Nutritional value of the marine fish in Bangladesh and their potential to address malnutrition: A review

Rifat, Mahfuza; Wahab, Md. Abdul; Rahman, Muhammad Arifur; Nahiduzzaman, Md.; Mamun, Abdullah Al

doi:10.1016/j.heliyon.2023.e13385

Cited by 9 publications

(3 citation statements)

References 51 publications

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“…Beyond its economic contributions, the Blue Economy holds immense importance in ensuring food security and nutrition in Bangladesh (Bir et al, 2020;Failler et al, 2021). Fisheries serve as a primary source of animal protein for the population, playing a vital role in addressing malnutrition and improving overall public health (Bogard et al, 2015;Shamsuzzaman et al, 2017a;Rifat et al, 2023). The holistic approach of the Blue Economy recognizes the interconnectedness of economic development, food security, and nutrition (Okafor-Yarwood et al, 2020).…”

Section: Significance Of the Blue Economy In Bangladeshmentioning

confidence: 99%

Fish to finance: unraveling the economic threads of Bangladesh's Blue Economy

Mondal,

Abit,

Siddiqui

et al. 2024

Asian J. Med. Biol. Res.

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Bangladesh, with its extensive river network, vast coastlines, and rich maritime heritage, stands at the crossroads of a transformative Blue Economy. This comprehensive review explores the rich tapestry of Bangladesh's maritime journey. Commencing with a historical lens, it traces the nation's roots in fisheries, showcasing its transformation into a diversified and dynamic Blue Economy. The significance of this transition unfolds across the review, underscoring the sector's contributions to GDP, employment, and food security, while candidly addressing challenges such as overfishing and environmental impact. This work not only chronicles historical milestones but distills valuable lessons from both successes and setbacks, offering a nuanced understanding of the economic resilience embedded in Bangladesh's fisheries sector. Beyond a historical retrospective, the review navigates through the contemporary landscape, emphasizing diversification beyond fisheries. It illuminates economic opportunities in maritime trade, explores non-fish marine resources, and delves into the transformative role of aquaculture. The policy framework governing Bangladesh's Blue Economy comes into focus, dissecting government strategies, legal landscapes, and international collaborations. The review also champions environmental sustainability, highlighting the impact of Blue Economy activities on marine ecosystems and advocating for conservation measures, thus positioning Bangladesh as a steward of its rich maritime heritage. Financial mechanisms and investments emerge as pivotal elements, shaping the trajectory of Blue Economy projects, as evidenced by case studies that weave success stories and lessons learned into the narrative. Concluding with a forward-looking perspective, the study identifies emerging trends, growth opportunities, and strategies to tackle challenges, offering a comprehensive roadmap for sustainable development. In weaving together economic vibrancy, environmental stewardship, and future aspirations, this review illuminates Bangladesh's maritime odyssey as a beacon for the global Blue Economy community. Asian J. Med. Biol. Res. 2024, 10(1), 9-41

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Section: Significance Of the Blue Economy In Bangladeshmentioning

confidence: 99%

Fish to finance: unraveling the economic threads of Bangladesh's Blue Economy

Mondal,

Abit,

Siddiqui

et al. 2024

Asian J. Med. Biol. Res.

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“…Hal ini menyebabkan penderita alergi memiliki keterbatasan terhadap pilihan asupan protein hewani. Akibatnya, penderita berpotensi mengalami defisiensi makro dan mikronutrien yang berpengaruh terhadap terhambatnya pertumbuhan dan penurunan kesehatan tubuh (Rifat et al, 2023).…”

Section: Pendahuluanunclassified

Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap

Giovani,

Palupi,

Herawati

et al. 2023

J. Teknol Industri Pangan

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Fish is one of the nine major food allergens. Avoiding consumption of fish is a common preventive measure to mitigate fish allergies. On the other hand, food processing may potentially alter the allergenicity of fish, and thus, it is important to identify the most effective fish processing methods that can reduce its allergenicity. This research aimed to characterize the nutritional value, intensity of allergens, and allergenicity from the processing of tenggiri fish processing to produce surimi as intermediate food and ready to eat (RTE) otak-otak. The processing steps consisted of washing and adding cryoprotectant during surimi processing, and using deep and air frying methods in RTE otak-otak processing. Changes in the nutritional value and intensity of allergens of fish meat and its processed products were measured using proximate analysis and SDS-PAGE electrophoresis, respectively. The alterations in the allergenicity were investigated using immunoblotting and ELISA. The results revealed changes in the nutritional value due to the processing. Surimi production successfully removed a protein band of 10-–13 kDa, which is suspected to be an allergen. Additionally, both deep and air frying methods effectively removed allergenic proteins with molecular weights above 100 kDa. Immunoblotting assay showed the allergen only appeared in fish meat absent in all of the processed products. The allergenicity rates of surimi and otak-otak was reduced by 90.78 and 98.68%, respectively, as compared to the fish meat. In conclusion, the nutritional value of air-fried otak-otak is superior while the allergenicity is lower than the deep-fried ones. Therefore, air frying processing method for tenggiri fish can be potently used to produce hypoallergenic fish products.

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“…Globally, more than a billion people depend on fish for their food and the production of fisheries employs an estimated 59 million people (FAO, 2020). Fish also, are a good source of macro-and micronutrients that are crucial for human health and are a staple diet in coastal locations (Rifat et al, 2023). Due to the oxidation of lipids and microbiological spoilage, which cause fish to degrade when stored at low temperatures or under refrigeration, fish is regarded as a highly perishable commodity that spoils rapidly after it has passed away (Pereira et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Black seeds (Nigella sativa) essential oil impact on the microbiological and oxidative stability of Nile tilapia (Oreochromis niloticus) fish kofta

yahya,

Abd-elkader,

Gomaa

et al. 2023

Benha Veterinary Medical Journal

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Nowadays, the customer's approach towards naturally preserved fish meat products gained interest to overcome health risks of synthetic preservatives. So, our investigation aimed to study the effectiveness of natural preservatives for controlling spoilage in fish product. The potential of different concentrations of black seeds oil (1%, 1.5% and 2%) to act as antioxidant and antibacterial in tilapia kofta was evaluated. The count of Aerobic plat (APC), Staphylococcal, Psychrotrophic, Pseudomonas and Aeromonas counts recorded in control group were significantly differing between different concentrations of black seed (P< 0.05) throughout days of chilling. These results highlighted the ability black seed oil to increase shelf life of chilled fish kofta and improve sensory attributes (color, odor, texture and over all acceptability) and physicochemical characteristics (pH, TBA TVB-N and TMA) stored up to 14 days at 4°C. These results imply that the black seed oil especially with concentration 2% alternate option to be utilized as a food additive to increase the shelf life and acceptability in Tilapia kofta.

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Nutritional value of the marine fish in Bangladesh and their potential to address malnutrition: A review

Cited by 9 publications

References 51 publications

Fish to finance: unraveling the economic threads of Bangladesh's Blue Economy

Fish to finance: unraveling the economic threads of Bangladesh's Blue Economy

Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap

Black seeds (Nigella sativa) essential oil impact on the microbiological and oxidative stability of Nile tilapia (Oreochromis niloticus) fish kofta

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