Journal Article
Microbial and chemical quality of selected dried fish varieties available in Sri Lankan market
P. H. Ginigaddarage; I. H. W. Surendra; W. K. S. R. Weththewa; K. W. S. Ariyawansa; G. J. Ganegama Arachchi; B. K. K. K. Jinadasa; K. S. Hettiarachchi; E. M. R. K. B. Edirisinghe
Sri Lanka Journal of Aquatic Sciences · Vol. 23, Issue 1 · pp. 119-126 · 2018
Abstract
Dried fish is one of the traditionally preserved foods in Sri Lanka.Since dried fish is often an important component of daily meal, this study was aimed to assess the quality of selected dried fish varieties in the local market. Dried fish samples of nine selected varieties were collected under three categories, viz. locally produced, imported dried fish before and after distribution to retail market. They were analyzed for microbiological and chemical parameters. Water activity of the samples was also measured. Samples were found to be negative for Escherichia coli, Staphylococcus aureus and halophilic bacteria. Aerobic Plate Count and yeast and mould count of the majority of the samples were within the acceptable limit. Histamine content exceeded 100 mg/kg level in 33% and 13% of imported and local samples respectively. Water activity of the samples was 0.05) between the analyzed parameters of all three categories.