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Proximate Composition of Salted Smoke-dried and Salt-garlic Treated Smoke-dried Chapila (gudusia Chapra; Hamiltonbuchanan, 1822) Fish Stored at Room Temperature

Mosarrat Nabila Nahid
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Mohajira Begum
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Farzana Binte Farid
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Gulshan Ara Latifa
Department of Zoology, University of Dhaka, Dhaka 1000, Bangladesh

Abstract/ Executive Summary:

Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively. The same parameters were 6.77%, 45.24%, 30.52% and 18.71% respectively in case of salt-garlic treated smoke dried chapila (S+G-C) fish. During storage at room temperature (26-32⁰C), the percentage of moisture was increased significantly whereas crude protein, lipid and ash contents were decreased. The values of moisture (%) content were increased 9.91% (8th months) in S-C and 10.74 % (16th months) in S+G-C respectively. The values of protein (%) content were decreased 44.81% (8th months) in S-C and 42.66% (16th months) in S+G-C respectively. Values of fat and ash (%) content were decreased 28.55% and 18.01% (8th months) respectively in S-C and 28.75% and 17.34% (16th months) respectively in S+G-C. The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation.

Keywords: Chapila, Smoke-dried, Salt, Garlic, Proximate composition

Location: BCSIR, Dhanmondi, Dhaka

Start Date: 00-07-2012

End Date: 00-11-2013

Program Area: Postharvest and Agro-processing

Commodity: Aquatic animal

Objectives:

1. To investigate the effects of salt and fresh garlic extract on proximate composition of smoke-dried Chapila which can extend the shelf-life of the fish product.

Methodology:

This study was conducted between July 2012 to November 2013 at the Fish Technology Section of the Institute of Food Science and Technology (IFST) of Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmondi, Dhaka. Fresh mature Chapila (Gudusia chapra) was collected from the fisherman of Meghna River early in the morning. Fish samples were transported to laboratory in sterile polythene bags and ice-box to avoid any microbial contamination. Preparation for Smoke curing of the Experimental fish: The collected fishes were dressed, gutted and washed with clean water. The dressed fish samples were then weighed and prepared for smoke curing. The fish samples were divided into two groups. Group-A was treated with 30% salt solution while Group-B was treated with 30% salt and 30% garlic solution, where fishes were dip for 15 minutes followed by draining. The fishes were smoked in improved traditional type of smoking kiln. The fish smoking kiln was operated by first loading tamarind wood chips and rice-husk into the heat chamber, preheating for some minutes and then loading the fish-samples onto removable wire mesh trays in its central chamber for the smoking process. The desired temperature (75-80⁰C) was maintained manually. Smoking was done approximately for 4 hours. During the smoking fish samples were turned upside down in the middle period, to make the sample smooth and steady in texture and appearance. The smoked fishes showed characteristic attractive golden brown color and acceptable texture with smoky flavor, which was followed by cooling for 20-30 minutes at ambient temperature to make fish muscle compressed and facilitate to prevent breaking of smoked products. The cooled smoked fish samples were then packed and sealed in vacuum condition with marking taken in two different polythene bags (transparent). Two groups of smoke-dried fish product were then kept for storage at room temperature for further analysis of biochemical compositions. During the storage period the two groups of smoke-dried samples were checked on two month interval basis. Biochemical analysis: Analytical methods were applied for the determination of biochemical composition of the processed fish products on experimental basis. The moisture, fat and ash contents of the fish were determined by AOAC method while the crude protein of the fish was determined by Micro-Kjeldhal method.

Source of Information: Bangladesh J. Zool. 42(2): 205-209, 2014

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Garlic has some antioxidative and antimicrobial properties which can retard the growth of micro-organisms and thus extend the shelf life of salt-garlic smoke-dried chapila fish product than salted smoke-dried chapila fish product.

Knowledge Management: Journal