Chemical Composition of Bombay Ducks (Harpodon Nehereus) and Changes Occurring in the Nutritive Value of Dried Bombay Ducks on Storage

Abstract

Fresh Bombay ducks and Bombay ducks dried (a) without any pre-treatment or (b) after brining with NaCI s6lutiops of 15% and 7.5% concentrations for 18 hour~ were analysed for moisture, ash, minerals, vitamins, fat, free fatty acids, peroxide value, thiobarbituric acid value, total protein, total amino nitrogen, soluble proteins and trimethylamine contents. All the dried samples were stored in (a) tightly closed tin containers or (b) polythene bags and analysed for the above mentioned constituents every l! months. It was observed that brining did not exercise any marked influence on keeping properties. Organoleptic observations 5howed that fish stored in tin containers kept better and longer than those stored in p:Jlythene bags.