Evaluation of nutritional values of smoke cured riverine and marine hilsa (Tenualosa ilisha; Hamilton, 1882)

  • Sumon Debnath Department of Zoology, University of Dhaka, Dhaka-1000
  • Gulshan Ara Latifa Department of Zoology, University of Dhaka, Dhaka-1000
  • Mohajira Begum Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205
  • Md Abu Obaida Department of Zoology, University of Dhaka, Dhaka-1000
Keywords: Riverine hilsa, marine hilsa, smoked hilsa, nutritional values

Abstract

Present study was conducted to evaluate nutritional values of smoked hilsa fish (Tenualosa ilisha; Hamilton, 1882) in relation to its raw condition. Smoking is one of the processes of fish preservation from ancient period of our country. The nutrients values of the hilsa from two different regions were significantly (p < 0.05) varied. The nutritional values were different before and after processing of hilsa. Riverine hilsa contains relatively more moisture (56.45 ± 0.51%) and protein (15.98 ± 0.50%) than marine hilsa. Fat (16.18 ± 0.45%) and salt (1.92 ± 0.18%) contents are higher in marine hilsa; whereas ash (8.34 ± 0.35%) content was higher in riverine hilsa. Minerals like iron (4.72 ± 0.08 mg/100 g) and calcium (481.77 ± 6.20 mg/100g) remain in large amount on marine hilsa but phosphorus (115.73 ± 4.36 mg/100 g) content remain high level in riverine hilsa. In addition, the protein (raw condition, 19.54 ± 0.47%, riverine; 17.12 ± 0.42%, marine and smoked condition, 29.64 ± 0.41%, riverine; 28.51 ± 0.51%, marine) and fat (raw condition, 16.41 ± 0.46%, riverine; 20.07 ± 0.39%, marine and smoked condition, 20.71 ± 0.47%, riverine; 23.31 ± 0.47%, marine) content were higher in abdominal region of riverine and marine hilsa both raw and smoked condition than head region (protein in raw condition, 11.21 ± 0.51%, riverine; 10.51 ± 0.53%, marine and smoked condition, 17.14 ± 0.42%, riverine; 15.69 ± 0.4%, marine; fat in raw condition, 9.04 ± 0.45%, riverine; 11.21 ± 0.51%, marine and smoked condition, 12.32 ± 0.44%, riverine; 14.56 ± 0.47%, marine) and caudal region (protein in raw condition17.21 ± 0.52%, riverine; 15.22 ± 0.66%, marine and smoked condition, 27.68 ± 0.44%, riverine; 26.73 ± 0.46%, marine; fat in raw condition, 14.05 ± 0.5%, riverine; 17.28 ± 0.47%, marine and smoked condition, 17.35 ± 0.43%, riverine; 19.18 ± 0.51%, marine).

Bangladesh J. Zool. 46(2): 177-184, 2018

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Author Biographies

Sumon Debnath, Department of Zoology, University of Dhaka, Dhaka-1000

Department of Zoology

Gulshan Ara Latifa, Department of Zoology, University of Dhaka, Dhaka-1000

Department of Zoology

Mohajira Begum, Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205

Fish Technology Research Section

Md Abu Obaida, Department of Zoology, University of Dhaka, Dhaka-1000

Department of Zoology

Published
2018-12-01
How to Cite
Debnath, S., Latifa, G., Begum, M., & Obaida, M. A. (2018). Evaluation of nutritional values of smoke cured riverine and marine hilsa (Tenualosa ilisha; Hamilton, 1882). Bangladesh Journal of Zoology, 46(2), 177-184. https://doi.org/10.3329/bjz.v46i2.39051
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Articles