Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature

Majumdar, Bhaskar Chandra; Afrin, Faria; Rasul, M.G.; Shaha, Dinesh Chandra; Shah, A. K. M. Azad

doi:10.3390/fishes3030032

Cited by 10 publications

(4 citation statements)

References 27 publications

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“…Patterson and Ranjitha (2009) enumerated that total plate count (TPC) seemed to be high in the commercially dried fishes than the experimentally dried fishes. Our finding is similar with the results reported by Majumdar et al (2017 and Majumdar et al (2018). Significantly (P<0.05) the highest and the lowest bacterial count were observed in the month of April and January, respectively.…”

Section: Percentage Distribution Of Different Fungal Species In Dried Baim Fishessupporting

confidence: 92%

Evaluation of microbiological quality of dried baim (Mastacembelus armatus) in Bangladesh

Akter¹,

Sayeed²,

Rasul³

et al. 2018

Arch. Agri. Environ. Sci.

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A study was performed for five months to assess the microbiological quality of dried Baim (Mastacembelus armatus) in Sylhet region of Bangladesh. A total of 45 dried samples were randomly collected on monthly basis from three different sources of Sylhet region; one from producer (drying yard of Lamagaji) and others from retail market (Bandar Bazar) and control (prepared in laboratory). The mean total plate count (TPC) of dried Baim from producer, retail market and control were observed 6.20 ± 0.72 ×10 5 , 9.64 ± 1.58 ×10 5 and 1.61 ± 1.06×10 5 cfu/ g, respectively, whereas, average total fungal count (TFC) were estimated 3.77 ± 0.81 ×10 3 , 4.65 ± 1.08 ×10 3 and 1.78 ± 0.64 ×10 3 cfu/g, respectively. TPC and TFC of dried Baim of retail market were found significantly (P<0.05) highest and significantly (P<0.05) lowest in control samples than others. Twenty five samples from each source were analyzed to determine pathogenic E. coli and Salmonella sp. Hundred percent samples of dried Baim of producer and retail market were found contaminated by E. coli whereas; the controlled samples were free of E. coli. Likewise, the dried Baim samples of producer and retail market were contaminated 60% and 80% respectively with Salmonella. Dried baim sample from market was 100%, producer sample was 62% and control sample was 32% contaminated with fungi. The most common fungus species in samples were Aspergillus fumigatus, Fuserium proliferatum and Rhizopus stolonifer. The overall microbiological quality of control samples was comparatively better than the commercially produced dried Baim in Sylhet region.

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Section: Percentage Distribution Of Different Fungal Species In Dried Baim Fishessupporting

confidence: 92%

Evaluation of microbiological quality of dried baim (Mastacembelus armatus) in Bangladesh

Akter¹,

Sayeed²,

Rasul³

et al. 2018

Arch. Agri. Environ. Sci.

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“…The value of sensory attributes were increased with the increasing of the storage period. The color value of dried fish was increased in all the samples with the increasing of storage period due to non-enzymatic browning reactions (Majumdar et al, 2018). The more the sensory scores are obtained, the less the quality indicates.…”

Section: Sensory Evaluationmentioning

confidence: 94%

Combined Effect of Moringa (Moringa oleifera) Water Extracts and Vacuum Packaging on the Quality and Lipid Oxidation of the Sun-Dried Punti (Puntius sophore) During Storage

al.¹

2022

Egypt. J. of Aquatic Biolo. and Fish.

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“…Similarly, the water holding capacity of traditional, improved and improved-TC dried product was found 40.65%, 48.67%, 42.92% after 60 min at ambient temperature, 42.18%, 50.62%, 45.13% at 40 °C and 45.32%, 52.60%, 47.51% at 60 °C, respectively. The water-holding ability of dried fishery product also increased with the increasing of temperature and dipping time(Majumdar et al, 2018). Overall, rehydration rate of solar tunnel dried fishery products was higher than the other dried products.…”

mentioning

confidence: 89%

EFFECTS OF DRYING METHODS ON PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF TORPEDO SCAD (Megalaspis cordyla)

Rasul

Kabir

Yuan

et al. 2021

J microb biotech food sci

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Drying methodsM. cordyla was dried using four different methods of drying-namely traditional sun drying, sun drying on ring tunnel dryer, sun drying on ring tunnel dryer with turmeric and chili powder, and solar tunnel drying, which are designated as traditional, improved, improved-TC and solar, respectively. Fish were dried under sunlight and air during day time (10:00 am to 4:00 pm for 7 days) until the water content was reduced to approximately 16-20% during the month of February, 2019 (average day temperature 24 ˚C). Dried fish were then packaged in an air tight polythene bag and stored at -20 ˚C until further analyses.Generally, fish are unhygienically sun dried, which causes the considerable reduction of quality and safety of the product. The effects of drying methods on physico-chemical, microbiological, and sensory properties of Megalaspis cordyla were investigated. Fish were dried using traditional (without pre-treatment), improved (treated with 5% salt solution), improved-TC (treated with 5% salt solution and rubbed with turmeric and chili powder) and solar tunnel (treated with 5% salt solution) drying methods. Sensory evaluation revealed that solar-dried products showed comparatively better quality than the products produced by other drying methods. Rehydration ability of solar dried products was comparatively higher than other dried products. Moisture content of dried M. cordyla was ranged from 16.28% to 21.30%. However, no significant (p > 0.05) variation was found in protein, lipid and ash content on dry matter basis. Significantly (p < 0.05) the lowest peroxide value, acid value and carbonyl value were observed in solar dried products. In contrast, comparatively higher amount of PUFAs were found in solar dried products followed by improved, improved-TC and traditionally produced dried fish. The aerobic plate count of dried M. cordyla varied between 2.04 log CFU/g and 5.71 log CFU/g. Results of this study suggested that the dried fish produced by solar tunnel drying method showed comparatively better quality than other drying methods for the consumer's safety. ARTICLE INFO

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Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature

Cited by 10 publications

References 27 publications

Evaluation of microbiological quality of dried baim (Mastacembelus armatus) in Bangladesh

Evaluation of microbiological quality of dried baim (Mastacembelus armatus) in Bangladesh

Combined Effect of Moringa (Moringa oleifera) Water Extracts and Vacuum Packaging on the Quality and Lipid Oxidation of the Sun-Dried Punti (Puntius sophore) During Storage

EFFECTS OF DRYING METHODS ON PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF TORPEDO SCAD (Megalaspis cordyla)

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