Mohajira Begum

Nutritional Profile of Hilsa Fish [Tenualosa ilisha (Hamilton, 1822)] in SixSelected Regions of Bangladesh

This study was conducted to determine the nutritional value of hilsa fish from the six selected regions in Bangladesh. The moisture, protein, fat, carbohydrate and energy value were found 66.94 ± 7.34 to 72.04 ± 5.77%, 18.95 ± 3.97 to 20.56 ± 4.57%, 4.97 ± 0.89 to 8.21 ± 1.87%, and 3.08 ± 0.68 to 4.84 ± 1.22%, 0.35 ± 0.09 to 0.72 ± 0.05% and 128.38 ± 11.43 to 161.68 ± 13.21 kcal/100 g respectively. The pH, TVB-N and salt value were found 6.52 ± 0.07 to 6.84 ± 0.10, 2.01 ± 0.71 to 3.50 ± 0.33 mg/100 g and 2.05 ± 0.03 to 6.48 ± 0.07% respectively. The vitamin A and vitamin C value were found 33.50 ± 14.28 to 95.54 ± 11.69 μg/100 g and 11.20 ± 0.47 to 14.28 ± 1.93 μg/100 g respectively. The calcium (Ca), iron (Fe), phosphorus (P), magnesium (Mg), manganese (Mn), copper (Cu) and zinc (Zn) were found 144.21 ± 17.43 to 372.67 ± 17.44 mg/100 g, 9.04 ± 5.14 to 13.07 ± 5.17 mg/100 g, 118.17 ± 13.56 to 204.06 ± 5.89 mg/100 g, 34.18 ± 3.72 to 45.07 ± 9.22 mg/100 g, 8.54 ± 1.79 to 12.68 ± 4.3 mg/100 g, 0.95 ± 0.13 to 1.54 ± 0.29 mg/100 g and 0.94 ± 0.22 to 1.23 ± 0.19 mg/100 g respectively. These values are useful references for consumers in order to choose fish and shellfish based on their nutritional contents. These results also suggest that the proximate composition of hilsa fish greatly varies due to physiological reasons and changes in environmental conditions, i.e., spawning, migration, and starvation or heavy feeding.

Effect of Lemon, Mustard and Garlic Treatments on the Quality of SmokedHilsa (Tenualosa ilisha) During Storage Period

The effects of lemon, mustard and garlic treatments on smoked hilsa during storage condition were analyzed. Hilsa fish was smoked, using a smoking kiln at 60°C to 70°C for 12 hours and stored in a polythene bag for further use. The proximate compositions of the smoked hilsa were determined in different storage period. The percentage of moisture (39.42 ± 4.87 to 56.74 ± 3.09), protein (31.01 ± 2.64 to 20.06 ± 9.87), lipid (16.12 ± 4.89 to 12.47 ± 3.09), ash (3.09 ± 0.27 to 4.19 ± 0.91), salt (5.27 ± 0.32 to 1.02 ± 0.82) and pH (6.16 ± 0.12 to 6.84 ± 0.18) value were found from smoked hilsa during storage condition. Smoking of hilsa showed high amount of protein value by the reduction of moisture. However, results of the study could be useful to fish consumers, processors and nutritionists to select their nutritional diet.

Effect of Sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with Salt and Salt-turmeric storage at Room Temperature (27 0 - 30 0 C)

Sun-drying is one of the most important low-cost methods of fish-preservation and the products provide nutrients to all categories of people through the world including Bangladesh. The study was conducted to obtain a better understanding difference between sun-dried salted (SDS) and turmeric treated sun-dried salted (SDS+T) Shoal fish-product in laboratory-condition by analyzing proximate-composition and pH using standard methods of analyses. In fresh-process condition, the values of moisture (%), protein (%), fat (%, ash (%)and pH value were 29.77%, 41.48%, 5.10%, 22.80% and 6.2 in case of SDS Shoal fish and 30.92%, 41.0%, 4.79%, 22.41% and 6.3 respectively in case of SDS+T Shoal fish product. During storage period, the values of moisture (%) and pH were significantly (p<0.05) increased 35.26% and 8.3 in SDS (165 days) and 36.98% and 8.2 in SDS+T (180 days) respectively. The values of protein (%), fat (%) and ash (%) content were significantly (p<0.05) decreased 38.62%, 3.81% and 21.44 % respectively in case of SDS Shoal (165 days) and 38.01%, 3.26% and 21.07% (180 days) respectively in case of SDS +T Shoal fish. Experimentally it has been proved that

Comparative study on shelf life quality of Brine Salted Taki (Channa punctatus Bloch, 1793) and Shoal (Channa striatus Bloch, 1801) at Refrigerator Temperature (40C)

A clear understanding on the difference between qualities and shelf lives of brine salted taki and shoal fish product stored at refrigerator temperature (4 0 C) has been assessed by analyzing physical changes such as color, texture, odor and visual appearance by acceptability technique and changes in chemical index of TVB-N, pH and FFA value (quality parameters). In processed condition (after 7 days of ripening period in brine salting), values of TVB-N, pH and FFA were 5.7 mg N/100g, 6.8 and 2.6% in case of taki and 3.64 mg N/100g, 6.5 and 1.8% in case of shoal fish respectively. TVB-N, pH and FFA value increased significantly (p<0.05) with time of storage period and between two brine salted products, TVB-N, pH and FFA value rapidly increased in taki fish than shoal fish and at the end of 9 months brine salted taki fish product became spoiled whereas brine salted shoal fish still remained fresh. Experimentally it has been proved that brine salted shoal fish has longer shelf life (18 months) and is better to preserve in Refrigerator temperature (4 0 C).