Organoleptic and Biochemical Analysis of Traditional and Customized Product of Shidhils

Abstract

A detailed survey was conducted to collect information on the present status of traditional preparation procedure of Shidhil at the Northern region of Bangladesh. A total of 10 samples of traditionally prepared Shidhil was collected from Rangpur, Kurigram and Nilphamari districts and brought to the Department of Fisheries Technology in zipper polythene packets. Proximate composition of the traditionally prepared Shidhil showed that, percent moisture content in Rangpur samples was higher than other samples whereas the percent protein found higher in kurigram samples. Customized product of improved Shidhils were prepared in the same laboratory with kachki (Corica soborna), mola (Amblypharyngodon mola), punti (Puntius ticto) and mixture of these three species of fishes. The survey on traditional preparation procedure of Shidhil revealed that the traditional preparation procedure of Shidhil is quite similar among the districts though there were some differences in shape and weight. Variations were observed in the price of Shidhils per piece and it ranged from 10 to 40 taka/piece. No wholesaler could be found in the marketing channel of Shidhil and it is prepared mostly for home consumption. The biochemical study of the improved Shidhils showed that the percent mean value of moisture, protein lipid and ash of dried fishes obtained at the initial stage changed while Shidhil was prepared using these dry fishes. In the case of kachki fish percent moisture content increased from were 16.12 to 23.84. The percent mean value of protein of dried punti fish were 51.48 which decreased to 41.07% after preparing Shidhil. On the other hand, the percent lipid value was 15.08 for dried mola which increased to 24.25 in mola Shidhil. In the case of mixture of three species of these fishes the percent mean value of ash was 12.73 which decreased 10.38 after preparing Shidhil.

J. of Sci. and Tech. Res. 4(1): 01-12, 2022