Vol. 4, No. 8, p. 323-331 - Dec. 31, 2017
Comparative study of physical, chemical, microbiological and sensory aspects of some sun dried fishes in Bangladesh
Bhaskar Chandra Majumdar , Faria Afrin , Md. Golam Rasul , Murshida Khan and A. K. M. Azad Shah
An investigation was carried out to compare the physical, chemical, microbiological and sensory properties of three freshwater dried fish products of Wallago attu Bloch & Schneider, 1801 (Siluriformes: Siluridae), Channa striatus (Bloch, 1793) (Perciformes: Channidae) and Glossogobius giuris (F. Hamilton, 1822) (Perciformes: Gobiidae). The traditionally sun dried fishes were collected from Kawran Bazar Fish Market, Dhaka, Bangladesh. Results showed that the water reconstitution properties varied among the dried fishes where maximum rehydration was observed in the C. striatus at room temperature, 40 oC and 60 oC. Moisture content of W. attu, C. striatus and G. giuris were 22.70% + 0.45%, 18.75% + 0.58% and 21.93% + 0.54%, respectively; the protein content were 61.85% + 0.99%, 66.44% + 1.02% and 62.83% + 0.87%, respectively; the lipid content were 6.21% + 0.93%, 6.81% + 0.72% and 5.98% + 0.55%, respectively, and the ash content were 6.79% + 1.11%, 6.49% + 1.29% and 7.83% + 0.98%, respectively. Peroxide value, acid value, pH, TVB N value and aerobic plate count were found to be highest in W. attu followed by G. giuris and C. striatus. Results of this study revealed that traditionally sun dried fish products were acceptable quality in terms of physical, chemical, microbiological and sensory aspects.
Sun dried fishes; Food quality; Proximate composition analysis; Mineral content.
Antonocoupoulos, N.; Vyncke, W. Determination of volatile basic nitrogen in fish: a third collaborative study by the West European Fish Technologists' Association (WEFTA). Zeitschrift für Lebensmittel-Untersuchung und Forschung, v. 189, p. 309-316, 1989. https://doi.org/10.1007/BF01683206
AOAC - Association of Official Analytical Chemists. Official methods of analysis. 16. ed. Virginia, USA: Association of Official Analytical Chemists, 1995.
Arannilewa, S. T.; Salawu, S. O.; Sorungbe, A. A.; Ola-Salawu, B. B. Effect of frozen period on the chemical, microbiological and sensory quality of frozen tilapia fish (Sarotherodun galiaenus). African Journal of Biotechnology, v. 4, no. 8, p. 852-855, 2005. Available from: <http://www.academicjournals.org/article/article1380097697_Arannilewa et al.pdf>. Accessed on: May 23, 2017
Azam, K.; Basher, M. Z.; Asaduzzaman, M.; Hossain, M. H.; Ali, M. Y. Biochemical quality assessment of fourteen selected dried fishes. University Journal of Zoology, Rajshahi University, v. 22, p. 23-26, 2003.
Balachandran, K. K. Post-harvest technology of fish and fish products. Delhi: Daya Publishing House, 2001.
Barraw, G. L.; Feltham, R. K. A. Cown and steet's manual for the identification of medical bacteria. 2. ed. Cambridge: Cambridge University Press, 1993.
Begum, M.; Akter, T.; Minar, M. H. Effect of salt and garlicon the quality and microbial content of smoked catfish (Pangasianodon hypophthalmus). International Journal of Bio-Resource and Stress Management, v. 3, no. 4, p. 464-467, 2012.
Bligh, E. G.; Dyer, W. J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, v. 37, no. 8, p. 911-917, 1959. https://doi.org/10.1139/o59-099
Brennan, J. G.; Butters, J. R.; Cowell, N. D.; Lilly, A. E. V. Food engineering operations. 3. ed. London: Applied Science, 1990.
Connell, J. J. Control of fish quality. 4. ed. Oxford: Fishing News Books, 1995.
Dewi, R. S.; Nurul, H.; Ahmad, R. Changes in the physico-chemical properties, microstructure and sensory charecterstics of shark dendeng using different drying methods. American Journal of Food Technology, v. 6, p. 149-157, 2011. https://doi.org/10.3923/ajft.2011.149.157
DoF - Department of Fisheries. Fish fortnight publication. Dhaka, Bangladesh: Department of Fisheries, Ministry of Fisheries and Livestock, 2011.
Farid, F. B.; Latifa, G. A.; Nahid, M. N.; Begum, M. Comparison of the changes in physico-chemical characteristics of dry salted snake-head shoal (Channa striatus Bloch, 1801) and taki (Channa punctatus Bloch, 1793) at room temperature (27 oC to 31 oC). Research Journal of Animal, Veterinary and Fishery Sciences, v. 2, no. 9, p. 18-23, 2014. Available from: <http://www.isca.in/AVFS/Archive/v2/i9/4.ISCA-RJAVFS-2014-037.pdf. Accessed on: May 23, 2017.
Flowra, A. F.; Tumpa, S. A. Chemical composition of five selected dry fish species in Chalan beel, Bangladesh. DAV International Journal of Sciences, v. 1, no. 2, p. 157-160, 2012.
Frazier, W. C.; Westhoff, D. C. Microorganisms important in food microbiology. 3. ed. New York: McGraw-Hill, 1978.
Hasan, M. M.; Shikha, F. H.; Hossain, M. I.; Kamal, M.; Islam, M. N.; Wahab, M. A. Quality assessments of traditional, rotary and solar tunnel dried small indigenous fish products. Bangladesh Journal of Fisheries Research, v. 10, no. 1, p. 73-84, 2006. Available from: <http://aquaticcommons.org/18868/1/BJFR10.1_073.pdf>. Accessed on: May 23, 2017.
Humayun, N. M. Studies on the improvement of traditional preservation method of fish drying to augment the quality and the shelf life of the product. Mymensingh: Deptartment of Fisheries Technology, Bangladesh Agricultural University, 1995. (M. Sc. Thesis).
Hussain, M. M.; Karim, A.; Alam, Z.; Islam, M. S.; Khan, A.; Hossain, A. Effect of pre-treatment on the drying of Ghonia fish (Labeo gonius) in the open sun and in a solar tent. Bangladesh Journal of Zoology, v. 20, p. 231-238, 1992.
Kamruzzaman, A. K. M. Qualitative evaluation of some commercial dried fish products of Bangladesh. Mymensingh: Department of Fisheries Technology, Bangladesh Agricultural University, 1992. (M. Sc. Thesis).
Khan, M. A. A.; Khan, Y. S. A. Insects infestation and preventive measures in dry fish storage of Chittagong, Bangladesh. Journal of Biological Sciences, v. 1, p. 963-965, 2001. https://doi.org/10.3923/jbs.2001.963.965
Mansur, M. A.; Rahman, S.; Khan, M. N. A.; Reza, M. S.; Kamrunnahar, B.; Uga, S. Study on the quality and safety aspect of three sun-dried fish. African Journal of Agricultural Research, v. 8, no. 41, p. 5149-5155, 2013. Available from: <http://www.academicjournals.org/article/article1382099189_Mansur et al.pdf. Accessed on: May 23, 2017.
Musa, U.; Hati, S. S.; Adamu, Y. I.; Mustapha, A. Pesticides residues in smoked fish samples from North-Eastern Nigeria. Journal of Applied Sciences, v. 10, p. 975-980, 2010. https://doi.org/10.3923/jas.2010.975.980
Nowsad, A. K. M. New method of drying fish in solar fish dryer. Rome: Food and Agricultural Organization of the United Nations, 2003. (Empowerment of coastal fishing community project).
Nowsad, A. K. M. Participatory training of trainers: a new approach applied in fish processing. Bangladesh: Bangladesh Fisheries Research Forum, 2005.
Nurullah, M. Quality assessment and improvement of traditionally dried small indigenous fish of Bangladesh. Mymensingh: Department of Fisheries Technology, Bangladesh Agricultural University, 2005. (Ph. D Thesis).
Ramanathan, L.; Das, N. P. Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. Journal of Agricultural and Food Chemistry, v. 40, no. 1, p. 17-21, 1992. https://doi.org/10.1021/jf00013a004
Ravichandran, S.; Joseph, F. R. S.; Kanagalakshmi, R.; Ramya, M. S. Variation in nutritive composition of two commercially important marine fin fishes. International Journal of Zoological Research, v. 8, p. 43-51, 2012. https://doi.org/10.3923/ijzr.2012.43.51
Reza, M. S.; Bapary, M. A. J.; Azimuddin, K. M.; Nurullah, M.; Kamal, M. Studies on the traditional drying activities of commercially important marine fishes of Bangladesh. Pakistan Journal of Biological Sciences, v. 8, no. 9, p. 1303-1310, 2005. https://dx.doi.org/10.3923/pjbs.2005.1303.1310
Reza, M. S.; Bapary, M. A. J.; Islam, M. N.; Kamal, M. Optimization of marine fish drying using solar tunnel dryer. Journal Food Processing and Preservation, v. 33, p. 47-59, 2008. https://doi.org/10.1111/j.1745-4549.2008.00236.x
Roy, V. C. Improvement of food quality of dried Bombay duck (Harpodon nehereus) product using salt and herbal substances. Mymensingh: Department of Fisheries Technology, Bangladesh Agricultural University, 2013. (M. Sc. Thesis).
Sen, D. P.; Anandaswamy, B.; Iyenger, N. V. R.; Lahiry, N. L. Studies on the storage characteristics and packaging of the sun-dried salted Mackerel. Food Sciences, v. 10, no. 5, p. 148-156, 1961.
Shah, A. K. M. A.; Tokunaga, C.; Kurihara, H.; Takahashi, K. Changes in lipids and their contribution to the taste of Migaki-nishin (dried herring fillet) during drying. Food Chemistry, v. 115, no. 3, p. 1011-1018, 2009. https://doi.org/10.1016/j.foodchem.2009.01.023
Tunde-Akintunde, T. Y. Effect of soaking water temperature and time on some rehydration characteristics and nutrient loss in dried bell pepper. Agricultural Engineering International: the CIGR Ejournal, v. 10, p. 8-13, 2008. Available from: <http://www.cigrjournal.org/index.php/Ejounral/article/view/1225/1080>. Accessed on: May 23, 2017.