Dept. of Fisheries Technology

PREPARATION AND QUALITY EVALUATION OF "SHIDAL" PREPARED FROM Esomus danricus (DARKINA) AND Puntius sophore (PUNTI)

Sat, 01 Dec 2018 00:00:00 GMT

PREPARATION AND QUALITY EVALUATION OF "SHIDAL" PREPARED FROM Esomus danricus (DARKINA) AND Puntius sophore (PUNTI) Begam, Humayra This study was conducted to assess the quality of shidal prepared by traditional fermentation process. Shidal is fermented fishery product which was prepared by using small indigenous species. The present study was carried out to preserve the fish by means of fermentation and to assess the proximate composition of dried fish and shidal. Shidal is mainly prepared in winter season but it can also be prepared in other season. In this study, Esomus danricus (Darkina) and Puntius sophore (Punti) were used to prepare shidal. Fresh fish sample were collected, washed properly and then allowed for sun drying for 5 days. The dried fish were then used for shidal preparation along with Alocasia macrorrhizos (Giant taro) and a greater portion of shidal was Giant taro. Shidal was prepared by grinding the dried fish, mixing it properly with the paste of Alocasia macrorrhizos and finally little amount of turmeric powder and mustard oil were used and was dried in the sun for 7 days. The dried fishes and shidal were then used to determine the proximate composition. The percent mean value of moisture, protein, lipid and ash of dried Darkina fish were 28.11±0.68, 51.06±0.74, 16.45±0.28 and 4.05±0.28, respectively. The percent mean value of moisture, protein, lipid and ash of Darkina shidal were 25.84±0.46, 48.94±0.68, 9.79±0.44 and 14.66±0.55, respectively. The percent mean value of moisture, protein, lipid, and ash of dried Punti were 30.02±0.35, 50.92±0.72, 14.70±0.57 and 3.84±0.33, respectively and the percent mean value of moisture, protein, lipid and ash of Punti shidal were 25.93±0.78, 49.23±0.60, 8.62±0.46 and 14.67±0.69, respectively. The percent mean value of TVB-N of dried Darkina, Darkina shidal, dried Punti and Punti shidal were 10.03±0.69, 0.1124±0.00127, 11.29±0.58 and 0.0513±0.00136, respectively. From the above value we can see that the protein content was lower but ash content in both shidal were high compared to other dried product and lipid content was also in lower amount. TVB-N value indicated the acceptability of shidal. As shidal contain high amount of nutrient, it have a potentiality to meet up the demand of protein in our country and it also have potentiality in our economy. Shidal is a well-known product in North Bengal. As people consume this product, it is important to know the proximate composition of shidal. It is also important to maintain hygiene and sanitation during preparation of shidal. A Thesis By Humayra Begam Examination Roll No. 1705512 Session: 2017-2018 Semester: July-December, 2018 Submitted to the Department of Fisheries Technology In partial fulfillment of the requirements for the degree of MASTER OF SCIENCE (MS) IN FISHERIES TECHNOLOGY

EFFECTS OF VACUUM AND MODIFIED ATMOSPHERE PACKAGING ON SHELF LIFE OF ROHU FISH (Labeo rohita) STORED AT REFRIGERATED TEMPERATURE (4°C)

Sat, 01 Dec 2018 00:00:00 GMT

EFFECTS OF VACUUM AND MODIFIED ATMOSPHERE PACKAGING ON SHELF LIFE OF ROHU FISH (Labeo rohita) STORED AT REFRIGERATED TEMPERATURE (4°C) Da, Krishno Chandra The study was conducted to evaluate the effects of vacuum and modified atmosphere packaging on the quality and shelf-life of sliced Rohu fish (Labeo rohita) stored at refrigerated temperature (4°C). The study was conducted at quality control laboratory of the Department of Fisheries in the University of Rajshahi from September 2018 to December 2018. Quality and shelf-life of sliced Rohu fishes were evaluated by biochemical and microbiological analysis by using four types of packaging: (i) without sealed pack (control); (ii) vacuum pack as treatment-1; (iii) MAP-1 (50% CO2 & 50% N2) as treatment-2 and (iv) MAP-2 (50% CO2 & 50% O2) as treatment-3. Samples were analyzed at every 2 days interval during 18 days of refrigerated storage (4°C). Different biochemical parameters such as pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and total viable count (TVC) of bacteria as a microbiological parameter were evaluated and analyzed throughout the storage period. In all packaging conditions, pH values (were in the range 6.8~7.0) throughout the storage period. No significant (p<0.05) differences were observed on the changes in pH values in all four packaging conditions during the storage period. Changes in TVB-N values were observed significantly lower (p<0.05) at 9th day of storage in samples MAP-1 (2.94±0.59 mg/100g) and MAP-2 (2.66±0.20 mg/100g) pack samples as compared to control (3.90±0.76 mg/100g) samples. In case of PV, MAP1 showed better result compared to MAP2 during the storage period. However, the TBARS value in MAP-2 sample exceeded the acceptable limit (2 mg malonaldehyde/kg) on 9th day of storage. The initial total viable count (TVC) was 4.29 log CFU/g in all packaging conditions during the storage period. When compared with control, significant (p<0.05) lower TVC values were observed on 9th and 12th day of storage in MAP samples. Shelf-life of sliced Rohu fish (Labeo rohita) in refrigerated temperature was in acceptable conditions for 8 days in control samples, 11 days for vacuum pack, 13 days for MAP-2 and 16 days for MAP-1 samples. Among the various packaging techniques, MAP1 showed extended shelf life of Rohu fish stored at refrigerated temperature (4°C). A Thesis By Krishno Chandra Das Examination Roll No. 1705509 Session: 2017-2018 Semester: July-December, 2018 Submitted to the Department of Fisheries Technology In partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN DEPARTMENT OF FISHERIES TECHNOLOGY

EFFECTS OF BOILING AND FRYING ON THE NUTRITIONAL COMPOSITION OF THREE (Amblypharyngodon mola, Puntius sophore AND Esomus danricus) SMALL INDIGENOUS FISH SPECIES AVAILABLE IN BANGLADESH

Sat, 01 Dec 2018 00:00:00 GMT

EFFECTS OF BOILING AND FRYING ON THE NUTRITIONAL COMPOSITION OF THREE (Amblypharyngodon mola, Puntius sophore AND Esomus danricus) SMALL INDIGENOUS FISH SPECIES AVAILABLE IN BANGLADESH KABIR, SABRINA Research was conducted to determine the nutritional value of mola (Amblypharyngodon mola), punti (Puntius sophore) and darkina (Esomus danricus) fish which are very much popular small indigenous fish species to the people of Bangladesh. Nutritional value of three fishes was analyzed at raw, boiling and frying conditions. Protein and lipid were found higher amount in fried fish than boiled fish. In raw Mola fish, moisture, protein and lipid content were 75.88 ±0.60%, 17.42 ±0.52% and 4.77 ±0.33% respectively. For boiled fish, the moisture, protein and lipid content were79.82 ±0.13%, 12.78±0.14% and 2.64± 0.14% respectively and for fried fish these contents were 26.78±0.07%, 36.78±0.14%and 34.69±0.22%, respectively. In boiled fish the moisture content was higher than fried fish but protein and lipid were higher in fried fish. In case of minerals at raw condition, the amount of calcium (Ca), magnesium (Mg) and phosphorus (P) were 0.84 ±0.009%, 0.03 ±0.001% and 0.04 ±0.004%, respectively. At boiled condition amounts of calcium (Ca), magnesium (Mg) and phosphorus (P) were 0.8±0.012%, 0.03 ±0.001% and 0.02 ±0.001%, respectively. On the other hand, at frying condition, amounts of Ca, Mg and P were 0.84 ±0.007%, 0.03 ±0.001%and 0.04 ±0.001%.In case raw Punti, the moisture, protein and lipid content were 71.85±0.77%, 18.55±0.06% and 7.003±0.42% respectively. For boiled fish the moisture, protein and lipid content were 76.28± 0.02%, 15.36±0.19% and 4.003±0.01% as well as for fried fish these contents were 31.70±0.15%, 33.48±0.15%and 32.78± 0.13% respectively. For minerals at raw condition the amount of calcium (Ca), magnesium (Mg) and phosphorus (P) were 0.89 ±0.022%, 0.04 ±0.001% and 0.01 ±0.003%, respectively. At boiled condition these amounts were 0.82 ±0.012% (Ca), 0.03 ±0.001% (Mg) and 0.01 ±0.001% (P) as well as at frying condition these amounts were 0.86 ±0.009% (Ca), 0.03 ±0.001% (Mg) and 0.01 ±0.001% (P), respectively. Calcium and magnesium were higher in fried fish than boiled fish. For raw Darkina the moisture, protein and lipid content were 76.24±0.45%, 16.83±0.20% and 3.58±0.14%, respectively. For boiled fish the moisture, protein and lipid content were 79.16±0.16%, 14.4±0.45% and 1.99 ±0.01% as well as for fried fish these contents were 30.13±0.45%, 33.40±0.08% and 33.47±0.02%, respectively. For minerals contents at raw condition the amount of calcium (Ca), magnesium (Mg) and phosphorus (P) were 0.88 ±0.009%, 0.38±0.006% and 0.03 ±0.009%. At boiling condition these amounts are 0.81±0.003% (Ca), 0.32±0.006% (Mg) and 0.01 ±0.003% (P) as well as at frying condition these amounts were 0.85 ±0.009% (Ca), 0.36 ±0.007 (Mg) % and 0.02 ±0.009% (P). Calcium, magnesium and phosphorus were higher in fried fish than boiled fish. A Thesis By SABRINA KABIR Examination Roll No. 1705511 Session: 2017-2018 Semester: July-December, 2018 Submitted to the Department of Fisheries Technology In partial fulfillment of the requirements for the degree of MASTER OF SCIENCE (MS) IN FISHERIES TECHNOLOGY

Assessment of the Incidence of Public Health Hazardous Bacteria Salmonella and Escherichia coli in Different Fish Farms and Fish Markets of Dinajpur District of Bangladesh

Fri, 01 Jun 2018 00:00:00 GMT

Assessment of the Incidence of Public Health Hazardous Bacteria Salmonella and Escherichia coli in Different Fish Farms and Fish Markets of Dinajpur District of Bangladesh AVA, ANJUMANARA The research work was conducted to assess the incidence of Salmonella and Escherichia coli (E. coli) contamination in different fish farms and fish markets of Dinajpur district of Bangladesh, and to identify the sources of contamination with practical measures to reduce the level of contamination. The study was conducted for a period of seven months from March, 2017 to September, 2017. Samples were collected from eight Upazila of Dinajpur district at different fish farms and markets. Selected Upazila were Dinajpur Sadar, Kaharol, Parbotipur, Birol, Fulbari, Bochagong, Cirrirbondar, and Khansama. Two fish farms and fish markets were selected from each Upazila. Isolation and identification of Salmonella and E. coli were done by the conventional method that includes screening and biochemical tests. The results indicated that all of the collected samples were contaminated with Salmonella and E. coli bacteria both fish farms and fish markets. The level of incidence of Salmonella contamination was greater in scum samples (93.8%) and for E. coli the higher contamination found in water samples (81.3%) among fish farms samples. The study revealed that 87.5% water and 57.8% fish samples of fish farms samples were Salmonella positive and about 46.3% and 30.9% isolates were tested Salmonella positive for water and fish samples. On the other hand, E. coli contamination was also high and about 75% of scum and 75.6% of fish samples were positive whereas 24.8% and 41.6% isolates were tested E. coli positive for scum and fish samples. In case of market samples, Salmonella contamination was higher in basket samples (100%) and lower contamination found in fish samples (48.9%) whereas 43.01% and 28.6% isolates were tested Salmonella positive for basket and fish samples. Meanwhile, E. coli contamination for fish, basket, and mat samples were 75.6%, 68.8% and 75% respectively, and the isolates positive to E. coli were 35.8%, 21.52% and 36.4% for fish, basket and mat samples respectively. Fish farms condition were not satisfactory in terms of flood, sewage pollution, used of animal manure, feed and waste disposal, application of excessive fertilizer, lack of consciousness of farmers about personal hygiene and sanitation, and in fish markets, stalls, parking, spacing, sanitation, drainage and quality management systems were not improved. The results was very much alarming. It is important to train up the farmers, fish handlers and fish sellers about good aquaculture practice, HACCP system, fish transportation system, cool chain management system, and overall quality management system of fishes. A Thesis By ANJUMANARA AVA Examination Roll No: 1605543 Session: 2016-2017 Semester: Jan-Jun, 2018 Submitted to the Department of Fisheries Technology In partial fulfillment of the requirements for the degree of MASTER OF SCIENCE (MS) IN FISHERIES TECHNOLOGY