Studies on the Proximate Composition, Quality and Heavy Metal Concentration of two Sun-Dried Marine Fish (Sun-Dried Silver Pomfret and Sun-Dried Perch) of Cox’s Bazar District of Bangladesh

Hossain, M. B.; Jamil, Mgm; Mia, MM; Uddin, Md. Nazim; Mansur, MA

doi:10.3329/jesnr.v10i1.34690

Cited by 7 publications

(7 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the findings of this study showed that the average protein level obtained from dried fishes were very close with the previous studies. The present study agreed with Hossain et al (2017) lipid content (%) of sun-dried Silver Pomfret and Perch was 7.75±0.20 and 5.03±0.55%, respectively. Hoque et al (2018) found that the lipid contents on wet weight basis for the products 12.9% to 18.80% respectively.…”

Section: Proximate Analysis Of Dried Fish Samplesupporting

confidence: 91%

“…The finding of Hoque et al (2018) observed that the moisture content of improved traditional dryer dried fish products ranged from 16.71% to 21.1%. The study of Hossain et al (2017) found crude protein content (%) of Silver Pomfret and Perch at 32.25±1.50, and 40.31±2.13, respectively which was less similar to present findings. In other study similar findings of protein contents on wet weight ranged from 55.2% to 60.16% in case of improved traditional dryer dried Silver pomfret, Bombay duck and Ribbon fish observed by (Hoque et al 2018).…”

Section: Proximate Analysis Of Dried Fish Samplecontrasting

confidence: 63%

“…Jamil et al (2017) found that organoleptically most of these sun-dried fishes were in "B'' grade that means in "Good" condition (SDP 2.33 and 2.35 respectively). In another study Hossain et al (2017) found that the color of sun-dried Silver pomfret from local market as slightly brown, some were brown to dark brown compared with freshly prepared samples having an attractive cream color. Slightly rancid odor and bitter taste was developed in some samples.…”

Section: Resultsmentioning

confidence: 95%

“…On the other hand, the ash content found in market and drying center were 16.25%±0.01, 19.57%±0.7, 16.25%±0.67 and 15.04%±0.45, 19.12%±0.71 and 13.98%±0.83 where highest ash content 19.57±0.7% found in Bombay duck in market and lowest in drying center Ribbon fish 13.98±0.83% (Table V). The study of Hossain et al (2017) found that moisture content (%) of sun-dried in Silver Pomfret and Perch was 39.59±0.34 26.74±0.47, respectively. The finding of Hoque et al (2018) observed that the moisture content of improved traditional dryer dried fish products ranged from 16.71% to 21.1%.…”

Section: Proximate Analysis Of Dried Fish Samplementioning

confidence: 99%

See 3 more Smart Citations

Comparative assessment of dried fish quality collected from market and drying centre at Kuakata in Patuakhali, Bangladesh

Jaman¹,

Hoque²,

Yeasmin³

et al. 2021

Bangladesh J. Fish.

View full text Add to dashboard Cite

The study identified the quality differences of dried Chinese pomfret (Stromateus chinensis), Bombay duck (Harpodon nehereus) and ribbon fish (Trichiurus haumela) from market and drying center at Kuakata, Patuakhali. The sensory, nutritional and microbial quality of collected dried samples were evaluated following organoleptic quality index, standard AOAC and aerobic plate count methods, respectively. Organoleptically no significant difference found between the samples from market and drying center. The highest moisture content value was obtained in Bombay duck (29.78%) from the market and lowest value in Chinese pomfret (20.06%) from drying center. The highest and lowest protein content was in Chinese pomfret (60.73%) and Bombay duck (47.9%) from drying center and market, respectively. The lipid and ash content varied from 2.85% to 7.20% and 13.98% to 19.57% for all the dried fish species collected from both sites. Microbiologically, higher aerobic plate count (APC), total E. coli count (TEC) and total Salmonella count (TSC) were found in Chinese pomfret at 1.96×106 CFU/g, 3.98×105 CFU/g and 1.62×105 CFU/g from market and lowest count found in Bombay duck at 5.05×105, 2.22×105 and 0.81×105 from drying center, respectively. In ribbon fish no Salmonella sp. was found. Based on the sensory and nutritional quality the study conclude that among three species and two sites studied, the dried Bombay duck from the fish drying center had better quality characteristics than the counter parts. However, higher microbial load especially pathogenic TSC and TEC suggests to improve hygiene and sanitary practices, better market distribution and storage facilities need to be followed by the producers for safe and quality dried fishery products.

show abstract

Section: Proximate Analysis Of Dried Fish Samplesupporting

confidence: 91%

Section: Proximate Analysis Of Dried Fish Samplecontrasting

confidence: 63%

Section: Resultsmentioning

confidence: 95%

Section: Proximate Analysis Of Dried Fish Samplementioning

confidence: 99%

See 2 more Smart Citations

Comparative assessment of dried fish quality collected from market and drying centre at Kuakata in Patuakhali, Bangladesh

Jaman¹,

Hoque²,

Yeasmin³

et al. 2021

Bangladesh J. Fish.

View full text Add to dashboard Cite

show abstract

“…However, in previous studies, the acceptablity limit for TVB-N was considered to be 100 mg/100g (Connell, 1980), which is much higher than the recent classifications. Accordingly, Hossain et al (2017) found that TMA-N and TVB-N values of open-sun dried Silver Pomfret and open-sun dried Perch fish were within the human acceptablity levels. The TMA-N and TVB-N values for Perch dried-fish were 8.21±0.12 and 46.97±1.00 mg/100g, respectively and for Silver Pomfret, the values were 9.41±0.37 and 85.68±1.60 mg/100g, respectively.…”

Section: Health Aspects Of Solar-dried Fishmentioning

confidence: 92%

A Review on Solar Drying of Fish

Al-Ismaili

2021

Jour. Agri. & Mar. Scie.

View full text Add to dashboard Cite

Oman is one of the larger fish producers in the region. Due to high perishable rate of fish products, many preservation techniques were used such as smoking, drying, chilling, brining and freezing. Solar drying is the most popular technique due to its simplicity and low cost compared to other techniques. Objective. This study aims to review the different types of solar drying techniques and highlight the quality measures of solar dried fish. Review findings. Solar drying techniques can be divided into three types; open-sun drying, direct and indirect solar drying. The open-sun drying is the most adoptable method because it is the cheapest preservation technique. However, this technique has several drawbacks such as the uncertainty of weather, large implementation area, time-consuming, poor drying rate, high labour costs, attacking by insects, microorganism and birds, and mixing with dust and foreign materials. Solar dryers, on the other hand, overcome most of the drawbacks associated with open-sun drying. They have shorter drying time and higher drying rate, and at the same time they enhance the physical properties of dried fish. For better understanding of the drying processes many regression models were used and the exponential model was found to be the best fitted model describing the drying behaviour. The fish have very good nutritional value due to higher amount of proteins, lipids and ash contents with comparison to fresh fish. For higher shelf life fish has to meet certain characteristics with respect to pH, water activity, microbial load, total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and enzymatic autolysis. For a very good quality, the pH must be ranging from 6.0-6.9 and the water activity must be lower than 0.7. The TVB-N and TMA-N are indicators of spoilage and their upper acceptable limits are 10-15 mg/100g and 35-40 mg/100g, respectively. Total plate count (TPC) and total fungal count (TFC) are two attributes used to assess the microbiological quality of fish products. The autolysis changes in the fish lead to spoilage as a result of the production of biogenic amines and microbial growth. Conclusions. Studying the health aspect of dried fish is very important for the human body to obtain a greater proportion of proteins and important substances away from the harmful chemicals that may appear in traditional draying technique.

show abstract