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Dive into the research topics where Farzana Binte Farid is active.

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Featured researches published by Farzana Binte Farid.


IOSR Journal of Agriculture and Veterinary Science | 2014

Effect of Sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with Salt and Salt-turmeric storage at Room Temperature (27 0 - 30 0 C)

Farzana Binte Farid; Gulshan Ara Latifa; Mosarrat Nabila Nahid; Mohajira Begum

Sun-drying is one of the most important low-cost methods of fish-preservation and the products provide nutrients to all categories of people through the world including Bangladesh. The study was conducted to obtain a better understanding difference between sun-dried salted (SDS) and turmeric treated sun-dried salted (SDS+T) Shoal fish-product in laboratory-condition by analyzing proximate-composition and pH using standard methods of analyses. In fresh-process condition, the values of moisture (%), protein (%), fat (%, ash (%)and pH value were 29.77%, 41.48%, 5.10%, 22.80% and 6.2 in case of SDS Shoal fish and 30.92%, 41.0%, 4.79%, 22.41% and 6.3 respectively in case of SDS+T Shoal fish product. During storage period, the values of moisture (%) and pH were significantly (p<0.05) increased 35.26% and 8.3 in SDS (165 days) and 36.98% and 8.2 in SDS+T (180 days) respectively. The values of protein (%), fat (%) and ash (%) content were significantly (p<0.05) decreased 38.62%, 3.81% and 21.44 % respectively in case of SDS Shoal (165 days) and 38.01%, 3.26% and 21.07% (180 days) respectively in case of SDS +T Shoal fish. Experimentally it has been proved that


IOSR Journal of Agriculture and Veterinary Science | 2014

Comparative study on shelf life quality of Brine Salted Taki (Channa punctatus Bloch, 1793) and Shoal (Channa striatus Bloch, 1801) at Refrigerator Temperature (40C)

Farzana Binte Farid; Gulshan Ara Latifa; Subhash Chandra Chakraborty; Mosarrat Nabila Nahid; Mohajira Begum

A clear understanding on the difference between qualities and shelf lives of brine salted taki and shoal fish product stored at refrigerator temperature (4 0 C) has been assessed by analyzing physical changes such as color, texture, odor and visual appearance by acceptability technique and changes in chemical index of TVB-N, pH and FFA value (quality parameters). In processed condition (after 7 days of ripening period in brine salting), values of TVB-N, pH and FFA were 5.7 mg N/100g, 6.8 and 2.6% in case of taki and 3.64 mg N/100g, 6.5 and 1.8% in case of shoal fish respectively. TVB-N, pH and FFA value increased significantly (p<0.05) with time of storage period and between two brine salted products, TVB-N, pH and FFA value rapidly increased in taki fish than shoal fish and at the end of 9 months brine salted taki fish product became spoiled whereas brine salted shoal fish still remained fresh. Experimentally it has been proved that brine salted shoal fish has longer shelf life (18 months) and is better to preserve in Refrigerator temperature (4 0 C).


International Journal of Food Sciences and Nutrition | 2017

Performance and quality assessment of sun-dried salted Channa punctatus (Bloch, 1793) and Mystus tengra (Hamilton-Buchanan, 1822) during refrigeration (4 °C) storage

Farzana Binte Farid; Gulshan Ara Latifa; Shubhash Chandra Chakraborty; Mosarrat Nabila Nahid; Mohajira Begum


International Journal of Advanced Scientific Research | 2017

The determination of shelf life quality of three smoke-dried freshwater fishes in refrigeration storage

Mosarrat Nabila Nahid; Gulshan Ara Latifa; Shubhash Chandra Chakraborty; Farzana Binte Farid; Mohajira Begum


International Journal of Advanced Research and Development | 2017

Shelf-life study of salt and garlic treated smoke-dried Mastacembelus pancalus (baim) during different storage condition

Mosarrat Nabila Nahid; Gulshan Ara Latifa; Shubhash Chandra Chakraborty; Farzana Binte Farid; Mohajira Begum


International Journal of Advanced Education and Research | 2017

Effect of Salt and Turmeric treated smoke-drying method on the sensory, proximate, chemical and microbial quality of G. chapra , X. cancila and M. pancalus fish

Mosarrat Nabila Nahid; Gulshan Ara Latifa; Shubhash Chandra Chakraborty; Farzana Binte Farid; Mohajira Begum


European Journal of Biotechnology and Bioscience | 2017

Comparative quality assessment of X cancila (kaika) fish smoked with salt and garlic in different storage condition

Mosarrat Nabila Nahid; Gulshan Ara Latifa; Shubhash Chandra Chakraborty; Farzana Binte Farid; Mohajira Begum


International Journal of Multidisciplinary Research and Development | 2016

Investigation of physico-chemical and microbial quality of two smoke-dried freshwater fish species; Chapila (Gudusia chapra) and baim (Mastacembelus pancalus) treated with salt-turmeric solution storage at room temperature (26-31 0C)

Mosarrat Nabila Nahid; Gulshan Ara Latifa; Shubhash Chandra Chakraborty; Farzana Binte Farid; Mohajira Begum


International Journal of Multidisciplinary Research and Development | 2016

Biochemical and mineral composition and microbial quality of some selected freshwater small indigenous species (SIS) in Meghna River of Bangladesh

Mosarrat Nabila Nahid; Gulshan Ara Latifa; Shubhash Chandra Chakraborty; Farzana Binte Farid; Mohajira Begum


International Journal of Multidisciplinary Research and Development | 2016

Quality assessment of two smoke-dried freshwater SIS (Small Indigenous Species) fish products

Mosarrat Nabila Nahid; Gulshan Ara Latifa; Shubhash Chandra Chakraborty; Farzana Binte Farid; Mohajira Begum

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Mohajira Begum

Bangladesh Council of Scientific and Industrial Research

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