Fish is a major source of protein and post-harvest loss of fish is a key factor of economic and
protein wastages in developing countries like Bangladesh. This study was carried out to know the
effects of sun drying, smoking, freezing and canning on proximate, biochemical and microbiological
characteristics of chela (Laubuka dadiburjori) fish stored at room temperature for 60 days. The
proximate compositions of the fish samples were determined. Moisture, protein, lipid, ash and
carbohydrate contents of the fresh fish were 76.56, 13.74, 4.25, 2.37 and 1.41%, respectively. Total
volatile base nitrogen content was 7.10 mg/100 g. Total plate count was 1.13×104 CFU gG1. The
proximate compositions found in the different processing methods were statistically different to the
fresh fish samples. Water activity and pH value increased significantly in sundried and smoked
chela at the end of 60 days of storage. Salt content decreased significantly (p