| Author: | Farjana Akter |
| Roll: | BKH15020195 |
| Batch | 10th batch |
| Session | 2014-15 |
Abstract:
In Bangladesh, fish is being eaten through the process of dressing, cleaning, cutting and finally cooking for consumption. For this, by-products are produced everyday which aren’t used properly due to lack of concern. The research was carried out to investigate the quantitative and nutritional loss of by-products such as gills, scales, fins, intestines and plate waste (back bone and head bone) of mrigal (Cirrhinus cirrhosus) entire the value chain from farm to plate. The market survey was estimated in Sonapur fish market, Datter hat fish market, Municipal fish market, Chowrasta fish market, Chowmuhani fish market of Noakhali district, over a period of two months (May to June, 2019) for the selection of species. About 40 fish species were found during survey period and top ten fish species were selected. In the ten fish species Cirrhinus cirrhosus was selected randomly according to the availability and list of top ten fish species of DoF, 2018. In the selected fish species, by-products volume was quantified on the base of local market places and household level. Then the proximate composition of selected fish species was analyzed in Aquaculture lab of Bangladesh Agriculture University, Mymensingh. In this study proximate composition including moisture, protein, lipid, ash, fiber and carbohydrate were analyzed from raw fish and by-products. The average weight of selected fish species was 660.38±416.86 g. In the study it was estimated that the average of volume of by-products were 4.98±0.90% scales, 2.07±0.32% gills, 2.19±0.69% fins, 3.19±2.80% intestines respectively. During present study plate waste were 0.86±0.23% backbone and 5.32±1.45% head bone. In the present study, the raw muscle contained 76.92±1.16% moisture, 2.36±1.01% lipid, 14.98±1.18% protein, 2.46±0.77% ash, 1.32+0.23% fiber, 1.96±0.13% carbohydrate respectively. The cooked muscle contained 71.44±2.05% moisture, 1.80±0.12% lipid, 16.69±0.55% protein, 2.62±0.53% ash, 3.40±0.36% fiber, 4.05±0.51% carbohydrate respectively. The fish scales contained 78.36±0.95% moisture, 0.96±0.175% lipid, 12.80±0.16% protein, 6.34±0.48% ash, 1.22±0.36% fiber, 0.32±0.47% carbohydrate respectively. The fish gill contained 72.72±0.66% moisture, 2.42±0.34% lipid, 7.33±0.97% protein, 5.73±0.56% ash, 1.34±0.28% fiber, 10.46±0.76% carbohydrate respectively. The fish intestine contained 59.08±2.07% moisture, 5.40±0.90% lipid, 8.52±0.51% protein, 7.18±0.61% ash, 3.65±0.61% fiber, 16.17±0.96% carbohydrate respectively. The fish fin contained 59.36±0.58% moisture, 1.60±0.05% lipid, 13.42±0.76% protein, 19.15±1.11% ash, 1.64±0.14% fiber, 4.93±0.19% carbohydrate respectively. The raw fish head contained 66.07±0.79% moisture, 1.32±0.23% lipid, 10.41±0.65% protein, 7.45±0.39% ash, 2.36±0.39% fiber, 12.39±0.78% carbohydrate respectively. The cooked fish head contain 51.51±0.94% moisture, 1.78±0.07% lipid, 12.83±0.84% protein, 11.24±0.82% ash, 3.54±0.19% fiber, 19.10±0.84% carbohydrate respectively. The total production of mrigal in Bangladesh was 234298 mt (DoF, 2018) and it was estimated that 10346.59 mt loosed as by-products from which total protein lost was estimated approximate 4784.36 mt. The total value of by-products was approximately 16063 million BDT. In conclusion, this study was shown the importance of the fish by-products and plate waste for further utilization which we were mostly thrown away.