MST. NILOY JAMAN
Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
MD. SAZEDUL HOQUE
Corresponding author:
Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
FARJANA YEASMIN
Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
MD. MAHMUDUL HASAN
Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
MD. ABU SAYED RIPON
Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
ASMA AKTER
Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
MARIUM AKTER JHUMUR
Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
Dried fish, Fish drying center, Kuakata
Kuakata, Patuakhali, Bangladesh
Postharvest and Agro-processing
Dry fish, Market analysis
Dried fish sample collection: Dried marine water fishes namely Chinese pomfret (Stromateus chinensis), Bombay duck (Harpodon nehereus) and ribbon fish (Trichiurus haumela) were collected from local market and drying centre of Kuakata during March 2018 to May 2019. Dried fish samples were packed tightly in polyethylene bags and transported to the Seafood Processing Safety and Quality laboratory of PSTU for subsequent studies. Sensory assessment of dried fish: Sensory assessment was carried out on dried fish in the laboratory by using the Quality Index method to access the degree of freshness based on organoleptic characteristics such as color, odor, texture, flavor, insect infestation, general appearance and overall acceptability carried out on dried fish generally depends on the taste of panelists. Ten (10) panelists who had been selected and trained participated in the sensory evaluation. The qualities of the fishes were scored using the score from 1 to 5 according to scoring method. The score of average defect points less than 2 was A grade considered as excellent, highly acceptable, 2 to less than 4 B grade was judged as Good/acceptable, 4 or above C grade was considered as rejected. The numerical grading system was developed to evaluate the judgments or results, simply in the form of excellent/highly acceptable, acceptable/good, deteriorating/not acceptable and spoiled/rejected etc. in the quality index scheme for dried fish. The organoleptic characteristics of dried fish guidelines and methods were based on organoleptic method (Howgate et al. 1992) with some modifications. The organoleptic assessment was calculated by using following formula- Average grade points = Total grade point/number of characteristics. Microbial quality assessment of dried fish: For microbial studies Nutrient agar, Eosin Methylene Blue (EMB) agar, Xylose-Lysine Deoxycholate (XLD) agar media was prepared for Aerobic Plate count (APC), Total E. coli Count (TEC) and Total Salmonella sp. Count (TSC) respectively by the following manufacturer’s instruction (Hi-media, India). The collected dried fish samples were chopped into small pieces. The preparation of collected dried fish samples and the bacterial culture were conducted following the standard method of Schulze-Schweifing et al. (2014). Briefly, 1-5 grams of dried fish sample were homogenized (BK-HG160, Biobase, China) and mixed in 200ml sterile phosphate-buffered saline (PBS, 10 mmol/L PO4 3–, 137 mmol/L NaCl, and 2.70 mmol/L KCl, pH 7.4) producing a 5% (m/v) sample suspension. The suspension was mixed thoroughly using a vortex mixture (VM-1000, DLII, Taiwan) before it was centrifuged (DM0412, DLAB-SI, USA). The supernatant was collected and was maintained as a stock solution. Determination of proximate compositions: Moisture, protein, lipid, and ash were determined by using a hot air oven (Model DO-35, Human Instrument Co. Ltd, and Korea), Kjeldahl apparatus (Model Buchi CH-9230, Switzerland), Soxhlet apparatus (Model SRICO, SMX 100, behr LABORTECHNIK GmbH Co. ltd, Germany) and muffle furnace (Faithful, SX ceramic fiber muffle furnace, Huanghua Faithful Instrument Co. Ltd, China), respectively.Statistical analysis of experimental data: The obtained data were analyzed to Mean ± SD (n=3) using Microsoft Excel 2010 software.
Bangladesh J. Fish. (2021) 33(1) : 137-146
Journal