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Abstract

A STUDY ON THE SEASONAL VARIATION OF NUTRITIONAL COMPOSITION AND QUALITY OF SOME IMPORTANT FISHES OF BANGLADESH

M. A. Mansur*, M. N. Uddin, M. N. Haider, Md. Masud Rana, U. K. Salma, M. N. Akter and M. S. Tahura

ABSTRACT

This research was conducted to investigate the seasonal variation in nutritional composition, freshness (sensory quality), quality of a migratory fish, an anadromus fish, two rapidly swimming fish and a freshwater minnow of Bangladesh. The selected fish species were Hilsa ilisha, Channa striata, Mastacembelus armatus, Puntius sarana, Pangasius pangasius. The parameters for nutritional composition were protein, lipid, ash and moisture. Parameter for freshness (sensory quality) was SDP value, and the parameters for quality were TVB-N and TMA-N value. Nutritional composition, freshness, quality in terms of the mentioned parameters of these five fish species were studied in Autumn, Winter and Summer seasons. Result of this research indicated that nutritional composition of fish significantly varies among the seasons with a few exceptions. Most significant seasonal variation was found in protein and lipid content of the fishes. In Hilsa ilisha protein content was 17.15% in Winter, 20.6% in Summer and 22.49% in Autumn; lipid content was 7.2% in Winter, 8.5% in Autumn and 12.3% in Summer. In Channa striatus protein content was 16.1% in summer, 16.4% in autumn and 21.44% in winter; lipid content was 0.6% in summer, 2.4% in autumn and 3.4% in winter. In Mastacembelus armatus protein content was 16.20% in summer, 17.15% in winter and 19.6% in autumn; lipid content was 1.0% in winter, 1.40% in summer and 2.4% in autumn. In Puntius sarana protein content was 15.48% in winter, 19.51% in autumn, 19.95% in summer; lipid content was 2.1% in winter, 2.5% in summer and 3.25% in autumn. In Pangasius pangasius seasonal variation in protein and lipid was less noticeable compared to other fish species of this research, protein content was 18.0% in summer, 18.03% in winter and 19.16% in autumn, lipid content was 4.25% in summer, 4.5% in winter and 5.1% in autumn. Minor seasonal variation in freshness i.e. SDP (sensory quality) value was evident in this research experiment. Significant seasonal variation in quality in terms of TVB-N and TMA-N value of the fishes was obtained in this research. Although the TVB-N and TMA-N values were significantly different in autumn, winter, summer the quality in terms of TVB-N and TMA-N value were within the acceptable limit (TVB-N < 32 mg/100g and TMA-N < 8 mg/100g). From the result of this research it is evident that nutritional composition, freshness and quality of fish significantly different in different seasons.

Keywords: Seasonal variation, nutritional composition, sensory quality, quality, fish, Bangladesh.


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