This study aimed to evaluate the effects of various drying methods on quality parameters such as proximate composition, rehydration characteristics, total volatile basic Nitrogen (TVB-N), and consumer acceptance of tilapia. Three different types of dryers, viz., ring tunnel dryer...
Open access
Research Article10.9734/afsj/2022/v21i11597
Small indigenous fish species (SIS) are highly popular among people in Bangladesh, as numerous closed and open water bodies support abundant production of these exceptionally palatable fish. Value-added, ready-to-heat fish products have gained increasing popularity globally in re...
Open access
Research Article10.9734/ejnfs/2026/v18i102157
The present study was conducted with an aim to develop a value-added product from blue panchax (Aplocheilus panchax) as well as to carry out its nutritional value and sensory evaluation. Value-added, ‘ready-to-heat’ fish products have become more popular globally in recent years...
Open access
Research Article10.9734/ejnfs/2025/v17i91852
A study was conducted to assess the moisture content and water reconstitution capacity (WRC) of some marine dried fishes collected from the local market of Dhaka City, Bangladesh. These two parameters were chosen for the current study as they are crucial index for microbial spoil...
Open access
Research Article10.9734/arja/2025/v18i3733