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Studies on Composition and Spoilage Pattern of Seven Varieties of Marine Fish

S. F. Rubbi
Institute of Food Science and Technology Bangladesh Council of Scientific and Industrial Research. Dhaka. Received on 13-7-85

S. Shamim Jahan
Institute of Food Science and Technology Bangladesh Council of Scientific and Industrial Research. Dhaka. Received on 13-7-85

Majeda Begum
S. F. Rubbi, S. Shamim Jahan and Majeda Begum Institute of Food Science and Technology - Bangladesh Council of Scientific and Industrial Research. Dhaka. Received on 13-7-85

Abstract/ Executive Summary:

Seven varieties of marine fish namely Lotiya, Fasha. Lady fish. Cat fish, Pangus, Hilsha and Lakha were collected to study the proximate composition and the preliminary spoilage pattern during storage at+5⁰C without ice.The protein contents ranged from 10 to 21 g per 100 g wet fish. Hilsha contained maximum fat (15.5 g%). The ash and mois- t rrs contents ranged from 0.33-1.76 g% and 59.37-87.56 g% respectively. The amount of drip loss was highest (34.15 9 I 100 9 fish) in Lotiya fish and lowest (2.33 gm/100 gm fish) of Lady fish. how- ever the amount of protein in the drip was highest (6 g/1 00 9 drip ) I n case of Lakha , Samples we re taken on 0, 4th. 9th and 14th days of stored for the estimation of total volatile nitrogen (TVN) and trirnethvl amine (TMA) from trichloro acetic acid (TCA) extract as measure of spoilage. Among all the species studied Fasha spoiled earlier and became unacceptable within 4 days. Lady fish retained the freshness for 10 days in the same storage condition. During this period TVN & TMA values remaind within the acceptable limits ( TVN) less than3 mg N/l00 g fish and TMA less than 10 mg N/1 00 g fish ).

Keywords: Spoilage, Marine fish, Composition

Location:

Start Date:

End Date:

Program Area: Knowledge Management

Commodity: Marine fish

Objectives:

The present study was under taken for the production and distribution of high quality sea foods to the consumer,

Methodology:

Collection of samples: seven varieties of marine fish namely lotiya. Fasha, Lady fish, Cat fish, Pan jus, Hilsha and Lotiya of different size is were cauqr.t by the fish trawler 'Anushan- dhani' at the south patches of Bay of Bengal at around 4020 with a depth of 10-12 miles. After preliminary sampling for TVN (total' volatile nitrogen) and TI'vlA (trimethyl amine). the fishes were kept frozen in the trawler. They were brought to Dhaka by air in poIyethelene baqs on the 4th day after catch and kept in storage at+5°C with- I out ice. Before storage, the frozen fish were thawed out, the total length, standard length and the total Weight of each fish were taken, Samplings for spoilage patterns were made on the 4th, 7th, 9th and 14th days of storage. The fish were identified according to the general ::IPP earance and the scientific and local names of the fish and their characteristics were noted. Proximate composition: Mois- turo protein, fat and ash content of the fish were determined by the method of AOAC (1975 j, The to.al solid content (including the fat) of the fish were calculated by subtracting the moisture content of the fish. Soluble protein of drip water: During transportation from Chittagong to Dhaka, certain volumes of drip water were collscred from each of the packet. The total volume of the water was measure d and the amount of soluble protein 10 ~t in thawed water was determined by digestion and distillation by Kjeldhal micro distillation technique, Total volatile nitrogen (TVN) : Composite of fish were taken for preiaring TCA (tri chloroacetic acid) extract from the fresh fish and from each of stored fish during different intervals

Source of Information: Banqladesh J. Agril. Sci. 14.(1) : 59 -65: 1987 ISSN 0379-4296

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The protein contents ranged from 10 to 21 g per 100 g wet fish. Hilsha contained maximum fat (15.5 g%). The ash and moisture contents ranged from 0.33-1.76 g% and 59.37-87.56 g% respectively. The amount of drip loss was highest (34.15 9 I 100 9 fish) in Lotiya fish and lowest (2.33 gm/100 gm fish) of Lady fish. how- ever the amount of protein in the drip was highest (6 g/1 00 9 drip ) I n case of Lakha , Samples we re taken on 0, 4th. 9th and 14th days of stornge for the estimation of total volatile nitrogen (TVN) and trirnethvl amine (TMA 1 from trichloro acetic acid (TCA) extract as measure of spoilage. Among all the species studied Fasha spoiled earlier and became unacceptable within 4 days. Lady fish retained the freshness for 10 days in the same storage condition. During this period TVN & TMA values remained within the acceptable limits ( TVN) less than 3 mg N/l00 g fish and TMA less than 10 mg N/1 00 g fish ).

Knowledge Management: Journal