Author(s): Merline X and Dr. G Chitra

Abstract: Dry fish is the low cost dietary protein source in India, especially in Tamilnadu. Sometimes dry fishes are kept for a long period that is the key factor for the deterioration of nutritional value of dry fishes, as they absorb moisture from the surrounding air. The general purpose of this study was to determine the nutritional content and amine forming bacterias of dry fish (Sardinella longiceps) collected from local market in Coimbatore, Tamilnadu. The proximate composition such as protein, carbohydrate, lipid and ash contents were analysed in dry fish samples using standard procedures. In the present study 100gm of dry fish sample of Sardinella longiceps had the highest protein content (46.14 gm) and ash content (13.17gm), where as carbohydrate and lipid values were recorded as 2.05gm and 1.19gm respectively. In this present investigation the pH value of dry Sardinella longiceps was 6.89 and the recorded moisture content was 39. 25gm. The dry sample had the lowest bacterial count of 0.7 ×105 cfu/g, which is below the permissible limit of 7×105 cfu/g. In addition to the proximate composition, amine forming bacterias were also isolated from the dry fish samples and the isolated bacterias were E.coli and Salmonella typhimurium. This study clearly indicates that the nutritional composition and microbial status obtained could be helpful in choosing fish based products on the nutritional values.

Pages: 435-438  |  1115 Views  126 Downloads

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