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Effect of Freezing Time on Nutritional Value of Jatpunti (puntius Sophore), Sarpunti (p. Sarana) and Thaisarpunti (p. Gonionotus)

Md. Noman Siddique
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna, Bangladesh

Sunuram ray
MS Student, Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna, Bangladesh

Md. Forhadur Reza
Upazila Fisheries Officer, Gangni, Meherpur, Department of Fisheries, Ministry of Fisheries and Live Stock, Bangladesh

Md.Boduruzaman
Upazila Fisheries Officer, Debhata, Sathkhira, Department of Fisheries, Ministry of Fisheries and Live Stock, Bangladesh

Md. Rashidul Islam
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna, Bangladesh

Md. Zillur Rahman
Technologist, Fish Inspection and Quality Control, Khulna, Department of Fisheries, Ministry of Fisheries and Live Stock, Bangladesh

Md. Jahidul Hasan
Biochemist, Fish Inspection and Quality Control, Khulna, Department of Fisheries, Ministry of Fisheries and Live Stock, Bangladesh

Abstract/ Executive Summary:

Samples of Puntius sophore, Puntius sarana and Puntius gonionotus were kept in freezing -5°C for 20 days to observe the effect of freezing time on nutritional composition. Average body weights of the samples were 17.86±2.91g, 47.72±64.08g and 41.14±1.38g for Puntius sophore, Puntius sarana and Puntius gonionotus respectively. Samples were collected from Gallamari, a local fish market of Khulna. Form the first day the samples were analyzed at every five days interval up to twenty days. The moisture contents of Puntius sophore, Puntius sarana and Puntius gonionotus were 75.40%, 76.31% and 76.88% respectively in fresh condition and these increased with increasing freezing time on 20th days these were 78.12%, 79.61% and 78.90% respectively. Difference of moisture level was not significant (P>0.5). The value of Protein and lipid decreased with increasing freezing time. At fresh condition the protein content of Puntius sophore, P. sarana and P. gonionotus were 17.89%, 18.30% and 18.32% and after twenty days of freezing the observed protein contents were 16.20%, 16.60% and 17.32% respectively. On the other hand, the lipid content showed the similar trend. At fresh condition the lipid contents of Puntius sophore, P. sarana, and P. gonionotus were 5.80%, 3.64% and 3.80% and after twenty days of freezing the observed lipid content were 3.75%, 2.98% and 2.96%. However, at the end of the study, no significant (p>0.5) difference was observed within the same & between the samples. The study showed that if fish is preserved properly in freeze it gives optimum level of nutrients up to twenty days.

Keywords: Freezing time, Nutritional composition, Protein content, Lipid content, Moisture content

Location: Fish nutrition laboratory of Fisheries and Marine Resource Technology Discipline, Khulna University

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Carp fish

Objectives:

1. To observe the effect of freezing time on nutritional composition.

Methodology:

Sample collection - Some samples of Jatpunti (7.042±1.016 cm), Sarpunti (11.400±1.462 cm) and Thaisarpunti (15.94±1.16 cm) were collected from the Gallamari fish market of Khulna. The samples were collected in fresh condition and transported to the fish nutrition laboratory of Fisheries and Marine Resource Technology Discipline, Khulna University for subsequent experiments. Sample Preparation - A considerable amount of specimens of each sample was taken and fish muscle was separated from fish body with a sharp blade. For analysis the nutritional value or proximate composition, each experiment was conducted with three replicates. Determination of nutrient composition was followed according to AOAC. Proximate composition analysis - Proximate analysis such as moisture, lipid and protein contents were carried out following the methods of AOAC. Protein, lipid and moisture of the samples were determined according to Kjeldal method, Blig and Dyre method and Oven-dry methods respectively.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 5, Issue: 4, Page: 387-392, July -August, 2011

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The effect of freezing duration on the nutrient composition of the selected three species, which were used in the experiment, is same. The study found no significant difference in nutritional value of punti species in frozen condition after twenty days. The condition did remain same as it was in fresh condition but it was acceptable to all. Finally we can conclude saying this that we may consume the punti after preservation at -5°C. But we should try to consume the fish in fresh condition as early as possible as quality remain better in earlier stage.

Knowledge Management: Journal