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Improvement of Food Qualities of Traditional Fish and Fishery Products of Bangladesh

Dr. Md. Kamal
Professor
Dept, of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Dr. Md. Nazrul Islam
Professor
Dept, of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Dr. Md. Islail Hossain
Associate Professor
Dept, of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Dr. Fatema Haque Shika
Associate Professor
Dept, of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Dr. Md. Nurullah
Principal Scientific Officer
Bangladesh Fisheries Research Institute, Mymensingh

Dr. Md. Enamul Hoq
Senior Scientific Officer
Bangladesh Fisheries Research Institute, Mymensingh

Abstract/ Executive Summary:

On the basis of organoleptic characteristics, sheedal shutki obtained from producers were found better qualities compared to those obtained from wholesale and retail market. Sun dried puti sutki was used for production of semi-fermented shidal shutki. The average moisture content of traditionally sun dried puti was 38.90% while the average crude protein, lipid and ash content of the dried shutki were 44.50%, 23.65% and 0.89%, respectively. The average moisture content of sheedal shutki was 45.88% while the average protein, lipid and ash contents of sheedal products were 41.24%, 23.69% and 0.92%, respectively. Moisture and TVB-N content of the products obtained from retailers were quite high compared to those obtained from producers and wholesale markets. In case of smoked shrimp product, the average moisture content of the raw material was 77.84%, while protein, lipid and ash contents were 15.01%, 3.19% and 4.21%, respectively. The TVB-N value of the fresh shrimp was 9.38 mg/100g and total bacterial plate count was 3.59 x 10³cfu/g. On the other hand, moisture, protein, lipid and ash contents of the smoked shrimp were 14.32%, 60,20%, 8.56% and 13.16%, respectively.

Keywords: Traditional fish, Fishery products, Fish & shrimp food quality

Location: Dept. of Fisheries Technology, BAU & Freshwater Station, Mymensingh

Start Date: 01-07-2006

End Date: 30-07-2007

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

To investigate production, marketing and consumption patterns of traditional fishery products; To investigate the value chains and socio-economic conditions of producers, suppliers and people involved in karketing chains; to evaluate the nutritional and food qualities of the traditional fishery products of Bangladesh; and to evaluate the shelf life of products under different storage conditions.

Methodology:

An investigation on the production, marketing systems, value chains, consumption pattern and quality aspects of salted, smoked, semi-fermented and fermented products was carried out through survey. The quality of these products was evaluated by determining organoleptic, biochemical and bacteriological aspects. Biochemical analysis such as moisture, ash, lipid and crude protein were done with certain modifications. The other biochemical parameters i.e pH, peroxide value, TVB-N and TMA were determined following standard methods. Total aerobic plate count (APC) expressed as colony forming units per gram of fish muscle (CFU/g) of the representative samples was determined by standard plate count methods on plate count agar (Hi-media, India).

Source of Information: Annual Research Report 2007-08, BFRI, Mymensingh

Article Link (Online Journal):

Funding Source:

1. Government

Budget: Four lakh

Total Budget (Tk.) : Four lakh

Achievement/Findings:

Improved food quality of the traditional fishery products that is safe for human consumption; demonstration of ability to produce large quantity of products in a short period throughout the year; Reduced quality loss of the raw material at the different stages of handling, sorting and preservation (as large quantity of of raw material can be handled in for drying and no need to wait for a longer time before processing); increased market value of the fish products; and reduced post-harvest losses through spoilage, insect infestation and contamination.

Knowledge Management: Report/Proceedings