to be
dependent on the mineral content of water where the fish grows, type of food eaten
and state of maturation. The calcium content of roe have been found to be much less
than in muscle whereas roe have been found to contain remarkably high amount of Fe
and P. The higher amount of P and Fe content of is an indication that this organ acts as
a reservoir of essential micronutrients required in different physiological function of
fish tissues.
Salted roe is a very costly commercial processed food in USA. The market price of 1
kg. roe is 400 $ in UK. (Halder et al., 2004). But its cost in the local market is only
400 TK / kg. Taking in mind the cost difference of salted roe between Bangladesh and
USA we have started the work of processing roe through salting and to observe its
biochemical composition along with essential minerals like Ca, Fe and P. with a view

64

Table 9 (a). Showing variation in biochemical composition of roe in fresh

acceptable condition after chemical analysis in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture
(%)
60.0
60.5
60.7
60.9
61.1
61.3
61.5
61.6
61.9
62.1

Protein
(%)
29.0
29.2
29.3
29.5
29.7
29.9
30.1
30.2
30.4
30.5

Fat (%)
8.8
8.7
8.5
8.5
8.4
8.2
8.1
8.2
7.9
7.8

Ash
(%)
2.1
2.3
2.4
2.3
2.5
2.4
2.3
2.4
2.6
2.7

Ca
(mg)
37.8
37.1
37.5
38.1
38.6
39.2
39.9
40.2
40.6
40.7

P (mg)

Fe (mg)

490.1
492.2
490.5
494.2
495.1
495.9
496.3
496.5
469.9
494.4

6.5
6.4
6.8
6.7
6.7
6.9
6.6
6.4
6.5
6.7

Table 9 (b). Showing variation in biochemical composition of the experimentally

salted roe produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moistur
e (%)
35.3
35.2
35.1
35.4
35.5
35.7
35.9
35.4
36.0
36.3

Protein
(%)
35.1
35.0
35.2
34.8
34.6
34.3
34.1
34.8
33.8
33.5

Fat (%) Ash

(%)
13.3
6.8
13.1
6.5
12.9
6.7
12.5
7.1
12.3
7.3
12.1
7.5
11.9
7.7
11.8
7.4
11.6
7.3
11.4
7.2

Salt
(%)
11.4
11.2
11.1
11.0
10.9
10.7
10.5
10.2
10.1
9.9

Ca
(mg)
75.6
74.2
75.0
76.2
77.2
78.5
79.8
80.4
81.2
81.4

P (mg)
485.2
480.5
487.6
490.3
492.7
491.5
491.5
492.3
493.2
493.8

Fe
(mg)
19.7
19.2
19.8
20.3
19.9
20.1
19.7
19.4
19.2
20.3

to find out its effectiveness to meet nutritional requirement as well as financial gain
through its marketing abroad, salting process of roe in the laboratory have been done.
The result of biochemical composition of fresh roe has been represented in Table
9(a). It is evident from the result that the roe contained moisture, protein, fat, ash
ranging from 60.0 to 62.1, 29.0 to 30.5, 7.8 to 8.8, 2.1to 2.7 % respectively. Fe, P, Ca
content of the product contained 6.5 to 6.9, 490.1 to 494.4, 37.1 to 40.7 mg/100g of
roe sample respectively.

65

The result of biochemical composition of experimentally salted roe produced in the

laboratory has been represented in Table 9(b). It is evident from the result that the
salted roe contained moisture, protein, fat, ash and salt ranging from 35.3 to 36.3, 33.5
to 35.1, 11.4 to 13.3, 6.5 to 7.7, 9.9 to 11.4 % respectively. Fe, P, Ca content of the
product contains 19.2.4 to 20.3, 480.5 to 493.8, 74.2 to 81.4 mg/100g of
experimentally salted roe respectively.
Table 10. Showing the computed Pearsons correlation and t value among
moisture, protein and fat of salted roe
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.991**

Sig.

10

-20.922

.000

-.850**

10

-4.560

.002

.870**

10

4.995

.001

** Correlation is significant at the 0.01 level

The Pearsons correlation (r) between moisture and protein, moisture and fat and
protein and fat of the experimentally salted roe had been computed which were
represented in Table 10. and were found to be -.991, -.850 and .870 respectively. The
test of significance indicated by t of the experimentally salted roe samples were
computed between moisture and protein , moisture and fat and protein and fat were
found to be -20.922, -4.560, and 4.995 respectively. That the relationship indicated by
t value were found to be significant at 0.01 level. The negative r value between
moisture and protein and moisture and fat refers to an inverse relation that is with
increase or decrease of one of the two values, the corresponding value of other
nutrient will be decreased or increased respectively. On the other hand, the positive
value of r between protein and fat content of salted roe cured by experimental salt
curing process refers to a direct relationship between the two variables which
indicates that the value of protein content increases with the increase of the value of
fat content.

66

Fig. 4. Showing direct relationship between the protein and fat and
inverse relationship between moisture and protein and
moisture and fat content of the salted roe.
The graphical representation of the direct and inverse relationships among the nutrient
contents of experimentally salt cured roe had been shown in Fig. 4. The line and bar
diagram in this figure had shown the direct co-relation between protein and fat
content and inverse co-relation between fat and moisture and moisture and protein
content.
The t value between percent of moisture and protein and moisture and fat content
of experimentally salt cured roe had been computed which were highly significant at
1 % significance level (p < 0.01) and indicated a strong negative relationship between
them.
The t value between percent of protein and fat content of experimentally salt cured
roe had been computed and found to be which was highly significant at 1 %
significance level (p < 0.01) and indicated a strong positive relationship between
them.

67

The preservative used have a slowing effect on the liberation of amino acids and
peptides in the salt cured product. They thus increase the shelf life of the product by
preventing microbial decay and slowing down proteolysis.
The sugar added in the production of salt cured hilsa fish treated with salt, sugar and
preservative reacts together for decreasing the pH 5.8 to reduce the autolysis or
bacteriological putrefaction.
The protein content of fatty fish 15-20 % in raw condition and pH of muscle tissue 6.6
6.8 after catching goes down to 5.6 5.8 when it goes up again to over pH 6 it is
generally a sign of autolytic or microbiological putrefaction.
Results of biochemical composition and process ingredients of the experimentally
mixed salted hilsa fish product treated with sugar and preservative have been
represented in Table 11 (a). The preservation process is a new approach in
Bangladesh have been carried out in the laboratory for the first time. It is evident from
the results represented in Table 11 (a). that the process ingredients such as (%) salt
and (%) sugar varied from 6.2 to 7.9 and 2.1 to 3.1.
Table 11 (a). Showing variation in biochemical composition and process ingredients
of mixed salted hilsa fish treated with salt, sugar and preservative in the
laboratory.
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture (%)

Protein (%)

Fat (%)

Ash (%)

Salt (%)

Sugar (%)

35.3
35.9
36.1
36.3
36.5
36.7
36.8
36.9
37.1
37.3

33.7
33.5
33.4
33.2
33.1
32.8
32.5
32.3
32.1
31.9

12.1
11.9
11.7
11.5
11.3
11.2
11.1
10.9
10.8
10.7

7.2
7.4
7.3
7.5
7.1
6.8
6.6
6.5
6.5
6.4

7.9
7.8
7.6
7.5
7.2
6.8
6.6
6.5
6.5
6.2

2.9
3.1
2.7
2.5
2.4
2.1
2.2
2.1
2.4
2.4

Trace amount of preservative were added which were not detectable by analytical
process and for this reason the content of preservative have not shown in the Table 11
(a). Moisture, protein, fat and ash content of the product have been found to contain

68

35.3 to 37.3 %, 31.9 to 33.7 %, 10.7 to 12.1, 10.7 to 12.1 and 6.4 to 7.5 %
respectively.
Table 11 (b). Showing variation in biochemical composition and process ingredients
of pickle salted hilsa fish treated with salt, sugar and preservative in the
laboratory
Serial No
1
2
3
4
5
6
7
8
9
10

Moisture
(%)
36.3
36.9
36.1
37.3
37.5
37.7
37.8
37.9
38.1
38.3

Protein
(%)
31.7
31.5
31.6
31.2
31.1
30.8
30.5
30.3
30.1
30.0

Fat (%)

Ash (%)

Salt (%)

Sugar (%)

12.3
11.9
12.1
11.5
11.3
11.2
11.1
10.9
10.8
10.7

7.5
7.6
7.3
7.5
7.1
6.9
6.6
6.3
6.1
6.1

8.0
7.7
7.5
7.3
7.2
6.8
6.6
6.5
6.5
6.1

3.1
2.8
2.9
2.6
2.5
2.3
2.4
2.3
2.4
2.4

Results of biochemical composition and process ingredients of the experimentally

pickle salted hilsa fish product treated with sugar and preservative have been
represented in Table 11 (b). It is evident from the results of the Table 11 (b) that the
process ingredients such as (%) salt and (%) sugar varied from 6.1 to 8.0 and 2.3 to
3.1. Moisture, protein, fat and ash content of the product have been found to contain
36.1 to 38.3 %, 30.0 to 31.7 %, 10.7 to 12.3, 6.1 to 7.5 % respectively.
Table 11 (c). Biochemical composition of salted roe treated with salt, sugar and
preservative
Serial No
1
2
3
4
5
6
7
8
9
10

Moisture
(%)
35.3
35.2
35.1
35.4
35.5
35.7
35.9
35.4
36.0
36.3

Protein
(%)
35.1
35.0
35.2
34.8
34.6
34.3
34.1
34.8
33.8
33.5

Fat (%)

Ash (%)

Salt (%)

Sugar (%)

13.3
13.1
12.9
12.5
12.3
12.1
11.9
11.8
11.6
11.4

6.8
6.5
6.7
7.1
7.3
7.5
7.7
7.4
7.3
7.2

7.2
7.1
6.9
6.8
6.6
6.5
6.2
6.1
6.0
6.1

2.7
2.5
2.3
2.5
2.8
2.9
2.9
2.1
2.1
2.0

69

Results of biochemical composition and process ingredients of the experimentally

salted roe treated with sugar and preservative have been represented in Table 11 (c). It
is evident from the results of the Table 11 (c) that the process ingredients such as (%)
salt and (%) sugar varied from 6.1 to 7.2 and 2.0 to 2.9. Moisture, protein, fat and ash
content of the product have been found to contain 35.3 to 36.3 %, 33.5 to 35.1 %, 11.4
to 13.3, 6.5 to 7.7 % respectively.
Table 12 (a). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of salted mixed salted hilsa fish treated with
salt, sugar and preservative
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.953**

Sig.

10

-8.899

.000

-.986**

10

-16.504

.000

.975**

10

12.495

.000

** Correlation is significant at the 0.01 level

Table12 (b). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of salted pickle salted hilsa fish treated with
salt, sugar and preservative
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.937**

Sig.

10

-7.605

.000

-.980**

10

-13.850

.000

.967**

10

10.723

.000

** Correlation is significant at the 0.01 level

70

Table 12 (c). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of salted roe treated with salt, sugar and
preservative
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.991**

Sig.

10

-20.922

.000

-.850**

10

-4.580

.002

.870**

10

4.995

.001

** Correlation is significant at the 0.01 level

The Pearsons correlation (r) between moisture and protein, moisture and fat and
protein and fat of the experimentally mixed and pickle salted hilsa fish and roe
treated with salt, sugar and preservative had been computed which were represented
in Table 12 (a), 12 (b) and 12 (c) respectively. The negative r value between
moisture and protein and moisture and fat shown in the same Tables refers to an
inverse relationship that is with increase or decrease of one of the two values, the
corresponding value of other nutrient will be decreased or increased respectively. On
the other hand, the positive value of r between protein and fat content of sample
fish cured by experimentally salt curing process also shown in Table12 (a), 12 (b)
and 12 (c) refers to a direct relationship between the two variables which indicates
that the value of protein content increases with the increase of the value of fat content.
The computed of t shown in the above Tables have clearly indicated that all of the
correlations were significant at 0.01 level.

71

A
B

Fig. 5. Showing direct relationship between the protein and fat and inverse
relationship between moisture and protein and moisture and fat
content of the
A. Mixed salted hilsa fish product treated with salt, sugar and preservative
B. Pickle salted hilsa fish product treated with salt, sugar and preservative
C. Brine salted roe treated with salt, sugar and preservative

72

The graphical representation of the direct and inverse relationships among the nutrient
contents of experimentally salt cured hilsa fish samples and roe had been shown in
Fig. 5A, 5B and 5C. The line and bar diagram in this figure had shown the direct corelation between protein and fat content and inverse co-relation between fat and
moisture and moisture and protein content.
The t value between percent of moisture and protein and moisture and fat content
of salt cured fish samples and roe treated with salt, sugar and preservative had been
computed which were highly significant at 1 % significance level ( p < 0.01) and
indicated a strong negative relationship between them.
The t value between percent of protein and fat content of experimentally salt cured
fish samples and roe treated with salt, sugar and preservative had been computed and
which were highly significant at 1 % significance level ( p < 0.01) and indicated a
strong positive relationship between them.

73

4.2 Technological aspect and performance of different salt curing methods

Salt curing is one of the oldest and widely used processing and preservation method
for preservation of fish especially fatty species of fishes throughout the world
including Bangladesh. But with the advent of civilization and development of
technologies with the advancement of scientific technological knowhow, the very old
method of salt curing have been updated to solve some of the problems arises while
processing the fish by this method. Our present work regarding technological aspects
of different salt curing methods have been undertaken with a view to updating the salt
curing method in Bangladesh based on the findings of our present study. It is expected
that the outcome of the present study might be able to pinpoint regarding the way of
application of the updated technology for proper utilization of the products in a highly
acceptable condition in order to meet the nutritional requirement and thereby
contributing in terms of financial need.
We have tried to know the background of salt curing of hilsa in Bangladesh and as a
result we come to know that hilsa fish is mainly cured through dry salting process.
Salt fermentation and wet salting are also practiced in some areas. Among the fresh
water and marine harvest of the country fresh hilsa fish is the most relished in term of
taste, texture and flavor.
Due to the problems associated with transportation, preservation, storage and
marketing, the consumers do not always get the fresh fish. On the other hand, the
price abruptly falls down or a large quantity of the catch undergoes spoilage due to
limited scope for long term preservation during glut period.
hilsa is a dark flesh high lipid species. Sun drying is not an appropriate preservation
method for the species because of atmospheric oxidation or rancidity problems. Long
term chilling is not useful due to rapid spoilage of dark muscles. Considering the
constitutional nature of the species and usefulness and acceptability of different fish
preservation methods and above all, socio- economic structure and food habit of the
local consumer, salting seems to be the best suited method for the preservation of
hilsa fish.

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Although both dry and wet salting are done for hilsa, the extent and magnititude of
dry salting are higher than wet-salting. But while working in the salt curing of hilsa
fish, roe and sorpunti fish in the fish technology laboratory IFST, BCSIR, Dhaka, we
have applied seven different curing methods
Fine salt causes a rapid removal of water from the surface and makes it hard and this
prevents further penetration of salt to the inside. Fine grain salts readily dissolves in
water and is good for wet salting (Clucas and Ward, 1996).
Hilsa fish and roe were salt cured by adopting the methods which have been
mentioned in the chapter 3. Roe was salted by brine solution. Sorpunti fish were salt
cured by following methods also mentioned in chapter 3.
Hilsa fish were also treated with salt, sugar and preservative. Out of the seven
methods adopted and applied during the salt curing process, salt cured product treated
with salt, sugar and preservative is newly adopted in our country for the first time in
laboratory scale and the product quality is best in comparison with the other salt cured
products.
The raw materials used in this method is easily available in market, it takes no longer
time than the other methods and the storage stability and the quality is better than the
other salt cured products. Considering all the factors mentioned above, we have
decided the technological procedure of salt, sugar and preservative treatment as the
best one in comparison with the other salt curing methods studied during the present
investigation.
Out of the other salt curing methods such as preparatory, mixed, pickle, dry, brine it is
observed that the technological procedure in case of preparatory salt curing methods
may be arranged in order of availability of the raw materials, procedure of the
method, time required for completion of the method and finally with the quality of the
finished product as follows:
Preparatory> Mixed > Pickle > Dry > Brine

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Performance of any processing and preservation method indicates the availability of

the raw materials with minimum cost from the local source. It also indicates the time
required for getting the finished fish product at the completion of the processing and
preservation method as well as the product quality in fresh processed condition.

Fig. 6 (a). Line diagram showing the weight change during the period of
different methods salt curing of hilsa fish in the laboratory
The results of changing weight of the experimentally salt cured hilsa fish products
while four different kinds of salt curing methods had been applied in the laboratory
have been represented in Fig.6 (a). indicating the performance of different salt curing
methods. It is evident from the results represented by line diagram in Fig. 6 (a). that
the different salt curing methods have consumed different period of time to produce
the finished salt cured hilsa fish product in the laboratory. The mixed salt cured Hilsa
fish products have been found to produce the finished product at the end of 12 days of
processing method whereas the brine salt cured hilsa fish product have been found to
take 22 days of processing period to produce the finished product. The pickle cured
hilsa fish product have been found to consume 20 days of processing period. That is
performance of the mixed salt curing method is better than the other two methods
namely pickle and brine curing methods whereas pickle curing method is better than
the brine salt curing method.

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Fig. 6 (b). Line diagram showing the weight change during the period of different
method of salt curing of sorpunti fish.

Fig. 6 (c). Line diagram showing the weight change during the period of mixed
and pickle salting of hilsa fish and brine salting of roe (with sugar
and preservative)
It is to be mentioned here that the period required for attaining more or less constant
weight of the processed fish sample during application of different salt curing
methods have been considered to be the time for producing the finished processed
product.
Though the dry salt cured hilsa fish product have been found to consume 12 days
period for producing the finished product yet its product quality as per sensory test
have been found to be in between pickle and brine cured fish. That is the performance

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of the mixed salt curing method of hilsa fish have been found to be better than that of
the brine salt curing methods.
.
According to the level of performance, the four finished salt cured product of hilsa
fish may be arranged as follows
Mixed > Pickle > Dry > Brine
In case of sorpunti fish, the salted product follows the similar trend with time in
respect of processing methods which have been represented in Fig.6 (b). But here the
preparatory salted product have been found to be the best product among the all
products according to its performance.
Results of weight change towards attaining more or less constant weight thereby
indicating the performance of the salt cured hilsa fish and roe treated simultaneously
with sugar and preservative have been represented in Fig. 6 (c).
Results represented by line diagram of Fig. 6(c). have shown that the mixed salt cured
hilsa fish have consumed 16 days and pickle cured fish samples treated with sugar and
preservative have consumed 20 days of processing period to produce the finished
product. Whereas the brine salt cured roe also treated with sugar and preservative
have been found to consume 16 days of processing period.

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4.3.

QUALITY ASSESSMENT AND STORAGE STABILTY

4.3.1. STUDIES ON THE RECONSTITION PROPERTIES OF SALT CURED

FISH
4.3.1.1. Background: Curing of fatty species of fish specially hilsa fish in Bangladesh
on commercial basis have been found to contribute in the field of employment
earnings both local and foreign currency and nutritional and economic development.
But some problems associated with the production of commercially salt cured hilsa
fish do not allow the fish product to be of standard quality. To asses the level of
quality standard of the commercially salt cured hilsa fish with that of the
experimentally salt cured hilsa fish, there are so many procedures through which we
can ascertain the level of quality standard. Reconstitution properties of any dry food
materials are used as an index of quality standard including cured hilsa fish (both
commercial and experimental grade).
Reconstitution is a process where in a processed fish food is allowed to remain in
water for a certain period and simultaneously it is allowed to absorb water with a view
to reconstitute to its original form before processing and preservation. And for this
reason, reconstitution properties of any processed fish food are used to monitor of its
ability to go to its original form by absorbing water from the solution. In practice, the
processed fish food sample which absorb maximum percent of water in the same
period of reconstitution are considered to be the best processed fish product and get
the high score of acceptability by the panel of judge during sensory assessment by
putting overall acceptability score.
4.3.1.2. Expected Outcome:
Study on the nature and trend of reconstitution properties of the experimentally salt
cured hilsa and sorpunti fish with that of the commercially salt cured hilsa fish would
be able to indicate the quality standard of the cured fish products in respect of the salt
curing method applied and species of fish used.
Would be able to indicate the best method of salt curing process.

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 Would be able to indicate the nature of degrading quality of the commercially salt
cured hilsa fish.
Will also reflect the best suitable fish species of fish (hilsa and sorpunti) studied in
the present thesis work.
To suggest and recommend inlight of he expected outcome of the present work so
that the fish processors, fish consumers as well as the academic professionals might
be benefited.

4.3.1. 3. Objectives: An understanding of the difference in quality between various

dried products come from the consideration of reconstitution properties. The work for
investigating the reconstitution properties of the salt cured fish products like hilsa and
sorpunti both from experimental origin and from commercial origin have been
undertaken with the following objectives.
To arrange the salt cured fish products according to the level and standard of
quality.
To asses the quality of the cured fish products by using reconstitution properties as
an quality index.
To have an clear idea about the unsatisfactory processing conditions or prolonged
storage which may give a product that will require periods more and will be
difference in tenderness and juiciness from the control.
4.3.1.4. Experimental: In order to ascertain the nature and extent of reconstitution
properties of the salt cured hilsa fish, sorpunti fish and of salt cured roe an experiment
have been designed and carried out in the fish technology laboratory by taking the
above mentioned processed fish products as research material. Together with water,
two other solution of Na2CO3 and Ca(OH)2 ranging from 1-20% have been taken in
order to obtain the optimum level of concentration of the two chemicals where
maximum percent of water level is absorbed. From the observed water level uptake by

80

the processed fish products while kept in different concentrations of the two
chemicals maximum level of water have been found to be absorbed at 5% level of
both of the chemicals. From this sort of observation, we have decided to carry out the
experiment on reconstitution properties of the experimental processed fish product
simultaneously in three conditions, one in plain water and the other two in 5%
Na2CO3 solution and in 5 % Ca(OH)2 solution. Five of the processed salt cured best
product of the experimental fishes and commercially salted product have been taken
as research materials for the present study (roe, mixed, pickle cured product treated
with salt, sugar and preservative, mixed salted hilsa and preparatory salted sorpunti).

4.3.1. 5. Result And Discussion:

Reconstitution properties of the experimentally salt cured hilsa fish, roe and sorpunti
fish and that of the commercially salt cured hilsa fish have been studied with a view to
find out the standard of quality of the fish products and to pinpoint at the
unsatisfactory processing methods and improper storage of the commercially salt
cured fish. In the present quality study we have observed the nature and extent of
weight gain, content of percent protein and moisture at its highest level of weight
gain/ water uptake. During the process of reconstitution we have also assessed its
quality by sensory method, Overall acceptability score (O.A.S) were given to the
experimentally salt cured samples as well as to the commercially salt cured hilsa fish.
Highest level of score were given to a sample which uptakes maximum level of water
content thereby gaining its maximum weight within the same period of reconstitution
process.
Principle of sensory score that had been adopted in the experiment of reconstitution
properties was that the cured fish product which gained highest weight through uptake
of water were given the highest sensory score thereby indicating its quality standard.
Results on the study of reconstitution properties of roe, mixed, pickle salted hilsa
treated with salt, sugar and preservative and mixed salted hilsa, preparatory salted
sorpunti and commercially salted hilsa have been represented in Table no 13 (a), 13
(b), 13 (c), 13 (d), 13 (e) and in 13 (f) respectively.

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In respect of the O.A.S value against the different salt cured fish samples of the
present study indicates that all of the experimentally salt cured fish products are better
in quality than that of the commercially salt cured hilsa fish. But there are differences
in quality among the experimentally salt cured fish samples. In order of quality
standard assessed by reconstitution properties we may arrange all of the cured fish
products as follows:
BSSP (roe) > MSSP > PSSP > MSH/ PSS > CSH.
Table 13 (a). Showing reconstitution properties of experimentally salted roe as
indicated by the change in weight as well as by sensory score
(S.S) value (salt+ sugar+ preservative) at different period of
reconstitution in the laboratory
Time

0 hr
5 hrs
10 hrs
15 hrs
20 hrs
25 hrs
30 hrs
35 hrs
40 hrs
45 hrs
48 hrs

Water for
reconstitution
Weight
gain (g)
10.0
13.2
14.2
14.7
14.8
14.9
15.0
15.1
15.1
15.1
15.1

Sodium carbonate for

reconstitution
S.S
3.3
4.4
4.7
4.9
4.9
4.9
5.0
5.0
5.0
5.0
5.0

Weight gain
(g)
10.0
14.5
17.3
17.6
19.8
21.5
22.1
21.2
22.2
22.2
22.2

S.S
2.2
3.2
3.9
3.9
3.9
4.4
4.8
5.0
5.0
5.0
5.0

Calcium hydroxide for

reconstitution
Weight gain
(g)
10.0
17.8
20.4
22.5
23.5
23.5
23.5
23.6
23.6
23.5
23.6

S.S
2.1
3.7
4.3
4.7
5.0
5.0
5.0
5.0
5.0
5.0
5.0

Salt cured roe treated with salt, sugar and preservative while reconstituted in only
water, in 5 % sodium carbonate, 5 % Ca(OH) 2, solution have been found to gain their
weight from an initial weight of 10 g to 15.1 g, 22.2 g and 23.6 g at the end of 30
hours reconstitution period and this weight gain remain more or less constant in all the
solution up to 48 hours and this product have been marked as the best quality product
among the 5 experimentally salt cured fish product together with the commercially
salt cured hilsa fish product.

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Fig. 7 (a). Bar diagram showing the nature and extent of reconstitution properties of
the experimentally salted roe treated with salt, sugar and preservative
Variation in weight gain in case of salt cured roe treated with salt, sugar, and
preservative is evident from the results represented in Table 13 (a).
Reconstitution properties of the experimentally salted roe treated with salt, sugar and
preservative have been represented in Fig.7 (a) showing the nature and extent of
reconstitution properties while reconstitution was carried out in the laboratory. The
nature and extent of reconstitution have been indicated by the change in weight as
well as by the sensory score value during the study period of reconstitution properties.
At the end of 30 hours of reconstitution the same weight of experimentally mixed
salted fish sample have been found to gain their weight upto 15.1 g , 18.1 g and 20.2 g
in water, in 5% Na2CO3 and in 5 % Ca(OH)2 respectively which was represented in
Table 13 (b). and in Fig. 7 (b). This variation in weight gain may be due to the
variation in pH of the concern reconstituting solution. According to Wang et al. (1954)
the highest level of rehydration occur in Ca-salts whose pH is 7.0 and this findings is
in good agreement with the results of the present experiment of reconstitution
properties.

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