Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluation
The Hilsa shad, Bangladesh's national fish, is renowned across the North Indian Ocean region for its unique taste and flavor, soft texture, and high nutritional value. The present study develops a canned hilsa recipe in a mustard curry medium with a shelf life of 14 months at room temperature....
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005359 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849235973311823872 |
|---|---|
| author | Kazi Ahsan Habib Shaid Kaisar Shafi Md. Nazmus Sakib Farhan Bin Habib Mohammed Shariful Azam |
| author_facet | Kazi Ahsan Habib Shaid Kaisar Shafi Md. Nazmus Sakib Farhan Bin Habib Mohammed Shariful Azam |
| author_sort | Kazi Ahsan Habib |
| collection | DOAJ |
| description | The Hilsa shad, Bangladesh's national fish, is renowned across the North Indian Ocean region for its unique taste and flavor, soft texture, and high nutritional value. The present study develops a canned hilsa recipe in a mustard curry medium with a shelf life of 14 months at room temperature. Sensory evaluation scored the product over 8 on a 9-point hedonic scale, indicating strong consumer acceptance. Thermal processing was standardized using thermocouple sensors, recording a come-up time of 26 min, heating time of 32 min, cooling time of 15 min, and a sterilizing value (F0) of 17.22 min. Four treatment groups were prepared: one control (no preservatives) and the other three using edible preservatives (E 320, E 249 and their combination). Accelerated Shelf-Life Testing (ASLT) showed that all groups retained safety and quality standards, with no significant differences (p > 0.05) in total volatile basic nitrogen (TVBN). Other parameters such as color, flavor, odor, rancidity, and microbial loads of Escherichia coli, Staphylococcus aureus, yeast and mold counts, and Clostridium botulinum remained stable throughout the shelf-life study. Subsequently, the preservative-free treatment was selected for Real-Time Shelf-Life Testing (RT-SLT). After 14 months of RT-SLT, the selected treatment showed average values of pH, total volatile basic nitrogen (TVBN), and rancidity of 5.76, 4.62 mg/kg, and absent, respectively. The microbiological results from the RT-SLT showed that the levels of Total Plate Count, Yeast & Mold, E. coli, S. aureus, and C. botulinum were <10 cfu/g, <0.3 cfu/g, <3 cfu/g, <10 cfu/g, and absent, respectively. These results meet established safety and quality standards, confirm the product's stability after 14 months of storage, and highlight the potential for developing a value-added, ready-to-eat canned hilsa product for both domestic and international markets. |
| format | Article |
| id | doaj-art-00ebcbec271e420dba2fec8f45fe5e59 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-00ebcbec271e420dba2fec8f45fe5e592025-08-20T04:02:31ZengElsevierApplied Food Research2772-50222025-12-015210123010.1016/j.afres.2025.101230Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluationKazi Ahsan Habib0Shaid Kaisar Shafi1Md. Nazmus Sakib2Farhan Bin Habib3Mohammed Shariful Azam4Aquatic Bioresource Research Laboratory (ABR Lab), Faculty of Fisheries and Marine Science, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh; Corresponding author.Aquatic Bioresource Research Laboratory (ABR Lab), Faculty of Fisheries and Marine Science, Sher-e-Bangla Agricultural University, Dhaka 1207, BangladeshAquatic Bioresource Research Laboratory (ABR Lab), Faculty of Fisheries and Marine Science, Sher-e-Bangla Agricultural University, Dhaka 1207, BangladeshAquatic Bioresource Research Laboratory (ABR Lab), Faculty of Fisheries and Marine Science, Sher-e-Bangla Agricultural University, Dhaka 1207, BangladeshSustainable Coastal and Marine Fisheries Project (SCMFP), Department of Fisheries (DoF), BangladeshThe Hilsa shad, Bangladesh's national fish, is renowned across the North Indian Ocean region for its unique taste and flavor, soft texture, and high nutritional value. The present study develops a canned hilsa recipe in a mustard curry medium with a shelf life of 14 months at room temperature. Sensory evaluation scored the product over 8 on a 9-point hedonic scale, indicating strong consumer acceptance. Thermal processing was standardized using thermocouple sensors, recording a come-up time of 26 min, heating time of 32 min, cooling time of 15 min, and a sterilizing value (F0) of 17.22 min. Four treatment groups were prepared: one control (no preservatives) and the other three using edible preservatives (E 320, E 249 and their combination). Accelerated Shelf-Life Testing (ASLT) showed that all groups retained safety and quality standards, with no significant differences (p > 0.05) in total volatile basic nitrogen (TVBN). Other parameters such as color, flavor, odor, rancidity, and microbial loads of Escherichia coli, Staphylococcus aureus, yeast and mold counts, and Clostridium botulinum remained stable throughout the shelf-life study. Subsequently, the preservative-free treatment was selected for Real-Time Shelf-Life Testing (RT-SLT). After 14 months of RT-SLT, the selected treatment showed average values of pH, total volatile basic nitrogen (TVBN), and rancidity of 5.76, 4.62 mg/kg, and absent, respectively. The microbiological results from the RT-SLT showed that the levels of Total Plate Count, Yeast & Mold, E. coli, S. aureus, and C. botulinum were <10 cfu/g, <0.3 cfu/g, <3 cfu/g, <10 cfu/g, and absent, respectively. These results meet established safety and quality standards, confirm the product's stability after 14 months of storage, and highlight the potential for developing a value-added, ready-to-eat canned hilsa product for both domestic and international markets.http://www.sciencedirect.com/science/article/pii/S2772502225005359Tenualosa ilishaCanningReady-to-eatNovel hilsa productBiochemical propertiesSensory quality |
| spellingShingle | Kazi Ahsan Habib Shaid Kaisar Shafi Md. Nazmus Sakib Farhan Bin Habib Mohammed Shariful Azam Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluation Applied Food Research Tenualosa ilisha Canning Ready-to-eat Novel hilsa product Biochemical properties Sensory quality |
| title | Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluation |
| title_full | Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluation |
| title_fullStr | Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluation |
| title_full_unstemmed | Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluation |
| title_short | Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluation |
| title_sort | canning process of hilsa shad tenualosa ilisha in bangladeshi style mustard curry medium assessment of thermal sterilization and shelf life evaluation |
| topic | Tenualosa ilisha Canning Ready-to-eat Novel hilsa product Biochemical properties Sensory quality |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225005359 |
| work_keys_str_mv | AT kaziahsanhabib canningprocessofhilsashadtenualosailishainbangladeshistylemustardcurrymediumassessmentofthermalsterilizationandshelflifeevaluation AT shaidkaisarshafi canningprocessofhilsashadtenualosailishainbangladeshistylemustardcurrymediumassessmentofthermalsterilizationandshelflifeevaluation AT mdnazmussakib canningprocessofhilsashadtenualosailishainbangladeshistylemustardcurrymediumassessmentofthermalsterilizationandshelflifeevaluation AT farhanbinhabib canningprocessofhilsashadtenualosailishainbangladeshistylemustardcurrymediumassessmentofthermalsterilizationandshelflifeevaluation AT mohammedsharifulazam canningprocessofhilsashadtenualosailishainbangladeshistylemustardcurrymediumassessmentofthermalsterilizationandshelflifeevaluation |