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Exposing Proximate Components of Some Selected Fishes Available in Coast of the Bay of Bengal

Exposing Proximate Components of Some Selected Fishes Available in Coast of the Bay of Bengal

Skeikh Mustafizur Rahman1*, Mst. Shirin Sharmin Khan1, Yousef Ahmed Alkhamis2,3, Roshmon Thomas Mathew2, Md. Moshiur Rahman1, Mohammed Monirul Islam4, Md. Asadujjaman5 and Md. Golam Sarower1

1Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh
2Fish Resources Research Center, King Faisal University, Hofuf-420, Al-Ahsa, Kingdom of Saudi Arabia
3Agriculture and Food Sciences College, King Faisal University, Hofuf-420, Al-Ahsa, Kingdom of Saudi Arabia
4College of Clinical Pharmacy, King Faisal University, Hofuf-420, Al-Ahsa-31982, Kingdom of Saudi Arabia
5Fisheries and Ocean Sciences, Khulna Agricultural University, Khulna-9100, Bangladesh
 
* Corresponding author: mustafizfmrt@yahoo.com

ABSTRACT

Fish is a valued source of heath-benefiting protein and other indispensable nutrients. This study aimed to investigate the proximate components (e.g. protein, lipid, moisture and ash) of eleven non-commercial marine fish species namely Johnius argentatus, Harpodon nehereus, Cynoglossus lingua, Johnius elongatus, Sillaginopsis panijus, Pomadasys hasta, Setipinna phasa, Megalaspis cordyla, Rita rita, Gonialosa manmina and Scatophagus argus obtained from the Bay of Bengal. The samples were collected from raw fish (as a whole), different body parts (head, middle and tail) and processed fish (boiled and dried). This study further compared the nutrition values in relation to the price of individual species. Protein content (13.27–33.56%) between species and methods of cooking varied considerably. The highest amounts of protein (19.18 to 33.55%) were found in the fried fish, while the raw and boiled fish contained almost similar amount (protein, 14.00 to 19.57%). Fat content differed between species ranged from 0.38 to 4% in raw fish, 0.78 to 3.43% in boiled fish, and 15.72 to 33.78% in fried fish. The ash content also differed among raw (1.05 to 3.76%), boiled (0.51 to 3.00%) and fried (1.72 to 9.06%) fishes. Lowest moisture content was observed in fried fish (28.6 to 53.30%), while raw and boiled fishes showed higher moisture content (71.00 to 84.85%). Between body parts, lipid and ash values were marginally high in middle and tail muscle respectively, while protein and moisture values were comparable. The regression analysis revealed that fish price increased with the increase of their protein contents. The study has provided the nutritional information of these selected fishes which are mostly consumed by the general coastal inhabitants in Bangladesh.

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Pakistan Journal of Zoology

February

Pakistan J. Zool., Vol. 56, Iss. 1, pp. 01-501

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