In this study, ten indigenous dried market fishes were selected to analyze the proximate composition, microbial analysis, and organoleptic properties. Proximate compositions were found to be varied among the species. Moisture content ranged from 15.66% to 35.50%, protein content ranged from 42.06% to 65.78%, lipid content varied from 4.20% to 13.03% and ash content ranged of 5.28% to 18.60%. The results of TVB-N in different fish species ranged from 11.15 mg/100 g to 18.33 mg/100 g with highest in Puti (Puntius sophore) whereas lowest in Chanda (Chanda ranga) species. The bacterial load of dried fish species ranged from 3.13×107 to 3.67×108 (CFU/gm) with highest in Katchki (Corica soborna) and lowest in Puti (Puntius sophore). The sensory evaluation results revealed that Chapila (Gudusia chapra) is superior among the other dried fish species with color, flavor and appearance aspect. Overall, Chanda (Chanda ranga) was the better quality regarding all parameter among other dried fish species except protein content highest in Churi (Trichiurus lepturus) which was significantly different (P≤0.05) from Chanda (Chanda ranga) species.
Comparative Studies of Nutritional, Microbial and Organoleptic Properties of Different Indigenous Dried Fish from Local Market in Bangladesh
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