World Journal of Agricultural Research
ISSN (Print): 2333-0643 ISSN (Online): 2333-0678 Website: http://www.sciepub.com/journal/wjar Editor-in-chief: Rener Luciano de Souza Ferraz
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World Journal of Agricultural Research. 2019, 7(4), 132-136
DOI: 10.12691/wjar-7-4-3
Open AccessArticle

Use of Halosarcia indica (Willd.) Paul G. Wilson Extracts for Low Salted Dried Fish Production

R.M. Dharmadasa1, , A. Lintha2, R.G.S. Wijesekara2, D.C. Abeysinhe2 and P. Ranasinghe1

1Industrial Technology Institute, 363, Bauddhaloka Mawatha, Colombo 7, Sri Lanka

2Department of Aquaculture & Fisheries, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gunwale, 60170, Sri Lanka

Pub. Date: November 11, 2019

Cite this paper:
R.M. Dharmadasa, A. Lintha, R.G.S. Wijesekara, D.C. Abeysinhe and P. Ranasinghe. Use of Halosarcia indica (Willd.) Paul G. Wilson Extracts for Low Salted Dried Fish Production. World Journal of Agricultural Research. 2019; 7(4):132-136. doi: 10.12691/wjar-7-4-3

Abstract

Halosarcia indica (Willd.) Paul G. Wilson (Chenopodiaceae) is an underutilized, succulent herb freely distributed in coastal areas. Although the plant is rarely used for human consumption, there is scattered information of its usage as a natural salt. Therefore, the present study was aimed to incorporate H. indica as a source of natural salt for the production of herbal salted dried fish to develop a cottage industry in coastal areas of Sri Lanka. Well matured, authenticated, H. indica plants were harvested and cleaned well. Then materials were ground and extracts were freeze-dried. Authenticated Oreochromis niloticus fish were harvested from an institutional research pond. Cleaned and sliced samples were treated with 10% of herbal extract and 10% common salt before drying. The treated fish were oven dried at 60±5C for 14 hours. Dried fish were screened for their physical, chemical and biological quality parameters using standard protocols. Sensory attributes were evaluated using institutional sensory panel. Results revealed that dried fish prepared with herbal salt exhibited the significantly higher TPC (3.44±0.19), TAC (2.77±0.097), rehydration, fiber, protein, ash and fat contents. Also, HSDF (Herbal salted dried fish) demonstrated low microbial count, water activity and higher consumer preference for almost all organoleptic attributes. Since herbal salted dried fish possess all favorable quality characteristics and higher consumer preference, H. indica has potential use for value added dried fish production in cottage industries along coastal areas of Sri Lanka.

Keywords:
Halosarcia indica herbal salt total antioxidant capacity Oreochromis niloticus dried fish

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