Fatema Hoque Shikha

Evaluation of Moisture Content and Sensory Properties of Colored and Non-Colored Fish (Silver Carp, Hypophthalmichthys molitrix) Noodles during Storage

Fatema Hoque Shikha, Mst. Prianka Jahan, Md. Ismail Hossain, Samsun Nahar Shema, Muhammad Mehedi Hasan & NafisTasneem Binti · Asian Journal of Fisheries and Aquatic Research · 2023

The study was done to evaluate moisture content and sensory properties of colored and non-colored noodles incorporated with different amount of fish (Silver carp, Hypophthalmichthys molitrix) mince during storage at room temperature (30-35○C) in two types of packaging conditions...

Open access Research Article 10.9734/ajfar/2023/v25i5708

Changes in Fish Flakes Prepared from Pangas (Pangasianodon hypophthalmus) Mince during Storage

Fatema Hoque Shikha, Md. Ismail Hossain, Naima Tasnim Shiropa, Muhammad Mehedi Hasan, Mst. Prianka Jahan & Nafis Tasneem Binti · Asian Journal of Fisheries and Aquatic Research · 2023

Aims: This study was conducted to prepare fish flakes using Pangas (Pangasianodon hypophthalmus) mince with wheat flour and other ingredients and to determine the sensory and physicochemical changes of fish flakes during storage. Place and Duration of Study: Fish Processing and q...

Open access Research Article 10.9734/ajfar/2023/v25i5694

Assessment of Nutritional Quality of Smoked Hilsha (Tenualosa ilisha) Treated with Different Spices during Storage at Various Temperatures

Mst. Marufa Akter Meghna, Md. Ismail Hossain, Fatema Hoque Shikha & Nafis Tasneem Binti · Asian Journal of Fisheries and Aquatic Research · 2025

Aims: The present research was conducted to investigate the effect of different spice formulations on the nutritional and microbial quality of smoked hilsha (Tenualosa ilisha) stored under sealed and vacuum-sealed conditions at two storage temperatures: room temperature (28-30°C)...

Open access Research Article 10.9734/ajfar/2025/v27i101007