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Changes in the Biochemical Components of Hilsha Fish (tenualosa Ilisha) with Variation of Its Size and Body Portions

S. Shamim Jahan
lnstitute of Food Science and Technology, BCSIR, Dhaka, Bangladesh

M. Muslemuddin
lnstitute of Food Science and Technology, BCSIR, Dhaka, Bangladesh

S. F. Rubbi
lnstitute of Food Science and Technology, BCSIR, Dhaka, Bangladesh

M. S. Haque
lnstitute of Food Science and Technology, BCSIR, Dhaka, Bangladesh

B. Gomes
Department of Biochemistry, University of Dhaka, Dhaka, Bangladesh.

Abstract/ Executive Summary:

Objective of the study was to deals with the changes of the macronutrient contents (protein and fat) and moisture and ash contents with the changes of size and various anatomical portions of hilsha fish. The fish: Hilsha fish (Tenualosa ilisha) of different sizes like juvenile (2.4-28.3g), small (197 -432g), medium (540-800g), and large (855- 1775g) used for this study were collected throughout the year from different whole sale markets, major landing centres and catching areas. The distribution of the macro nutrients like protein and fat, the moisture and ash contents in the edible muscle tissue of hilsha varied significantly (p > 0.05) according to the size/maturity of the fish. The moisture content of hilsha muscle decreased with the increasing size of the fish. Fairly high level of fat which makes it a fatty species is found in hilsha. Nearly one-fifth of the weight of fish flesh constitutes the main structural body protein of hilsha. The proportion of ash contents, however, decreased slightly with the increase in size of the fish. The correlation co-efficient (r) between the size and the major nutrient contents like moisture (0.9165), protein (0.9499), fat (0.922) and ash (-0.9138) thus reveal inverse relationship with the moisture and ash and the direct relationship with the protein and fat contents.

Keywords: Biochemical components, Hilsha fish, Size and Body portions

Location: lnstitute of Food Science and Technology, BCSIR, Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Hilsa

Objectives:

The present paper deals with the changes of the macronutrient contents (protein and fat) and moisture and ash contents with the changes of size and various anatomical portions of hilsha fish.

Methodology:

The fish: Hilsha fish (Tenualosa ilisha) of different sizes like juvenile (2.4-28.3g). small (197 -432g). medium (540-800g), and large (855- 1775g) used for this study were collected throughout the year from different whole sale markets, major landing centres and catching areas. Sampling: The proximate macro nutrient content of the edible portion of hilsha were determined from the pooled sample of six fish randomly picked up from each size group except the juveniles where a total of 1 kg fish was used. Sample preparation: The fish, following physical measurements were washed, eviscerated and decapitated. Steaks (1.5 cm thick) were then removed from the nape centre and tail sections. These three steaks were combined together as representative of the whole muscle. Samples were also dissected out from the portions such as the dorsal (D). ventral (V). tail (T). and the dark muscle (DKM) to analyze the composition of different anatomical portions. The samples from each portion were macerated into a homogeneous mass using an electric meat chopper. Composition Analysis: Moisture, protein and ash contents were determined according to the official methods of AOAC. Lipids were determined by the method of Bligh and Dyer.

Source of Information: Bangladesh J. Nutr. Vol. 11. Nos. 1 & 2. June 1998

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The distribution of the macro nutrients like protein and fat, the moisture and ash contents in the edible muscle tissue of hilsha varied significantly (p > 0.05) according to the size/maturity of the fish. The moisture content of hilsha muscle decreased with the increasing size of the fish.

Knowledge Management: Journal