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Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DOI: 10.17508\/CJFST.2021.13.1.11 Nusrat Jahan Shoshi, Md. Harun Or Rashid, M.U.M. Abu Zakaria, Shuvagato Mondal, <\/strong> Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh<\/em><\/p>\n Original scientific paper \u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3649","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=3649"}],"version-history":[{"count":3,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3649\/revisions"}],"predecessor-version":[{"id":3653,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/3649\/revisions\/3653"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=3649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=3649"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=3649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em><\/p>\nEffects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata<\/em> fish <\/strong><\/h1>\n
![\"https:\/\/orcid.org\/0000-0002-3858-7359\"](\"http:\/\/www.ptfos.unios.hr\/novicjfst\/wp-content\/uploads\/2018\/01\/ID-1-150x150.jpg\" "\\"https:\/\/orcid.org\/0000-0002-3858-7359\\"")
Shuva Bhowmik<\/strong><\/p>\n\n\n
\n ARTICLE INFO<\/strong><\/td>\n ABSTRACT<\/strong><\/td>\n<\/tr>\n \n Article history:
\n<\/em><\/strong>Received: April 13, 2020
\nAccepted: September 29, 2020<\/td>\nThe study was designed to investigate the effects of freezing periods and the combination of packaging with or without turmeric on the proximate composition of whole and sliced Labeo bata<\/em>. The samples were subjected to 28 days of frozen (-20 \u00b0C) storage periods and analyzed for proximate composition such as moisture, protein, lipid and ash at intervals of 0, 14 and 28 days. Data obtained was subjected to analysis of variance (ANOVA) at 95% significant level. Different preservation periods and methods significantly affected the nutritional composition of fresh fish. Moisture, protein, lipid and ash content decreased with increasing storage periods when compared to the fresh fish as control. The highest percentage of protein was found in turmeric-treated whole fish preserved in polythene, C4<\/sub>, after the 14th <\/sup>(15.70\u00b10.14) and 28th<\/sup> (15.27\u00b10.21) day. On the other hand, the lowest percentage (14.01\u00b10.10 and 13.22\u00b10.18 for the 14th<\/sup> and 28th<\/sup> day, respectively) was found in sliced fish preserved without polythene, C5<\/sub>. In conclusion, the turmeric-treated whole fish preserved in polythene retained fish nutrients and ensured its good quality and composition longer than other treatments, thereby extending the shelf life during frozen storage.<\/td>\n<\/tr>\n \n Keywords:
\n<\/em><\/strong>proximate composition
\nfreezing periods
\npolythene pouch
\nturmeric
\nLabeo bata<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"