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Quality Aspects of Some Dried Fish Products Collected from Different Super Shops of Dhaka City in Bangladesh

M M Hossain*
Department of Agribusiness, Atish Dipankar University of Science and Technology

M D Hossain
Department of Agribusiness, Atish Dipankar University of Science and Technology

M A Noor
Department of Agribusiness, Atish Dipankar University of Science and Technology

A S M T Haque
Department of Agribusiness, Atish Dipankar University of Science and Technology

M A Kabir
Department of Fisheries, Govt. of Bangladesh

Abstract/ Executive Summary:

An in-depth investigation was carried out on the quality aspects of some dried fish products collected from different super shops of Dhaka city in Bangladesh. The colour of four different dried fish samples namely Parshe (Mugil cephalus), Bombay duck (Harpodon nehereus), Shark (Scoliodon shorrakowah), and Ribbon fish (Trichiurus haumela), were brown yellowish to shiny silvery with little difference among the species. Texture of solar tunnel dried fish products was harder and not easily flexible with characteristic odour. No infestation or broken pieces were found around the products. The reconstitution properties of four dried marine fish muscles were assessed at a wide range of temperatures after soaking in water for 15 to 60 minutes. The results shows that as temperature increase (from 20°C to 80°C) reconstitution level was increased and it was in the range of 65.01% to 76.34% in Parshe, 48.26% to 66.16% in Shark, 70.16% to 78.77% in Bombay duck and in Ribbon fish it was found 74.09% to 59.46%. After 15 minutes of soaking time at all the temperature of all the samples were shown similar pattern except Ribbon fish. Bombay duck showed higher constitution rate (74.1%) while lower percentage shown in Shark meat (48.26%). After soaking for 60 minutes at 60°C, the highest level of reconstitution properties was in the range of 59.03% to 78.39% with minimum in Shark and maximum in Bombay duck. Reconstitution capacity of dried fish samples increased considerably with increase in temperature and duration of time. When the samples were allowed soak at 80°C, for a period of 60 min. reconstitution level was in the range of 59.46% to 78.77% with maximum value recorded for Bombay duck and the minimum value for Ribbon fish. Moisture content of Parshe, Shark, Bombay Duck and Ribbon fish were varied between 21.19% to 24.46%. It was found higher in Ribbon fish (24.46%) rather than lower in Parshe (21.19%). Ash, protein, and lipid content of dried fish samples of these species were in the range of 8.1% to 15.02%, 61.25% to 68.09 % and 2.97% to 8.22%, respectively. The pH value of the studied samples varied from 6.2 to 8.13. Parshe and Bombay duck showed higher pH (8.03 and 8.13) while, Shark and Ribbon fish showed lower pH (6.2). The comparative study of microbiological load (cfu gm^-1 ) of four (collected twice) dried fish examined in laboratory for standard plate count (SPC). The microbial load of four dried fish samples collected from different super shops of Dhaka city varied a range of 7.06 ×103 cfu gm^-1 to 5.58 × 104 cfu gm^-1 . The results revealed that Shark (S2) and Parshe (S1) carried bacterial load high and it was 5.58 × 104 cfu gm ^-1 and 4.25 × 104 cfu gm^-1 , respectively. The results of TVB-N of four dried fish in summer varied 48.28 ± 0.87 to 70.73 ± 0.22 mg-N 100 g ^-1 . While, TMA-N of this four dried fish were 43.5± 0.46, 34.14 ± 0.69 mg N 100 g^-1 , 56.17 ± 0.29 and 44.15 ± 0.96 mg N 100 g^-1 , respectively. In winter, TVB-N and TMA-N of the four common dried fish varied over a range of 33.31 ± 0.75 to 62.23 ±0.71 mg N 100 g^-1 and 22.81±0.08 to 51.13±0.45 mg N 100 g^-1 ). All the values of studied samples were much lower than acceptable limit which ranged between 30 – 40 mg-N 100 g^-1 . The results of the study indicated that dried fish products were acceptable quality in terms of organoleptic and food quality aspects.

Keywords: Dried fish, Organoleptic, Microbiological, Proximate composition, Water reconstitution rate.

Location: Dried fish products collected from different super shops of Dhaka city in Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Dried fish

Objectives:

The present study was undertaken to understand the quality of dried fish produced in a solar drying by determining organoleptic, physical, biochemical and microbiological aspects.

Methodology:

Sample collection: Four dried marine fish samples namely Parshe (Mugil cephalus), Bombay duck (Harpodon nehereus), Shark (Scoliodon shorrakowah), and Ribbon fish (Trichiurus haumela) were collected from five super shop of Dhaka city and transported to the quality control laboratory of Department of Fisheries, Khulna in an air tight polythin bag. Organoleptic quality assessment: The evaluation of organoleptic quality of dried fish is based on the method currently used by Fish Inspection and Quality Control (FIQC) of Department of Fisheries (DoF), 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 a four member panels of experts. Physical study (Water reconstitution properties): Five gram of dried fish muscle sample put into a nylon net and allowed to soak in one liter of water in water bath at different temperature for a period of maximum of 60 minutes with occasional stirring. When the samples were taken out from the water bath, water was drained off through a coarse nylon net. All the muscle fleshes were then transferred to the strainer and extraneous water was wiped off by a piece of blotting paper. Then the fleshes were weighed again. The gain of moisture for each sample was calculated as percent reconstitution. The reconstitution behavior was measured in water temperature at 20°C, 40°C, 60°C and 80°C. Reconstitution percentage was measured at 15 minutes intervals for each temperature. Quantification of microbial load: 20.0 gm of pooled sample (dried fish) was weighed and taken into a sterile warring blender jar for blending. The sample was added into a flask containing 180 ml 0.1% sterile peptone water. The mixture was homogenized for two minutes. This provided a dilution of 10-1 . 1.0 ml. of this suspension was transferred into McCarty’s bottles containing 9 ml of 0.1% peptone water to give a dilution of 10-2 . The process was repeated for the preparation of 10–3 , 10–4 and 10–5 dilutions, respectively. The appropriate dilutions were selected and for every dilution 1.0 ml aliquot were transferred into a sterile petridishes. 20.0 ml portion of molten Plate Count Agar (PCA) was poured into each of this sterile petridishes. The plates were then rotated 5 times clockwise, 5 times anticlockwise, 5 times back and forward. Care was taken not to splash agar on the lid of the dish. Plates were left to solidify. The plates were inverted and incubated at 350 ± 20°C for 48 h. Plates with 30 - 300 colonies on the surface were only counted. Proximate composition, pH and Biochemical Analysis: Proximate composition analysis of moisture, ash, lipid and crude protein were carried out according to the standard methods given in AOAC (1980). Pooled dried muscle was taken from anterior portion (avoiding the red meat portion). Ten gm sample was grinded and mixed well with 100 ml distilled water and grinding for 30 sec. The homogenate was measured in a pH meter with a glass electrode using an expanded scale. TVB-N (Total volatile basic nitrogen) and TMA-N (Tri-methyl Amine basic Nitrogen) were determined according to Conway Micro-diffusion technique (Conway, 1977).

Source of Information: J. Sylhet Agril. Univ. 2(2):283-287, 2015 ISSN: 2308-1597

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results of the present study indicated that dried fish collected from five super shops of Dhaka city were acceptable quality in terms of organoleptic, biochemical as well as microbiological and food quality aspects.

Knowledge Management: Journal