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Studies on the Quality Attributes and Safety Aspect of Semi-fermented Fish Product

Mohammad Abul Mansur
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Shafiqur Rahman
Faculty of Earth Science, Universiti Malaysia Kelantan, Jeli campus, Locked Bag No 100, 17600 Jeli, Kelantan, Malaysia

Mohammed Nurul Absar Khan
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Shaheed Reza
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Lubaba Sadia
Faculty of Earth Science, Universiti Malaysia Kelantan, Jeli campus, Locked Bag No 100, 17600 Jeli, Kelantan, Malaysia

Razak Wahab
Faculty of Earth Science, Universiti Malaysia Kelantan, Jeli campus, Locked Bag No 100, 17600 Jeli, Kelantan, Malaysia

Abstract/ Executive Summary:

Semi-fermented fish product was organoleptically of satisfactory quality and it was organoleptically acceptable for a long time. Proximate composition of the semi-fermented fish product was comparable with other processed fish and fishery products. Proximate composition data were moisture 36.63%, protein 33.74%, lipid 18.54% and ash 11.83%. Total Volatile Base Nitrogen (TVB-N) of this semi-fermented product was 3.08 mg/100 g. Bacterial load of semi-fermented fish product was 1.18 × 10⁶CFU/g. To confirm the safety aspect of the semi-fermented fish product of this research study the exact quality of metal and elements particularly the heavy metal quantity was determined. Result of heavy metal concentrations in semi-fermented fish product “Sheedal Shutki or Chapa Shutki” was Arsenic 0.019 mg/g, Cadmium 0.075 mg/g which were within the acceptable level for human consumption.

Keywords: Fermented fish, Contamination, Proteolysis, Fermentation, Organoleptic

Location: Laboratory of the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fish

Objectives:

To evaluate the nutritional and food quality of the semifermented fish product “Sheedal Shutki” or “Chapa Shutki” as well as to assess the percentage of arsenic, chromium, cadmium contamination.

Methodology:

The experimental materials i.e. the semifermented fishery products or “Sheedal Shutki” or “Chapa Shutki” were collected from the Fish Market of Mymensingh town in Bangladesh. The semifermented fishery product was taken into the polyethylene packets and brought to the Laboratory of the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh. Physical characteristics such as colour, odour and texture of the semi-fermented fishery product were studied by organoleptic test. Sensory method were used to assess the degree of freshness based on organoleptic/physical characteristics such as colour, odour, general appearance, texture, consistency of flesh etc. These characteristics were judged by tenpersons as panelist. Quality of the semi-fermented fishery product at retailer level was assessed on the basis of organoleptic characteristics. Biochemical analysis of the semi-fermented: fishery products were done according to the methods given in5. In this analyses the protein, lipid, ash and moisture contents of the semi-fermented fishery products were determined. All determinations were done at least in triplicate and the mean value has been reported. Total Volatile Base Nitrogen (TVB-N) content of the semi-fermented fishery products was determined. TVB-N content of fish and fishery products is an indicator of quality and shelf-life. All determinations of this test was done in triplicate and the mean value was reported.

Source of Information: Indian Journal of Geo-Marine Sciences Vol. 43(6), June 2014, pp. 949-954

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Present study inferred that the semi-fermented fishery product is rich in protein, lipid and mineral content. It has food quality and bacterial count as well as heavy metal concentration is within the acceptable limit. It can be concluded that the semi-fermented fishery product is a food with nutritional quality and it is safe to eat.

Knowledge Management: Journal