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Comparative Study on Proximate and Mineral Composition of Native and Hybrid Pangas (pangasius Pangasius, P. Hypophthalmus) at Raw and FRIed Stages

SADIA JAHAN
Department of Zoology, Jagannath University, Dhaka-1100, Bangladesh

A.H.M. SHAFIULLAH HABIB
Department of Zoology, Jagannath University, Dhaka-1100, Bangladesh

SHANZIDA ISLAM
Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh

MD. KAMRUL HASAN
Department of Zoology, Jagannath University, Dhaka-1100, Bangladesh

MOHAJIRA BEGUM
Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh

SHEKRITE BARDHAN
Department of Zoology, Jagannath University, Dhaka-1100, Bangladesh

Abstract/ Executive Summary:

A study was conducted on the proximate and mineral composition of native and hybrid pangas, namely Pangasius pangasius and Pangasius hypophthalmus at raw and fried stages between January and December 2017. At the raw stage higher amount of average protein (23%) found in native pangas compared to hybrid (19.7%) and hybrid pangas contain higher fat (15.95%) compared to native (12.75%), although the moisture content was the same in both. Protein and fat were higher in both fishes at 26.8% and 20.95% in natives and 24.05% and 24.2% in hybrids at the fried stage. At the raw stage, mineral contents were higher in natives and the highest content was sodium (185.38 mg/100 g) followed by phosphorus (166.90 mg/100 g) and calcium (116.35 mg/100 g) and slightly decreased those minerals at the fried stage of the same fish. In the fried stage, mineral contents were found almost the same, although calcium, magnesium, iron was slightly varied and phosphorus, sodium found high in amount. But energy level was higher (328 Kcal) in hybrids compare to native. Thus, the study of raw and fried stages indicates that native pangas are better in proximate and mineral composition than the hybrids, but the energy was high in hybrids.

Keywords: Native and hybrid pangas, Proximate composition, Minerals, Raw stage, Fried stage.

Location: In Bangladesh

Start Date: 00-01-2017

End Date: 00-12-2017

Program Area: Variety and Species

Commodity: Pangus

Objectives:

To elucidate the proximate and mineral composition of native and hybrid pangas at both raw and fried stages.

Methodology:

The native fish samples of pangas (Pangasius pangasius) were collected from the Meghna River of Chadpur point (Site 1) and Meghna River of Bhairab Point (Site 2). On the other hand, the hybrid pangas (Pangasius hypophthalmus) were collected from a culture pond at Gazipur (Site 3) and a culture pond at Narsingdi (Site 4). After collection, fresh fish samples were taken to the Institute of Food Science and Technology Laboratory, BCSIR, Dhaka, for further laboratory analysis. The nutrient contents were estimated in two stages of the selected species, at raw and fried stages. The fishes were washed properly to avoid any germs, dirt, or infectious agents. Then fishes were degutted and washed again and chopped fish muscles on a hard-chopping board. The chopped muscles of fish were used for the analysis at the raw stage. At the fried stage, the fishes were washed and cleaned properly and degutted. The same fish muscles were fried with soybean oil for 3-4 minutes at 70-80°C and then other procedures were followed one by one as like that of raw stage. Chemical analysis for moisture, protein, fat and ash were done following the standard method described in the AOAC manual (AOAC 2005). The loss of weight was calculated as percent moisture content using this formula: Moisture (%) = {(Loss in weight of sample (g)} / {(Weight of sample (g)} x 100. Ash content was determined by wigniting sample about 4-5 g, in a Muffle Furnace burned at 400-500°C and calculated using following formula: Ash (%) = {(Weight of ash (g)} / {(Weight of sample (g)} x 100. The Kjeldahl method was used to determine the protein content of the fish samples. The data were taken by doing duplicate analyses for protein. The following formulas were used: % of Nitrogen= [{(Millieuivalent of nitrogen (0.014)} × {Titrant value (ml)} × {Strength of HCl}] / [{Weight of sample (g)}]. Crude Protein (%) = 6.25 x % of Nitrogen Lipid content was determined by Soxhlet apparatus using acetone as solvent. The percentage of total lipid was calculated by using the following formula: Total lipid (%) = {Weight of lipid (g)} / {Weight of sample (g)} x 100. The carbohydrate content of samples was calculated using the following formula: Carbohydrate = 100 – (% of moisture + % of protein + % of ash + % of fat) The energy of the fish sample was calculated by the following formula: Energy = (% of carbohydrate x 4.1) + (% of protein x 4.1) + (% of fat x 9.1) Calcium, magnesium are being determined by the titration method. The atomic absorption spectrophotometric method was used for the determination of iron (Fe) phosphorous (P), zinc (Zn) and copper (Cu). Sodium (Na) was estimated with the flame photometer.

Source of Information: J. Asiat. Soc. Bangladesh, Sci. 47(1): 13-22, June 2021

Article Link (Online Journal): DOI: https://doi.org/10.3329/jasbs.v47i1.54183

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study has elucidated the importance of native and hybrid species by estimating proximate and mineral composition. Since hybrid fishes are now very popular in rural and urban areas, there are still some confusions to the consumers about the nutrition of hybrid ones. The hybrid species contain more fat content than the native. Native pangas contain a significant amount of protein compared to the hybrid. The examined native fishes had appreciable Na, Ca, Mg, Fe, P, Zn and Cu than hybrid fishes. There is no significant effect on mineral composition after frying compared to the raw fish. This study may be helpful in developing nutrient-balanced and cost-effective diets for consumers.

Knowledge Management: Journal