Variability in organoleptic characteristics and proximate composition of three dried fish products from Nazirartek fish drying yard under different storage temperatures

Abstract

The study was conducted at the Nazirartek fish drying yard in Cox's Bazar, Bangladesh, to evaluate the quality parameter of three popular dried fish species—Dried Ribbon fish (Trichiurus haumela), Dried Bombay duck (Harpadon nehereus), and Dried Gangetic hairfin anchovy (Setipina phasa). The experiment was carried out in the Department of Fisheries Technology at Bangladesh Agricultural University to evaluate the quality parameters of the three dried fish samples. The study was also conducted to examine the impact of storage conditions on the quality retention of dried fish samples. During the sensory analysis, the dried fish samples were graded as 'A' (Excellent, highly acceptable), 'B' (Good/acceptable), and 'C' (Rejected). After six months of storage at frozen temperature (-18ºC to -20ºC), the samples retained their 'A' grade. However, at room temperature (28ºC to 32ºC), Dried Ribbon fish and Dried Bombay duck were rated to grade B, while Dried Gangetic hairfin anchovy received a grade C. The protein content of Dried Ribbon fish, Dried Bombay duck, and Dried Gangetic hairfin anchovy at collection was 59.73±1.7, 53.75±1.2, and 60.04±1.56, respectively. After six months at room temperature, these values decreased significantly to 48.24±1.78, 48.31±1.34, and 51.85±1.29, whereas storage at frozen temperatures preserved higher protein levels of 57.34±1.7, 52.72±1.2, and 57.79±1.5, respectively. Moisture content fluctuated between 24.36±0.23% and 29.45±0.84% at room temperature but remained lower in frozen storage, ranging from 19.23±0.69% to 26.29±0.45%. The findings suggest that frozen storage significantly preserves the nutritional quality and sensory characteristics of dried fish by slowing biochemical reactions and reducing nutrient degradation. It highlights the importance of frozen storage for extending shelf life and maintaining the quality of dried fish products.