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

Abstract
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.

Keywords
Sun dried fishes; Food quality; Proximate composition analysis; Mineral content.

DOI
10.21472/bjbs.040811

Full text
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