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This study aims to find the best chunk thickness for dry-salted hilsa to improve its quality, shelf life, and consumer acceptance.

Optimizing Chunk Thickness for Quality, Shelf Life, and Consumer Acceptance of Dry‐Salted Hilsa Shad ( Tenualosa ilisha )

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Randomized trial assesses optimal chunk thickness for sensory quality and microbial safety in hilsa fish, suggesting key processing guidelines.

This study aims to find the best chunk thickness for dry-salted hilsa to improve its quality, shelf life, and consumer acceptance.
Fish samples were cut into three different chunk thicknesses (1.0 cm, 1.5 cm, and 2.0 cm).
Proximate composition, salt uptake, microbial counts, and sensory evaluations were assessed during storage.
Consumer acceptance was measured through sensory analysis of flavor, texture, and appearance.
Thinner chunks (1.0-1.5 cm) had lower moisture (29%-35%) and higher NaCl contents (15%-18%) than 2.0 cm chunks.
Bacterial loads decreased during maturation, with thinner chunks maintaining safer bacterial levels compared to thicker ones.
Sensory results showed that 1.0-1.5 cm chunks received higher consumer acceptance scores for flavor, texture, and appearance.

Haider et al. (2026) studied this question.

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Randomized trial assesses optimal chunk thickness for sensory quality and microbial safety in hilsa fish, suggesting key processing guidelines.