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

Abstract

Nutritional composition, yield and consumers' acceptability of a ground semi-fermented fish product prepared from the underutilized fish species of the Bay of Bengal have been studied. The product was prepared by a traditional semifermentation method, identical for the preparation of "Sheedal shutki", and was subsequently dried in oven, ground, packed in polyethylene bags and stored in ambient condition. Quality in terms of nutritional composition was found comparable to other fish products of Bangladesh. Comparative study on the acceptability of the new product, traditional Sheedal shutki from both <i>Puntius </i>sp. and miscellaneous sea fish species show that the new product is equally acceptable. The taste and flavour of the product was judged to be identical with those of the traditional Sheedal shutki from <i>Puntius </i>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 that the product can be easy to handle, transport and store, and can easily be incorporated with the cereal based diet.