Comparative taste analysis of smoked hilsa (Tenualosa ilisha) treated with different spices

The present study was conducted to examine the taste of smoked hilsa (Tenualosa ilisha) treated with different spices (salt, garlic, onion, ginger and green chilly). Fresh hilsa fish were collected from different markets of Noakhali. The study was conducted for a period of five months from April to August 2013. Hilsa were smoked with different combinations of salt, garlic, onion, ginger and green chilli. At first the fish were grouped into four segments. One segment composed of salt, garlic (50g/kg), onion (250g/kg), ginger (50g/kg) and green chilli (50g/kg) was treated as treatment 1 (T1). Treatment 2 (T2) composed of salt, onion (250g/kg), garlic (50g/kg) and ginger (65g/kg). Other part composed of salt, ginger (120g/kg) and garlic (90g/kg) treated as Treatment 3 (T3). The treatment 4 (T4) consist of salt, garlic (90g/kg) and onion (350g/kg). Brine concentration for each treatment was about 70ppt that produce good test and flavor. 30 panelists check four treatments. Among the four treatments T1 showed better results. About 80% panelists replied that treatment 1 (T1) smoked hilsa was excellent and 20% said that it was very good. Peppery taste was found highest as 65% in the T1. Salty taste was strong about 12% in T2 and neutral is about 85% in T1.Odour in T4 was found highest (52%) among the four treatment due to its low spicy & smoky flavor. Color and external appearances of smoked hilsa was overall good. Texture of T1, T2, T3 were soft and oily but in T4 there were found slightly rubbery skin. Smoking is a popular method of fish preservation in many countries of the world. Smoked hilsa may be a commercialized food item if fish smoked with different spices. It can be said that T1 was the best among the four treatments. So smoking hilsa fish with salt, garlic, onion, ginger and green chilli may be the potential food item in national and international market due to its spicy, good taste and flavor.Res. Agric., Livest. Fish.2(2): 307-312, August 2015