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Proximate Composition of Two Puffer Fish Species, Leiodon Cutcutia and Dichotomyctere Fluviatilis of Bangladesh

Ishtiak Ahmed Chowdhury,
Department of Zoology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Md. Rakibul Hasan
Biological Research Division, Zoology Section, BCSIR, Dhaka-1205, Bangladesh

Suraiya Parveen
Biological Research Division, Zoology Section, BCSIR, Dhaka-1205, Bangladesh

Shuvra Kanti Dey
Department of Microbiology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Md. Baki Billah*
Department of Zoology, Jahangirnagar University, Savar, Dhaka-1342, Bangladesh

Abstract/ Executive Summary:

Protein, lipid, ash and moisture content in the body muscles of two commonly available puffer fish species in Bangladesh (Leiodon cutcutia and Dichtomyctere fluviatilis) have been analysed from January 2018 to June, 2018. The puffer fish species were collected from different habitats i.e., Leiodon cutcutia from freshwater and Dichtomyctere fluviatilis from estuarine water. The percentage of the proximate composition varied in different months in both the species. In Leiodon cutcutia, moisture content fluctuated from 79.32% to 87.61% with an average of 83.75%; protein content from 6.35% to 13.31% with an average of 9.49%; lipid content from 1.57% to 2.32% with an average of 1.92% and ash content from 2.30% to 3.27% with an average of 2.84%. In Dichotomyctere fluviatilis, moisture content fluctuated from 73.77% to 84.18% with an average of 77.49%; protein content from 10.03% to 19.77% with an average of 16.80%; lipid content from 0.92% to 1.71% with an average of 1.32% and ash content from 2.77% to 3.34% with an average of 3.05%. The comparative evaluation of the nutritional value of the studied fish species revealed that the puffer fish from estuarine environment might contain higher amount of nutrients. Thus, proper utilization of this species towards sustainable management, nutritional composition and biosecurity issues will lead to achieve sustainable blue economy.

Keywords: Puffer fish, Proximate composition, Bangladesh

Location: Bangladesh Council of Scientific and Industrial Research (BCSIR) laboratory

Start Date: 00-01-2018

End Date: 00-06-2018

Program Area: Quality and Nutrition

Commodity: Puffer fish

Objectives:

The aim of our study was to compare the proximate profile of two puffer species from different habitats for determining their nutritional values and suitability as protein source.

Methodology:

Collection of fish: The fishes, Leiodon cuctcutia (4±1.2cm) and Dichotomyctere fluviatilis (15±3.1cm) were collected from fish landing station of Cox’s Bazar. A total 24 samples were collected and kept in the ice box and transported to the Biological Research Division, Zoology Section, Bangladesh Council of Scientific and Industrial Research (BCSIR) laboratory for investigation. The study was carried out for six months from January 2018 to June 2018. Sample preparation: The raw fish samples were collected in irradiated polybags and kept at 4°C. Before analysis samples were washed properly and then head, skin, fins, viscera and bones were cut off to separate the edible muscle portion. The fish muscles were taken as much as possible and the two types of puffer muscles were kept separately. Then the muscles were homogenized by cutting into small pieces using scissor. After this, the samples were prepared for the proximate analysis (Nandeesha et al., 1998). Determination of moisture content: Moisture of fish is commonly determined by “Oven Drying Method” of AOAC (1975). 10 g of fairly minced fish muscles was taken in a preweighted crucible and dried at about 100-1050C in an oven for 5-6 hours. Then it was cooled in desiccator and weighted. The weight difference between fresh and dry sample gave the moisture content. Determination of protein content: For determining the protein content of fish muscle, at first total nitrogen of crude protein in fish muscle was determined by the universally accepted “Micro-Kjeldahl” method. At first, 1 g minced sample of fish muscle was taken in a filter paper and then transferred into a digestion apparatus flask. For Blank, only filter paper was taken without sample. Then each of two samples was digested with 2 g digestion mixture (98 parts of anhydrous K₂SO₄ is mixed with 2 parts of CuSO₄) and 25 ml conc. sulfuric acid and heated at 315^o C for 5-6 hours until the mixture became clear. The digested products were cooled and transferred into a 100ml volumetric flask and volume up to 100 ml with distilled water. From this dilute solution, 5ml was taken with 10 ml of 30% NaOH and 100 ml of distilled water and then was transferred to distillation chamber. The distillate was collected in a 100 ml volumetric flask with 10 ml of 2% boric acid and 4 drops of phenolphthalein indicator. The solution was titrated adding 0.01N HCl drop wise from burette until a faint pink color appears. A similar digestion and titration was also carried out without samples (for blank). Determination of lipid content: The lipid content of fish was determined using the method described by Folch et al. (1957). At first, 5 g of fish muscle was taken in a mortar and homogenized properly with some sand by pestle. Then 10 ml of chloroform-methanol mixture (2:1) was added into the mortar and homogenized properly. The homogenized solution was then filtered through a filter paper and collected into a pre-weighted test tube. Now 1ml of 4% CaCl₂ solution was added in the test tube and kept it overnight. The supernatant from the the test tube was removed and the solid extract was heated in oven until the mixture was dried. The difference between final and initial weight of test tube gave the weight of the lipid content. Determination of ash content: Ash content of fish muscle was determined by the “Gravimetric Method” (AOAC method). 5gm of raw fish muscle was taken in a crucible and kept in the muffle-furnace at 550⁰C for 16 hours. After full combustion, the crucibles were cooled in desiccator and re-weighted. The difference of the weight of the crucibles after and before combustion gave the weight of ash content. Statistical analysis: All the nutrient parameters were tested using one-way analysis of variance (ANOVA). Significant results (p<0.05) were further tested using Duncan’s Multiple Range Test (DMRT) with the aid of the computer software SPSS 17.0 program.

Source of Information: Jahangirnagar University J. Biol. Sci. 8(1): 25-33, 2019 (June)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the above findings, it is clear that both Leiodon cutcutia and Dichotomyctere fluviatilis have the nutritional value like other edible fin fishes, but their main problem is the presence of Tetrodotoxin (TTX) which is deadly for human being (Kiernan et al., 2005). So, if the risk of this toxin can be eliminated from the fish muscle before cooking then the studied two puffer species can be used as significant fish protein sources. Government and private fisheries sectors and institutions should look forward to solve the problem with puffer fish toxin. Thus, further research towards sustainable management, conservation and biosecurity issues will lead to flourish blue economy.

Knowledge Management: Journal