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Packaging, Storing, Marketing and Quality Control of the Dried Fish Produced by BFRI Fish Dryer.

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

Ms. Mahfoja Begum
Scientific Officer
Marine Fisheries & Technology Station, Bangladesh Fisheries Research Institute, Cox's Bazar

Abstract/ Executive Summary:

Three types of transparent packaging materials, viz. normal polythene, celluloid (glass polythene) and plastic containers were tested for different periods of time and their suitability in all aspects were assessed for two species, Pomfret and Ribbon fish separately. The quality of dried Pomfret, remains in good condition considering the external appearance and other organoleptic characteristics for about three months in all the three types of materials. The quality of dried Ribbon fish, however, remains in good condition considering the external appearance for about three months in celluloid and plastic containers, but two months in normal polythene. After three months in storage conditions, the overall quality slightly deteriorated gradually, but still remains acceptable up to six months for Pomfret. However, for Ribbon fish after four months the quality become unacceptable for the products packed in polythene and celluloid but remain acceptable in the plastic containers. For the Pomfret, the protein content varied from 68.25 to 60.0% being highest in the initial stage of packaging and lowest after about four months of storage. For the Ribbon fish, the protein content was 66.5% in the initial stage and gradually become 58% after four months of storage.

Keywords: Packaging, Storing, Marketing, Quality control, Dried fish, Fish dryer

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 karketing of the products produced by the BFRI fish dryer; Standardization of organoleptic, nutritional and microbial aspect of each of the post production steps of the products produced by the BFRI fish dryer; and formulation of a pricing and karketing channel for the products produced by the BFRI fish dryer.

Methodology:

The standard procedure and materials for packaging were selected in the view to improve the shelf-life during storing and marketing of the products produced by the BFRI Fish Dryer for different periods of time considering the product quality, operational suitability, availability and economics. Transparent polythene, celluloid and containers with different thickness were tested for different periods of time and their suitability in all aspects was assessed for different species separately. Moreover, standardization of organoleptic, nutritional and microbial aspects of the products produced by the BFRI Fish Dryer was assessed for different packaging and storing materials and condition for different species separately. Water reconstitution properties was assessed for every 30 minutes interval for different shelf-life. Proximate composition was also analyzed to assess the nutritional qualities in different shelf-life for every species separately.

Source of Information: Annual Research Program 2010-11. BFRI, Mymensingh.

Article Link (Online Journal):

Funding Source:

1. Government

Budget: Twenty three lakh forty thousand

Total Budget (Tk.) : Twenty three lakh forty 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 study result provided technology and operational guidelines to maintain high quality of the dried fish products in the post-production level and thus the high product qualities will be maintained until the products are being consumed by the consumer.

Knowledge Management: Report/Proceedings