?NUTRITIONAL QUALITIES OF SMOKED SHRIMP FROM THE SUNDARBANS MANGROVE AREA, BANGLADESH

Authors

  • M Enamul Hoqa Bangladesh Fisheries Research Institute, Mymensingh 2201, Bangladesh
  • M Nazrul Islam Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
  • M Kamal Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Keywords:

Smoking, Shrimp, Proximate composition, Micronutrient, Amino acid

Abstract

Quality aspects of a traditional smoked product from the shrimp Metapenaeus brevicornis in the Sundarbans mangrove
area have been discussed. Studies on the physical properties, proximate composition, mineral content and amino acid value
show that the quality of traditional smoked product is quite good. During 90 days of storage period the product was found
to lose its characteristic properties and overall acceptability. However, smoked shrimp retained its overall acceptability up
to 60 days of storage.

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Published

2003-10-20

How to Cite

Hoqa, M. E., Islam, M. N., & Kamal, M. (2003). ?NUTRITIONAL QUALITIES OF SMOKED SHRIMP FROM THE SUNDARBANS MANGROVE AREA, BANGLADESH. Biological Sciences - PJSIR, 46(5), 376–382. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1677

Issue

Vol. 46 No. 5 (2003): Pakistan Journal of Scientific and Industrial Research

Section

Articles