| Author: | Nadia Sultana |
| Roll: | BKH 1502027F |
| Batch | 10th batch |
| Session | 2014-15 |
Abstract:
The current research was conducted to evaluate the quantitative and qualitative post harvest nutritional loss of fish. In this study qualitative and quantitative estimation were done for the by-products of fish and the quantitative estimation was done for the plate waste of fish after consumption. Silver carp (Hypophthalmichthys molitrix) fish was selected randomly for the present study from the lists of major contributory species of Bangladesh and the five markets of Noakhali district. The selected fish species was quantified at household level. Then the proximate composition (moisture, protein, lipid, carbohydrate, fiber and ash) of Silver carp flesh and head (raw and cooked) and its by-products (scale, fin, gill and viscera) were analyzed in Bangladesh Agriculture University (BAU) lab. The average weight of selected fish species was 1193.75±229.03g. The dressing percentages of the selected fish species were 1.37±0.2% scale, 1.97±0.14% fin, 2.62±0.71% viscera and 2.98±0.36% gill respectively. Approximately 8.94% of fish weight has been lost as by products during the dressing of fish and around 91.06% of fish was ready for cook and consumption. The plate waste were after consumption 4.65±0.65% as head bone and 2.98±0.42% as backbone. Around 83.42% of fish could be consumed and 16.58% was thrown away as by products and plate waste. The proximate composition of raw muscle was 72.77±1.07% moisture, 15.26±1.3% protein, 3.28±1.48% lipid, 5.2±1.66% carbohydrate, 2.33±0.98% ash and 1.16±0.78% fiber and raw fish head was 67.49±1.49% moisture, 9.92±1.96% protein, 2.26±1.24% lipid, 10.63±1.59% carbohydrate, 6.16±1.98% ash and 3.34±1.19% fiber. After cooking the protein, lipid, carbohydrate, ash and fiber content of fish flesh and head was increased and the moisture content was decreased. The proximate composition of cooked fish flesh was 65.98±0.95% moisture, 17.55±0.93% protein, 3.34±1.32% lipid, 10.6±1.49% carbohydrate, 3.07±1.04% ash and 1.46±0.86% fiber and the cooked fish head contained 59.83±1.66% moisture, 12.26±1.11% protein, 2.46±1.3% lipid, 13.1±1.92% carbohydrate, 9.07±2.59% ash and 3.48±1.37% fiber. Scales of the fish contained the highest protein content which is 20.74±1.48% and other compositions were 62.11±0.91% moisture, 0.98±0.06% lipid, 3.85±1.06% carbohydrate, 2.15±0.92% fiber and 10.17±0.82% ash. The fins contained 55.32±1.55% moisture, 14.11±0.88% protein, 1.2±0.74% lipid, 7.91±1.05% carbohydrate, 18.98±1.73% ash and 2.48±0.52% fiber. The gills contained 80.6±0.75% moisture, 7.96±0.07% protein, 1.27±0.3% lipid, 0.76±0.24% carbohydrate, 6.99±1.2% ash and 2.42±0.41% fiber. According to the study the total by-products (scale, fin, gill and viscera) were 105.38±8.35g. The total annual production of Silver carp is 242942 MT (DoF, 2017-18) and it was estimated that 21446.05 MT was wasted as by-products from which total protein lost was estimated around 6192.07 MT. The total value of by-products was approximately 7216.58 million BDT. This study clearly showed that the by-products of fish have the potentiality in both nutritional and economical purpose so the by-products of fish should be used as raw materials for the production of value added products.