Abstract
A study was done to investigate the changes in water rehydration capacity of laboratory prepared control dried (dried fish treated without salt), 15% salt dried and 25% salt dried ribbon fish (Trichiurus haumela) stored in polyethene bag at ambient (28-330C) and refrigeration temperature (40C). The main objective of this study was to observe the effect of salt on the rehydration capacity of the dried ribbon fish during 2 months storage period. On the 1st day of storage the reconstitution level of control dried, 15% salt and 25% salt dried fish at 280, 400 and 600C was in the range of 30.05 to 70.98% having maximum value for control dried fish after 60 minute of soaking at 600C and minimum value for 25% salt dried fish after 15 minute of soaking at 280C. The reconstitution capacity of the dried fish products gradually increased with increasing soaking time and temperature. After 60 days of storage the rehydration capacity of dried products at same temperatures of 280, 400 and 600C ranged between 27.16 to 61.43% with highest value for control dried products stored at refrigeration temperature (40C) after soaking for 60 minutes at 600C and lowest value for 25% salt dried fish stored at ambient temperature (28-330C) after soaking for 15 minutes at 280C. Rehydration capacity of the dried products decreased very slowly during storage period due to the slow increment of moisture in the products stored both at ambient and refrigeration temperature. Salt-dried fish absorbed less moisture than that of unsalted dried fish and increased salt concentration resulted in the lower moisture absorption in the dried fish and thus reduced rehydration capacity.Res. Agric., Livest. Fish.5(1): 107-115, April 2018
Highlights
Salt dried fish is an important source of animal protein available at cheaper price for the economically weaker sections of the society, especially people residing in coastal areas (Prasad et al, 1999)
Drying of marine fish is very common in the entire coastal areas of Bangladesh and these dried fishes have demand both in domestic and international market though the people involved early in the production chain add relatively more value and make little profit
At 400C the rehydration level of dried fish products kept at ambient temperature after 2 months of storage was in the range of 28.50 to 55.61% with the lowest value found in 25% salt dried ribbon fish after 15 minutes of soaking and highest value found in control dried fish after 60 minutes of soaking (Table 1.1)
Summary
Salt dried fish is an important source of animal protein available at cheaper price for the economically weaker sections of the society, especially people residing in coastal areas (Prasad et al, 1999). Drying of marine fish is very common in the entire coastal areas of Bangladesh and these dried fishes have demand both in domestic and international market though the people involved early in the production chain (fishing and drying) add relatively more value and make little profit The reasons for this less value addition at small- scale producer level are presumed to be the poor product quality. For resembling the dried fish as like as fresh fish in flavor and texture texture ( softness during chewing) it should be free from ripened flavors caused by prolonged bacterial, enzymatic, oxidative and chemical changes In this aspect rehydration capacity is considered as one of the most important physical parameters to evaluate the quality of the dried products. Ribbon fish is one of the most popular fishes used for drying in Bangladesh that’s why this species was chosen for this experiment
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