Comparative study of physical, chemical, microbiological and sensory aspects of some sun dried fishes in Bangladesh

Resumo

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 physico-chemical, microbiological and sensory
aspects.

Referências

1. Antonocoupoulos,
2. N.;
3. Vyncke,
4. W.
5. Determination of volatile basic nitrogen in fish:
6. A third collaborative study by the West
7. European Fish Technologists’ Association
8. (WEFTA). Zeitschrift für Lebensmittel
9. Untersuchung und Forschung, v. 189, p. 309
10. , 1989. https://doi.org/10.1007/BF01683206
11. AOAC - Association of Official Analytical
12. Chemists. Official methods of analysis. 16 ed.
13. Virginia,
14. USA: Association of Official
15. Analytical Chemists, 1995.
16. Arannilewa, S. T.; Salawu, S. O.; Sorungbe, A.
17. A.; Ola-Salawu, B. B. Effect of frozen period on
18. the chemical, microbiological and sensory
19. quality of frozen tilapia fish (Sarotherodun
20. galiaenus). African Journal of Biotechnology,
21. v. 4, no. 8, p. 852-855, 2005. Available from:
22. <http://www.academicjournals.org/article/articl
23. e1380097697_Arannilewa et al.pdf>. Accessed
24. on: May 23, 2017
25. Azam, K.; Basher, M. Z.; Asaduzzaman, M.;
26. Hossain, M. H.; Ali, M. Y. Biochemical quality
27. assessment of fourteen selected dried fishes.
28. University Journal of Zoology, Rajshahi
29. University, v. 22, p. 23-26, 2003.
30. Balachandran, K. K. Post-harvest technology
31. of fish and fish products. Delhi: Daya
32. Publishing House, 2001.
33. Barraw, G. L.; Feltham, R. K. A. Cown and
34. steet’s manual for the identification of
35. medical bacteria. 2. ed. Cambridge: Cambridge
36. University Press, 1993.
37. Begum, M.; Akter, T.; Minar, M. H. Effect of
38. salt and garlicon the quality and microbial
39. content of smoked catfish (Pangasianodon
40. hypophthalmus). International Journal of Bio
41. Resource and Stress Management, v. 3, no. 4,
42. p. 464-467, 2012.
43. Bligh, E. G.; Dyer, W. J. A rapid method of
44. total lipid extraction and purification. Canadian
45. Journal of Biochemistry and Physiology,
46. v. 37,
47. no. 8,
48. p. 911-917,
49. https://doi.org/10.1139/o59-099
50. Brennan, J. G.; Butters, J. R.; Cowell, N. D.;
51. Lilly, A. E. V. Food engineering operations.
52. ed. London: Applied Science, 1990.
53. Connell, J. J. Control of fish quality. 4 ed.
54. Oxford: Fishing News Books, 1995.
55. Dewi, R. S.; Nurul, H.; Ahmad, R. Changes in
56. the physico-chemical properties, microstructure
57. and sensory charecterstics of shark dendeng
58. using different drying methods. American
59. Journal of Food Technology, v. 6, p. 149-157,
60. http://dx.doi.org/10.3923/ajft.2011.
61. 157
62. DoF - Department of Fisheries. Fish fortnight
63. publication. Dhaka, Bangladesh: Department of
64. Fisheries, Ministry of Fisheries and Livestock,
65. Farid, F. B.; Latifa, G. A.; Nahid, M. N.;
66. Begum, M. Comparison of the changes in
67. physico-chemical characteristics of dry salted
68. snake-head shoal (Channa striatus Bloch, 1801)
69. and taki (Channa punctatus Bloch, 1793) at
70. room temperature (27 ºC to 31 ºC). Research
71. Journal of Animal, Veterinary and Fishery
72. Sciences, v. 2, no. 9, p. 18-23, 2014. Available
73. from:
74. <http://www.isca.in/AVFS/Archive/v2/
75. i9/4.ISCA-RJAVFS-2014-037.pdf>. Accessed
76. on: May 23, 2017.
77. Flowra, A. F.; Tumpa, S. A. Chemical
78. composition of five selected dry fish species in
79. Chalan beel, Bangladesh. DAV International
80. Journal of Sciences, v. 1, no. 2, p. 157-160,
81. Frazier,
82. W. C.;
83. Microorganisms
84. Westhoff,
85. important
86. D. C.
87. in
88. food
89. microbiology. 3. ed. New York: McGraw-Hill,
90. Hasan, M. M.; Shikha, F. H.; Hossain, M. I.;
91. Kamal, M.; Islam, M. N.; Wahab, M. A. Quality
92. assessments of traditional, rotary and solar
93. tunnel dried small indigenous fish products.
94. Bangladesh Journal of Fisheries Research,
95. v. 10, no. 1, p. 73-84, 2006. Available from:
96. <http://aquaticcommons.org/18868/1/BJFR10.1
97. _073.pdf>. Accessed on: May 23, 2017.
98. Humayun, N. M. Studies on the improvement
99. of traditional preservation method of fish
100. drying to augment the quality and the shelf
101. life of the product. Mymensingh: Deptartment
102. of
103. Fisheries
104. Technology,
105. Bangladesh
106. Agricultural University, 1995. (M. Sc. Thesis).
107. Hussain, M. M.; Karim, A.; Alam, Z.; Islam, M.
108. S.; Khan, A.; Hossain, A. Effect of pre
109. treatment on the drying of Ghonia fish (Labeo
110. gonius) in the open sun and in a solar tent.
111. Bangladesh Journal of Zoology, v. 20, p. 231
112. , 1992.
113. Kamruzzaman,
114. A. K. M.
115. Qualitative
116. evaluation of some commercial dried fish
117. products of Bangladesh. Mymensingh:
118. Department
119. of
120. Fisheries
121. Technology,
122. Braz. J. Biol. Sci., 2017, v. 4, No. 8, p. 323-331.
123. Physical, chemical, microbiological and sensory aspects of some sun dried
124. Bangladesh Agricultural University, 1992. (M.
125. Sc. Thesis).
126. Khan, M. A. A.; Khan, Y. S. A. Insects
127. infestation and preventive measures in dry fish
128. storage of Chittagong, Bangladesh. Journal of
129. Biological Sciences, v. 1, p. 963-965, 2001.
130. http://dx.doi.org/10.3923/jbs.2001.963.965
131. Mansur, M. A.; Rahman, S.; Khan, M. N. A.;
132. Reza, M. S.; Kamrunnahar, B.; Uga, S. Study on
133. the quality and safety aspect of three sun-dried
134. fish.
135. African Journal of Agricultural
136. Research, v. 8, no. 41, p. 5149-5155, 2013.
137. Available from: <http://www.academicjournals.
138. org/article/article1382099189_Mansur
139. et
140. al.pdf>. Accessed on: May 23, 2017.
141. Musa, U.; Hati, S. S.; Adamu, Y. I.; Mustapha,
142. A. Pesticides residues in smoked fish samples
143. from North-Eastern Nigeria. Journal of
144. Applied Sciences, v. 10, p. 975-980, 2010.
145. http://dx.doi.org/10.3923/jas.2010.975.980
146. Nowsad, A. K. M. New method of drying fish
147. in solar fish dryer. Rome: Food and
148. Agricultural Organization of the United
149. Nations, 2003. (Empowerment of coastal fishing
150. community project).
151. Nowsad, A. K. M. Participatory training of
152. trainers: a new approach applied in fish
153. processing. Bangladesh: Bangladesh Fisheries
154. Research Forum, 2005.
155. Nurullah, M. Quality assessment and
156. improvement of traditionally dried small
157. indigenous fish of Bangladesh. Mymensingh:
158. Department
159. of
160. Fisheries
161. Technology,
162. Bangladesh Agricultural University, 2005. (Ph.
163. D Thesis).
164. Ramanathan, L.; Das, N. P. Studies on the
165. control of lipid oxidation in ground fish by
166. some polyphenolic natural products. Journal of
167. Agricultural and Food Chemistry, v. 40,
168. no. 1, p. 17-21, 1992. https://doi.org/10.1021/
169. jf00013a004
170. Ravichandran,
171. S.;
172. Joseph,
173. F.
174. R. S.;
175. Kanagalakshmi, R.; Ramya, M. S. Variation in
176. nutritive composition of two commercially
177. important marine fin fishes. International
178. Journal of Zoological Research, v. 8, p. 43-51,
179. https://doi.org/10.3923/ijzr.2012.43.51
180. Reza, M. S.; Bapary, M. A. J.; Azimuddin, K.
181. M.; Nurullah, M.; Kamal, M. Studies on the
182. traditional drying activities of commercially
183. important marine fishes of Bangladesh.
184. Pakistan Journal of Biological Sciences,
185. v. 8,
186. no. 9,
187. p. 1303-1310,
188. http://dx.doi.org/10.3923/pjbs.2005.1303.1310
189. Reza, M. S.; Bapary, M. A. J.; Islam, M. N.;
190. Kamal, M. Optimization of marine fish drying
191. using solar tunnel dryer. Journal Food
192. Processing and Preservation, v. 33, p. 47-59,
193. https://doi.org/10.1111/j.1745-4549.2008.
194. x
195. Roy, V. C. Improvement of food quality of
196. dried Bombay duck (Harpodon nehereus)
197. product using salt and herbal substances.
198. Mymensingh:
199. Department
200. Technology,
201. of
202. Fisheries
203. Bangladesh Agricultural
204. University, 2013. (M. Sc. Thesis).
205. Sen, D. P.; Anandaswamy, B.; Iyenger, N. V.
206. R.; Lahiry, N. L. Studies on the storage
207. characteristics and packaging of the sun-dried
208. salted Mackerel. Food Sciences, v. 10, no. 5,
209. p. 148-156, 1961.
210. Shah, A. K. M. A.; Tokunaga, C.; Kurihara, H.;
211. Takahashi, K. Changes in lipids and their
212. contribution to the taste of Migaki-nishin (dried
213. herring fillet) during drying. Food Chemistry,
214. v. 115,
215. no. 3,
216. p. 1011-1018,
217. https://doi.org/10.1016/j.foodchem.2009.01.023
218. Tunde-Akintunde, T. Y. Effect of soaking water
219. temperature and time on some rehydration
220. characteristics and nutrient loss in dried bell
221. pepper.
222. Agricultural
223. Engineering
224. International: the CIGR Ejournal, v. 10,
225. p. 8-13,
226. Available
227. from:
228. <http://www.cigrjournal.org/index.php/Ejounral
229. /article/view/1225/1080>. Accessed on: May
230. , 2017.