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Production of Improved Quality Dried Products from Rohu Fish (labeo Rohita)

N. M. Humayun
Department of Fisheries Technology Bangladesh Agricultural University Mymensingh

M. A. Mazid
Department of Fisheries Technology Bangladesh Agricultural University Mymensingh

M. A. Rahman
Department of Fisheries Technology Bangladesh Agricultural University Mymensingh

S. Gheyasyuddin
Department of Biochemistry, Bangladesh Agricultural University, Mymensingh

M. A Hossain
Department of Fisheries Technology Bangladesh Agricultural University Mymensingh

Abstract/ Executive Summary:

Four types of sun dried Rohu fish products were prepared in an attempt to improve the quality of the traditionally dried fish. The nutritive quality of the dried products was compared among themseIves and with that of the raw fish on the basis of proximate composition. essential amino acid composition and chemical characteristics of oils. An appreciable loss in protein was observed in the salted-dried products compared to that in the untreated-dried products. The ash content was increased in the salted-dried products. The essential aminoacid composition of the untreated dried fish was nearly similar to that of raw fillet. A slight loss of amino acids was observed in all the salted dried fish. Iodine value decreased in the salted dried fish. while saponification value increased in salted fish and decreased in raw fillet. The salted dried fish showed a better keeping quality shelf life compared to the untreated dried product but the latter product was better in terms of amino acid composition.

Keywords: Fish. Dried products. Rohu fish. Labeo Rohita

Location: Bangladesh Agricultural University Fish Farm

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Carp fish

Objectives:

To improve the physical and nutritional qualities of the sundried product produced from Rohu fish by applying various salt and heat treatments.

Methodology:

Dried fish were prepared from Labeo rohita averaging about 1 kg in body weight. The fish were caught in one lot from a pond of the Bangladesh Agricultural University Fish Farm. Four types of dried fish products were prepared. a) Untreated dried fish: The fish were scaled, beheaded, gutted and finally splitted and were dried in the sun as traditionally done in the country. (b) Salted dried fish: After necessary dressing as stated above the fish were kept in 10% brine solution for 30 minutes and were dried in the sun similarly as that of the untreated group. (c) Cooked salted fish: Here the fish after dressing. were cooked for 2 minutes in 10% hot brine and then dried in the sun. (d) Warm-salted fish : The dressed fish just after a rapid dip in 10% hot brine was dried in the sun. A portion of each of the dried products was powdered and stored in the refrigerator for chemical analysis while the other portion was packed in poIyethylene bags and stored at the room temperature to study the shelf life. Percent moisture, total lipid and ash content of the whole grounded raw fish, the fiIlet and the dried fish products were determined according to the standard method of A. O. A. C. with slight modification. Percent nitrogen was determined by kjedahl method.

Source of Information: Bangladesh J. Agril. Sci. 37 (2) : 37-41; 1987

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The salted dried fish showed a better keeping quality shelf life compared to the untreated dried product but the latter product was better in terms of amino acid composition.

Knowledge Management: Journal