Physicochemical quality assessment of salt-free fermented fish products of Sylhet region, Bangladesh

  • Md. Belal Hossain Sikder Dept. of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114
  • Imeaz Ahmed Department of Food Engineering and Tea Technology, Shahjalal University of Sciences and Technology, Sylhet-3114
  • Shah Samiur Rashid Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, Gambang-26300, Pahang
  • Aizi Nor Mazila Binti Ramli Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, Gambang-26300, Pahang
Keywords: Antioxidant activity, fermented fish, scavenging activity, Shidals.

Abstract

Shidals are popular salt-free fermented fish products of Sylhet region of Bangladesh due to their distinctive flavor and taste. In this study, the proximate composition, physicochemical and antioxidative potential had been studied of three kinds of shidals prepared from punti (Puntius sophore), kangla (Notopterus notopterus) and bashpata (Setipinna phasa) available in the local markets. The results of the investigation suggested that shidals are a good source of protein content ranging from 30.49% to 38.27%. The pH, moisture, crude fat, ash and carbohydrate content ranged from 6.09%-6.74%, 34.46%-35.33%, 17.48%-21.43%, 06.31%-13.05% and 1.20%-1.73% correspondingly. DPPH radical scavenging activity of punti, kangla and bashpata shidals was found 68.13±2.45, 53.95±1.52, 73.88±1.21 respectively. Total Volatile Base Nitrogen (TVB-N) content ranged from 37.57-57.92 mg.100 g-1. These findings suggested that fermented fish products are a good source of nutrients for the local peoples.

Published
2021-03-04
Section
Articles