Preparation and quality aspect of traditional fish dried product (Shidhil) of Bangladesh
Md. Moshiur Rahman, M.F. Siddique, AC Barman, MGS Riar
A study was conducted to assess the quality of newly prepared ‘Shidhil’. Two fish species –punti and silver jew fish and a vegetable of taro were used in the present study. The study was carried out for a period of 05 months from October 2011 to February 2012 at the laboratory of Fisheries Technology Department and the roof top of the Dean Office of Faculty of Fisheries, Bangladesh Agricultural University (BAU), Mymensingh. Two experiments were designed where fish species are different but taro is constant. In 1st experiment, 60% taro and 40% punti fish powder, 80% taro and 20% punti fish powder, 90% taro and 10% punti fish powder are designated as S1, S2, and S3. In other experiment, 60% taro and 40% silver jew fish powder, 80% taro and 20% silver jew fish powder, 90% taro and 10% silver jew fish powder were used which were designated as T1, T2, and T3. The overall organoleptic qualities of ‘Shidhil’ products obtained from both type of fish were excellent. Protein and lipid content of ‘Shidhil’ produced from punti with taro were ranged from 31.3 to 51.32% and 5.81 to 6.71% with the lowest in S3 and highest in S1, respectively. Protein and lipid contents in ‘Shidhil’ produced from silver jew fish with taro was ranged from 30.54 to 49.4% and 5.03 to 6.45% with the lowest in T3 and the highest in T1. The TVB-N values of different ‘Shidhil’ products produced using punti and silver jew fish with taro were in the range of 2.61% to 3.54% and 2.64% to 3.71% with the lowest in S3 & T3 and highest in S1 & T1 respectively.
Md. Moshiur Rahman, M.F. Siddique, AC Barman, MGS Riar. Preparation and quality aspect of traditional fish dried product (Shidhil) of Bangladesh. International Journal of Zoology Studies, Volume 1, Issue 7, 2016, Pages 28-34