Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Studies on the Prospects and Development of Value Added Fishery Products

Md. Zaher
Chief Scientific Officer
Marine Station, Bangladesh Fisheries Research Institute, Cox's Bazar

Kazi Azimuddin
Scientific Officer
Marine Station, Bangladesh Fisheries Research Institute, Cox's Bazar

Abstract/ Executive Summary:

Five species such as queenfish (Chrinemus lysan), jew fish (Otolithus argenteus), silver belly (Leiognethus spp.), hard tail (Megalespis cordyla) and lizard fish (Saurida tumbil) were used for the gel forming ability due to their abundance round the year. They were obtained in iced condition on the same day of fishing and transported to the laboratory. Highest protein (23.56%) was found in both Saurida tumb and Megalespis cordyla. In case of lipid highest lipid (6.22%) was found in Chrinemus lysan and the lowest (3.60) was found in Otolithus argenteus. In case of moisture and ash highest moisture (73.6%) was found in Otolithus argenteus and the lowest 70.62% found in Saurida tumb. Out of five species Chorinomus lysan showed the highest gel performance both in one and two step heating. Red mussel is one of the most important factor for increasing gel forming ability. In the present study Bombay duck and lizard fish showed low gel forming ability for all incubation period. The low gel forming ability of this was probably related to denaturation of mussel protein caused by low mussel pH The pH of this fish was around 6.0 during study period.

Keywords: Prospects, Development, Value added, fishery products

Location: Marine Fisheries & Technology Station, Cox's Bazar

Start Date: 01-07-2001

End Date: 30-06-2002

Program Area: Postharvest and Agro-processing

Commodity: Marine fish

Objectives:

To assess the prospect of production of value added products; to improve traditional dried and salted products; and to develop fish paste based products using underutilized marine fishes.

Methodology:

Quality of the traditional dried and salted products were assessed by organoleptic (odour, colour, smell, taste), physical (contaminants, insect infestation and reconstitution), biochemical (NPN, TMA, peroxide value) and bacteriological aspects (total arerobic plate count, total coliform count). The nutritional value of the products was evaluated by determining proximate composition following the standard methods. Fish paste based fish products using underutilized marine fishes were developed from under utilized marine fish from shrimp trawler.

Source of Information: Annual Research Program 2002-03. BFRI, Mymensingh.

Article Link (Online Journal):

Funding Source:

1. Government

Budget: Two lakh

Total Budget (Tk.) : Two lakh

Achievement/Findings:

Food quality of the traditional dried and salted products were improved by producing safe and wholesome products for human consumption. The quality loss of the raw material at the different stages of handling, sorting and preservation was reduced since large quantity of raw material can be handled in a lot for drying. Thus, the technology to be developed will directly help marginal fishermen, fish collectors, small-scale processors and workers through large-scale production of quality products round the year and improvement of economic activities of the fishing community in the coastal belt of the Bangladesh.

Knowledge Management: Report/Proceedings