Nutritional, microbial and various quality aspects of common dried fish from commercial fish drying centers in Bangladesh

Banna, Md. Hasan Al; Hoque, Md. Sazedul; Tamanna, Fatima; Hasan, Md. Mahmudul; Mondal, Pronoy; Hossain, Belal; Chakma, Suprakash; Jaman, Mst. Niloy; Tareq, Md. Abu; Khan, M. Masroor A.

doi:10.1016/j.heliyon.2022.e10830

Cited by 10 publications

(4 citation statements)

References 12 publications

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“…One of the most common practices in Cambodia is fish drying, which is part not only of food and economy but also of culture deeply adherent in the society. Cambodian people prefer direct sun-drying techniques [21], but open sun-drying is considered ineffective in terms of hygiene and nutrition, which can cause health-related issues [15,22]. Without proper covering, fish can be exposed to extreme ultraviolet radiation that can damage nutrient sources inside and darken the outer part of the drying fish [23].…”

Section: Of 25mentioning

confidence: 99%

Impacts of Using Solar Dryers on Socio-Economic Conditions of Dried Fish Processors in Cambodia

Hin,

Buntong,

Mean

et al. 2024

Sustainability

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Fish is a vital source of proteins and nutrients and can be eaten in many forms, one of which is dried fish. In Cambodia, fish is mostly dried in traditional ways and can be subject to dust, flies, rain, and weather events, resulting in low-quality products. These issues can be addressed by using solar dryers. Thus, this study was aimed to (1) compare the socio-economic conditions between dried fish processors practicing traditional drying and those using solar dryers, (2) to identify potentials and challenges to dried fish production between the two groups, and (3) to determine the factors affecting income. The study was conducted between May and August 2023, using purposive sampling to select two groups of dried fish processors in three provinces along the river systems in Cambodia. The selection criteria included (1) engagement in year-round dried fish production, (2) at least 100 kg of raw fish dried per month, and (2) willingness to participate in the interviews. Then, 35 dried fish processors that practiced traditional drying and 9 processors that utilized solar dryers were selected. T-tests, chi-square tests, analysis of variance (ANOVA), Likert scale analysis, and multiple linear regression model were used to compare the socio-economic conditions, perceptions, and the factors affecting the income. The results show that the solar dryer group used more labor, produced more dried fish, and had a higher selling price when compared to the traditional drying group. They had more opportunities to attend training and trusted the solar dryer technology. Meanwhile, the traditional drying group preferred direct sun-drying, but dried fish quality was better when solar dryers were used. Experience, total costs, and the use of solar dryers affect the income. In conclusion, using solar dryers tends to produce dried fish of better quality and a higher income, which is good for both health and improved livelihoods of fish producers and sellers.

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Section: Of 25mentioning

confidence: 99%

Impacts of Using Solar Dryers on Socio-Economic Conditions of Dried Fish Processors in Cambodia

Hin,

Buntong,

Mean

et al. 2024

Sustainability

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“…The International Commission for Microbiological Specifications for Food (ICMSF) divided the quality levels of aquatic products by plate counts. These products whose total number of colonies is below 5 × 10 5 CFU/g are good; those from 5 × 10 5 to 10 7 CFU/g are moderately acceptable; and those at or above 10 7 are considered unacceptable 125 . The drying process prevents bacteria from multiplying by removing moisture, destroys the structure of bacteria by heat processing or reduces the activity of bacteria by extremely low temperatures like FD 126 .…”

Section: Effects Of the Drying Process On The Quality Of Aquatic Prod...mentioning

confidence: 99%

“…These products whose total number of colonies is below 5 Â 10 5 CFU/g are good; those from 5 Â 10 5 to 10 7 CFU/g are moderately acceptable; and those at or above 10 7 are considered unacceptable. 125 The drying process prevents bacteria from multiplying by removing moisture, destroys the structure of bacteria by heat processing or reduces the activity of bacteria by extremely low temperatures like FD. 126 However, there was nearly no literature about the dynamic monitoring of microorganisms during the drying process.…”

Section: Microorganismsmentioning

confidence: 99%

A systematic review of drying in aquatic products

Zeng

Song

Cong

et al. 2023

Reviews in Aquaculture

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Drying is an essential method for the process and storage of aquatic products. With the removal of water, the occurrence of oxidation, hydrolysis and browning reaction also accompanies it. This article reviews the applications of emerging drying methods in aquatic products, emphasising high‐quality drying. In addition, it summarises the effects of the drying process on the quality of aquatic products, including appearance, nutritional components, flavour and microorganisms. Especially, non‐destructively monitoring technologies are introduced and discussed, including near‐infrared spectroscopy, Raman spectroscopy, hyperspectral imaging, low‐field nuclear magnetic resonance and computer vision system, which are applied to detect and predict the quality of aquatic products. A comprehensive review of recent advances in the research of the drying process of aquatic products is presented, and some perspectives are made for future research.

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“…However, the majority of traditionally sun-dried commercial fish products do not get satisfactory consumer reviews in terms of sanitary and organoleptic qualities because of poor hygienic and maintenance practices [13]. Moreover, prolonged storage of improperly dried fish is reported to reconstitute moisture, leading to health hazardous microbial contamination, developing offflavor due to hydrolysis of lipids and thus loss of nutritional values [14][15]. In addition, the illegal use of unauthorized insecticides and the use of permitted insecticides at harmful excessive levels by the processors pose long-term threats to consumers' health [16].…”

Section: Research Articlementioning

confidence: 99%

Nutritional comparison of experimentally and commercially sun-dried lean fish and small prawns of Bangladesh

Mamun¹,

Hossen²,

Begum³

et al. 2023

JAFSB

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Article InformationNutritional compositions (protein, ash, moisture, fat, energy and carbohydrate) of experimentally and commercially sun-dried fish items of Bangladesh, namely Punti (Puntius sophore), Mola (Amblypharyngodon mola), Chanda (Chanda nama), Phasa (Setipinna phasa) and small Prawn (Macrobrachium rosenbergii) were explored in this study. All the experiments were performed following standard AOAC methods. The moisture contents of both experimentally and commercially dried fish varieties were within the acceptable limit, ranging from 10.30±0.09% to 16.83±0.08% and 10.25±0.14% to 17.50±0.15%, respectively. Notable protein contents were found in the dried fish items ranging from 59.13±0.22% to 72.02±0.06% in experimentally dried and 56.74±0.09% to 65.17±0.04% in commercially dried samples. The ash contents varied from 10.05±0.03% to 17.68±0.04% in experimentally dried fish items, which ranged from 12.40±0.02% to 15.70±0.43% in commercially dried items. Overall, experimentally dried fish products were found to be nutritionally superior compared to commercially dried products. Therefore, the study recommends experimental method over commercial method to produce dry fish products, which is more hygienic and ensures maximum retention of nutritional qualities of the fresh fishes.

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Nutritional, microbial and various quality aspects of common dried fish from commercial fish drying centers in Bangladesh

Cited by 10 publications

References 12 publications

Impacts of Using Solar Dryers on Socio-Economic Conditions of Dried Fish Processors in Cambodia

Impacts of Using Solar Dryers on Socio-Economic Conditions of Dried Fish Processors in Cambodia

A systematic review of drying in aquatic products

Nutritional comparison of experimentally and commercially sun-dried lean fish and small prawns of Bangladesh

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