Studies on the quality attributes and safety aspect of semi-fermented fish product

Abstract

Semi-fermented fish product was organoleptically of satisfactory quality and it was organoleptically acceptable for a long time. Proximate composition of the semi-fermented fish product was comparable with other processed fish and fishery products. Proximate composition data were moisture 36.63%, protein 33.74%, lipid 18.54% and ash 11.83%. Total Volatile Base Nitrogen (TVB-N) of this semi-fermented product was 3.08 mg/100 g. Bacterial load of semi-fermented fish product was 1.18 × 10⁶ CFU/g. To confirm the safety aspect of the semi-fermented fish product of this research study the exact quality of metal and elements particularly the heavy metal quantity was determined. Result of heavy metal concentrations in semi-fermented fish product “Sheedal Shutki or Chapa Shutki” was Arsenic 0.019 <span style="font-size:9.0pt;mso-bidi-font-family: Symbol">µg/g, Cadmium 0.075 <span style="font-size:9.0pt;mso-bidi-font-family:Symbol">µg/g which were within the acceptable level for human consumption.

</span></span>