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Influence of Salt Concentration on Nutritional Quality of Solar Tunnel Dried Silver Jewfish (pennahia Argentata)

Kazi Belal Uddin
Scientific Officer
Bangladesh Fisheries Research Institute Riverine Sub-Station, Rangamati-4500, Bangladesh

Md. Saheed Reza
Associate Professor
Department of Fisheries Technology Bangladesh Agricultural University Mymensingh-2202, Bangladesh

Dr. Fatema Hoque Shikha
Professor
Department of Fisheries Technology Bangladesh Agricultural University Mymensingh-2202, Bangladesh

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

Abstract/ Executive Summary:

Drying of fishery products in combination with salt treatment is practiced throughout the world to enhance drying rate and also extend product shelf life. Nutritional and eating quality of solar tunnel dried silver jewfish (Pennahia argentata) was determined which were treated with 0, 10, 15, 20 and 25% salt solution prior to drying. It was found that overall organoleptic qualities of all dried fish products were excellent. Reconstitution property was greatly influenced by salt treatment where lowest of 13.79 - 21.46% reconstitution was obtained for 25% salt-treated solar dried fish at 80 °C indicating poor eating quality of the final product compared to those produced after 10% salt treatment. Proximate composition analysis, on the other hand, revealed that highest protein content of 68.16% on dry matter basis was obtained for 10% salt treated product with a relatively lower TVB-N value of 17.58 mgN/100g. These results suggest that for production of better quality dried silver jewfish products, treatment with 10% salt may be recommended for small-scale as well as commercial production.

Keywords: Salt concentration, Nutritional quality, Solar tunnel, Silver jewfish

Location: Cox’s Bazar and were transported to the Post-graduate Laboratory of the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Dry fish, Salt

Objectives:

Considering the importance of dried silver jewfish in domestic as well as export market of the country, it is essential to identify appropriate drying method for production of quality silver jewfish products. In past there is little or no work done in Bangladesh on the determination of the organoleptic, physical and biochemical properties of salt treated solar tunnel dried silver jewfish. Considering the above facts the proposed experiment has been chosen to improve its quality and nutritional status.

Methodology:

Raw materials Fresh fish samples of silver jewfish (Pennahia argentata) with an average length and weight of 18 cm and 125 g were purchased directly from the BFDC landing centre, Cox’s Bazar and were transported to the Post-graduate Laboratory of the Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, in an insulated box in ice (1:1). These samples are subjected to drying in solar tunnel dryer after salt treatment. Salt treatment and drying of fish The fish were washed, scaled and gutted following hygienic condition. After gutting, they were washed with tap water to remove blood, slime and other undesirable substances and split longitudinally using sharp knife. Then they were brined for 12 hr in different salt concentrations (10, 15, 20 and 25%) which were prepared using food grade solar salt. After overnight salt treatment the fishes were then ready for drying. The drying procedure was started after completion of loading, usually at 8 am, and the drying was discontinued at 4 pm for each day. The drying time was 34 to 38 hours in solar tunnel dyer.

Sample preparation for analysis For organoleptic analysis, whole dried silver jewfish samples were used and for chemical analysis, samples were ground in an electric blender to produce a homogenous one before being sampled for analysis. Samples of each treatment were packed in polythene bags tightly by using a sealer and kept for further analysis. Determination of organoleptic characteristics A sensory evaluation of flavor, color, texture, insect infestation, presence of broken pieces and overall acceptance of dried fishes was performed using 9 point hedonic scale (1 = extremely dislike to 9 = extremely like) by a trained panel of expert members as done previously [14]. Determination of rehydration ability/water reconstitution properties The dried samples were rehydrated by immersing them in water bath at constant temperature, which was agitated at constant speed (100 rpm). The samples were taken from the bath at different immersion periods and were weighted after being blotted with tissue paper in order to remove excess solution and its volume was measured. The effect of water temperature was investigated using three temperatures, namely 40, 60 and 80^oC up to 60 minutes. By the given soaking time, percentage of rehydration was calculated according to [19]. All tests were performed in triplicates.

Proximate composition analysis Moisture content was determined by air drying of a given sample in a thermostat oven (Gallenkamp, HOTBOX, Manchester, UK) at 105ºC for 24 hours until constant weight. Ash content was determined by igniting the sample in a muffle furnace at a temperature of 550ºC for 6 h. Crude protein was determined by the Macro Kjeldahl method by determining total nitrogen and applying the protein conversion factor of 6.25 to the results to convert total nitrogen into total protein, assuming that fish protein contained 16% nitrogen, and lipid content was determined by extracting required quantity of samples with petroleum ether for 16 to 18 hours in a ground joint Soxhlet apparatus. The oil obtained by evaporation of the solvent on a steam bath was weighed in a sensitive balance and percent lipid was calculated. Chemical analysis TVB-N (mg N/100g) values for dried silver jewfish samples were determined as described by [2]. Statistical analysis Data from different parameters were subjected to t - test (p < 0.05). The statistical analysis package in MSExcel 2002 (Microsoft Corporation, Redmond, WA) was used to explore the statistical significance of results.

Source of Information: International Journal of Fisheries and Aquatic Studies 2017; 5(3): 571-575

Article Link (Online Journal):

Funding Source:

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Achievement/Findings:

In conclusion, it can be stated that salting/brining is an effective tool to minimize bacterial spoilage during the drying process. Although solar tunnel dryer ensures comparatively faster drying compared to traditional and many other drying methods, it can be carried out in combination with 10% salt treatment for 12 hr to ensure better nutritional and eating quality. Already many fish processors in Cox’s Bazar and Teknaf region are practicing 10% salt treatment for their dried products as the product also do not retain salt in the final product. Further studies need to be carried out to produce dried products with combination of herbal products like chilli powder, turmeric so that better shelf life during storage can be obtained.

Knowledge Management: Journal