Effect of Sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with Salt and Salt-turmeric storage at Room Temperature (270 - 300C)

Abstract

Sun-drying is one of the most important low-cost methods of fish-preservation and the products provide nutrients to all categories of people through the world including Bangladesh. The study was conducted to obtain a better understanding difference between sun-dried salted (SDS) and turmeric treated sun-dried salted (SDS+T) Shoal fish-product in laboratory-condition by analyzing proximate-composition and pH using standard methods of analyses. In fresh-process condition, the values of moisture (%), protein (%), fat (%, ash (%)and pH value were 29.77%, 41.48%, 5.10%, 22.80% and 6.2 in case of SDS Shoal fish and 30.92%, 41.0%, 4.79%, 22.41% and 6.3 respectively in case of SDS+T Shoal fish product. During storage period, the values of moisture (%) and pH were significantly (p<0.05) increased 35.26% and 8.3 in SDS (165 days) and 36.98% and 8.2 in SDS+T (180 days) respectively. The values of protein (%), fat (%) and ash (%) content were significantly (p<0.05) decreased 38.62%, 3.81% and 21.44 % respectively in case of SDS Shoal (165 days) and 38.01%, 3.26% and 21.07% (180 days) respectively in case of SDS +T Shoal fish. Experimentally it has been proved that the fishes preserved in SDS +T has longer shelf life and has found better way for preservation.