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Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples

Enamul Haque
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

M. Kamruzzaman
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Md. Shofikul Islam
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Tanvir Sarwar
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Shaikh Shahinur Rahman
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Md. Rezaul Karim
Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Abstract/ Executive Summary:

Traditional sun drying methods are widely used in Bangladesh to dry fish, though the quality is not satisfactory. The aim of this study was to assess the quality of solar tunnel dried Bombay duck and Silver pomfret, and to compare it with traditional sun dried Bombay duck and Silver pomfret. Raw fish samples of Bombay duck and Silver pomfret was collected and dried using solar tunnel dryer. The quality of the dried product was analyzed measuring moisture, protein, fat, ash, peroxide value and Total Volatile Base Nitrogen (TVB-N) content and analyzing water reconstitution properties. Traditional sun dried Bombay duck and Silver pomfret were also collected from different area, and the same measurement was also performed and compared with solar tunnel dried fish samples. Microbial quality was also analyzed using standard methods. Organoleptic quality of solar tunnel dried fish samples was found very well without any objectionable flavor and odor, compared with traditional sun dried fish samples. Moisture content was also observed (15.25 % in Bombay duck and 13.43 % in Silver pomfret) within the acceptable range. Protein content of solar dried fish samples was also found higher than that of traditional sun dried samples and water reconstitution power was also found better. Peroxide and TVB-N value of the solar tunnel dried studied samples were found within the normal limit of 10- 20 meq/kg of oil and up to 30 mg/100gm, respectively. Aerobic Plate Count was found lower, however Salmonella and Coliform was not found in both dried samples. The quality of solar tunnel dried Bombay duck and Silver pomfret samples were of excellent compared with samples dried by traditional sun drying method.

Keywords: Bombay Duck, Silver Pomfret, Organoleptic Quality, Water Reconstitution Properties, Aerobic Plate Count

Location: Department of Applied Nutrition and Food Technology, Islamic University.

Start Date: 00-00-2012

End Date: 00-00-2012

Program Area: Animal Health and Management

Commodity: Marine fish

Objectives:

To investigate the quality of solar tunnel dried fishes and
To compare it with traditional sun dried fishes.

Methodology:

Organoleptic Quality Assessment of Solar Dried Fish: Sensory methods were used to assess the degree of freshness based on organoleptic characteristics such as color, odor, appearance, eyes, slime and consistency of flesh. The organoleptic quality characteristics was judged by seven panel members and the grading of fish using score on the characteristics has been followed by EC freshness grade for fishery product with slight modification to judge the quality of the fish. Proximate Analysis: Proximate analysis of two dried fish samples, Bombay duck and Silver pomfret, dried at solar tunnel drier were done. Moreover, these two fish samples dried with traditional sun drying system were also collected from different places and proximate composition was analyzed for each collection sample. Moisture content of samples was determined and expressed as percentage of moisture. Protein content was determined by the Micro-Kjeldahl method. Ash content was determined using a muffle furnace at 600±2°C for 8 hrs. The total lipid in the fish was extracted using chloroform methanol phase separation and determined. Nutrient content on dry weight basis was calculated by dividing the reported amount of nutrient by total amount of dry matter and then the result was multiplied by 100. Peroxide value was determined and adopted. Trichloro acetic acid extract was prepared and Total Volatile Base Nitrogen (TVB-N) content of the dried fish sample was determined by the micro diffusion method. All determination was done in triplicate. Analysis of Water Reconstitution Behavior: Percentage of water absorbed by dried fish at a certain temperature and time is called water reconstitution. It is one of the most important physical parameters to assess the quality of the dried products. Two pieces of dried fish (20 gm each) sample were taken and weighted by analytical balance (Mettler H18) and then immerged in water at 40⁰C, 60⁰C and 80⁰C, respectively. The fish samples were kept under water for 60 minutes. Any loose muscle that attached to sample was removed before dipping in water. After every 15 minutes the fish sample were removed from water and the surface water was removed with blotting paper and reweighed and dipped into water of the respected beaker. The results were expressed as, ml of reconstitution media absorbed per 100 g of dried fish samples. The percentage of water uptake in rehydrated fish samples was calculated as follows: % Water reconstitution = (Wr – Wi) / Wi X 100 Initial weight of the dry fish = Wi, Weight of dry fish after reconstitution = Wr, Water reconstitute = Wr – Wi. Microbiological Analysis: In this study, bacterial content of total aerobic plate count (APC) was performed for traditional and solar tunnel dried products of Bombay duck and Silver pomfret fish. For bacterial enumeration the US FDA recommended method was followed. Aerobic plate count (APC) was performed by pour plate method using plate count agar (PCA). 1 ml of desired dilution of sample was pipetted out and transferred aseptically to the agar plates. The sample were spread by L-shaped glass rod throughout the surface of the media until the sample were dried out. The plates were incubated at 30⁰C in inverted position. After 48 hrs of incubation, the plates having 30 to 300 colonies developed were counted in order to get the cfu/g. Lauryl sulphate tryptose (LST) broth was used for isolation of Escherichia coli. After incubation at 35±1°C for 48±2 hrs the broth tubes that showed gas production was selected and a loopfull of the broth culture was transferred to EC broth that was further incubated at 45.5±0.2°C for 48±2 hrs. Gassing tube was selected for E. coli enumeration using most probable number (MPN) method. For isolation and enumeration of Salmonella, Rappaport Vassiliadis (RV), tetrathioate (TT) broth, Hektoen enteric agar (HEA), bismuth sulphite agar (BSA) and xylose lysine desoxycholate (XLD) agar media were used.

Source of Information: International Journal of Nutrition and Food Sciences 2013; 2(4): 187-195

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The quality aspects of two species of commercially available dried fish products were evaluated by examining the organoleptic properties, chemical composition, water reconstitution properties, peroxide value, TVB-N and bacteriological study of the samples. The organoleptic characteristics as color, odor and texture of Bombay duck and Silver pomfret dried fishes by solar tunnel drier were excellent compared with traditional sun dried fish samples. The nutritional qualities were also good as well. Moisture content of the solar dried samples was also good enough to halt microbial growth and was free from environmental dust and infestation, which is more common for traditional sun dried fish samples.

Knowledge Management: Journal