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Microbial and Proximate Composition of Fresh and Salted Hilsa, Tenualosa Ilisha

Tahara Rohomania
Department of Fisheries, Faculty of Biological Sciences, University of Dhaka, Dhaka-1000, Bangladesh.

Mihir Lal Saha
Department of Botany, Faculty of Biological Sciences, University of Dhaka, Dhaka-1000, Bangladesh.

Anwar Hossain
Department of Fisheries, Faculty of Biological Sciences, University of Dhaka, Dhaka-1000, Bangladesh.

Shankar Chandra Mandal
Department of Fisheries, Faculty of Biological Sciences, University of Dhaka, Dhaka-1000, Bangladesh.

Mohammad Shamsur Rahman
Department of Fisheries, Faculty of Biological Sciences, University of Dhaka, Dhaka-1000, Bangladesh.

Abstract/ Executive Summary:

Bacterial and nutritional quality of fresh and salted hilsa collected from four markets of Dhaka city were investigated. Five different culture media viz. nutrient agar, EMB agar for coliform, SS agar for Salmonella- Shigella, MSA agar for Staphylococcus and TCBS for Vibrio were used. The highest heterotrophic bacterial count 1.22 ± 0.12 × 10⁶ cfu/g was recorded in the fresh fish sample of Karwan Bazar. Maximum coliform count, 1.20 ± 0.10 × 10⁶ cfu/g was detected in the fresh fish sample of the same market. No bacterial colony was found on SS agar and TCBS agar plate in salted fish. Proximate composition of raw hilsa of dorsal and ventral part was 56.49 ± 0.13% and 55.45 ± 0.06% moisture, 23.62 ± 0.28% and 22.99 ± 0.36% protein, 18.01 ± 0.39% and 18.96 ± 0.43% fat and 1.71 ± 0.04% and 2.26 ± 0.09% ash, respectively. In salted T. ilisha, the proximate composition of dorsal and ventral part was 45.13 ± 0.54% and 40.20±0.20% moisture, 20.79 ± 0.17% and 21.48 ± 0.15% protein, 16.89 ± 0.47% and 19.54 ± 0.26% lipid and 16.65 ± 0.41% and 18.35 ± 0.08% ash. The fresh fish samples were associated with high bacterial loads than that of salted fish. The protein, lipid, moisture contents decreased and ash content increased after salting condition.

Keywords: Salted Hilsa, Fresh Hilsa, Bacterial and Nutritional quality.

Location: Fish markets of Dhaka city viz., Palashi Bazaar, Karwan Bazaar, Anando Bazaar and New Market.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Hilsa

Objectives:

To investigate the bacterial and nutritional status of fresh and salted hilsa (Tenualosa ilisha) collected from local fish markets by determining bacterial load and proximate composition.

Methodology:

Hilsa samples (fresh and salted) were collected aseptically from four different fish markets of Dhaka city viz., Palashi Bazaar, Karwan Bazaar, Anando Bazaar and New Market. Fish samples were collected in sterile plastic bags and were labeled. Identification of sampled fish was done and were preserved in a refrigerator at 4°C. Nutrient agar (NA) medium was used for the enumeration and isolation of aerobic heterotrophic bacteria present in fish samples, while EMB agar (Scharlau Chemie S.A, Barcelona, Spain), SS agar (Techno Pharmachem, Bahadurgarh, Haryana), Manitol salt agar (MSA) and TCBS agar (Scharlau Chemie S.A, Barcel ona, Spain) were used to enumerate and isolate coliform bacteria, Salmonella-Shigella, Staphylococcus and enteropathogenic vibrios respectively. Serial dilution technique was used for the isolation of microorganisms. 10g of fish muscle was diluted with 90 ml sterile distilled water in a sterile conical flask and shaken well. This suspension was transferred to 9 ml of sterile water for ten-fold (1 : 10) dilution and further diluted up to 10^-4 for the plating of NA medium and 10^-3 dilutions for the plating of EMB agar medium and SS agar medium, Manitol salt agar medium, TCBS agar medium. One ml of each of the diluted sample was taken in a sterilized petriplate by sterilized pipette. Then molten agar medium poured and mixed thoroughly by rotating the petriplate, first in one direction and then in the opposite direction. Duplicated plating was made for each diluted sample. After setting the medium, the plates were placed inverted and incubated at 37°C for 24 h in an incubator. After 24 h of incubation, the plates having well discrete colonies were selected for counting from the respective culture plate. In case of EMB agar medium, pink or metallic green sheen colonies considered as coliform bacteria while white colonies considered as non lactose fermenter. The selected plates placed on colony counter and the colonies were counted. Fresh and salted hilsa were analyzed for their nutrient content in order to have a clear idea about the category of fish where it belongs to. Moisture content was expressed as the amount of water as percentage (%). Moisture content was determined by oven drying method. Crude protein content of fish was determined by micro-Kjeldahl method using Kjeltec machine. Lipid content was determined by extraction with a mixture of chloroform (2 : 1) to a little amount of sodium chloride (0.9%) as recommended by AOAC. Ash content was determined by ignition of samples in a muffle furnace at 550 - 600 ºC for 16 hours. Statistical analysis was performed with the Statistical Package for the Social Sciences (SPSS) v. 16.0 for windows. One way ANOVA was done with 0.05 level of significance.

Source of Information: Bangladesh J. Zool. 42(2): 227-236, 2014

Article Link (Online Journal): http://www.banglajol.info/index.php/BJZ/article/view/23365/16060

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The protein, lipid, moisture contents decreased and ash content increased after salting condition.Fish play a significant role in the national economy of Bangladesh. Tenualosa ilisha is very rich in nutritional properties and bacterial load in salted hilsa is less compare to that of raw hilsa in different market of Dhaka city. Moreover, there was no Shigella - Salmonella and Vibrio spp. in the salted hilsa. Regular monitoring on local markets and on proper salting process should be done to avoid bacterial contamination and to maintain good nutritional status of both fresh and salted hilsa.

Knowledge Management: Journal