Effect of Traditional Fish Processing Methods on the Proximate and Microbiological Characteristics of Laubuka dadiburjori During Storage at Room Temperature

摘要

Fish is a major source of protein and post-harvest loss of fish is a key factor of economic and protein wastages in developing countries like Bangladesh. This study was carried out to know the effects of sun drying, smoking, freezing and canning on proximate, biochemical and microbiological characteristics of chela ( Laubuka dadiburjori) fish stored at room temperature for 60 days. The proximate composition s of the fish samples were determined. Moisture, protein, lipid, ash and carbohydrate contents of the fresh fish were 76.56, 13.74, 4.25, 2.37 and 1.41%, respectively. Total volatile base nitrogen content was 7.10 mg/100 g. Total plate count was 1.13×104 CFU g￣1. The proximate composition s found in the different processing methods were statistically different to the fresh fish samples. Water activity and pH value increased significantly in sundried and smoked chela at the end of 60 days of storage. Salt content decreased significantly (p<0.05) in sundried fish than other three processing methods. Total protein content was high in smoke dried fish (61.31%) and low in frozen fish (11.85%) at the end of storage period. The TVB-N was found high in sundried and smoked fish samples after storage period. Smoking demonstrated efficient method of fish processing in terms of the retention of protein value and reduction in the moisture content but canning was the best method for benefit and retention of the product. The information obtained in this study could be useful to fish consumers, processors and nutritionists in the efficient management of fish resources.