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A COMPARATIVE STUDY ON QUALITY ASSESSMENT OF TRADITIONAL AND CONVENTIONAL DRIED FISHES OF CHAPILA (Gudusia chapra) AND PUNTI (Puntius sarana) (Pages : 47 - 56)

M.A. ZAHID, N. AKHTER, N. JAHAN, M.N.K. AZAM AND N. NAHAR

This study was conducted to investigate the proximate composition of raw, curry and fried fishes of locally available Chapila (Gudusia chapra) and Punti (Puntius sarana). Different parameters such as proximate composition (protein, fat, ash, moisture, carbohydrate), per-oxide value, TVB-N (Total Volatile Basis Nitrogen), bacteriological and fungal study. Studies were also conducted on the organoleptic and physical characteristics of the raw, curry and fried fish sample (prepared by heating fish in a fry pan with spices) determining color, odor, texture, insect infestation and presence of broken pieces. Here, though in some cases color and odour of fried item is attractive. Moreover, the organoleptic quality of curry fish is better compared to that of fried fish. Studies were also conducted to determine the nutrient loss of curry and fried sample. In the fried sample of all fishes lost more nutrient than curry fish sample. The moisture content of raw, curry and fried Chapila (Gudusia chapra) were 55.6%, 51.5% and 42.9% respectively, ash contents of raw, curry and fried ilish were 2.85%, 2.59% and 3.90% respectively. The protein content of raw, curry and fried Chapila (Gudusia chapra) were 20.09%, 21.0% and 24.35% respectively, lipid contents were 19.40%, 23.75% and 26.36% respectively, and carbohydrates contents were 2.06%, 1.61% and 2.48% respectively. Following the same way the moisture content of the other variety punti were74.0%, 66.83% and 50.24% respectively, ash contents were 1.97%, 1.40% and 3.98% respectively, protein contents were 15.98%, 18.37% and 24.47% respectively; lipid contents were 6.4%, 11.91% and 17.38% respectively; and carbohydrate contents were 1.65%, 1.44% and 3.93% respectively. The TVB-N content of conventional dried fish (normal punti, salted punti, normal chapila and salted chapila contained 28.56mg/100gm, 32.76mg/100gm, 30.94mg/100gm and 35.84mg/100gm respectively) was low compared with traditional dried fish (normal punti, salted punti, Download


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