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Comparative Study on Nutrient Contents of Native and Hybrid Koi (anabas Testudineus) and Pangas (pangasius Pangasius, Pangasius Hypophthalmus) Fish in Bangladesh

Monalisa, K.
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

Islam, M. Z.
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

Khan, T. A.
Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh

Abdullah, A. T. M.
Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh

Hoque, M. M.
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

Abstract/ Executive Summary:

The proximate composition, heavy metals, minerals and amino acid profile were determined for the two species of native and hybrid fishes (Anabas testudineus, Pangasius pangasius, Pangasius hypophthalmus) from the different local market of Dhaka city of Bangladesh. In the proximate composition, a higher amount of protein 20.22±1.94% and fat 11.28±1.35% found in hybrid Koi in contrast of protein 18.05±1.06% and fat 8.64±0.56% of native Koi, whereas native Pangas showed higher protein 26.06±1.27% and fat 14.79±2.47 % than protein 23.18±2.11% and fat 11.11±1.75% of hybrid Pangas. Minerals included Zn, Na, Ca, K, Fe, Cu, Mg and Al was higher in native species. The distribution of heavy metal: Pb, Hg, Cd and As were not significantly differed at p<0.05 in native and hybrid fishes; except Cr in Pangas. The concentrations of all heavy metals were below toxic levels. A total of fourteen amino acids were identified and the mean value of lysine, leucine, valine, methionine, threonine, serine, glutamic acid, glycine and arginine in native and hybrid Koi showed significant differences (p<0.05). In the case of Pangas fish lysine, isoleucine, valine, threonine, histidine, aspartic acid, glutamic acid, glycine, alanine and tyrosine in native and hybrid Panagas significantly differed (p<0.05). The overall results indicated that hybrid Koi is better than native Koi; whereas native Pangas is well again than hybrid Pangas in addition to good dietetic fish food.

Keywords: Amino acid, Fish minerals, Heavy metals, Proximate composition

Location: Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fish

Objectives:

The present study was undertaken to find out the nutritional qualities of native and hybrid Koi and Pangas for the preference of the consumers of this fish.

Methodology:

Fish collection and sampling: The fish samples used for this study include native Koi (Anabas testudineus), native Pangas (Pangasius pangasius), hybrid Koi (Anabas testudineus), hybrid Pangas (Pangasius hypophthalmus) were collected from different local market of Dhaka city of Bangladesh. In the early morning, the collecting fish samples were stored in icebox, and brought to the Institute of Food Science & Technology laboratory, BCSIR, Dhaka for analyses. After washing with tap water and taking the length and weight of the fishes, the sample fishes were frozen at –18ºC until laboratory analysis. The initial weight of the sample fish was taken. Then the fish samples were filleted and dried in an oven (Memmet 854 Schwabach) at about 105ºC for 8 to 10 hours. At two hours interval, the fish samples were reweighed after cooling in a desiccator until a constant weight was achieved. The dried samples were then minced and powdered in an electric grinder. Chemical analysis chemical analyses for moisture, ash, protein etc. of the concerned dried fish were done following the standard methods described in the AOAC manual (AOAC, 2005). The protein content of the experimental fish was calculated by multiplying the total nitrogen content of fish by 6.25 conversion factor. Total lipids were determined following the method of Folch (1959). The concentration of mineral and heavy metal elements was determined using Atomic Absorption Spectrophotometer (Thermo-scientific iCE 3000) and the calorific value of each species of fish was calculated. Amino acids composition was determined with an automatic amino acid analyser (LKB 4151 plus, Biochrom Ltd., Cambridge, UK) according to Bidlingmeyer et al. (1987).Statistical Analysis: The statistical analyses were performed using Student’s t-test and one-way ANOVA. Multiple comparisons of means were done by the least significant difference (LSD) test. A probability value of p<0.05 was considered to be significant. All data were analyzed by the statistical software SPSS (version 11.0). The data were presented as mean ± SD of three determinations.

Source of Information: International Food Research Journal 20(2): 791-797 (2013)

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In spite of being exotic species, hybrid fishes are now prominent in rural and urban areas, and economical to the different traditional grades according to the consumers and fisherman preference in Bangladesh. Protein, lipid and moisture contents as well as calorific values were the major constituents that had been considered in comparing the nutritional value of the species studied. The examined native fishes contained appreciable concentrations of Zn, Na, K, Fe, Cu, Mg and Al compared to hybrid fishes. Native Pangas were higher both in essential and non-essential amino acid than hybrid one. Hybrid Koi contained more essential amino acids than the native one. Few heavy metals were found but these are within tolerable limits. The present study has elucidated the importance of hybrid Koi as a good source of proximate composition and lower in mineral content compare to the native one, and native Pangas is better in terms of proximate, mineral and amino acid profile and contain higher heavy metals than a native one, and has also focused on the nutritional value of studied fish. Likewise, since the interest in the commercial culture of fish has increased to fill up the gaps between demand and supply, therefore, this study may be useful in developing nutrient-balanced and cost-effective diets for consumers.

Knowledge Management: Journal