Sensory, proximate, and microbiological quality evaluation of five commercially important native and imported dry fish in Bangladesh

Abstract Background Dried fish is a popular protein‐rich food in Bangladesh, yet its safety and quality vary based on its origin, processing, and storage conditions. This study evaluated the sensory, proximate, and microbiological qualities of five commercially important dry fish available in Bangladeshi markets, including both native (Bangladesh) and imported (Myanmar and India) varieties. Sensory characteristics were assessed using the Quality Index Method, while proximate composition was evaluated following AOAC standards. The microbiological quality was determined using the pour plate method to evaluate total viable cell (TVC) count. Results Sensory evaluations revealed dried fish from Bangladesh showed superior color, texture, and appearance compared to imported varieties. Proximate analysis revealed significant variation ( p < 0.05) across species, with the highest protein content being recorded in Indian Setipinna taty . Microbiological analysis showed TVC values ranging from 2.53 × 10 5 to 6.87 × 10 8 CFU/g across samples, with variability observed among both native and imported products. Pathogenic bacteria, including E. coli and Vibrio spp. were detected in several samples, whereas most samples tested negative for Salmonella and Shigella . Conclusion Bangladeshi dried fish generally exhibits favorable sensory attributes; both native and imported dried fish show variable proximate composition and microbiological quality. Strict monitoring of hygiene practices, proper regulations, and improved handling are required to ensure the safety and quality of dried fish for public health. Quality evaluation across major drying yards and supply chains is recommended for safer and more reliable dry fish.