Nutritional composition, yield and consumer response to a semi-fermented fish product prepared from underutilized fish species of the Bangladesh coastline

Citation
Ma. Mansur et al., Nutritional composition, yield and consumer response to a semi-fermented fish product prepared from underutilized fish species of the Bangladesh coastline, I J MAR SCI, 29(1), 2000, pp. 73-76
Citations number
12
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Aquatic Sciences
Journal title
INDIAN JOURNAL OF MARINE SCIENCES
ISSN journal
0379-5136 → ACNP
Volume
29
Issue
1
Year of publication
2000
Pages
73 - 76
Database
ISI
SICI code
0379-5136(200003)29:1<73:NCYACR>2.0.ZU;2-G
Abstract
Nutritional composition, yield and consumers' acceptability of a ground sem i-fermented fish product prepared from the underutilized fish species of th e Bay of Bengal have been studied. The product was prepared by a traditiona l semi-fermentation method, identical for the preparation of "Sheedal shutk i", and was subsequently dried in oven, ground, packed in polyethylene bags and stored in ambient condition. Quality in terms of nutritional compositi on was found comparable to other fish products of Bangladesh. Comparative s tudy on the acceptability of the new product, traditional Sheedal shutki fr om both Puntius sp, and miscellaneous sea fish species show that the new pr oduct is equally acceptable. The taste and flavour of the product was judge d to be identical with those of the traditional Sheedal shutki from Puntius sp. and superior to the Sheedal shutki from underutilized sea fish species . Yield study indicated that commercial production can be attempted if the raw fish is available at a cheap price. Overall results of the study show t hat the product can be easy to handle, transport and store, and can easily be incorporated with the cereal based diet.