摘要：The experiment deals with the lemon leaves extract for chanda fish (Chanda nama) drying. The highest moisture percentage (56.80) and fat percentage (24.39) were observed in control chanda. In contrast, the highest moisture (12.14) and ash percentages (21.82) were observed in market chanda respectively. In addition, the lemon extract treated fishes were also subjected to biochemical composition. In case of control chanda, the highest moisture (8.66), fat (26.89), and ash percentage (15.10) were found that was treated by plant extract with hot water. In contrast, the highest protein (50.01) was achieved by the plant extract with ethanol samples. In case of market chanda, the highest moisture (8.67), protein (52.83), fat (17.52), and ash percentage (25.69) that was treated by plant extract with hot water. Microbial analysis was also conducted. Standard Plate Count (cfu/g), Total coliform (MPN/g), Total fungi (cfu/g) and E. coli are in the acceptable range in case of control chanda but not in market chanda. This study suggests the effectiveness of lemon leaves extract on fish drying as it’s retain beneficial quality after treated with several extracts. More field trial is needed to make it fruitful.
