| Author: | Nazmun Nahar |
| Roll: | BKH1302001F |
| Batch | 8th batch |
| Session | 2012-13 |
Abstract:
The present study was carried out to determine the quantitative and nutritional loss from by-products such as fin, Intestine, scale and plate waste such as back bone and head bone of rul (Labeo rohita) during consumption of fish. The market survey was conducted in Sonapur fish market, fish market and municipal market of Noakhali town for species selection. About 40 fish species were found and top ten fish species were listed during study period. Among the ten fish species Labeo rohita was selected randomly in-depth study. The selected fish species was quantified in local markets and household level. Then the proximate and mineral compositions of selected fish were analyzed in Bangladesh Council of Science and Industrial Research (BCSIR), Fisheries technology research section. Proximate composition such as protein, fat, ash, moisture, carbohydrate from by-products and minerals such as calcium, magnesium, iron, phosphorus were analyzed from plate waste in the present study. The average weight of selected fish species was 560.5 plus/minus 181.34 * 8 . It was estimated that by-products were gill (3.22 plus/minus 0.54)% fin (2.47 plus/minus 0.26)% intestine (5.59 plus/minus 1.38)% scale (5.23 plus/minus 0.34)% respectively. The plate waste were (2.76 plus/minus 0.58)% back bone and 1.31% head bone during present study. In the present study, the raw muscle contained (77.77 plus/minus 2.04)% moisture, 2.39±1.55% fat, 16.39±3.35% protein, 1.48±0.53% ash, (2.52 plus/minus 2.24)% carbohydrate respectively. The cooked muscle contained (71.1 plus/minus 3.18)% moisture, (5.99 plus/minus 4.33)% fat, (20.12 plus/minus 2.59)% protein, (0.73 plus/minus 0.01)% ash, (2.02 plus/minus 1.46)% carbohydrate respectively. The proximate compositions of fin were (48.45 plus/minus 2.79)% moisture, (5.6 plus/minus 2.07)% fat, (15.91 plus/minus 0.06)% protein, (21.72 plus/minus 0.94)% ash, (3.32 plus/minus 1.2)% carbohydrate, respectively. The intestine contained (31.5 plus/minus 0.07)% moisture, (21.4 plus/minus 4.8)% fat, (9.21 plus/minus 1.02)% protein, (1.1 plus/minus 0.4)% ash, (2.46 plus/minus 0.14)% carbohydrate respectively. The scale contained (52.72 plus/minus 2.66)% moisture, (0.72 plus/minus 0.6)% fat, (23.47 plus/minus 1.87)% protein, (21.29 plus/minus 1.31)% ash, (1.79 plus/minus 0.09)% carbohydrate respectively. Soft bone contained 4541.84 mg/100g calcium (Ca), 67.18 mg/100g iron (Fe), 22.92 mg/100g magnesium (Mg), 356.48mg/100g phosphorus (P) respectively. The minerals found in hard bone 6272 mg/100g calcium (Ca), 56.58 mg/100g iron (Fe), 22.55 mg/100g magnesium (Mg), 291.877 mg/100g phosphorus (P) respectively. The total annual production of rui in Bangladesh was 342735 mt (DoF, 2016) and it was estimated that 5767.887 mt loosed as by-products and the total protein lost was estimated approximately 1665.35 mt. The total value of by-products was approximately 1940.89 million BDT. This study was clearly shown the potential nutritional importance of the fish by-products and plate waste,