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Study on Freshness Quality and Post-harvest Loss of Hilsa (tenualosa Ilisha) During Marketing in Mymensingh Town, Bangladesh

Dilip Chandra Ray
Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh, Bangladesh

Zubaida Parveen Patwary
Department of Aquaculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

AKM Nowsad Alam
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

Md. Abu Zafar
Department of Aquaculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Abstract/ Executive Summary:

An investigation was conducted to know the freshness quality and associated post-harvest loss of hilsa, if any, transported to Mymensingh from the major landing centers through Cox’s Bazar-Chittagong (route A) and Barguna-Chandpur (route B) routes for a period of July to October 2012. The average environmental temperature of the wholesale and retail markets was 30.7 °C and 30.6 °C where the body temperature of hilsa was 4.5 °C (route A) and 4.7 °C (route B), respectively. The Freshness quality of hilsa was assessed using sensory defects points (DPs) that eventually gave rise to numerical values ‘1’ being the freshest and ‘5’ being the worst quality. The DPs of hilsa were found 2.0, which reveal that the fishes were in excellent conditions, i.e., there was no significant post-harvest loss even during retail sale. DPs on arrival and at wholesale in July, September and October were significantly different after auction and during retail sale (p<0.05), and in August differed significantly only during retail sale (p<0.05). It was observed that hilsa transported to Mymensingh from Barguna-Chandpur were better in quality than those transported from Cox’s Bazar-Chittagong. The reason behind this finding was not studied and this needs to be elucidated through further research.

Keywords: Freshness quality, Post-harvest loss, Tenualosa ilisha, Fish marketing

Location: Mymensingh town, Mymensingh, Bangladesh

Start Date: 01-07-2012

End Date: 31-10-2012

Program Area: Postharvest and Agro-processing

Commodity: Hilsa

Objectives:

To know the freshness quality and associated post-harvest loss of hilsa, if any, marketed in Mymensingh from either Cox’s Bazar- Chittagong or Barguna-Chandpur routes.

Methodology:

Study area and sampling period: For the present study, two markets such as Mechua Bazar and Nutun Bazar were selected among the different markets available in Mymensingh town. Both marine and riverine hilsa were received by Mechua Bazar wholesale market. After auctioning in Mechua Bazar, hilsa were either transported to Nutun Bazar or Mechua Bazar retail market for sale. For quality assessment of hilsa in this study, the data were collected from 1st July to 31st October, 2012. The Mymensingh town were received hilsa delivery from both the harvesting routes one is form Cox’s Bazar-Chittagong and another is from Barguna- Chandpur. Determination of sensory quality in hilsa: Quality loss of hilsa in different stages of distribution channels were assessed . The method was based on fish freshness test model initially developed by Torry Research Institute, UK. Five lots of hilsa and 5 individual measurements for each lot were assessed. The sensory defect points of the hilsa were determined on arrival to wholesale market, atwholesaling, after auction and during retail sale at both the markets. The freshness quality data (mean value) of hilsa of two routes were compared with simple T-test.

Source of Information: Journal of Fisheries Volume 3 Issue 2 Pages: 267-271 August 2015

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the present study, it was clearly understood that post-harvest hilsa transportation were well-taken care of, i.e., they were preserved very well in iced condition during transportation from Cox’s Bazar-Chittagong or Barguna-Chandpur to Mymensingh. This might be happened due to use of adequate ice in fish during different stages of handling, since fish body temperature was found to be around 4.5 °C. Estuarine hilsa (from Barguna-Chandpur) were found to be better in quality than marine hilsa (from Cox’s Bazar-Chittagong). The reason behind this finding was not studied and this needs to be elucidated through further research.

Knowledge Management: Journal