Comparison of the Changes in Nutritional Quality of Three Important Small Indigenous Fish Species in Bangladesh at Room Temperature (27°-31°C): A Review

Abstract

This study was conducted to change the nutritional quality of three Small Indigenous Fish Species products. Organoleptic characteristics, chemical composition and microbiological load (TPC) of fresh and sun dried fish samples- Taki (Channa punctatus), Puti (Puntius sophore) and Chapila (Gudusia chapra) were determined using standard methods of analysis at room temperature (27°-31°C) for shelf life. The moisture content of the sun dried products ranged from 18.32 to 26.24% with the lowest in Puti and the highest value in Chapila. The moisture content of the fresh products was in the range of 71.09 to 75.89%. The range of protein contents on dried fish products was from 42.4 to 54.65% with maximum obtained in Taki and minimum in Puti. Lipid contents of dried fish products were ranged from 5.15 to 9.21%. Maximum reconstitution of sun dried products was obtained at 60°C in all samples and was in the range of 52.51 to 55.92% where the percentage of reconstitution increases with the increase of socking time and reach maximum at the end of up to 45 min. The TVB-N content of fresh fish is low compared with sun dried one ranging from 32.45 to 34.45 mg/100 g. Peroxide value, acid value and conjugated diene of fresh fish products showed better in quality than dried fish products. The bacterial load of the sun dried products was in the range of 2.44 × 105 to 2.52 × 106 CFU/g and of the fresh products ranged from 3.9 × 104 to 3.8 × 105 CFU/g. These results showed that fresh fish products indicated excellent in quality over dried fish products at room temperature.