ISSN: 2577-4050
Authors: Jahan SN*, Jerin I, Kobra K and Kumar I
The present study was to assess the organoleptic quality and chemical composition of oven dried Puntius sophore at three different temperature during July 2019 to February, 2020 at department of Fisheries, University of Rajshahi, Bangladesh. Puntius sophore, the most available fish species of Bangladesh in dried and fresh condition was selected for the study. The species was collected (fresh condition) from the Chalan beel area, Shingra bazar of Shingra Upazila, Natore and brought into the laboratory of department of fisheries, University of Rajshahi. After collection the fishes were processed and dried in the oven at 50ºC, 60ºC and 65ºC temperature, respectively and time duration of oven drying were 11.30±0.14 (50ºC), 11.33±0.15 (60ºC) and 10.32±0.13 (65ºC) hour, respectively. Organoleptic and chemical test (protein, lipid, ash and moisture) were also done. The appearance, odor, color, taste, texture, flavor and overall acceptability of oven dried fishes were 7.08±0.52, 6.67±0.26, 6.96±1.40, 6.75±0.65, 6.63±0.33, 6.54±0.26 and 7.00±0.12 at 50ºC temperature, 6.58±1.37, 6.58±0.83, 6.00±0.78, 6.19±1.09, 6.06±0.22, 6.19±0.97 and 6.65±0.78 at 60ºC temperature and 6.21±1.18, 6.59±0.56, 6.85±0.51, 6.58±1.37, 6.40±0.85, 6.38±0.66 and 6.69±0.72 at 65ºC temperature, respectively. All the values were significantly varied among 50ºC, 60ºC and 65ºC temperature for the mean values of organoleptic quality. In case of chemical composition, the lowest protein content was found 66.94±1.46 (65ºC) and highest protein content was found 69.72±1.00 (50ºC). The lowest lipid content was found 9.40±3.12 (65ºC) and highest was 10.75±1.00 (60ºC). The lowest ash content was found 9.20±1.00 (50ºC) and highest was 9.50±1.00 (60ºC). The lowest moisture content was found 9.23±2.11 (65ºC) and highest was 10.46±1.56 (60ºC). Accept protein contents all the parameters were significantly (p<0.05) differ from each other but those are belongs in acceptable range.
Keywords: Oven Drying; Quality Assessment; Oven Dried Fish; Effect of Temperature
