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Influence of Salt and Herbal Substance on the Drying and Reconstitution of Bombay Duck

Vikash Chandra Roy
Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

Md. Kamal
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2002, Bangladesh

Md. Faridullah
Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh

Syed Ariful Haque
Department of Fisheries Technology, Sheikh Fajilantunnesa Mujib Fisheries College, Melandah, Jamalpur, Bangladesh

Md. Shaheed Reza
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2002, Bangladesh

Abstract/ Executive Summary:

Effects of salt, chili and turmeric powder on the production of high quality dried fish products from Bombay duck (Harpodon nehereus) under open sun drying was investigated. Five different types of dried products (T1- T5) were produced and studied. Moisture content in T3 decreased more rapidly to below 16% within 28 hrs of drying compared to those treated with other treatments (temperature varies from 24.6°C to 34°C and relative humidity varies between 60% and 48%). Drying process was very slow in control samples where it took 32 hrs for reaching the moisture level to 18.75%. Both turmeric and chili powders had strong repellency effect against insect infestation. Bombay duck treated with salt and herbal products were less infested by the blowfly whereas samples dried under control treatment were severely infested by blowfly.

Keywords: Herbal treatment, Blowfly, Bombay duck, Harpodon nehereus, Infestation

Location: Faculty of Fisheries of Bangladesh Agricultural University (BAU), Mymensingh

Start Date: 00-03-2012

End Date: 00-07-2012

Program Area: Animal Health and Management

Commodity: Fish

Objectives:

To find out the influence of salt and two herbal pesticides viz. chili and turmeric on drying of a popular marine fish Bombay duck (Harpodon nehereus) under open air drying condition by assessing drying performance and reconstitution property.

Methodology:

The experiment was conducted in the Faculty of Fisheries of Bangladesh Agricultural University (BAU), Mymensingh, during the period March to July 2012. Fresh Bombay duck samples (H. nehereus) were obtained directly from the BFDC landing centre at Cox’s Bazar where the fish was preserved in flake ice then transported to the laboratory of Department of Fisheries Technology, BAU, in an insulated box with ice (1:1). Approximately 16-20 hrs required to reach in the laboratory from harvesting time. Description of drying condition: A triangular simple bamboo made frame was made in open air for drying purposes. Viscera of the fish samples were removed and cleaned. Then the samples were washed with potable water. After draining out of water from fish samples, they were divided into five groups/treatments (Table 1). Then the treated samples were hanged in a bamboo pole in such a way that the all body surfaces of the samples were exposed to surrounding air until drying in a natural condition. T1= Control, use of no herbal material or salt T2= Fish samples treated with 2% salt T3= Fish samples treated with 4% salt T4= Fish samples treated with 1% turmeric + 1% chili powder T5= Fish samples treated with 2% turmeric + 2% chili powder Dressing/evisceration and washing: Fishes were simply gutted using knives and scissors and removed entire viscera. Then the raw materials were washed with potable tap water to remove blood, slime and other undesirable substances. Salt treatment: After draining out water from washed raw materials, they were split longitudinally and soaked for 12 hrs using turmeric, chili and salt solutions except control one as described in above. Drying: After overnight salt and herbal treatment the samples were then dried in the bamboo made frame. It took 32 to 34 hrs for drying. Packaging: After drying, individual item-wise processed products were packed in polyethylene bag using sealer to prevent moisture absorption. Temperature and humidity measurement: Air temperature was measured by thermometers. The relative humidity was also measured at various locations using relative humidity meter recorded by a data logger. Temperature and humidity data of fish samples were collected every two hour interval. Determination of moisture content: Initially three fresh fish samples; collected every two hour interval from the drying yard, ground together in a blender and taken 2-5 g muscles in triplicate in pre-weighted crucibles and placed the samples in thermostat oven (Gallenkamp, HOTBOX, Model OVB-306) at 105°C for about 24 hrs until constant weight was obtained before drying. Moisture content was determined by placing an accurately weighed known amount of ground sample (2-5 g) in a pre-weighed porcelain crucible in thermostat oven (Gallenkamp, HOTBOX, Model OVB-306) at 105°C for about 24 hrs until constant weight was obtained. The loss of moisture was calculated as percent moisture. Data analysis: To find out the mean percentage and standard deviation Statistical Package for Social Sciences (SPSS version 16.0) was used in this study.

Source of Information: J Fish 2(1): 59-63, Apr 2014

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Dried fish treated with salt and herbal treatment (turmeric powder and chili powder) found organoleptically excellent quality. It was also found that turmeric, chili powder and salt act as a repellent against blowflies and insects which are very harmful for the fish. In tropical climates, under humid conditions, heavy infestation of unsalted dried Bombay duck. Herbal treatment as like chili and turmeric powder also increases the acceptability of the dried product which can be commercially helpful to the fish processors. Further study as like cost benefit analysis of these products can be another good topic for research.

Knowledge Management: Journal