Water rehydration capacity analysis of different types of dried fish products at different water temperature stored at ambient and refrigeration condition

Md Masud Rana,Nusrat Hossain Nushy,Sonia Sharmin,Subhash Chandra Chakraborty

doi:10.3329/ajmbr.v4i1.36817

Abstract

Water rehydration capacity of the fishes named tengra (Mystus tengara) and batashi (Neotropious atherinoides) were studied in order to evaluate their eating quality. The initial value of protein, fat and ash content of Salt-Smoke-Dried (SSD) tengra and batashi was 63.40, 19.95 and 16.55%; 65.93, 17.09 and 16.90%, respectively on dry matter basis. Maximum Rehydration capacity obtained from salt-smoke-dried batashi and minimum value obtained from traditional dried tengra before storage at 280C temperature and its range varied between 17.68 to 50.38%. The reconstitution capacity of the products at 280C after the two month storage was in the range of 36.15 to 47.22% with minimum value for SSD tengra stored at ambient temperature after soaking 15 and maximum value obtained from SSD tengra stored at refrigeration temperature after 60 min soaking in water. After two month storage at 400C the water reconstitution capacity was in the range of 38.24 to 54.78% with lowest value for control dried (CD; treated without salt and smoke) tengra stored at ambient temperature after soaking 15 min and highest value obtained from SSD batashi stored at refrigeration temperature after soaking 60 min in water. On the other hand at 600C the reconstitution capacity after two month storage was in the range of 40.0 to 68.55% with minimum value for CD tengra stored at ambient temperature soaked after 15 min and maximum value for SSD batashi stored at refrigeration temperature soaked after 60 min in water. The reconstitution percentage was completely high at 600C after soaking for 60 min for most of the samples.Asian J. Med. Biol. Res. March 2018, 4(1): 21-26

Highlights

Fish plays a major role in the Bangladesh diet, constituting the only animal protein source among rural poor households (Shamsuddin et al, 2012)
The reconstitution level was increased with the increment of time and temperature, at 400C water rehydration capacity of those products was in the range of 45.33 to 58.22% with minimum value for control dried tengra after 15 min soaking in water and maximum value was found in salt-smoke-dried batashi after 60 min soaking
At 600C water rehydration capacity of those products was found in the range of 48.21 to 74.64% with minimum value for control dried tengra after 15 min soaking and maximum value obtained from salt-smoke-dried batashi after 60 min soaking in water

Summary

Introduction

Fish plays a major role in the Bangladesh diet, constituting the only animal protein source among rural poor households (Shamsuddin et al, 2012). Bangladesh is one of many developing countries to experience the proliferation of aquaculture, the world’s fastest growing food production sector, during a period of decline in capture fisheries (Belton and Thilsted, 2014). There are frequent complaints from the consumers about the quality of the products and the major problems associated with sun drying of fish are the infestations. Limitation of adequate fish handling, processing techniques and storage facilities contribute significantly low supply of fish to poor rural dwellers that form three quarters of the population in developing countries (Ayuba and Omejii, 2006). Fish occupies the foremost places among the food products of animal origin (meat, poultry, milk, eggs etc.) in nutritive value because of the presence of valuable

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Conclusion