~ 463 ~ International Journal of Fisheries and Aquatic Studies 2018; 6(2): 463-471 E-ISSN: 2347-5129 P-ISSN: 2394-0506 (ICV-Poland) Impact Value: 5.62 (GIF) Impact Factor: 0.549 IJFAS 2018; 6(2): 463-471 © 2018 IJFAS www.fisheriesjournal.com Received: 20-01-2018 Accepted: 21-02-2018 Neeta Pradhan Fisheries Research Division, Godawari, P.O. Box: 13342, Kathmandu, Nepal Madhav Kumar Shrestha Agriculture and Forestry University, Rampur, Nepal Sunila Rai Agriculture and Forestry University, Rampur, Nepal Dilip Kumar Jha Agriculture and Forestry University, Rampur, Nepal Shyam Kumar Sah Agriculture and Forestry University, Rampur, Nepal Correspondence Neeta Pradhan Fisheries Research Division, Godawari, P.O. Box: 13342, Kathmandu, Nepal Quality assessment of dried mrigal (Cirrhunus mrigala) chhari fish from different market outlets of Nepal Neeta Pradhan, Madhav Kumar Shrestha, Sunila Rai, Dilip Kumar Jha, and Shyam Kumar Sah Abstract Dried chhari fish is a popular fish product with good market potential. A study was carried out to access quality of cured and uncured dried chhari fish in commercially fish processing centers in wholesale and retail markets. A total of 36 samples of cured and uncured dried fish were collected from the fish processing centers and their respective wholesale and retail markets. Samples were analyzed for proximate, chemical and microbial analysis. Wide differences in crude protein (64.3±0.7 to 73.4±0.7%) and crude fat (6.7±0.2 to 12.4±0.1%) among samples of cured dried fish were obtained. pH values of both cured and uncured samples were within the acceptable range (6.0 to 7.0). The peroxide values of both cured and uncured samples were within the permissible level (10 to 20 meq O2/kg of oil). The total plate count ranged from 150.0x10 3 ±83.0x10 3 to 12000.0x10 3 ±13000.0x10 3 cfu/g in cured dried fish and from 4200.0x10 3 ±200.0x10 3 to 2400000.0x10 3 ±1300000.0x10 3 in uncured dried fish. Mold content ranged from 0.7x10 3 ±0.1x10 3 to 3.5x10 3 ±1.2x10 3 in cured dried fish and from 14.0x10 3 ±7.7x10 3 to1300.0 x10 3 ±1500.0 x10 3 in uncured dried fish. Present analysis suggests that chhari sized mrigal fish dried by smoking at both cured and uncured processing sites and their respective market channels were less hygienic at current state of drying. However, fish preservation through curing method was comparatively better than uncured in terms of processing, preservation and storage. The study suggests that the need for improvement in fish preservation technology including processing technology and adoption of soar dryer and hybrid solar dryer. Keywords: chhari fish, smoking, curing, processing, marketing channels Introduction Preference of fish consumption has been increased recently in Nepal to supplement the other source of animal protein. Fish protein is compared favorably with eggs, meat and milk in its amino acid content, and has a higher level of essential lysine and methionine both of which are lacking in a cereal-based diet [1, 2] . Most of the fresh fish markets of Nepal are in southern plain area where 90% of country’s fish are produced, and the major cities where fresh fish are supplied. Transportation of fresh fish for marketing in far remote areas of Nepal is very limited because of its heaviness and perishable nature. High nutrient content, neutral pH and high- water activity makes fresh fish perishable within a short period of time and starts to deteriorate immediately after catch [3] . The dried fish is one of the alternatives sources of animal protein for people living in remote and poor physiographic areas. Enhanced self-life and lightness of the dried fish makes it easy to transport in distant market. Traditionally, fish collected from rivers, wetlands and ponds were locally preserved in the form of dry fish in order to retain quality for longer period [4] . Dried fish products are marketed where there is poor road access areas and mountainous regions where transportation of bulky commodities is difficult. As a result, the demand for dry fish has increased in recent years and the dried fish from wild capture is not enough to meet the ever-increasing demand. Small sized whole fish of mostly mrigal (Cirrhinus mrigala) is commonly called chhari fish. Dried fish is a popular fish product and has a good market in Nepal. Considering the demand for small sized dry fish, fish farmers started farming of chhari fish. Farming of chhari mrigal fish is more compatible for multiple stocking and harvesting which results in high yield. The appropriate size of fish for production and drying preferred is ranged between 20 to 100 g. Dried fish of this size is believed to be stored for long period of time and consumed when