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Study on Protein Losses and Total Volatile Base Nitrogen (tvbn) of Fresh Water Prawn (galda) in the Shrimp Value Chain of Bagerhat Region, Bangladesh for the Development of Sea Food Quality

A. Chakrabortty*
Department of Chemistry, Khulna University of Engineering & Technology, Khulna-9203, Bangladesh.

M. A. Aziz
Department of Chemistry, Khulna University of Engineering & Technology, Khulna-9203, Bangladesh.

M. A. Rashad
Fish Quality & Inspection, Department of Fisheries, Khulna, Bangladesh.

Abstract/ Executive Summary:

The present study was conducted to assess the quality loss of shrimp (Macrobracium rosenbergii) known as Galda in the value chain of Bagerhat region. The investigation was carried out in December 2011 to February 2012. The study was undertaken in twelve selected shrimp farms, four faria, four depot and five factory receiving point of different locations, viz. Fakirhat, Bagerhat Sadar, Mollahat and Sharankholla in Bagerhat region. Quality assessment included proximate analysis of Protein parameters and Biochemical assessment {Total Volatile Base Nitrogen (TVB-N)}. Protein loss of Shrimp was 19.94%, 20.55%, 20.03% and 18.74% respectively in Fakirhat, Bagerhat Sadar, Mollahat and Sharankholla from farm to factory receiving point. From farm to factory receiving point, grand protein loss was 19.82%. The TVB-N value was found from 10.14 mg/100g to 19.54 mg/100g.

Keywords: Protein Losses, Total Volatile Base Nitrogen (Tvbn), Prawn (Galda), Shrimp Value Chain, Bangladesh, Sea Food Quality

Location: Department of Chemistry, Khulna University of Engineering & Technology, Khulna-9203, Bangladesh

Start Date:

End Date:

Program Area: Resource Development and Management

Commodity: Feed, Shrimp

Objectives:

There is now being asked a question about the quality of processed shrimp in the international market. Due to having dissatisfaction of the international buyer of Bangladeshi frozen food products about the quality loss from shipment to taking by the importer, an intensive and comprehensive research study is a crying need in this regard. As a result, Bangladeshi frozen shrimp exporters will get more currency if we can identify the correct cause and the solution. Ultimately Bangladesh will earn more foreign currency from exporting it with maintaining proper quality control.

Methodology:

Biochemical (TVB-N) quality and proximate analysis (Protein) will be assessed in the laboratory. The Protein was determined by proximate analysis (kjeldhal method in wet way) and TVB-N was determined by using Conway’s Micro-diffusion Technique. Both samples (normal practices and controlled study) were analyzed. Quality assessment for each step was carried out in triplicate.

Protein Determination The standard method for determining protein compounds is the Kjeldahl method. The process involves two steps: a) Digestion of the sample to convert the N to ammonium sulphate. b) Determination of nitrogen in distillation the digest sample to ammonia and collect it by NH4BO3. c) Titrated with 0.1(N) HCl.

TVB-N Determination TVB-N was determined according to using Conway’s Micro-diffusion Technique procedure stated in the manual of Siang and Kim [6]. Three Conway's units were taken which had been thoroughly cleaned with a neutral detergent to remove any containment. To the edge of the outer ring of each unit was applied the gum. Using a micropipette 1 ml of inner ring solution was pipetted into the inner ring of each unit. Into the outer ring of each unit was pipetted 1 ml of the sample extract. 1 ml of Saturated K2CO3 solution was carefully pipetted into the outer ring of each unit, carefully to prevent the entering the inner ring and immediately the units were covered and closed with clip. The solution of the units was then mixed gently, to prevent any solution mixing from one ring to another. After then the units were placed in an incubator at 45°C for 45 minutes. After this the units covers were removed and the inner ring solution, now a green color was titrated with 0.02N HCl using a burette (50ml) until the green color solution turned to pink. An average titrated volume of HCl was found from the result of three titrations for each muscle sample. For each volume, the TVB-N volumes were calculated. A blank test was also carried out using l ml of 1% TCA, instead of sample extract.

Source of Information: Journal of Engineering Science 08(1), 2017, 79-82

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The thesis address the feasibility studies of quality changes of the value chain of shrimp cultivated in a different area of Bagerhat region. The investigation involves the measurement of Protein Losses, & Total Volatile Base Nitrogen (TVB-N). Protein losses of shrimp were observed at Fakirhat upazilla 21.11%, 21.81% and 16.91% in value chain 01, value chain 02 and value chain 03 respectively from farm - factory receiving point. At Bagerhat Sadar upazilla Protein losses were 21.87%, 21.08% and 20.65% in value chain 01, value chain 02 and value chain 03 respectively from farm to factory receiving point. At Mollahat upazilla Protein losses were 21%, 19.47% and 22.59% in value chain 01, value chain 02 and value chain 03 respectively from farm to factory receiving point. At Sharankholla upazilla Protein losses were 20.48%, 20.14% and 15.66% in value chain 01, value chain 02 and value chain 03 respectively from farm to factory receiving point.

The average Protein loss of shrimp were observed 19.94%, 20.55%, 20.03% and 18.74% respectively in Fakirhat upazilla, Bagerhat Sadar Upazila, Mollahat upazilla and Sharankholla upazilla station from farm to factory receiving point. From farm to factory receiving point in Bagerhat region, Grand protein loss was recorded 19.82%. The results of TVB-N contents value was found from 10.14 mg/100g to 19.54 mg/100g of shrimp (Macrobracium rosenbergii) at different stages of value chain in Bagerhat region. The values of TVB –N content of shrimp were found within the standard limit. The results obtained from this investigation will immense to help the shrimp’s exporters to export improved quality shrimps. The country will be able to export safe and quality products and earn more foreign currency. It will be helpful to develop our economy and the products will be made a room in the global market.

Knowledge Management: Journal