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- Author: Monjurul Haq
- Publisher: LAP Lambert Academic Publishing
- ISBN-10: 3659002321
- ISBN-13: 9783659002328
- Format: 15.2 x 22.9 x 0.7 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Studies on the improvement of traditional smoked shrimp of Bangladesh (e-book) (used book) | bookbook.eu
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Description
A detailed survey was conducted using questionnaires on the present status of smoked shrimp produced in Paikgacha, Khulna through interview with cross section of people engaged in smoked shrimp production and marketing. The results showed that the livelihood status of the most smoked shrimp producers are below poverty level. They are illiterate, ignorant and are not aware about the quality aspects particularly on hygiene and sanitation. High quality smoked shrimp from three different species viz. Horina (Metapenaeus monoceros), Chaka (Penaeus indicus) and Chali (Metapenaeus brevicornis) were produced using low cost kiln. The improved smoked shrimp showed the better organoleptic characteristics than the traditionally smoked shrimp. The organoleptic characteristics, proximate composition, quality parameters and APC value of the smoked shrimp stored in Polythene bag showed better performance than that in Gunny bag and in Hogla made basket. So, the improved smoked shrimp stored in Polythene bag is considered as acceptable practice for production, marketing and distribution of smoked shrimps.
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- Author: Monjurul Haq
- Publisher: LAP Lambert Academic Publishing
- ISBN-10: 3659002321
- ISBN-13: 9783659002328
- Format: 15.2 x 22.9 x 0.7 cm, minkšti viršeliai
- Language: English English
A detailed survey was conducted using questionnaires on the present status of smoked shrimp produced in Paikgacha, Khulna through interview with cross section of people engaged in smoked shrimp production and marketing. The results showed that the livelihood status of the most smoked shrimp producers are below poverty level. They are illiterate, ignorant and are not aware about the quality aspects particularly on hygiene and sanitation. High quality smoked shrimp from three different species viz. Horina (Metapenaeus monoceros), Chaka (Penaeus indicus) and Chali (Metapenaeus brevicornis) were produced using low cost kiln. The improved smoked shrimp showed the better organoleptic characteristics than the traditionally smoked shrimp. The organoleptic characteristics, proximate composition, quality parameters and APC value of the smoked shrimp stored in Polythene bag showed better performance than that in Gunny bag and in Hogla made basket. So, the improved smoked shrimp stored in Polythene bag is considered as acceptable practice for production, marketing and distribution of smoked shrimps.
Reviews