@Research Paper
<#LINE#>Comparison of Organoleptic and Chemical Characteristics of Some Traditional and Improved Dried Fish Products<#LINE#>Hasan@M.M.,Rasul @M.G,Ferdausi @H.J.,Trina@B.D.,Sayeed@A.,Shah @A.K.M.A,Bapary @M.A.J. <#LINE#>1-6<#LINE#>1.ISCA-RJAVFS-2015-028.pdf<#LINE#>Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh@Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh@Quality Assurance Officer, BEST Project, Department of Fisheries, Dhaka, Bangladesh@Department of Fish Biology and Genetics, Sylhet Agricultural University, Sylhet, Bangladesh@Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh@Department of Fisheries Technology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh@Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh<#LINE#>22/11/2015<#LINE#>13/1/2016<#LINE#>This study was investigated to compare the organoleptic and chemical characteristics of four traditional sun dried fish products of Taki (Channa punctatus), Guchi baim (Mastacembelus pancalus), Jat punti (Puntius sophore) and Tengra (Mystus vittatus) with the improved sun dried fish products. The traditional sun dried fishes were collected from local market of Sylhet, Bangladesh and improved sun dried fishes were prepared in the laboratory. Results showed that the color, odor and texture of the improved sun dried fishes were excellent than those of the traditional sun dried fishes. Water reconstitution properties also varied between traditional and improved sun dried fishes where maximum rehydration was observed in the improved sun dried fishes both at 40ºC and 60ºC. Moisture content of the traditional sun dried fishes were varied between 18.32% and 24.63% whereas improved sun dried fishes contained up to 15.99% moisture irrespective of the species. Protein, lipid and ash content of the traditional sun dried fishes were comparatively lower than those of the improved sun dried fishes. Results of this study revealed that quality of the improved sun dried fishes were comparatively better than those of the dried fishes prepared by the traditional method. These results suggest that quality raw materials (fresh fish) as well as hygienic drying method should be practiced to produce quality dried fish products.<#LINE#>Khan M.A.A. and Khan Y.S.A.@Study of the abundance and infestation of blowfly during drying of fish in the coastal area of Bangladesh, Journal of Biological Science@2: 499-501.(2002).@Yes$Nowsad A.K.M.A.@Participatory training of trainers: A new approach applied in fish processing. Bangladesh Fisheries Research Forum@Dhaka, 328.(2007).@Yes$DoF (Department of Fisheries)@National fish week 2011. Department of Fisheries@Ministry of Fisheries and Livestock, Dhaka, Bangladesh, 136.(2011).@Yes$Hasan M.M.@Improvement of food quality of traditional dried small indigenous fish products using rotary dryer and solar tunnel dryer. 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<#LINE#>Growth response of Catla (Catla catla) fed Vegetable and fruit processing Waste based Diets<#LINE#>Sachan@Yogesh ,S.@Shyama,Yadav@Rakesh Pratap ,Uchoi@Rejoice ,Sreenath @V.R.  <#LINE#>1-6<#LINE#>2.ISCA-RJAVFS-2016-02.pdf<#LINE#>School of Aquaculture and Biotechnology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, Kerala, INDIA@School of Aquaculture and Biotechnology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, Kerala, INDIA@School of Aquaculture and Biotechnology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, Kerala, INDIA@School of Aquaculture and Biotechnology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, Kerala, INDIA@School of Aquaculture and Biotechnology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, Kerala, INDIA<#LINE#>2/1/2015<#LINE#>16/10/2015<#LINE#>A feeding trial was conducted for 90 days in outdoor circular cement cisterns to evaluate the utilization of vegetables and fruits processing wastes as feed ingredient in the diet of Catla catla fingerlings. Three different test diets were prepared by replacing clam meal with either fruit waste @10 % (T2), vegetables waste @10% (T3), combination of fruit waste (5%) and vegetable waste (5%) (T3). The basal diet without fruit or vegetable waste served as the control (C, The crude protein level of the diets was maintained at around 30%. Each diet was tested in triplicate, being fed to fishes in a set of three tanks each. The study was conducted in cement cisterns of capacity 300 l. Stocking was done with fingerlings of catla @ 6nos. / cistern. Completely randomized design was adopted for the study. Feeding was done @ 5% of the body weight once daily. The water quality parameters in the cisterns were monitored by fortnightly sampling. Fish growth was also assessed by periodic sampling, the quantity of feed given being readjusted based on the increase in weight. On termination of the study, all surviving fishes were collected and their length and weight recorded. Feed ingredients, formulated feeds and fish tissue were analysed for proximate composition employing standard methods. In the present study, best growth of catla in terms of average weight gain (29.99g), SGR (1.87), FCR (2.58) was obtained on diet T3 containing 5% fruit waste and 5% vegetables waste. Survival rate was good in all the treatments with mean survival value ranging from 83.33% to 100%. The results suggest the possibility of utilizing a combination of vegetable and fruit processing wastes in diets for catla. 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