Abstract
The aim of the present study was to compare the quality assessment in terms of freshness, chemical composition and bacterial load of sun dried fishes and oven dried <i>Channapunctatus</i> during July 2017 to December 2017. Traditionally dried and fresh raw <i>C. punctatus</i> were collected from the Singrabajar of Chalanbeel area, Bangladesh and brought into the laboratory of Department of Fisheries of University of Rajshahi, Bangladesh. Fresh species were processed and dried in the electric oven at 105°C. After the organoleptic analysis it was observed that the appearance, odor, color, texture and overall acceptability of traditionally sun dried fishes were 6.75±0.43, 7.00±0.00, 7.12±0.78, 6.62±0.51, 6.75±0.46 and oven dried fishes were 7.75±1.29, 6.87±0.92, 7.25±1.63, 7.5±1.30 and 7.50±1.30, respectively. Significant difference was found between the sun dried and oven dried <i>C. punctatus</i> for the mean values of all organoleptic characteristics. In case of proximate composition the lipid, protein, ash and moisture contents were 3.10±0.60%, 57.50±2.30%, 21.00±1.20% and 14.83±1.45% in sun dried fishes and 5.85±1.25%, 70.15±1.30%, 13.00±1.50% and 8.50±1.40% was observed in oven dried fish. Significant difference was found in proximate composition. The pH contents varied from 6.3±0.31 (oven dried) to 6.75±0.70 (sun dried). The lowest TVB-N content (3.85mg/100g) was found in oven dried fishes and the highest (4.02mg/100g) was found in sun dried fishes and the microbial load varied from 4.9×10<sup>2</sup> (oven dried) to 3.9×10<sup>3</sup> (sun dried). Significant difference was found between the sun and oven dried <i>C. punctatus</i> for the aerobic plate count and TVB-N, but those are belongs in acceptable range.
Highlights
In Bangladesh, fish harvesting is mostly seasonal and each of the catch fish reaches its peak during late spring and early summer
It was observed that the odour was highest (7±0.00) in the sun dried C. punctatus and lowest (6.87±0.92) in the oven dried C. punctatus
Odour was good in sun dried C. punctatus (7±0.00)
Summary
In Bangladesh, fish harvesting is mostly seasonal and each of the catch fish reaches its peak during late spring and early summer. Different types of preservation system are developed. Among them drying is one of the most important methods of fish preservation in Bangladesh which is regarded as a traditional and primitive preservation method of fish. By oven drying moisture is evaporated from the fish It can be prevent insect infestation of dried fish product and improve the hygienic and nutritional status of the dried fishery products. Oven drying do not depends on weather but in sun drying rough weather has a big effect on drying and in rough weather different types of microbes can grow. The oven drying method is safer than the sun drying method. This is important to know the quality of oven dried fish.
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