International Journal of Nutrition and Food Sciences

| Peer-Reviewed |

Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples

Received: 16 June 2013    Accepted:     Published: 10 July 2013
Views:       Downloads:

Share This Article

Abstract

Traditional sun drying methods are widely used in Bangladesh to dry fish, though the quality is not satisfactory. The aim of this study was to assess the quality of solar tunnel dried Bombay duck and Siler pomfret, and to compare it with traditional sun dried Bombay duck and Silver pomfret. Raw fish samples of Bombay duck and Silver pomfret was collected and dried using solar tunnel dryer. The quality of the dried product was analyzed measuring moisture, protein, fat, ash, peroxide value and Total Volatile Base Nitrogen (TVB-N) content and analyzing water reconstitution properties. Traditional sun dried Bombay duck and Silver pomfret were also collected from different area, and the same measurement was also performed and compared with solar tunnel dried fish samples. Microbial quality was also analyzed using standard methods. Organoleptic quality of solar tunnel dried fish samples was found very well without any objectionable flavor and odor, compared with traditional sun dried fish samples. Moisture content was also observed (15.25 % in Bombay duck and 13.43 % in Silver pomfret) within the acceptable range. Protein content of solar dried fish samples was also found higher than that of traditional sun dried samples and water reconstitution power was also found better. Peroxide and TVB-N value of the solar tunnel dried studied samples were found within the normal limit of 10-20meq/kg of oil and up to 30 mg/100gm, respectively. Aerobic Plate Count was found lower, however Salmonella and Coliform was not found in both dried samples. The quality of solar tunnel dried Bombay duck and Silver pomfret samples were of excellent compared with samples dried by traditional sun drying method.

DOI 10.11648/j.ijnfs.20130204.15
Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 4, July 2013)
Page(s) 187-195
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Bombay Duck, Silver Pomfret, Organoleptic Quality, Water Reconstitution Properties, Aerobic Plate Count, Solar Tunnel Dryer, Peroxide Value

References
[1] Humayun, N.M., 1985. Studies on the improvement of traditional preservation method of fish drying segment the quality and the shelf life of the product. M.Sc. Thesis. Dept. of Fisheries Technology, Bangladesh Agricultural University, Mymensingh. pp. 65.
[2] Clucas, I.J., Ward, A.R., 1996. Postharvest fisheries development: A guide to handling, preservation, processing and quality. Chatham Maritime. Kent ME4 4TB, United Kingdom.
[3] Nowsad, A.K.M., 2003. New method of drying fish in solar fish dryer. Empowerment of Coastal Fishing Community Project. Food and Agriculture Organization of the United Nations. pp. 5.
[4] Mukharjee, S., Bondyapadhya, S., Bose, A.N., 1990. An improved solar dryer for fish drying in the coastal belt. J. Food Sci. Tech. 27, 175-177.
[5] Bala, B.K., Hossain., 1998. Experimental investigation of solar drying of fish using tunnel dryer. WREC, Elsvier Science LTD.
[6] Bala, B.K., Mondal, M.R.A. 2001. Experimental investigation of solar drying of fish using tunnel dryer. Dryer Technology. 19(2), 1-10.
[7] Ahmed, S., 1979. Biochemical evaluation of the semi-drying on the composition of puti fish (Barbus puntio). M.Sc. Thesis, Dept. of Fisheries. Bangladesh Agricultural University, Mymensingh, Bangladesh.
[8] Islam, T.M., Islam, N.M., Ferdous M., 2006. Comparative feature on design, construction and installation of three different models of low cost solar tunnel dryers. Bangladesh J. Fish Res. 20(1), 51-61.
[9] Howgate, P., Psychophysics and the Sensory Assessment of Fish. Journal of aquatic Food Product Technology, 2011, 20:2-15.
[10] Howgate, P., Johnston, A., Whittle, K.J., Multilingual guide to EC freshness grades for fishery products, Aberdeen, Scotland, UK: Torry Research Station 1992.
[11] Larmond, E., 1977. Laboratory methods for sensory evaluation of foods, Research Branch, Canadian Department of Agriculture Publication. pp. 56-59.
[12] FAO, Support to regional aquaculture activities in Latin America and the Caribbean, In: Olvera-Novoa, M. A., Martinez Palacios, C. A., and Real de Leon, E. (Eds.), Nutrition of Fish and Crustaceans- a Laboratory Manual, AB479/E, Food and Agriculture Organization of the United Nations, FAO, Mexico City 1994, pp. 61-62.
[13] AOAC, Official Methods of Analysis, 16th E.D. (Association of Analytical Chemists, Arlington, VA 1995.
[14] AOAC (Association of Official Analytical Chemists). Horwitz, N. (ed.). Official Methods of Analysis, Association of Official Analytical Chemists, 13th ed., Washington, D. C. 1980.
[15] Lima, D.S., James, D., Teutscher, F., 1981. Guidelines for chilled fish storage experiments, FAO, Fisheries Technical Paper. 210, 17-19.
[16] Ergan, H.R.S., Krik, Sawyer, R. 1981. Pearson’s Chemical analysis of Food. 8th ed. London. Churchill Livingston.
[17] Wood, Aurand, L.W., 1977. Laboratory manual in Food Chemistry. Avi Publishing Co. Inc. West Port. Connecticut. pp. 22-23.
[18] Martin, P. G., Manual of food quality.3. Commodities, FAO Food and Nutrition Paper, Food and Agriculture Organization of the United Nations, FAO, Rome 1979, 14(3): 175-178.
[19] Shamima P., Kamrujjaman M., Hossain M.A., Islam M.S. Studies on the reconstitution properties of stored dried spotted spanish mackerel (Scomberomorus guttatus), International Journal of Biosciences 2011, 1(2): 27-30.
[20] US FDA. Bacterial Analytical Manual (BAM), U.S. Food & Drug Administration Center for Food Safety & Applied Nutrition, United States Food and Drug Administration (US FDA), Washington DC 2001. Retrieved April 2013 from http://www.911emg.com/Ref%20Library%20ERG/FDA%20Bacteriological%20Analysis.pdf.
[21] Rahman, M. M., Ahmed, S., Hosen, M.M., Talukder, A.K., 2012. Detection of formalin and quality characteristics of selected fish from wet markets at Sylhet city in Bangladesh. Bangladesh Research Publications Journal. 7(2), 161-169.
[22] Norziah, M.H., Nuraini, J., Lee, K.Y., 2009. Studies on the extraction and characterization of fish oil from wastes of seafood processing industry. As. J. Food Ag Ind. 2(04), 959-973.
[23] Nickelson, R., Finne, G., Fish, crustaceans, and precooked seafoods. Ch. 47. In Compendium of Methods for the Microbiological Examination of Foods, 3rd ed., C. Vanderzant and D. F. Splittstoesser (Ed.), p. 875-895. American Public Health Association, Washington, DC.
[24] Rahman, M. J., Karim, E., Uddin, M.S., Zaher, M., Haque, M.A., 2012. Development of Low-Cost Emergency Fish Dryer in Bangladesh to use in absence of sunlight. Bangladesh Research Publications Journal. 7(3), 267-276.
[25] Ojutiku, R.O., Kolo, R.J., Mohammed, M.L., 2009. Comparative Study of Sun Drying and Solar Tent Drying of Hyperopisus bebe occidentalis. Pakistan Journal of Nutrition. 8(7), 955-957.
[26] Kamal, M., Gheyasuddin, S., Chakraborty, S.C., Hossain, M.A., Faruk, M.A.R., Hossain, M.I., 1994. Development for handling, transportation and processing of high quality hilsa fish. Studies on organoleptic characteristics on the quality changes in hilsa during ice­ storage. BAU. Res. Progr. 8.
[27] Faruk, M.A.R., 1995. Studies on the post-mortem changes in Rohu fish (Labeo rohita). M. Sc. Thesis, Bangladesh Agricultural University. Mymensingh. Bangladesh. pp. 47.
[28] Reza, M.S., Azimuddin, K.M., Islam, M.N., Kamal, M., 2006. Influence of Ice Storage on Raw Materials for the Production of High Quality Dried Fish Products. Journal of Biological Sciences. 6(1), 130-134.
[29] Clucas, I.J., Present fish drying techniques in Zambia and suggested improvements. A report prepared for fisheries development project. Rome, F.A.O., F.J. Zam 1982, pp. 25.
[30] Frazier, W.C., Westhoff, D.C. Microorganisms Important in Food Microbiology. Citedm Food Microbiology, Third Edition, Mc-Graw-Hill Book Company. New York 1978, pp. 539.
[31] Azimuddin, K.M., Islam, M.S., Kamal, M.A., 2006. comparative study on the nutritional quality aspects of some traditional sun dried and solar tunnel dried marine fish products. J. Bangladesh Soc. Agric. Sci. Tech. 3(1&2), 21-24.
[32] Brennan, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.V., 1990. Dehydration in Food Engineering Operations. London: Elsevier Applied Science.
[33] Tunde-Akintunde, T.Y., Effect of Soaking Water Temperature and Time on some Rehydration Characteristics and Nutrient Loss in Dried Bell Pepper. Agricultural Engineering International: the CIGR, Ejournal. Manuscript FP 08 013. 2008, Vol. X.
[34] Ituen, E.U., Mittal, J.P., Adeoti, J.S., 1985. Water Absorption in Cereal Grains and its effect on their rupture stress. Journal of Food Process Engineering. 8:147-158.
[35] Roiz Jean-Francois, Drying Foodstuffs: Techniques, Processes, Equipment. (GERES). Leiden: Backhuys Publishers 1997.
[36] Connel, J.J., Control of fish quality. Fourth edition, Published by fishing news books, a division of Blackwell Scientific Ltd. 1995, pp. 30.
[37] Reza, M.S., Impeovedment of food quality of traditional marine dried fishery products using solar tunnel drier. M.Sc. thesis submitted to the Dept. of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensing, Bangladesh 2006, pp. 136.
[38] Cobb, B.F., Venderzont, G., 1975. Development of a chemical test for shrimp quality. J. Food Sci. 40, 121- 124.
[39] Sen, D.P., 1961. Anandaswamy, B., Iyenger, N.V.R., Lahiry, N.L., Studies on the storage characteristics and packaging of the sun-dried salted mackerel. Food Sci. 10, 148-156.
Author Information
  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh

Cite This Article
  • APA Style

    Enamul Haque, M. Kamruzzaman, Md. Shofikul Islam, Tanvir Sarwar, Shaikh Shahinur Rahman, et al. (2013). Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples. International Journal of Nutrition and Food Sciences, 2(4), 187-195. https://doi.org/10.11648/j.ijnfs.20130204.15

    Copy | Download

    ACS Style

    Enamul Haque; M. Kamruzzaman; Md. Shofikul Islam; Tanvir Sarwar; Shaikh Shahinur Rahman, et al. Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples. Int. J. Nutr. Food Sci. 2013, 2(4), 187-195. doi: 10.11648/j.ijnfs.20130204.15

    Copy | Download

    AMA Style

    Enamul Haque, M. Kamruzzaman, Md. Shofikul Islam, Tanvir Sarwar, Shaikh Shahinur Rahman, et al. Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples. Int J Nutr Food Sci. 2013;2(4):187-195. doi: 10.11648/j.ijnfs.20130204.15

    Copy | Download

  • @article{10.11648/j.ijnfs.20130204.15,
      author = {Enamul Haque and M. Kamruzzaman and Md. Shofikul Islam and Tanvir Sarwar and Shaikh Shahinur Rahman and Md. Rezaul Karim},
      title = {Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {2},
      number = {4},
      pages = {187-195},
      doi = {10.11648/j.ijnfs.20130204.15},
      url = {https://doi.org/10.11648/j.ijnfs.20130204.15},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20130204.15},
      abstract = {Traditional sun drying methods are widely used in Bangladesh to dry fish, though the quality is not satisfactory. The aim of this study was to assess the quality of solar tunnel dried Bombay duck and Siler pomfret, and to compare it with traditional sun dried Bombay duck and Silver pomfret. Raw fish samples of Bombay duck and Silver pomfret was collected and dried using solar tunnel dryer. The quality of the dried product was analyzed measuring moisture, protein, fat, ash, peroxide value and Total Volatile Base Nitrogen (TVB-N) content and analyzing water reconstitution properties. Traditional sun dried Bombay duck and Silver pomfret were also collected from different area, and the same measurement was also performed and compared with solar tunnel dried fish samples. Microbial quality was also analyzed using standard methods. Organoleptic quality of solar tunnel dried fish samples was found very well without any objectionable flavor and odor, compared with traditional sun dried fish samples. Moisture content was also observed (15.25 % in Bombay duck and 13.43 % in Silver pomfret) within the acceptable range. Protein content of solar dried fish samples was also found higher than that of traditional sun dried samples and water reconstitution power was also found better.  Peroxide and TVB-N value of the solar tunnel dried studied samples were found within the normal limit of 10-20meq/kg of oil and up to 30 mg/100gm, respectively. Aerobic Plate Count was found lower, however Salmonella and Coliform was not found in both dried samples. The quality of solar tunnel dried Bombay duck and Silver pomfret samples were of excellent compared with samples dried by traditional sun drying method.},
     year = {2013}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Assessment and Comparison of Quality of Solar Tunnel Dried Bombay Duck and Silver Pomfret with Traditional Sun Dried Samples
    AU  - Enamul Haque
    AU  - M. Kamruzzaman
    AU  - Md. Shofikul Islam
    AU  - Tanvir Sarwar
    AU  - Shaikh Shahinur Rahman
    AU  - Md. Rezaul Karim
    Y1  - 2013/07/10
    PY  - 2013
    N1  - https://doi.org/10.11648/j.ijnfs.20130204.15
    DO  - 10.11648/j.ijnfs.20130204.15
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 187
    EP  - 195
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20130204.15
    AB  - Traditional sun drying methods are widely used in Bangladesh to dry fish, though the quality is not satisfactory. The aim of this study was to assess the quality of solar tunnel dried Bombay duck and Siler pomfret, and to compare it with traditional sun dried Bombay duck and Silver pomfret. Raw fish samples of Bombay duck and Silver pomfret was collected and dried using solar tunnel dryer. The quality of the dried product was analyzed measuring moisture, protein, fat, ash, peroxide value and Total Volatile Base Nitrogen (TVB-N) content and analyzing water reconstitution properties. Traditional sun dried Bombay duck and Silver pomfret were also collected from different area, and the same measurement was also performed and compared with solar tunnel dried fish samples. Microbial quality was also analyzed using standard methods. Organoleptic quality of solar tunnel dried fish samples was found very well without any objectionable flavor and odor, compared with traditional sun dried fish samples. Moisture content was also observed (15.25 % in Bombay duck and 13.43 % in Silver pomfret) within the acceptable range. Protein content of solar dried fish samples was also found higher than that of traditional sun dried samples and water reconstitution power was also found better.  Peroxide and TVB-N value of the solar tunnel dried studied samples were found within the normal limit of 10-20meq/kg of oil and up to 30 mg/100gm, respectively. Aerobic Plate Count was found lower, however Salmonella and Coliform was not found in both dried samples. The quality of solar tunnel dried Bombay duck and Silver pomfret samples were of excellent compared with samples dried by traditional sun drying method.
    VL  - 2
    IS  - 4
    ER  - 

    Copy | Download

  • Sections