Effects of packaging on the quality parameters of mustard ilish (Tanualosa ilisha) at room temperature

Abstract

The experiment was carried out to prepare mustard ilish at the laboratory and observe the effects of
packaging on the quality parameters of the product at room temperature (28°C to 32°C). Biochemical and
microbiological changes in mustard ilish prepared from Hilsa shad (Tanualosa ilisha) were determined. It was
observed that percent moisture, protein, lipid, ash content and pH value in mustard ilish decreased after
preparation of the product than those values obtained for raw fish. In quality parameters study, at room
temperature (28°C to 32°C), percent moisture, and ash contents increased throughout the storage period, but
protein and lipid contents decreased. The TVB-N, peroxide value and standard plate count (SPC) of bacteria
increased with the progress of storage time but the rate of increment was comparatively slower in sealed and
vacuum sealed packs than the rate observed for non-sealed pack. Therefore, on the basis of above mentioned
points, the present study could be concluded as-though mustard ilish remain in acceptable condition for a
short time at room temperature (28°C to 32°C) but packaging has some effect on the extension of shelf life of
the product.