Sensory evaluation and proximate composition analysis of export oriented and locally consumed fishes of Bangladesh

Abstract

The study was conducted to investigate the sensory quality and proximate composition of export oriented and locally consumed fishes collected from four fish processing plants, four super shops and four local fish markets of Bangladesh. Sample of Clarias batrachus, Amblypharyngodon mola, Ompok pabda, Labeo rohita and Anabas testudineus were subjected to sensory evaluation for color, odor, taste, flavor and texture characteristics by organoleptic method and proximate composition for nutritional quality assessment using standard AOAC methods. Sensory quality evaluation revealed that average defect points of fish samples collected from processing plants, super shops and local markets were between 1.40 to 1.57, 1.67 to 2.31 and 1.36 to 2.64 respectively, indicating excellent quality of samples collected from processing plants compared to good/acceptable quality for those collected from super shops and local markets. The study of proximate composition revealed that moisture ranged from 79.71±0.07% to 66.77±0.7%, crude protein 19.05±0.31% to 16.01±0.13%, crude lipid 10.41±0.02% to1.25±0.19% and ash 3.73±0.07% to 1.43±0.04% in different fish species collected from different sources. In conclusion, the organoleptic assessment and proximate composition of collected samples indicated that the fish samples of fish processing plants were of good condition for export and consumption. The fish samples from local fish markets and super shops were within the acceptable level but not as good as the fish samples of fish processing plants.

Exploring the properties of Garcinia indica Linn rind powder and its possible usage in food industry

“…The fibre content in the rind powder was determined to be 7.56%, which is significantly ( P < 0.05) higher than that reported for the dried rind of G. andamanica (0.29%) but similar to the fibre percentages found in both Garcinia quaesita and Garcinia zeylanica (7.62% and 8.25%, respectively) as reported (Liyanage et al ., 2023). The fat content in the dried rinds was found to be 9.54%, which is significantly ( P < 0.05) lower than the value reported for G. peduculata is 13.45% (Sarwar et al ., 2023). However, it was higher than the fat content observed for both Garcinia quaesita and Garcinia zeylanica (6.47% and 6.43%, respectively) according to the studies conducted by Liyanage et al ., 2023.…”

“…Notably, Jain et al ., 2023 reported a significantly ( P < 0.05) higher crude fat content of 31.63% for G. andamanica . The crude protein content was determined to be 3.80%, which is within a more than reported for G. peduculata (1.74%) (Sarwar et al ., 2023). However, it was higher (0.34%) than the value reported for G. andamanica (Jain et al ., 2023).…”