Biochemical Quality Assessment of Fish Powder

S. N. Jahan^1, , M. A. Bayezid¹, B. Islam², M. A. B Siddique¹, P. K. Karmokar³ and F. A. Flowra¹

¹Department of Fisheries, University of Rajshahi, Bangladesh

²Bangladesh Council for Scientific and Industrial Research Laboratories, Rajshahi, Bangladesh

³Department of Statistics, University of Rajshahi, Bangladesh

Cite this paper:
S. N. Jahan, M. A. Bayezid, B. Islam, M. A. B Siddique, P. K. Karmokar and F. A. Flowra. Biochemical Quality Assessment of Fish Powder. American Journal of Food and Nutrition. 2017; 5(3):110-114. doi: 10.12691/ajfn-5-3-6

Abstract

The study carried out with a view to determining proximate and mineral composition of fish powder of five freshwater fish samples (Hypophthalmicthys molitrix, Labeo rohita, Cirrnina mrigala and Puntius sophore and small prawns). The samples collected from five local fish markets of Rajshahi city corporation were subjected to washing, gutting drying and grinding in order to make powder and homogenized sample which were preserved into plastic container for chemical analyses. All the activities were conducted in the laboratory of department of Fisheries, University of Rajshahi, Bangladesh. Major nutrient compositions of powder products such as protein, lipid, moisture, ash, carbohydrate, phosphorus, iron and calcium were estimated. Chemical compositions were found to vary among the species. The protein, lipid, moisture and ash content of five samples ranged from 54.31 (P. sophore) to 68.90% (small prawns), 13.33 (P. sophore) to 19.33% (L.rohita), 11.55 (L. rohita) to 13.95% (H. molitrix) and 0.16 (small prawns) to 0.44% (C. mrigala), respectively. The highest value of carbohydrate was 19.23% (P. sophore) and the lowest was 1.75% (C. mrigala). The calcium, iron and phosphorus content of the selected species varied from 2.49 (L. rohita) to 2.55g/kg (small prawns), 0.043 (H. molitrix and P. sophore) to 0.184g/kg (C. mrigala) and 0.94 (L. rohita) to 1.91g/kg (P.sophore), respectively.

Keywords:
food quality minerals proximate composition quality assessment nutrition

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