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Study on the Evaluation of the Quality Aspegts of Dry Salted,wet Salted and Sun Dry Salted Hilsa Fish (hilsa Ilisha)

S.C. Chakraborty
Department of Fisheries Technology, Bangladesh Agricultural University Mymensingh-2202, Bangladesh

M.N. Islam
Department of Fisheries Technology, Bangladesh Agricultural University Mymensingh-2202, Bangladesh

A.S. Khan
Department of Fisheries Technology, Bangladesh Agricultural University Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The changes in physical. biological and microbial qualities of dry salted, sun dried salted and wet salted hilsha (Hilsa ilisha were studied in the laboratory conditions on 0, 15, 30, 45 and 60 days after salting and were compared with traditional commercially dried salted hilsha. Moisture content of dry salted, wet salted and sun dried salted fish showed significant decreases (p< 0.05) from an initial 71.80% to 37.06, 44.93 and 25.95%. respectively during different days of observations. Among all the products, significantly (p <0.05) higher changes of protein content from 17.06% to 35% and lipid content from 8.40% to 16.95% were found in sun dried salted product whereas. protein and lipid content were found lower in commercially dried salted product. Non protein nitrogen and free fatty acid content were time proportionate. Bacterial counts on 60 days of observation were 2.4 x 105 2.6 x 106 and 2.2 x 105 FCU/g, respectively in the above mentioned three types of salted fish which had an initial count of 0.48 x 10 5 CFU/g. The commercially dried salted fish contained a higher count of 5.1 x 106 CFU/g. The sun dried salted hilsha showed a more attractive yellowish colour with firm texture. The deep brownish, slightly rancid and semi- firm product obtained from the market was not acceptable. Use of sufficient salt (25% of the fish body weight) in the processing inhibited the lipid oxidation and was revealed by the physical appearance.

Keywords: Evaluation, Quality, Dry salted, Wet salted, Sun dry salted, Hilsha

Location: Department of Fisheries Technolog, BAU, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Dried fish

Objectives:

To study the effects of different types of salting, viz. dry salting, wet salting and sun dried salting preservation on the quality aspects of hilsha

Methodology:

Similar weight group of fresh Hilsa ilisha (iced) (800 ± 20g) were collected from the local market of Mymensingh. After washing the fishes were divided into three batches containing 2 replications of 8-10 fish for each one treatment for dry salting, wet salting and sun dry salting, respectively. Changes in physico-chemical and microbiological qualities of the salted fishes of the three batches were studied on 0, 15, 30, 45 and 60 days after salting. For salting the hilsa fish the methods used comprised of dry salting (DS), sun dry salting(SDS) and wet salting (WS). For estimation of non-protem nitrogen ( NPN) supernatant of tri-chloro acetic acid (TCA) extract from 50-g fish sample was prepared in cold condition and the total NPN of fish tissue was determined and was expressed as percentage of total nitrogen. The FFA from the salted hilsha fish was done by extracting fish oil by using Folch's Reagent. Total bacterial population per gram of sample were obtained by using serial decimal dilution technique in sterile phosphate buffered distilled water cultured on plate count agar media supplemented with 2.5 % NaCI by standard spreading technique. Aseptic conditions were maintained as per rule. The number of colony forming unit (CFU) /g sample) was calculated by multiplying the number of colonies in the plate by its dilution factor.

Source of Information: Bangladesh J. Agrll. Sci. 24(2):71-79, July,1997, ISSN 0379-4296

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Considering all the physical characteristics, wet salted (WS) hilsa is considered a produced not as good as that of the dry salted and sun dried salted products. Very truly, the commercially dried salted fish did not satisfy the physico-chemical and microbial parameters to be accepted in respect of anesthetic point of view.

Knowledge Management: Journal