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Articles by K.M. Azimuddin
Total Records ( 4 ) for K.M. Azimuddin
  M.S. Reza , K.M. Azimuddin , M.N. Islam and M. Kamal
  Studies were conducted to evaluate the influence of ice storage on the raw materials for the production of high quality dried fish products in solar tunnel dryer by determining organoleptic, biochemical and bacteriological aspects. Fresh fish samples of silver jew fish, Bombay duck, big-eye tuna, Chinese pomfret and ribbon fish were collected from the landing centre of Cox`s Bazar and stored in ice for 13 days. During the storage period, required quantity of fish samples were taken out every three days for drying in a Hohenheim type solar tunnel dryer. The quality of the raw materials during storage and corresponding dried products produced in the dryer were evaluated. One day ice stored raw materials exhibited excellent quality on the basis of odour, colour, appearance and consistency of flesh. However, the overall organoleptic qualities of all samples were acceptable conditions up to 10 days of ice storage. Four days ice stored raw materials produced excellent quality of dried products in the solar dryer, while the dried products produced from 10 days of ice stored fishes were also found acceptable qualities judged by their characteristic colour, odour, texture, infestation and broken pieces. There were little or no changes in initial moisture content of 70.5 to 89.1% in raw materials during 13 days of ice storage. The initial total volatile base, peroxide value and aerobic plate count of the raw materials were 2.37 to 5.15 mg N (100 g)-1, 1.27 to 2.81 m eq kg-1 oil and 2.75 x 102 to 2.0 x 103 CFU g-1, respectively, which increased considerably beyond the acceptable limits after 13 days of ice storage. The moisture content of the dried products prepared from various days of ice stored fish samples were in the range of 15.9 to 16.4% which were within the acceptable limit. The TVB-N, peroxide and APC values of the dried products produced from up to 10 days of ice stored raw materials were found within the limit of acceptable levels, which increased beyond the acceptable limits when raw materials stored up to 13 days in ice were used to produce solar tunnel dried fish products.
  L. Yasmin , Kamal M. , S.A.K. Ahmed , K.M. Azimuddin , M.N.A. Khan and M.N. Islam
  Studies were conducted on the post-mortem changes in genetically improved farmed tilapia (Oreochromis niloticus) during ice storage. Fish sample kept at room temperature, rigor started 1 hr. after spiking, reached full rigor (100%) within 3 hr which continued for 3 hr. . In ice stored fish, rigor started within one hour and attained full rigor (100%) within 2 hr that continued for 16 hrs. The pH of the muscle was about 7 immediately after catch and started to decrease gradually with the lapse of storage period. But the decrement of pH in samples stored at room temperature was much rapid than those stored in ice. Organoleptically the fish were in acceptable conditions for 16 days. The initial TVB-N and peroxide values were 5.3 mg/100g of fish and 5 meq/kg of fish respectively. These values gradually increased with the lapse of storage time but remained within the recommended limit up to 16 days. Ca2+ ATPase activities in presence of 0.1M KCl and 0.5 M KCl were 0.349 and 0.139 μmol.pi/min. mg, respectively, and decreased gradually with storage period. Mg2+ ATPase activities in presence and absence of Ca2+ were 0.418 and 0.183 μmol.pi/min. mg respectively. The myofibrillar solubility decreased gradually from around 85.33% to 38.6% at the end of the 16 days of ice storage. The bacterial loads in muscle of ice stored GIFT varied from 7.6 × 103 to 7.1 × 103 cfu/g at 2nd day of storage and then gradually increased with storage period. At the end of the 16 days of ice storage, bacterial load increased to 4.6 × 106 cfu/g and at this stage the fish were organoleptically in acceptable condition. After 18 days of storage the bacterial load was 3.8 × 108 cfu/g that exceeded the acceptable recommended limit.
  Md. Kamal , B.C. Biswas , Lubna Yasmin , K.M. Azimuddin and Md. Nazrul Islam
  Seven species of marine fish such as Queenfish (Chorinemus lysan), Jew fish (Otolithus argenteus), Silver belly (Leiognethus spp.), hard tail (Megalespis cordyla), lizard fish (Saurida tumbil), Bombay duck (Harpadon nehereus) and catfish (Tachyssurus thalassinnus) having limited use in fresh market were used in present study for evaluation of gel forming ability under a wide range of incubation temperature. The resulting suwari gels were subjected to the puncture test, expressible moisture test, teeth cutting test and folding test. The gel strength of Chorinemus lysan suwari-gel in one-step heating showed the maximum breaking force at 45°C (1196 ± 32g) after incubation for 120 minutes. In case of two-step heating, the product heated at 40°C for 120 min had the highest gel strength (1485 ± 79g). The gel strength of Otolithus argenteus in one-step heating showed the higher breaking force (BF) at 50°C (926 ± 34g) for 180 min, while in two steps heating, the highest gel-strength of 1451 ± 49g was obtained at 45°C after an incubation of 120 minute. In Megalespis cordyla both in one-step and two-step heating, maximum breaking force was obtained at incubation temperature of 45-50°C. The gel-strength of Leiognethus sp. in one step heating had highest breaking force at 50°C for 120 minutes (1010 ± 51g) and in two-step process the highest breaking force was obtained after pre-heating at 40°C for 180 min (1323 ± 58g). The results of gel strength Saurida tumbil suwari-gel both in one step and two-step heating showed poor ability irrespective of incubation temperature used. H. nehereus showed poor gel strength with maximum range of 207-213g at the temperature range of 40 -50°C both in one and two steps heating at various incubation temperatures. In T. thalassinus, the highest gel strength of 420 ± 87 g was obtained at 35°C in 180 minutes during one step heating while in two step heating, the resulting suwari-gel of T. thalassinus was the highest after pre-heating at 35°C for 120 min (313 ± 12 g).
  M.S. Reza , M.A.J. Bapary , K.M. Azimuddin , M. Nurullah and M. Kamal
  Studies were conducted to evaluate the present status of traditional drying practices of commercially important marine fishes in the coastal region of Bangladesh. A survey was made on the source of raw materials, handling, transportation, processing and marketing aspects of fish using questionnaires through interviews among the cross section of people involved in fishing, middlemen, wholesalers, retailers and processors in the Kutubdiapara of Cox’s Bazar sadar upazilla, Ghati Bhanga of Moheshkhali upazilla and Shahaparirdip of Teknaf upazilla under Cox’s Bazar district. Survey was also made in the wholesale and retail dried fish markets in Chittagong and Cox’s Bazar area. After harvesting, the small scale fishermen carry their catch to the landing centre in traditional bamboo baskets without using adequate ice and sell it to the pre-selected buyers or middlemen locally called ‘mohajan’. Both quantitative and qualitative losses occur in raw materials due to spoilage. Considerable post harvest losses also occur in fish before and after drying due to insect attack and contamination which amounts to about 10-30% of the total catch. There is also widespread use of insecticides before and after drying to avoid insect infestation. In most cases the fishes which are not sold as fresh in the market are used as raw materials of the dried products. The overall organoleptic qualities of the dried products available in various marketing chains are very poor. There is a long marketing chain for fresh and dried products which include fishermen, purchase commission agents (fresh fish), processor, purchase commission agents (dried fish), wholesaler, retailer and finally the consumer. Due to the involvement of various middlemen in the different marketing chains, the price in each stage of marketing increases and finally the consumers buy the products with a higher price. In all the marketing chains, the dried fish products are marketed without adequate packaging. The dried products contaminated with moulds and fungus is common in the retail and wholesale markets in Chittagong and Cox’s Bazar dried fish markets. Study on the marketing margin and marketing profit of traditional dried fish products reveals that the processors in primary market receive higher marketing profit followed by retailers and wholesalers in consumer market and secondary market, respectively.
 
 
 
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