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Thennakoon TMNP1, Subodinee AAM2, Dilanthi K 3and Hirimuthugoda NY1*
1Department of Animal Science, Faculty of Agriculture, University of Ruhuna, Kamburupitiya, 81100, Sri Lanka.
2Department of Food Science and Technology, Faculty of Agriculture, University of Ruhuna, Kamburupitiya, 81100, Sri Lanka.
3Department of Agricultural Economics and Agribusiness, Faculty of Agriculture, University of Ruhuna, Kamburupitiya, 81100, Sri Lanka.
Abstract
The study was carried out to evaluate the physicochemical and microbiological properties
of selected dried fish (Boat dried fish, local- land dried fish, and imported dried fish) and Maldive fish
samples from markets in Colombo (CD) and Matara (MD) districts. Dried fish samples of the Shark (Carcharodon carcharias),
Skipjack Tuna (Katsuwonus pelamis), Mackerel Tuna (Decapterus russelli), Queenfish (Seriphus politus), Moonfish
(Mene makulata), Bombay duck (Harpadon nehereus) and Maldive fish samples of Skipjack Tuna and Mackerel Tuna were analyzed.
The results revealed that all chemical parameters are affected by the interaction of the source and types of dried fish.
Aspergillus spp and Saccharomyces spp were identified in the majority of the samples. The highest mean value of moisture (WB%),
crude protein%, crude fat%, total ash%, NaCl%, pH, and histamine (mg/kg) content of dried fish were shown by,
CD Local Shark (53.2 ± 0.2), MD Bombay duck (61.83 ± 0.80), MD Bombay duck (14.70 ± 1.39), MD Moonfish (28.20 ± 1.16),
MD Moonfish (20.50 ± 0.49), CD Local Mackerel (7.87 ± 0.06), CD Local Mackerel (127) respectively. However, no any significant
difference reported in sensory evaluation particularly on smell, taste, texture, saltiness, and overall acceptability of samples.
The findings of the research can be used as baseline information for the future development of product quality in the dried fish industry in Sri Lanka.
Keywords: Dried fish, Food safety, Histamine content, Dried fish quality, Physiochemical analysis, Sensory evaluation
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