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

Studies on the Effectiveness of Tejpata (cinnamomum Tamala Nee) Leaf Extract on Dried Kachki (corica Soborna) Fish Preservation in Laboratory Condition

Mohajira Begum
Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka

Majeda Begum
Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka

Shakir uddin Ahmed
Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka

Tanjina Akter
Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka

Abstract/ Executive Summary:

The present study was conducted by the effectiveness of tejpata leaves extract on dried control & experimental kachki fish. The microbiological parameters have been measured by application of standard plate count (cfu/g), total coliform (MPN/g), total Fungi (cfu/g), E. coli (MPN/g), Salmonella/25g, S. aureus (cfu/g) during the study period. Simultaneously the biochemical composition has been also determined. Before use of tejpata leaves extract, control & experimental kachki contained total coliform bacteria 110 MPN/g & >240 MPN/g. After using of extract, total coliform bacteria were decreased 23 & 46 MPN/g. In addition, before using extract control kachki & experimental kachki contained total Fungi 4.9 × 10² cfu/g & 3.8 × 10² cfu/g. Total Fungi were decreased after using extract that is 40 cfu/g & 100 cfu/g. In the mean time, another microbiological parameter E. coli (MPN/g), Salmonella /25g, S. aureus were also determined in both two treatments. Both of the treatments, all of them are absent. it may be concluded that tejpata leaves extract constitute a feasible treatment option for use in dried fish due to their natural antimicrobials, easy availability in tropical countries and low cost to the consumer.

Keywords: Drying, Tejpata leaves extract, Kachki fish, Proximate composition, Microbiological parameter

Location: Fish Technology Research Section, Institute of Food Science and Industrial Research (BCSIR), Dhaka.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To evaluate the potential of tejpata leaves extracts as natural antimicrobials for use in dried kachki fish preservation.

Methodology:

Fresh looking of kachki fish were selected as raw materials for present study and the fish sample were collected from the fish processor and was brought to the Fish Technology Research Section, Institute of Food Science and Industrial Research (BCSIR), Dhaka to carry out the investigation. The fish was washed with tap water and the fishes were dried by sun-light. This fish samples named as control fish samples. Another dried Kachki fish samples were collected from different local markets. These fish samples named as experimental dried samples. Then these two categories of samples were treated with tejpata leaves extract. Collection of Plant Materials and Preparation of Plant Extracts: These tejpata leaves were collected from BCSIR Campus, Dhanmondi, Dhaka. After collecting these plants, firstly these plants were separated from unwanted substances. Then these leaves were washed properly and dried over night in oven at 40^oC. After drying, these leaves were powdered by Blender Machine. This is the prepared sample for extraction. These prepared powders were dissolved in 70% ethanol for 72 hours. Then these categories of extract were collected. Microbiological Test and Proximate Composition: The microbial analysis was done by standard plate count (cfu/g), Total coliform (MPN/g), E. coli (MPN/g) and Total Fungi (cfu/g). The moisture and ash contents of the fish were determined by AOAC method. The protein content of the fish samples were determined by Kjeldhal method. The fat content of the fish samples was determined by Bligh and Dyer method.

Source of Information: American Journal of Food Science and Technology, 2013, Vol. 1, No. 3, 14-17

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This study reveals that the fish is dried fish clothesline had good nutritional and health qualities. The results were remarkable, so this simple but effective method of sun drying with some plant extracts could be popularized among local coastal population to increase the efficient use of marine resources in a better and more hygienic to increase local value and market export.

Knowledge Management: Journal