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Effect of Freezing Time on the Nutritional Value of Mystus Gulio (nuna Tengra), Mystus Tengara (bazari Tengra) and Mystus Cavasius (ghulsha Tengra).

M N Siddiqui
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208

P K Biswas
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208

S Ray
Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208

M J Hasan
Fish Inspection and Quality Control, Khulna, Department of Fisheries, Ministry of Fisheries and Livestock, Bangladesh.

M F Reza
Department of Fisheries, Ministry of Fisheries and Livestock, Bangladesh.

Abstract/ Executive Summary:

Three different species of tengra; Nuna tengra (Mystus gulio), Bazri tengra (Mystus tengara), Gholsha tengra (Mystus cavasius) were kept in freezing condition for 20 days to investigate the effect of freezing (-5°C) time on the nutrient composition (protein, lipid, moisture). The average weight of the sample was 46.5gm, 23.94gm, and 15.48gm for Nuna tengra, Gholsha tengra and Bazri tengra respectively. Samples were collected from Gollamari, Khulna. The amount of protein and lipid reduced while amount of moisture increased with prolongation of freezing time. The amount of moisture for Mystus tengara, Mystus cavasius, Mystus gulio increased from 76.12% to78.02%, 75.35% to 77.25%and 76.03% to 78.23% respectively. At fresh condition the protein content of Mystus tengara, Mystus cavasius, Mystus gulio were 16.26%, 15.52% and 14.80% and at the end of the experiment protein were 14.97%, 13.91% and 13.43%. At fresh condition the lipid content of Mystus tengara, Mystus cavasius, Mystus gulio were 6.15%, 5.98% and 6.20% and after twenty days of it’s freezing the observed lipid content were 4.9%, 5.37% and 4.86%. However, at the end of the study, no significant (p>0.5) difference was observed among different nutrient level due to increasing freezing time.

Keywords: Protein, Lipid, Moisture.

Location: Fish Nutrition Laboratory, Fisheries and Marine Resource Technology Discipline, Khulna University

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Cat fish

Objectives:

To observe the effect of freezing time on the selected fish species.

Methodology:

Sample collection: Some samples of Nuna tengra (total length l.12.12±1.08cm), Gholsha tengra (23.94±0.82cm) Bazari tengra (4.12±0.26cm) were collected from local fish market of Khulna city corporation at fresh condition and transported to the Fish Nutrition Laboratory of Fisheries and Marine Resource Technology Discipline, Khulna University for subsequent experiments. Sample Preparation: To prepare the sample for the determination of nutritional composition, the samples were washed thoroughly with the fresh water and adherent water was removed. Then a considerable amount of specimens of each sample were taken and fish muscle was separated from fish body with a sharp knife a. For analysis the nutritional or proximate composition, each experiment was conducted with three replicates. Proximate composition analysis: Proximate analysis such as moisture, lipid and protein contents were carried out following the methods of AOAC.

Source of Information: J. Sci. Foundation, 8(1&2): 119-122, June-December 2010 ISSN 1728-7855

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The amount of protein and lipid reduced while amount of moisture increased with prolongation of freezing time. The amount of moisture for Mystus tengara, Mystus cavasius, Mystus gulio increased from 76.12% to78.02%, 75.35% to 77.25%and 76.03% to 78.23% respectively. At fresh condition the protein content of Mystus tengara, Mystus cavasius, Mystus gulio were 16.26%, 15.52% and 14.80% and at the end of the experiment protein were 14.97%, 13.91% and 13.43%. At fresh condition the lipid content of Mystus tengara, Mystus cavasius, Mystus gulio were 6.15%, 5.98% and 6.20% and after twenty days of it’s freezing the observed lipid content were 4.9%, 5.37% and 4.86%. However, at the end of the study, no significant (p>0.5) difference was observed among different nutrient level due to increasing freezing time.

Knowledge Management: Journal