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Comparison of Organoleptic and Chemical Characteristics of Some Traditional and Improved Dried Fish Products

Author Affiliations

  • 1Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
  • 2Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
  • 3Quality Assurance Officer, BEST Project, Department of Fisheries, Dhaka, Bangladesh
  • 4Department of Fish Biology and Genetics, Sylhet Agricultural University, Sylhet, Bangladesh
  • 5Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh
  • 6Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh
  • 7Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh

Res. J. Animal, Veterinary and Fishery Sci., Volume 4, Issue (2), Pages 1-6, February,24 (2016)

Abstract

This study was investigated to compare the organoleptic and chemical characteristics of four traditional sun dried fish products of Taki (Channa punctatus), Guchi baim (Mastacembelus pancalus), Jat punti (Puntius sophore) and Tengra (Mystus vittatus) with the improved sun dried fish products. The traditional sun dried fishes were collected from local market of Sylhet, Bangladesh and improved sun dried fishes were prepared in the laboratory. Results showed that the color, odor and texture of the improved sun dried fishes were excellent than those of the traditional sun dried fishes. Water reconstitution properties also varied between traditional and improved sun dried fishes where maximum rehydration was observed in the improved sun dried fishes both at 40ºC and 60ºC. Moisture content of the traditional sun dried fishes were varied between 18.32% and 24.63% whereas improved sun dried fishes contained up to 15.99% moisture irrespective of the species. Protein, lipid and ash content of the traditional sun dried fishes were comparatively lower than those of the improved sun dried fishes. Results of this study revealed that quality of the improved sun dried fishes were comparatively better than those of the dried fishes prepared by the traditional method. These results suggest that quality raw materials (fresh fish) as well as hygienic drying method should be practiced to produce quality dried fish products.

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