Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Quality Assessments of Traditional, Rotary and Solar Tunnel Dried Small Indigenous Fish Products

M.M. Hasan
Department of Fisheries Technology, Bangladesh Agricultural University (BAU) Mymensingh 2202, Bangladesh

F.H. Shikha
Department of Fisheries Technology, Bangladesh Agricultural University (BAU) Mymensingh 2202, Bangladesh

M. I. Hossain
Department of Fisheries Technology, Bangladesh Agricultural University (BAU) Mymensingh 2202, Bangladesh

M. Kamal
Department of Fisheries Technology, Bangladesh Agricultural University (BAU) Mymensingh 2202, Bangladesh

M.N. Islam
Department of Fisheries Technology, Bangladesh Agricultural University (BAU) Mymensingh 2202, Bangladesh

M.A. Wahab
Department of Fisheries Management, BAU, Mymepsingh 2202

Abstract/ Executive Summary:

Studies on the quality assessments of three traditional, rotary and solar tunnel dried SIS products were conducted. Organoleptic quality of traditional dried SIS products available in the markets was poor compared to those produced in rotary and solar tunnel dryer. Reconstitution of samples were in the range of 54.26% to 75.24%, 69.37% to 83.73% and 55.08% to 80.24% when soaked at 80°C for traditional, rotary and solar tunnel dried products, respectively. The percentage of reconstitution increased with the increase of soaking time and the uptake of water was maximum after 60 min of soaking. The moisture contents of traditional, rotary and solar tunnel dried products were in the range of 26.02% to 27.33%, 16.23% to 22.84% and 13.71% to 19.30%, respectively. The protein contents were in the range of 60.78% to 72.59%, 62.17% to 76.27% and 61.11% to 76.00%, respectively; lipid contents were in the range of 12.26% to 22.60%, 14.00% to 24.71% and 13.92% to 22.39%, respectively and ash contents in the range of 15.11% to 16.59%, 8.32% to 13.51% and 8.71% to 16.45%, respectively on dry matter basis. The TVB-N content of rotary and solar tunnel dried products was low compared to traditional one ranging from 10.64 to 17.52 mg/100g and 14.34 to 15.68 mg/100g, respectively whereas the TVB-N content of traditional samples was in the range of 15.46 to 20.36 mg/100g. The bacterial load of traditional, rotary and solar tunnel dried products were in the range of 1.43x10 super(8) CFU/g to 2.89 x10 super(80 CFU/g, 1.91x10 super(8) CFU/g to 2.84x10 super(8) CFU/g and 1.95x10 super(8) CFU/g to 2.59x10 super(8) CFU/g, respectively. The results of the study indicated that dried fish products from rotary dryer and solar tunnel dryer were found to be of better quality in nutritional and food quality aspects than those of traditional dried products.

Keywords: SIS, Traditional dried, Rotary dried, Solar tunnel dried

Location: Faculty of Fisheries, Bangladesh Agricultural University.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fish

Objectives:

To assess the nutritional and food quality of traditional, rotary and solar tunnel dried Small Indigenous Species of fish (SIS) products.

Methodology:

Traditional dried SIS products namely Mola (Amblypharyngodon mola), Tengra (Mystus virrarus) and Katchki (Corica soborna) were collected form local markets of Mymensingh town. On the other hand fresh samples of Mola, Tengra and Katchki were collected from a local market and dried in solar tunnel dryer and rotary dryer (in room condition and under direct sunlight) in the Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh. For preparation of samples, whole dried fish samples were ground in an electric blender to produce a homogenous powder before being sampled for analysis. Samples of each species were packed in polyethylene bags tightly using a sealer and kept for further analysis. Organoleptic quality assessment: A large number of schemes have been proposed for sensory evaluation for various types of fish and fishery products. The organoleptic quality evaluation method used in this study was based on the method currently used by Fish Inspection and Quality Control (FIQC) of Department of Fisheries (DoF), Ministry of Fisheries and Livestock, Government of Bangladesh with slight modification. Representative whole sample of dried products were taken on a tray to assess the organoleptic characteristics such as colour, odour, texture, broken pieces and insect infestation by 4 member panel of experts constituted in the Department of Fisheries Technology. Physical study (Water reconstitution behaviour): 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. Five gram of fish sample was soaked in one litre of water at different temperature up to 60 minutes with occasional stirring. Water was drained1off throughr a coarse nylon net. All the flesh was then transferred to the strainer and extraneous water was wiped off by a piece of blotting paper and flesh was weighed again. By the given soaking time, flesh could reabsorb maximum amount of water. Results in this respect have been expressed in terms of weight of water absorbed by the sample. The reconstitution behavior was measured in water at 30°C, 40°C, 60°C and 80°C temperature. Reconstitution percentage was measured at 15 minutes intervals for each temperature. Proximate composition analysis: Proximate composition analysis of moisture, ash, lipid and crude protein were carried out according to the methods given in AOAC. Determination of Total Volatile Base Nitrogen (TVB-N): Total Volatile Base Nitrogen (TVB-N) was determined according to the method described in European Commission. Study on total bacterial count: The total aerobic plate count expressed as colony forming unit per one gram (CFU/g) of the representative samples were determined by standard plate count method on plate count agar following the dilution technique.

Source of Information: Bangladesh J. Fish. Res., 10(1), 2006: 73-84

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Fish drying through traditional manner is an old practice in Bangladesh. But the present study indicated that traditionally dried fish products available in the markets are of inferior quality in terms of nutritional and food quality aspects. On the other hand, findings of the study revealed that rotary dryer and solar tunnel dryer can be used to produce improved quality dried products which may satisfy consumers demand in terms of nutritional and food quality aspects.

Knowledge Management: Journal