Quality Assessment and Comparison of Three Different Types of Fish Retail Outlets of Navi Mumbai, Maharashtra, India

Murthy, L.N.; Jeyakumari, A.; Phadke, Girija G.; Parvathy, U.; Visnuvinayagam, S.; Ravishankar, C.N.

doi:10.20546/ijcmas.2019.808.030

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…Rahman et al [13] documented a lipid content of approximately 8.0% in P. hypophthalmus, while Murthy et al [16] reported a lipid content of 3.83% in R. kanagurta sourced from various fish outlets in Navi Mumbai, Maharashtra. Sonavane et al [11] observed an inverse relationship between moisture and fat content, indicating that fatty fish species tend to possess relatively lower moisture content.…”

Section: Lipid Content In Fish Fleshmentioning

confidence: 99%

Annual Variation in Proximate Chemical Composition of Fish Sold in Ludhiana Market: Punjab, India

Arjunsinh,

Datta,

Singh

et al. 2024

Eur. J. Nutr. Food. Saf.

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A study was carried out to investigate the nutritional composition of four different fish species (Wallago attu, Labeo rohita, Pangasianodon hypophthalmus, and Rastrelliger kanagurta) sourced from the inland and marine sector comprising both culture and capture fisheries marketed in Ludhiana fish market from September 2021 to August 2022, encompassing four distinct seasons: post-monsoon, winter, pre-monsoon, and monsoon. The proximate parameters including protein, lipid, carbohydrate, ash and moisture content were analysed following the standard methods. The moisture content across the four species ranged from 72.48% to 81.08% in selected fish. Lowest moisture content was recorded during the pre-monsoon season, contrasting with their highest levels during the monsoon season. Protein levels ranged from 9.72% to 18.36% across different seasons. Specifically, P. hypophthalmus displayed the lowest protein content (9.72±0.18%), while R. kanagurta exhibited the highest (18.36±0.18). W. attu, L. rohita, P. hypophthalmus, and R. kanagurta exhibited their lowest lipid content in flesh during the monsoon season, measuring at 0.69%, 1.59%, 9.33%, and 2.47%, respectively, contrasting with their highest levels during the winter season at 1.07%, 2.05%, 11.04%, and 4.05%, respectively. Across different seasons, carbohydrate content varied from 0.23% to 2.04%. R. kanagurta exhibited the lowest carbohydrate values; while L. rohita displayed the highest. Across different species, ash content varied from 1.62% to 4.34%, with the lowest observed in P. hypophthalmus and the highest in W. attu. Overall in fish muscle, water content reached its peak levels while muscle protein content decreased during the monsoon. The decline in protein and the rise in water content of the muscle were attributed to gonadal development and maturation, which depleted muscle protein reserves during the monsoon season. Inverse relationship between moisture and fat content in fish were observed, suggesting that fatty fish typically exhibit relatively lower moisture content. Lower levels of carbohydrate content are found in the total proximate composition of fish muscle, indicating that most of the glycogen in freshwater fish does not significantly contribute to body reserves.

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Section: Lipid Content In Fish Fleshmentioning

confidence: 99%

Annual Variation in Proximate Chemical Composition of Fish Sold in Ludhiana Market: Punjab, India

Arjunsinh,

Datta,

Singh

et al. 2024

Eur. J. Nutr. Food. Saf.

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Effect of salting time on formaldehyde content of dried salted Indo-Pacific mackerel

Poernomo

Widyastutik

Purnamasari

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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This paper reports an analysis of formaldehyde in dried salted short mackerel (Rastrelliger brachysoma) which was intentionally added with formaldehyde compared to those that was not. The purpose was to see whether salting could cover up the illegal use of formaldehyde. Mackerel was obtained from one day fishing landed at Karangantu Fishing Port, Serang-West Java. The fish was transported in ice by road (3 hours) to the laboratory in Jakarta, and divided into two groups upon arrival. One group was soaked in 3% (w/v) formaldehyde solution for 30 minutes, while another group was not (control treatment). They were then salted in saturated brine for 12 and 24 hours at ambient temperature and sun dried subsequently to 40% moisture content or less. The formaldehyde content of raw materials was in the range of 1.4-1.7 ppm, indicating that natural formaldehyde was present in the fish. Soaking in 3% formaldehyde solution for 30 minutes significantly increased fish formaldehyde content from 1.4-1.7 to 154-157 ppm, and decreased to 42.3-58.1 after 24 and 12h salting which then dropped to 25.0-35.9 ppm after drying, respectively. Those of control showed a slight decrease after salting and increase after drying, i.e. 2.7-3.4% in the final products. This results indicate that salting could not disguise the illegal use of formaldehyde to preserve raw materials, however small amount of formaldehyde in dried salted fish could be regarded natural formaldehyde of the fish.

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Quality Assessment and Comparison of Three Different Types of Fish Retail Outlets of Navi Mumbai, Maharashtra, India

Cited by 2 publications

References 7 publications

Annual Variation in Proximate Chemical Composition of Fish Sold in Ludhiana Market: Punjab, India

Annual Variation in Proximate Chemical Composition of Fish Sold in Ludhiana Market: Punjab, India

Effect of salting time on formaldehyde content of dried salted Indo-Pacific mackerel

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