Mohajira Begum
Institute of Food Science and Technology (IFST),Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh
Md. Zia Uddin Al Mamun
Institute of Food Science and Technology (IFST),Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh
Dr. Md. Abdus Satter Miah
Institute of Food Science and Technology (IFST),Bangladesh Council of Scientific and Industrial Research, Dhanmondi, Dhaka-1205, Bangladesh
Fish processing wastes, Proximate composition, Minerals, Bio-plastic, Multi-industrial application
3 different fish market-Kawran bazar, Mohammadpur Krishi Market, and Hatirpool Bazar of capital city Dhaka
Quality and Nutrition
2.1. Source of samples Carp fish species is the far most important species among the fish species available in the fish market of Bangladesh and an integral part of every dish as a source of daily protein requirements. So, in the present study twelve (12) different fish species including carp fish were chosen and purchased fresh from 3 different fish market-Kawran bazar, Mohammadpur Krishi Market, and Hatirpool Bazar of capital city Dhaka. These fish species are among the commonly consumed in many households in Bangladesh and have potential for nutrition. Samples of each species collected were immediately kept in an ice box containing ice with a fish/ice ratio of 1:2 (w/w) to sustain freshness and convoyed to the laboratory/Fisheries Technology Research Section, Institute of Food and Science Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR) for analysis.
2.2 Sample preparation Fish scales were washed with deionized water to remove other debris followed by air dried for two days to achieve the constant weight. Sampling of fish scale was done 3 times in each market for each species.
2.3 Proximate analysis The collected samples were subjected to major biochemical constituent’s analysis following standard protocols. For each of the fish species, triplicate analyses were averaged for each of the scale samples for total protein, total lipid, carbohydrate, moisture and ash content. The crude protein of the fish scale was determined by Micro- Kjeldhal method while the moisture was estimated after drying an accurately weighed amount (7-8 g) fish scale in a hot air oven (Gallenkamp, HOTBOX, Model OVB-305) at 105 °C for 24 h. The percentage of the ash content was determined by igniting sample about 4-5 g in a Muffle Furnace (Philip Harris Ltd, England), for 6 hours at a temperature of 550°-800° C, while the lipid content of the experimental fish scale had been extracted using hexane in a soxhlet extractor as described by [2]. Finally, carbohydrate content was calculated by subtracting fat, protein, moisture and ash content from 100. While lipid content in pulp was extracted using hexane in a soxhlet extractor as described by AOAC method.
2.4 Mineral element analysis The preparation of samples for mineral elements analysis followed a method described by AOAC. Approximately 5 g of sample was weighed into acid-washed crucible and dried in oven 105 0C for one day. Dried samples were then digested in furnace oven at 5500C overnight. The ash was digested in 5ml of 65% nitric acid (HNO3) by boiling for about two minutes and cooling to room temperature. The cooled solution was filtered through Whatman filter paper (No. 41) and made up to 25 ml with 65% nitric acid. A 10 ml were transferred into 15 ml polypropylene test tube for injection into inductivelycoupled plasma-optical emission spectrometer (ICP-OES) (Perkin Elmer, USA). Samples were then analyzed for its micro minerals content iron (Fe), calcium (Ca), phosphorus (P) and Magnesium (Mg. Sample blank (65% nitric acid) were analyzed together with each batch of samples. However, calcium determination was followed by the titration method. Precipitate it as calcium oxalate and titration the solution of oxalate in dilute sulphuric acid against standard KMnO4 solution and Magnesium is estimated from calcium-free filtrate as its pyrophosphate content. Iron (Fe) content was determined spectrophotometrically at 540 nm by the thiocyanate method as described in practical physiological chemistry. Determination of phosphorus was carried out by measuring colorimetrical the blue formed when the solution was treated with ammonium molybdate and the phosphomolybdate thus formed was reduced. The developed blue color was then measured at 660 nm against a standard solution.
2.5 Statistical Analysis The statistical analysis of the important data was used to test the correlation significance of differences, based on the ANOVA test, at p < 0.05. All the analyses involved were performed in triplicates and the results were expressed as mean (n=3) ± standard deviation (SD).
International Journal of Fisheries and Aquatic Studies 2021; 9(3): 26-31
Journal