Preparation and preservation of fish protein concentrate (FPC) from five dried small indigenous fishes of the River Padma, Rajshahi, Bangladesh

Abstract

A total of five dried fish species viz. Bele (Glossogobius giuris),Tit punti (Puntius ticto), Kholisa (Colisa fasciata), Bacha (Eutropiichthyes vacha), Kechki (Corica soborna) and some mixed fishes chanda, nama chanda, mola, guchi, kakila (Chanda nama, Chanda ranga Amblypharyngodon mola, Mastacembelus pancalus, Xenentodon cancilla) were selected for preparation of powder (FPC) which can be preserved for a time period. This fishes were sun dried or oven-dried. Quality of the oven dried fish was better than that of the sun dried fishes. Weight of fish powder was found to range from 43.63± 14.63g Bele to 84.24± 31.77g Kholisa. After sun drying the maximum powder products from 1kg of fresh fish was 258.009 (25.80%) in Kechki and minimum 117.20g (11.72%) in Bele. The ratio between the fresh fish weight and sun dried fish weight was found minimum as 1: 0.123 Bele and maximum as 1: 0.259 Kechki and mixed fishes also more or less. The lowest duration of day was needed in Kechki (3-4 days) and the highest duration (7 days) was needed in Bele. The minimum and maximum weight of sun dried product (N=10) was obtained as 46.83 ± 15.31g (Bele) and 89.44 ± 31.66g (Kholisa) respectively. The oven dried fishes ranged from 44.93 ± 14.65g (Bele) and 86.88 ± 31.62g (Kholisa).