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Quality Aspects of Some Exportable Dried Fishery Products of Bangladesh

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

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

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

M.A. Hossain
Department of Aquaculture, BAU, Mymensingh

Abstract/ Executive Summary:

A study was conducted to evaluate the quality aspects of eight exportable dried fishery products of Bangladesh. The products were evaluated by examining ?organoleptic properties, water reconstitution behaviour, microbiological and biochemical aspects. The water reconstitution rate was faster in ribbon fish and bombay duck, and slower in other fishes and air bladder and shark fin products. Organoleptic and physical characteristics in respect of colour, odour, texture, insect infestation and broken pieces of the products revealed that all of the products were either in excellent or acceptable condition. Total viable bacterial load ranged from 0.95 x 104 CFU/g to 1 .8 x 104 CFU/g in dried products. Coliform bacteria was absent in all the dried fishery products. The results of moisture, crude protein, lipid and ash content of the products ranged from 16.20 to 23.51%, 58.37 to 82.86%, 0.17 to 14.44% and 0.58 to 9.23%, respectively. Non-protein nitrogen (NPN) contents were in the range of 0.104 to 2.372% and the pepsin digestibility values were of 88.41 to 94.23%. The results of the study suggested that the exportable dried products were of good quality and hygienically safe.

Keywords: Quality aspect, Dried fishery products, Organoleptic

Location: Fisheries Technology Laboratory of Bangladesh Agricultural, University

Start Date: 00-00-1995

End Date: 00-00-1995

Program Area: Postharvest and Agro-processing

Commodity: Marine fish

Objectives:

In order to get sufficient information for expansion of export market, a study was undertaken to the quality aspects of eight exportable dried fishery products of Bangladesh.

Methodology:

Eight different dried exportable fishery products were investigated, the products were processed from the marine fishes caught by the artisanal fishermen. The species were: chinese pomfret (Stromateus chinensis), silver jew fish Johnius argentatus), bombay duck (Harpodon nehereus), white grunter (Pomadasys hasta), dog fish shark (Scoliodon sorrakowah), red snapper (Lutianus johnii), ribbon fish (Trichiurus haumela) and Indian salmon (Polynemus indicus). The products were obtained from processing industry of Cox's Bazar and brought to the Fisheries Technology Laboratory of Bangladesh Agricultural ?University, Mymensingh in air-tight polythene bag. The characteristics such as colour, odour, texture, broken pieces and insect infestation of the products were evaluated organoleptically. To study the water reconstitution behaviour, 5 g of fish flesh was kept soaked in 1 litre of water at 30°C for 150 minutes and in hot water at 80°C for 60 minutes with occasional stirring. Water was drained off through a fine mesh nylon sieve. All the flesh were transferred to the strainer and extraneous water was wiped off by a piece of blotting paper and the flesh was weighed again. By the given soaking time, flesh could reabsorb maximum amount of water. Results were expressed in terms of weight of water absorbed by 5 g of the sample. Qualitative determination of bacterial flora of dried fishery products was done by dilution technique using nutrient agar. Test of health hazard microorganism, such as coliform count was conducted by using Levine-EMS agar. Proximate composition of the samples were determined. The total lipid was, however, determined by the modified method of Bligh and Dyer. Non-protein nitrogen (NPN) was determined. The pepsin digestibility test was done.

Source of Information: Bangladesh J. Fish. Res., 1 (2) : 83-90, July, 1997

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The water reconstitution rate was faster in ribbon fish and bombay duck, and slower in other fishes and air bladder and shark fin products. Organoleptic and physical characteristics in respect of colour, odour, texture, insect infestation and broken pieces of the products revealed that all of the products were either in excellent or acceptable condition. Total viable bacterial load ranged from 0.95 x 104 CFU/g to 1 .8 x 104 CFU/g in dried products. Coliform bacteria was absent in all the dried fishery products. The results of moisture, crude protein, lipid and ash content of the products ranged from 16.20 to 23.51%, 58.37 to 82.86%, 0.17 to 14.44% and 0.58 to 9.23%, respectively. Non-protein nitrogen (NPN) contents were in the range of 0.104 to 2.372% and the pepsin digestibility values were of 88.41 to 94.23%. The results of the study suggested that the exportable dried products were of good quality and hygienically safe.

Knowledge Management: Journal