Small Fishes of the River Padma Near Rajshahi and Their Utilization in the Preparation of Fish Meal and Fish Protein Concentrate (Fpc)

Abstract

The small indigenous fishes (SIF) are the great source of protein, fat, minerals and micro nutrients. The present research provides information about the small indigenous fishes of the river Padda (Padma) and their preservation, preparation and utilization of FPC made of fast food as fish powder and biochemical analyses of fishmeal of these fishes. The study was carried out during the period from July 2008 to June 2011. The specimens were collected by multiple spot visits to the river bank of Rajshahi City and their adjacent areas and different fish markets. A total of five species of fishes and a group of mixed fishes under 5 families and 5 orders such Glossogobius giuris, Colisafasciata, Puntius ticto, Eutropiichthyes vacha, Corica soborna and some mixed fishes ( Chanda nama, Chanda ranga, Amblypharyngodon mola, Mastacembelus pancalus, Xenentodon cancila) were selected to determine the flesh production, preparation and preservation of powder, utilization, acceptability, biochemical analyses and fishmeal preparation of fish powder and fast food products made by powder of the small fishes. Total length, total weight, after dressing weight, waste weight and weight after dressing and washing were recorded. The percentage of edible portion compared to their wastes were also determined. The highest percentage of weight after dressing and washing was found for Corica soborna 97.54% and the lowest in mixed fishes 72.34%. Among the six experimental fishes the highest percentage of waste product was 27.66% in mixed fishes and 2.5% was the lowest in Corica soborna. Five different species and a group of mixed fishes were used for preparation of powder (FPC). Preservation of all these fishes were in powdered form which were sun dried or oven dried. Sun drying is easy a process and can be used in large scale. But quality of the oven dried fishes was better. The fish powder remains in good condition for 7-9 months at normal room temperature, but in -l 8°C the powder was in good condition throughout the year. Highest quantity of powder from 1 kg of fish was obtained in case of Corica soborna 25.80% and the lowest 11.72% in Glossogobius giuris. Biochemical analyses of the selected six small fishes (protein, fat, moisture, minerals such as calcium, phosphorous, iron) were done. The maximum calcium content was found as 2.53% in Puntius ticto and minimum was 1.66% in Glossogobius giuris. Maximum phosphorous content was 2.93% in Colisa fasciata and minimum was 1.85% in mixed fishes (Chanda nama, Chanda ranga, Amblypharyngodon mo/a, Mastacembelus pancalus, Xenentodon cancila). Maximum iron content was found as 32.00 mg/l00g in mixed fishes and minimum in Puntius ticto as 20.25 mg/l00g. The maximum moisture content was found in Glossogobius giuris (14.28%) and minimum in Corica soborna fishes (12.05%). Maximum protein was found in Glossogobius giuris (73.32%) and minimum in Colisafasciata (57.76%). Maximum fat content was found in Corica soborna (23.63%) and minimum in Eutropiichthyes vacha 1.29%. Different fast-food items such as fish soup, fish cutlet, fish toast, fish burger, fish stick kabab, fish ball noodles, fish parotta, fish papadum, fish pakora were prepared by the six experimental fishes. The consumers' remarks and acceptances towards the taste, flavor and color of different fish fast food items in relation to occupation such as teachers, students, doctors, house wives and others were also observed. The majority of different professionals gave their opinion as good and tasty of all the fast-food products. These included fish soup (45%), fish cutlet (47%), fish toast (46%), fish burger (50%), fish stick kabab (45%), fish ball with noodles (41 %), fish parotta (47%), fish pakora (39%) and fish papadum (39%). The cost of production and profit of the products were assessed. Among all the fast-food products fish burger was of the highest production cost (Tk. 25.00). But on the consumers' remarks basis the highest cost was of fish soup (Tk. 21.5) and the lowest production cost was in fish papadum Tk. 10.50 and Tk. 14.7 in fish cutlet. The present work also gives an information on how to make fishmeal with the head, fin, viscera and other waste parts of the fishes and their utilization.