Compositional Analysis of “Masmin”- A Traditional Smoke-Dried Fishery Product from Lakshadweep Islands, India

Abstract

The Lakshadweep Islands are situated in the midsea, about 400 km away from mainland India, and form a vital source for the blue revolution in the country, having significant potential to boost the marine seafood sector. Smoke-dried tuna, locally known as masmin, is a staple seafood that meets one of the major protein demands of the islanders. Traditionally, masmin is prepared by smoke-drying cooked skipjack tuna (Katsuwonus pelamis), and the processing has been practiced since time immemorial in the islands. Understanding the compositional characteristics of traditional masmin is essential for assessing its nutritional value and for optimising its processing for broader applications within the Indian seafood industry. The present study evaluated the moisture, crude protein, fat, ash, sodium chloride (%NaCl), pH, and total phenolic content (TPC) of masmin samples collected from five different islands. The average moisture content varied significantly, ranging from 14.76 ± 1.29% in samples from Minicoy to 20.65 ± 1.56% in those from Amini. Crude protein levels across the five island samples ranged between 58.78 ± 0.36 and 78.75 ± 0.02 g/100 g, indicating the high nutritional value of traditionally smoke-dried tuna. The highest total phenolic content (16.51 ± 0.34 mg GAE/g) was observed in the sample from Minicoy, while the lowest (6.78 ± 0.91 mg GAE/g) was recorded in the sample from Kavaratti. The high phenolic content in Minicoy samples is likely due to extended drying and smoking durations, as well as mass loss from moisture reduction, which concentrates phenolic compounds. Overall, differences in traditional processing methods and ingredients used across the islands have led to notable variations in the final composition of masmin, highlighting the importance of standardisation for quality assurance and nutritional consistency.