Nutritional composition, yield and consumer response to a semi-fermented fish product prepared from underutilized fish species of the Bngladesh coastline
73-76Nutritional
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 Puntius
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 Puntius 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