Quality and Safety Aspects of Dried Scaly Stingray (Himantura walga) Fishery Product in Southern Regions of Bangladesh | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 29, Volume 27, Issue 2, March and April 2023, Pages 443-462 PDF (691.43 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2023.294080 | ||
| Author | ||
| Sourav Debnath et al. | ||
| Abstract | ||
| Fish drying is an old and well-established technique for generating nutritionally balanced human food. The present study examined the biochemical characteristics, quality and safety features of dried stingray products from major drying regions in coastal Bangladesh. Standard validated methods were applied to assess different compositions. Pesticide residues were analyzed using QuEChERS separation in conjunction with gas chromatography and mass spectrometry. The organoleptic properties revealed that dried fish samples were of good quality for human consumption and did not significantly (P>0.05) differ in all drying yards. The aerobic plate count (APC) for all products exceeded the regulatory limit, with the highest found (1.2±0.01×106 cfu/g) in Kuakata drying yard. Similarly, the highest total fungal load was found in the same yard (1.5±0.02×103 cfu/g). Salmonella spp., Vibrio cholerae, Vibrio parahaemolyticus and Listeria monocytogens were not detected in all dried products. Except for ash and pH content (p>0.05), the proximate components (protein, lipid, ash, moisture) and other spoilage metrics of dried stingrays recorded significant differences (P<0.05). The organochlorine residues (DDT and heptachlor) were not observed in all products, and no health risk was detected from the sampling stations associated with their pesticides. Based on biochemical compositions and the quality and safety properties, these dried fish products may be a realistic and safe food for human consumption. | ||
| Keywords | ||
| Fish drying; Stingrays; Sensorial attributes; Microbiological quality; Biochemical compositions | ||
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