Dried fish products are an important part of the diet of individuals living in the world's developed and developing countries. Most of these products are prepared using traditional methods that help to satisfy people's food and nutritional needs, particularly those in groups with low incomes. It is essential to determine the quality and security of these goods in order to protect the health of the customer. Therefore, a study was conducted to gain knowledge of the organoleptic, chemical, microbiological consistency and heavy metal protection of 6 (six) traditionally dried Bangladeshi marine fish. Based on organoleptic characteristics such as colour, odour, texture, insect infestation and the presence of broken pieces in the samples, the products were judged to be of low to moderately acceptable quality. The effects of the proximate composition of these products, such as moisture, crude protein, lipid and ash content, ranged from 18.56% to 24.20%, 33.56% to 58.22%, 2.74% to 15.44% and 15.87% to 32.22%, respectively. Total volatile base nitrogen (TVB-N) and peroxide (PV) values were respectively 28.46 ± 0.5 to 42.88 ± 4.9 mg N/100g and 46.80 ± 1.9 to 82.70 ± 3.8 m.eq/kg oil, both higher than the recommended dried fish values. In these samples, no harmful coliform bacteria were detected although their microbial load ranged from 0.95 ⁇ 104 to 1.9 ⁇ 105 CFU/g, suggesting varying levels in those products of viable bacteria. When the safety factor was assessed in terms of the concentrations of cadmium (Cd), chromium (Cr), lead (Pb), copper (Cu) and zinc (Zn), the toxic metal Pb was found to be far higher than the limits set by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO), at an alarming amount. Guidelines regulating the European Community Legislation (EU) and the United States Food and Drug Administration (USFDA). However, the remaining heavy metals were within the permissible boundaries. These data provide useful information for domestic consumers on these highly relished dried fish, so that they can be selected based on their quality aspects.
Author (s) DetailsProfessor Dr. Md. Shaheed Reza
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Professor Dr. Md. Abul Mansur
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Professor Dr. Md. Kamal
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/364
No comments:
Post a Comment