Abstract
Dry fish is the low cost dietary protein source in Bangladesh. Sometimes dry fishes are kept for a longer period that is the key factor of the deterioration of nutritional value of dry fishes, as they absorb moisture from the surrounding air. The general purpose of this study is to determine the proximate composition of three available marine dry fishes (Harpodon nehereus, Johnius dussumieri and Lepturacanthus savala) and to investigate the changes of nutritional value of these selected dry fishes with the increasing of storing period. The result of this study shows that the mean percentage of moisture content increased at a significant level with the increasing of storing period. For 2 years storing period the moisture content is increased by 12.77%, 11.89% and 6.69% for the three dry fishes (Harpodon nehereus, Johnius dussumieri and Lepturacanthus savala respectively). The result of this study also shows that the mean percentage of protein (6.35, 7.93 and 4.68), lipid (1.92, 0.67 and 1.13), and carbohydrate (1.70, 1.81 and 0.66) of three dry fishes (Harpodon nehereus, Johnius dussumieri and Lepturacanthus savala respectively) decreased greatly for 2 years storing period. The findings of this study showed that nutritional value of dry fishes deteriorate with the increasing of storage period.
Highlights
Dry fish is low cost dietary protein source and used as a substitute of fish at the scarcity of fresh fish
The general purpose of this study is to determine the proximate composition of three available marine dry fishes (Harpodon nehereus, Johnius dussumieri and Lepturacanthus savala) and to investigate the changes of nutritional value of these selected dry fishes with the increasing of storing period
In respect of storage period, samples were divided into four categories; freshly dry fish sample (1 month storage), 6 months storage sample, 1 year storage sample and 2 years storage sample respectively
Summary
Dry fish is low cost dietary protein source and used as a substitute of fish at the scarcity of fresh fish. About 15% of fishes are cured for mass people consumption at the scarcity of fresh fishes in Bangladesh [1]. It is a very favourite food item among Bangladeshi people and has a good market demand besides fish and seafood products. Dry fish has a storage life of several years and is a great source of protein, essential fatty acids, vitamins and many minerals [2]. It is consumed all over the world for its nutritional value, taste, and aroma
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