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Quality Attributes of Salted Hilsa (hilsa Ilisha)

Md. Ujjal Hosen
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Samir Kumer Sarker
Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Md. Safaet Alam
Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Tanzina Sharin
Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abu Rayhan
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The present study was conducted to improve the food quality of traditional salted Hilsa (Hilsa ilisha) products of Bangladesh, and updating the knowledge of the older processes, and highlight important new areas of work. It was found that traditional salted Hilsa processed with poor quality crude solar salt under poor hygienic conditions. It was also found that they do not maintain fish: salt ratio in most cases. Trading salted Hilsa products is considered a profitable business by all concerned. Salted Hilsa collected from the retail market was organoleptically graded as good (Type-1), moderate (Type-2), and poor (Type-3) in overall quality respectively. Moisture, crude protein, lipid, ash, and salt content of collected market salted Hilsa samples were 40.03- 43.09 %, 23.58- 21.91 %, 21.21 - 17.39 %, 16.15- 17.55 % and 17.25-19.22 % respectively. Per-oxide (P.O) value, TVBN value, and bacterial load of collected market salted Hilsa samples were 97.64-107.39 meq/kg, 30.29– 35.94 mg/100g, and 1.83×106 – 2.61×106 CFU/g respectively. Organoleptically all the salted Hilsa products have got deteriorated in overall quality in storage condition. The presence of unwanted chemicals in the fish samples have been detected which included Arsenic- 0.16µg/g, Cadmium- 0.04 µg/g, and Lead-0.13 µg/g.

Keywords: Salted, Hilsa, Quality, Bangladesh

Location: Laboratory of Fisheries Technology Department, Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Hilsa

Objectives:

1. To evaluate the nutritional and food qualities of salted Hilsa products,

2. To improve the existing methods of traditional salted Hilsa products,

3. To detect the presence of unwanted substances (unwanted chemicals like-Pb, Cd, and As) in salted Hilsa,

4. To assess proximate composition, Peroxide value, and microbiological load.

Methodology:

Traditional salted Hilsa fish were collected from the local market of the survey area of the Mymensingh region and brought to the Processing Laboratory of Fisheries Technology Department, Bangladesh Agricultural University, Mymensingh for the preparation of samples. Organoleptic characteristics of market (salted Hilsa) sample. Organoleptic parameters such as color, texture, flavor, and overall quality of traditional salted Hilsa were examined and recorded as Type-1 is good, Type-2 is moderate and Type-3 is poor. The analytical methods for proximate analysis were: Moisture, fat, and ash contents of the fish were determined by the AOAC method. The crude protein of the fish was determined by the Micro-Kjeldal method. TVB-N was determined by Conway's modified micro-diffusion technique. pH was used to measure the quality deterioration of salted Hilsa fish using pH was used to measure the quality deterioration of salted Hilsa fish using pH paper strips and necessary adjustments were made where necessary. NaCl was determined by using potassium dichromate (5% solution in water) as an indicator against 0.1N AgNO₃ solution. For bacterial count Plate count agar (Hi-Media) was used for total aerobic plate count Aerobic plate count (APC) expressed as colony-forming units per gram (CFU/g) of fish sample on different days of storage were determined by consecutive decimal dilution techniques using spread plates as described by Seely and Vandemark. For determining the unwanted chemicals present in fish only Type-2 samples were used as having limitations of the existing facilities. The fish was collected from the Mechhua Bazar, Mymensingh. The samples were subjected to analysis by Atomic Absorption Spectrophotometer at “Professor Mohammad Hossain Central Laboratory”, BAU, Mymensingh.

Source of Information: International Journal of Natural and Social Sciences, 2018, 5(2): 50-54

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

There is no well-established marketing chain for salted Hilsa products in Bangladesh and the marketing durations vary from place to place and season to season. As a business salted Hilsa products processing and trading is a profitable one but the traders are not conscious about the product quality. Low-quality solar salt makes the salted product unattractive physically. Traditional salted Hilsa products available in the wholesale and retail markets are mostly contaminated with sand, dirt, filth, dust, and the presence of insects around the products are very common. Packaging and storage are not appropriate and hygienic. The people involved with salted Hilsa business are not much aware of the quality management systems of salted Hilsa products. Poor quality salt helps to grow some halophilic microorganisms. As marine species, Hilsa contains a low concentration of unwanted chemicals which might have human health risks.

Knowledge Management: Journal