Investigation of proximate composition, chemical and microbial quality of dried anchovy (Encrasicholina punctifer) in Qeshm Island

Document Type : Research Paper


1 Institute of Technical and Vocational Higher Education and Skills Training of Agriculture Jihad, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Tehran, Iran

2 Department of Fisheries, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Golestan, Iran

3 Department of Veterinary Medicine, Institute of Agricultural Education and Extension, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Tehran, Iran

4 Department of Chemistry, Faculty of Basic Sciences, Tarbiat Modares University, Tehran, Iran



One of the most common methods of preserving fish worldwide, especially in coastal areas is sun-drying. In order to determine the quality of dried anchovy (Encrasicholina punctifer), 40 samples of dried fish by the traditional method and in sunlight were collected from the Qeshm Island. In the laboratory, proximate compositions, chemical quality indicators, and microbial quality were measured. The amounts of protein, fat, fiber, ash and moisture were 58.10, 6.11, 0.59, 18.69 and 16.02% based on a dry weight basis, respectively.  The peroxide value (PV) was 0.3 mEq O2/kg which was lower than the acceptable limit, while the total volatile basic nitrogen (TVBN) was 243.36 mg/100 g beyond the limit. Total viable counts (TVC) were 2.8 × 103 CFU/g was lower than the acceptable limit, while yeast and mold count (6.06 × 102 CFU/g) beyond the limit. Contaminations of dried anchovy by Escherichia coli, Staphylococcus aureus, coliform, Clostridium perfringens and reducing bacteria (Clostridiums) were positive. The most frequent prevalence was related to S. aureus by 52.17% and E. coli by 39.13%. In general, the dried anchovy exhibited a high protein and fat content, but low chemical quality. The bacterial spoilage was not occurred, but it was susceptible to spoilage by molds and yeasts. Maintaining quality of crude fish before drying, improving the quality of location and the method of drying process can decline the secondary contamination of the dried fish samples by pathogenic bacteria, leading to improve this high valuable nutritional product.