Assessment of quality and shelf-life of salt-smoked cured products from Pangasius catfish at various temperatures

Pangasius catfish (Pangasianodon hypophthalmus) is popularly cultured in Bangladesh but the farmers usually suffer financial losses due to their low market price. Development of new value-added products will enhance its popularity and acceptability consumers. This study was conducted develop smoked from pangasius catfish, evaluate quality shelf-life at ambient (30-35°C) refrigeration temperatures (4°C). Two treatments, dipped for 15 min 10% (T1) 15% (T2) salt solutions, one untreated control were maintained. The smoking 70-75°C an improved traditional kiln. then sealed polybags stored separately temperatures. sensory quality, proximate composition, content, total volatile base nitrogen (TVB-N) values, viable bacterial counts determined. temperature rejected on day 5, 7 9; those kept temperature, 28, 35, 42, respectively control, T1, T2. Significant difference composition observed between storage conditions periods. TVB-N values increased rapidly followed by T1 samples, compare T2 samples. Viable gradually with increasing Considering all assessed parameters, better longer than T1. As consumers’ preference towards fishery has been changing, be preferred taste, less bones, higher shelf-life.