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Improvement of Dried Fish Production System by Using BFRI Fish Dryer

Muhammad Zaher
Chief Scientific Officer
Marine Fisheries & Technology Station, Bangladesh Fisheries Research Institute, Cox's Bazar

Md. Ashraful Haeue
Scientific Officer
Marine Fisheries & Technology Station, Bangladesh Fisheries Research Institute, Cox's Bazar

Dr. Md. Zahirul Haque
Senior Scientific Officer
Marine Fisheries & Technology Station, Bangladesh Fisheries Research Institute, Cox's Bazar

Md. Mozzammel Hoque
Scientific Officer
Marine Fisheries & Technology Station, Bangladesh Fisheries Research Institute, Cox's Bazar

Abstract/ Executive Summary:

Proximate composition was analyzed to assess the nutritional qualities in different shelf-life for Bombay Duck, Silver Pomfret and Ribbon fish separately just before packed. The nutritional quality was same initially in three packaging materials. From the study it is found that the protein content was 59.04% in Silver pomfret, 61.16% in Ribbon fish and 61.01% in Bombay Duck. It was found that better organoleptic, nutritional quality and increased shelf-life of dry fish observed in Celluloid (0.6 mm) than polythene and plastic jar. For market channel development of BFRI dry fish products, two dry fish sells agent (Wholesaler/Retailer of dry fish products) were selected in Baro Bazar dry fish market and Beach dry fish market in Cox’s Bazar and supplied the hygienic dried fish for sell.

Keywords: Fish processing, Organoleptic, Dryer, Dry fish

Location: Cox's Bazar

Start Date: July 2010

End Date: June 2013

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

Standardization of procedure and materials for packaging to increase shelf-life in storing and marketing of the products produced by the BFRI fish dryer; standardization of organoleptic, nutritional and microbial aspects of each of the post production steps of the products produced by the BFRI fish dryer; formulation of a pricing and marketing channel for the products produced by the BFRI fish dryer.

Methodology:

Bombay duck (Harpodon nehereus), Silver pomfret (Stromateus argenteus), Ribbon fish (Lepturacanthus savala) and miscellaneous small fish were dried in a dry fish processing unit of 30 ft x 30 ft. Total dry fish processing unit was covered with fine mesh mosquito nets to protect infestation. Before drying, the fishes were dipped for 10 minutes in salted-spicy solution (150 gm chilli powder, 150 gm turmeric powder and 2-3% salt) in 10 litre water for 25 kg fish, for 10 minutes in spicy solution (150 gm chilli powder, 150 gm turmeric powder in 10 litre water for 25 kg fish and dipped for 10 minutes in 10 litre salt solution for 25 kg fish. Standardization of organoleptic and nutritional aspects of the products was assessed for different packaging and storing materials and condition for different species separately. All organoleptic qualities, such as odour, colour, texture, appearance, etc was assessed by a panel of consumers. Proximate composition was analyzed to assess the nutritional qualities in different shelf-life for every species separately. Finally, total microbial counts was estimated in one month interval for different species separately.

Source of Information: Annual Research Program 2012-13. BFRI, Mymensingh.

Article Link (Online Journal):

Funding Source:

1. Government

Budget: Ten lakh fifty thousand

Total Budget (Tk.) : Ten lakh fifty thousand

Achievement/Findings:

There has been high demand for the good quality dried fish products in domestic and international market. Without proper packaging and quality control in the marketing and storage steps, the product quality will not be maintained when it reached to the consumer. The research will provide technology and operational guidelines to produce high quality dried fish products and maintaining the quality up to post-production level and thus producing high quality safe foods are being consumed by the consumer.

Knowledge Management: Report/Proceedings