CHEMICAL COMPOSITION OF FIVE SELECTED DRY FISH SPECIES IN CHALAN BEEL, BANGLADESH

• Main Authors: Flowra A. F, Tumpa S. A
• Other Authors: The Pennsylvania State University CiteSeerX Archives
• Format: Text
• Language: English
• Subjects: Attu
• Online Access: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.300.4083; http://www.davjournal.org/DAVIJS-2-39.pdf

Five selected traditionally dried fish species e.g. Puntius ticto, Labeo bata, Wallago attu, Channa striatus and Palaemon sp. were collected for the nutritional composition from the study area, Chalan Beel, Singra. The nutritional composition of protein, moisture, ash and fat of selected dried species was recorded. Chemical analyses were done by following equations. Moisture content (g/100g of sample) = weight of moisture / weight of fish sample × 100, ash content (g/100g of sample) = weight of ash obtained / weight of fish sample × 100, fat content (g/100mg of sample) = Weight of the ether extractive / Weight of the fish sample × 100 and protein content (g/100mg of sample) = weight of protein obtained / weight of fish sample × 100. The analytical data on chemical composition showed that the moisture content was found varies from 12.13 % (Puntius ticto) to 18.18 % (Palaemon sp.). Ash content of was ranging from 10.78 % (Labeo bata) to 15.67 % (Palaemon sp.). Protein content of selected dried fishes varied from 28.20 % (Wallago attu) to 51.19 % (Palaemon sp.). Fat content of the dried fishes varied from 5.38 % (Labeo bata) to 15.86 % (Wallago attu). Knowledge on biochemical composition of fish will help the processors to define the optimum processing and storage conditions for premium quality products. KEY WORDS: Ash, Dry fish, fat, moisture, protein