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Proximate Composition of Hilsha (tenualosa Ilisha) in Laboratory Condition

Maruf Hossain Minar
Dept. Fish. &Marine Sci., NSTU, Noakhali, Bangladesh

Ripon Kumar Adhikary
Dept. Fish. &Marine Sci., NSTU, Noakhali, Bangladesh

Ms Mohajira Begum
Dept. Fish. &Marine Sci., NSTU, Noakhali, Bangladesh

Md Rakeb-Ul Islam
Dept. Fish. &Marine Sci., NSTU, Noakhali, Bangladesh

Tanjina Akter
Bangladesh Council of Scientific Industrial Research, Dhaka

Abstract/ Executive Summary:

A study was undertaken about the biochemical composition of Hilsha (Tenualosa ilisha) at Fish Technology Research Section, Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka for three months from July to October, 2011. The moisture, protein, fat and ash percentage (%) was 66.04 ± 0.3, 18.68 ± 0.27, 24.39 ± 0.19 and ash 1.89 ± 0.06, respectively. Fat content of the Hilsha fish was much higher than many other freshwater fish species. The results from this study may help the consumers, fish processors and the researchers providing message they need.

Keywords: Moisture, Protein, Fat, Ash, Tenualosa ilisha.

Location: Institute of Food Science and Technology (IFST)

Start Date: 00-07-2011

End Date: 00-10-2011

Program Area: Animal Health and Management

Commodity: Hilsa

Objectives:

To determine the composition of nutrients in different parts of the body of Hilsha

Methodology:

The experimental fish were collected from different markets of Dhaka (Hatirpul bazar, Karwan bazar, Newmarket, Malibagh market, Mogbazar market) during very early in the morning. The fish samples were transported to the laboratory in sterile polythene to avoid any type of microbial contamination. All the collected fish were gravid female and the weight is nearly about 750 g. The whole experiment was carried out at Fish Technology and Research section of the Institute of Food Science and Technology (IFST) of Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmondi, Dhaka during July to October, 2011 The sample was cut into very small pieces for sample to test various experiment. Determination of moisture content of the raw fish was conducted by AOAC method. The crude protein of the fish was determined by Micro-Kjeldhal method. The estimation of fat content of experimental raw fish had been accomplished by Bligh and Dryer method. The fresh raw fish sample (2/3 grams) were minced, weighed and ignited in the crucible. Then it was transferred in the Muffle Furnace held at dark red at a rate of 550-600⁰C for 6-8 hours until the residue was white. Finally the percentage of moisture, protein, fat and ash content was calculated. The data were collected from the experiment was tabulated and the final result was prepared by using both M.S Excel and SPSS 11.5 computer based software.

Source of Information: Bangladesh J. Prog. Sci. & Tech. 10(1): 057-060, January, 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The experimented fish has a good medicinal value in regard to its nutrient content. So the fish can play a significant role to fulfill the nutrient demand of people of the country.

Knowledge Management: Journal