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Nutritive Value of Dried and Heat Processed Mola Fish (amblypharyngodon Mola) Products

Islam MJ*
Department of Fisheries Technology and Resource Utilization

Hossain MS
Department of Aquaculture, Faculty of Fisheries, Sylhet Agricultural University, Sylhet-3100, Bangladesh.

Mian S
Department of Fisheries Biology and Genetics, Faculty of Fisheries, Sylhet Agricultural University, Sylhet-3100, Bangladesh.

Abstract/ Executive Summary:

Sensory characteristics, nutritive and food qualities of traditional, rotary and solar tunnel dried mola (Amblypharyngodon mola) products were investigated. Nutritional analyses of fresh mola fish at various steps of heat processing (cooking) were also studied. Organoleptically, the colour of traditional dried mola products was slight brownish with emission of faint off odour. On the other hand, the colour of dried mola fish produced in rotary and solar tunnel dryer was showed characteristic shiny colour and whitish to slight brownish respectively. For traditional dried mola products texture was somewhat soft, whereas it was firm and flexible with characteristic fresh fishlike odour for rotary dryer and solar tunnel dryer. Traditionally dried products were not satisfactory and found to be infested. On the contrary, rotary and solar tunnel dried mola products were excellent having no insect infestation or broken pieces. The dried mola products showed different nutritional contents significantly (p<0.05) higher than others. The percent of moisture content of dried mola products obtained from different drying procedures was in the range of 12.80 to 26.60 %, protein content varied from 50.03 to 62.53%; lipid content also varied considerably from 12.16 to 18.36% and ash content varied from 5.93 to 12.19%. The Total Volatile Base Nitrogen (TVB-N) values varied from 10.64 to 20.36 mg/100g. Considerable loss of protein occurred during cooking of mola with or without vegetables compared to fresh mola. Considering the nutritional value, colour, odour and texture of the dried products rotary dryer gave good and significant (p<0.05) result.

Keywords: Drying, Sensory, Composition, Mola and textures

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fish

Objectives:

This study aimed to investigate selection of an effective drying device to produce dried mola and also to choose the best cooking methods for mola fish comparing the nutritive values of various processed mola products.

Methodology:

Materials: Fresh mola fish samples were collected from a local market adjacent to Sylhet Agricultural University (SAU) Campus, Sylhet and were transported to the Faculty of Fisheries, SAU, Sylhet using an insulated ice box. The samples were divided into two groups; one group of about 500 gm of fresh samples of mola were used for drying in solar tunnel and rotary dryer and another group of sample was used for cooking to evaluate the quality change by determining organoleptic and biochemical aspects. Traditionally dried mola samples were also collected from the same market. Whole samples obtained from both dried and cooked fish were ground in an electric blender to produce a homogenous mixture before being sampled for analysis. Methods: Production of dried fish in solar tunnel and rotary dryer:- The raw materials were washed with tap water to remove dirt and other undesirable substances attached with the fish body. After gutting, the entire viscera were removed using knives and washed again with tap water to remove blood, slime and other undesirable substances. The fishes were then dried in rotary dryer and solar tunnel dryer. In case of rotary dryer, drying time was in the range of 12-24 hours while it was about 10-12 hours in case of solar tunnel dryer. After drying, the different processed products were packed in polyethylene bag using sealer to prevent moisture absorption. Organoleptic quality assessment: A large number of schemes have been proposed for sensory evaluation for various types of fish and fishery products. The evaluation methods used in this study were based on the one that is currently used in various institution of the world. Representative whole sample of dried products were taken on a tray to assess the characteristics such as colour, odour, texture, broken pieces and insect infestation by panel of experts of four (4) members constituted in the department of Fisheries Technology and Resource Utilization, Faculty of Fisheries, SAU. Proximate composition analysis: Whole samples obtained from both dried and cooked fish were ground in an electric blender to produce a homogenous mixture before being sampled for biochemical analysis. Proximate composition analysis of moisture, crude protein, lipid and ash were performed according to the methods given in AOAC with certain modifications. Statistical analysis: Statistical analysis was performed by using MSSTATC programme. The mean values were compared by following the DMRT (Duncan Multiple Range Test) at 5% level of probability for interpretation of results [9] . Determination of Total Volatile Base Nitrogen (TVB-N): Total volatile base nitrogen (TVB-N) was determined according to the standard method described by EC [8] with some modifications. Processing technique of mola fish curry with vegetables and spices: At first, fresh mola fishes were simply gutted by using knives and the entire viscera were removed. After gutting, the raw materials were washed again with tap water to remove blood, slime and other undesirable substances. Fishes were then washed with salt water and again washed with plain water. Some vegetables like potato, bean, brinjal, coriander leaf etc and spice like turmeric powder, red chili powder, coriander powder, salt and oil were added and cooked for about half an hour.

Source of Information: International Journal of Natural Sciences (2012), 2(2):43-48

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The highest ash value was found in whole mola (1.60%) and lowest value in fried mola (1.00%). Analytical results from dry matter indicated significant difference among fresh muscle of mola, whole mola and after salt treatment where values obtained from fried mola and gut content; boiled mola and after salt treatment showed no significant differences. The whole mola contained much amount of ash and show a little loss and fried mola with huge loss of minerals content.

Knowledge Management: Journal