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

Effect of Salt Concentration on the Quality Aspects of Sun-dried Ribbon Fish (trichiurus Lepturus)

Mst. Prianka Jahan
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

S. C. Chakraborty
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Kamal
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Md. Nurul Haider
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Muhammad Mehedi Hasan
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

A study was conducted to investigate the changes in organoleptic properties, biochemical composition and microbial load of fresh, control dried (T1: treated with no salt), 15% (T2) and 25% salt (T3) dried ribbonfish (Trichiurus lepturus) stored within polyethene bag at ambient (28-33^oC) and refrigeration temperature (4^oC) and to observe the effects of salt on the shelf life and overall quality of the dried ribbon fish during 2 months of storage period. The 60 days study showed no significant changes in the mean general acceptability of dried fish stored at both temperatures. The initial moisture, crude protein, lipid and ash content of T1, T2 and T3 dried fish were 14.40, 62.74, 9.05 and 13.65%; 20.03, 55.15, 7.40 and 16.96%; and 22.80, 51.60, 7.22 and 18.30%, respectively. The changes in the proximate composition of dried fish at both storage temperatures were not noticeable during the storage period. The initial TVB-N and SPC value forT1, T2 and T3 dried fish were 6.38, 5.96, 5.45 mg/100g, and 9.81×10⁴, 9.30×10⁴, 8.80×10⁴ CFU/g, respectively. After 2 months of storage, these values increased slowly for the products stored at ambient temperature and in the case of refrigeration temperature the changes were not significant. The salt dried fish were organoleptically better than the unsalted products. Between two brine concentrations,15% salt dried fish was found to be of better quality in terms of organoleptic properties and proximate composition whereas 25% salt dried fish was better in terms of TVB-N content and microbiological aspects.

Keywords: Ribbon fish, Sundried fish, Quality aspects, Organoleptic properties

Location: Cox’s Bazar, Bangladesh

Start Date: 00-07-2017

End Date: 00-09-2017

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

To investigate the changes in organoleptic properties, biochemical composition and microbial load of fresh, control dried (T1: treated with no salt), 15% (T2) and 25% salt (T3) dried ribbon fish (Trichiurus lepturus) stored within polyethene bag at ambient (28-33^oC) and refrigeration temperature (4^oC) and to observe the effects of salt on the shelf life and overall quality of the dried ribbon fish during 2 months of storage period.

Methodology:

Fresh ribbon fish were collected from the fish landing yard of Cox’s Bazar and transported to the Laboratory of Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, using an insulated box with ice (1:1). The facilities required for the experiment were developed and installed in the laboratory premises. Sun drying of the fish was done using a ring tunnel dryer. The experiment was conducted from July to September 2017. Sorting and salt treatment: The experimental fish were sorted according to general appearance and damaged portion and dressed by gutting and evisceration followed by washing and weighing. Three treatments were considered for experimental purposes. These were controlled dried: (T1: Fish treated with no salt), T2: 15% salt dried (treated with 15% salt solution (NaCl)) and T3: 25% salt dried (treated with 25% salt solution. The two salt solutions were prepared separately in two clean buckets using potable water and fishes were dipped for 15 minutes in both treatments. Dewatering and drying: After removing from brine solution fishes were kept on two plastic trays and air-dried in room temperature for about 10 minutes. The fishes in different treatments were dried in the sunlight using a ring tunnel dryer. The tunnel was covered by a mosquito net. Sun-drying was continued until the moisture content of the fish was found to be less than15- 18%. Grading and packaging: The dried fish were graded according to size, broken products/parts, or any other abnormalities. The products were packed separately in a polyethylene bag to avoid any infestation by beetles and mites. The bags were sealed by using an electrical sealing machine. Storage of the dried fish products: The dried products were divided into two portions. One portion was kept at ambient temperature (28-33oC) and another portion was stored at refrigeration temperature (4^oC). Organoleptic Quality Assessment: Sensory evaluation was done at 15 days interval for the dried fish stored at ambient and refrigeration temperature. A 9-point hedonic scale was used to evaluate the changes in color, flavor/odor, texture, taste, insect infestation, broken pieces and general appearance until it was safe to eat and acceptable in accordance with the Larmond (1977)method. Proximate composition analysis: Proximate composition analysis namely moisture, crude protein, lipid and ash was carried out according to AOAC (2000). Proximate analysis of control dried and salt-dried fish was done on 1st, 15th, 30th, 45th and 60th day of preservation at ambient temperature and refrigeration temperature. Determination of Total Volatile Base Nitrogen (TVB-N): The TVB-N value was calculated by using the following formula:- TVB-N (mg/100g sample)= {(Average no. of colonies in petridishes × 10 × dilution factor × wt. of total sample solution)} / {Wt. of the fish sample (g)}.

Source of Information: Bangladesh J. Fish. (2019) 31(1) : 147-156

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the experiment, it has been found that the salt dried (T2 and T3) ribbon fish were organoleptically better than the unsalted products due to their comparatively soft texture, attractive color and slightly salty taste. In terms of TVB-N content and microbiological aspects, the salt dried products were quite better than that of the unsalted dried fish products which indicate that the salt dried fish can be kept in storage with higher microbial quality and can be stored longer than the unsalted dried fish. Between two brine concentrations 15% salt dried fish was found to be better in terms of organoleptic properties and proximate composition whereas 25% salt dried fish was better in terms of TVB-N content and microbiological aspects. Therefore, 15% salt dried fish is recommended as best revealed by this study.

Knowledge Management: Journal