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Nutritional Quality Assessment of Dried Baim Fishes in Sylhet Sadar Upazila

Md. Mehedy Hasan
Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh

Dr. Md. Abu Sayeed
Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Bangladesh

Abstract/ Executive Summary:

The present work was conducted to assess the nutritional quality of dried baim fish (locally called baim shutki). Dried baim fish samples were collected from three different sources (market, drying yard and control) for this study where samples were made available and analyzed on monthly basis. Proximate analysis was conducted for nutritional quality. The study was conducted over a period of five months from November 2017 to March 2018. The value of moisture, lipid, crude protein, ash, crude fiber and NFE were found in the range of 15.61±.27 to 21.97±.08%, 4.30±.26 to 10.26±.05%, 63.43±.13 to 54.37±.42%, 7.01±.07 to 20.47±.34%, 1.11±.27 to 2.06±.16% and 1.11±.10 to 2.86±.16% during the five months investigation in control, drying yard and market sample respectively. Besides, the mean (±SD) moisture content of the study of control, drying yard and market sample were 16.62±.78, 17.91±.11 and 19.84±1.6%; lipid content were 8.87±.79, 7.72±.93 and 5.6±1.1%; protein content were 61.99±.93, 60.82±.65 and 56.34±1.81%; ash content were 8.85±1.71, 10.78±1.43 and 16.08±2.71%; crude fiber content were 1.07±.16, 0.9±.05 and 0.74±.10% and NFE content were 2.61±.22, 1.87±.23 and 1.41±.28%, respectively. The study showed that lipid, protein, crude fiber and NFE content (%) was higher in control sample and lower in market sample. Moisture and ash content was found higher in market sample and lower in control sample. This present study can be concluded that nutritional quality of control sample was comparatively good than the commercially produced dried baim fish products.

Keywords: Baim shutki, Proximate composition, NFE

Location: Sylhet Sadar Upazila

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fish

Objectives:

Baim (Mastacembelus sp.) is one of the most important eel fish in Bangladesh with great demand as good table fish. It is one of the most common species of fishes of Mastacembelidae family. Though it has been declared as critically endangered in Bangladesh it is found in a a considerable amount in Sylhet region. Dried products made from baim have a good local, national market and export value. And considering all these facts this research has been undertaken to assess the nutritional quality of dried Baim (Mastacembelus sp.) fish collected from different sources

Methodology:

2.1 Study area and study sample Dried fish products from baim fish are produced mid-October to April in Sylhet area. It has a good demand in the local markets of Sylhet region as it is very much popular to the local community of Sylhet region and found in the markets almost all the year round. In this study, dried baim fish is selected for the assessment of nutritional quality due to its high palatable taste, market demand, as well as commercial importance as sutki and Sylhet region is selected for the availability of the fresh baim fish.

2.2 Collection and preparation of samples In this study, 3 different types of dried baim fish (sutki) samples (Drying yard sample, market sample and control sample) were used. Drying yard and market samples were collected from drying yard and local markets of Sylhet Sadar and control samples were made with proper hygienic condition. Samples were collected as monthly basis from November 2017 to March 2018 in total 5 months. Preparation of control sample For the preparation of the control sample, at first baim fishes were collected in their highest level of freshness. Then they were carried to the experimental site in a clean, good quality polythene bag with ice in order to keep the fish fresh. After that, the fishes were carefully washed with clean water to remove blood, slime, unnecessary adherents and other things. Then they were kept on a clean polythene sheet wrapped wooden basket in the sun. They were kept in sun regularly during the day time for 4 to 5 days as sometimes the sky was cloudy until the required drying period was over. During the sun-drying period, they were kept covered by a small meshed mosquito net to avoid external contamination and to prevent the sample from bird damage and fly infestation.

2.3 Experimental site Lab experiments were conducted in the Fish Nutrition Laboratory of Bangladesh Agricultural University, Mymensingh, Bangladesh.

2.4 Proximate composition analysis: Proximate composition analysis was carried out according to the methods of Association of Analytical Chemists with certain modification.

2.5 Statistical analysis: Statistical analysis was done by performing one way ANOVA (Post Hoc, Duncan) and SPSS (IBM 2010 and Version 20) at 5% confidence level. Univariate and multivariate analysis of General Linear Model (GLM) was used to determine significant (p<0.05) difference between estimated data.

Source of Information: International Journal of Fisheries and Aquatic Studies 2018; 6(5): 363-367

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study showed that dried baim or shutki of baim is a source of high-quality protein and can play an important role to solve the malnutrition problem of Bangladesh. Baim shutki collected from the market was found inferior quality than the others for nutritional aspects. This indicates loss of a considerable amount of traditional fishery products due to lack of adequate knowledge about the quality aspect, lack of packaging system, lack of sanitation and poor marketing channel. Government and other agencies should take necessary steps to disseminate adequate knowledge about the quality aspects and improve the marketing channel for safe and steady supply of different traditional fishery products to the common people of Bangladesh.

Knowledge Management: Journal