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Organic Constituents and Mineral Substances in Setipinna Phasa (hamilton-buchanan) from the Bay of Bengal, Bangladesh

M. J. Alam
Institute of Marine Sciences, University of Chittagong, Chittagong-4331, Bangladesh.

D. Kamal
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh.

Abstract/ Executive Summary:

Organic constituents viz., protein, lipid, carbohydrate, ash and moisture and some mineral substances, viz., Ca, P, Mg and Fe were studied in muscle tissue of S. pasha collected from Patenga fish landing centre of Chittagong in November 1993. The percentage or protein, lipid, carbohydrate, ash and moisture content were found to be 18.35%. 1.22%, 1.54%, 1.64% and 77.21% respectively. The maximum and minimum values of lipid were found at the pre-spawning and spent condition of the fish. Calcium, phosphorus, manganese and iron content in the fish muscle were found to be 304.52mg, 161.41mg, 78.43mg and 45.3mg per 100 g of dry weight respectively. Though cheap, the fish was found to be highly nutritious in comparison with other high priced marine fishes.

Keywords: Organic constituents, Mineral substances, S. pasha, Bay of Bengal

Location: Chittagong

Start Date: 01-01-1993

End Date: 30-11-1993

Program Area: Quality and Nutrition

Commodity: Marine fish

Objectives:

To determine proximate organic and mineral constituents and variation of lipid content in edible part of S. pasha according to sexual maturity.

Methodology:

Fresh gravid specimens of S. pasha were collected from one month from Patenga fish landing center of Chittagong in November, 1993. Only edible part of the fish was used for chemical analysis. The results of organic constituents were expressed as the percentage of wet weight and minerals were expressed as mg/100 g of dry fish muscle. A part of the sample was used for measuring lipid content according to different maturity stages. The maturity stages of S. pasha were determined. Lipid contents were measured following Pearson using petroleum spirit as solvent (B.P. 68°C). The moisture and ash content (actual weight) were determined after Pearson however, for obtaining ash, samples were burnt at 600°C. The value or carbohydrate was calculated by subtracting the value of protein, lipid and ash from 100. In addition, calcium, magnesium and phosphorus were determined by standard titrimetric and colorimetric methods in the BCSIR Laboratories, Chittagong. Iron content was determined by AAS (Atomic Absorption Spectrophotometry) using hollow cathode lamp.

Source of Information: Bangladesh Journal of Life Science, June 1997, Vol.9(1), pp:31-36, ISSN:1023-0858.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present study clearly showed that S. phasa is of good nutritional value as the lipid and carbohydrate contents are very small in comparison to protein. Though a low priced fish, it contains considerable amount of calcium, magnesium, phosphorus and iron in comparison with other high priced marine fishes.

Knowledge Management: Journal