Abstract
The knowledge regarding the proximate composition of fish is essential for the effective implementation of preservation and processing practices. This study examined the proximate composition of four commercially important marine fish species of the Bay of Bengal: Carangoides malabaricus (Malabar trevally), Scomberoides commersonnianus (Talang queenfish), Dussumieria acuta (Rainbow sardine), and Sardinella fimbriata (Fringescale sardine). Fresh fishes were collected from the fishing boats of the Teknaf region, and immediately transported to a laboratory under iced (4 °C) condition. Proximate compositions of different body sections, types of muscle, and raw and cooked samples were analyzed. The average moisture, protein, lipid, and ash content were 77.08 ± 1.34%, 20.19 ± 1.76%, 1.39 ± 0.32%, and 1.34 ± 0.08% in Malabar trevally; 77.14 ± 1.15%, 20.27 ± 1.75%, 1.32 ± 0.69%, and 1.27 ± 0.08% in Talang queenfish; 76.16 ± 1.56%, 20.46 ± 1.24%, 1.67 ± 0.08%, and 1.71 ± 0.03% in Rainbow sardine; and 76.10 ± 1.76%, 20.65 ± 1.54%, 1.63 ± 0.05%, and 1.62 ± 0.04% in Fringescale sardine. White muscle contained the highest percentage of moisture and protein. Lipid content was highest in the dark muscle and the highest ash content was not uniform in any type of muscle. Moisture content was highest in the head region, the highest protein, lipid, and ash content varied among body parts. Moisture content was highest in the raw samples, and protein, lipid, and ash content was highest in the fried samples. The proximate composition significantly varied among different muscle, body parts, and raw and cooked samples (p < 0.05). These findings can facilitate processing industries and contribute to increasing the knowledge base of fisheries research.
Plain Language Summary
Proximate analysis of commercial fish species is important for human health, nutrition, and the fishing industry. Accurate data on fish composition helps create dietary guidelines and proper labeling, empowering consumers to make informed dietary choices. The Bay of Bengal is home to many fish species, which are a primary food source for many local communities in Bangladesh. We examined the proximate composition of four commercially important fish species in the Bay of Bengal commonly known as Malabar trevally, Talang queenfish, Rainbow sardine, and Fringescale sardine. Our analysis focused not only on whole fish but also on different body regions (head, middle, and tail), muscle types (dark, white, and mixed), and the effects of cooking methods (boiling and frying) on composition. In whole fish, fringescale sardine had the highest protein content, while rainbow sardine had the highest lipid content. White muscle contained the highest protein, whereas dark muscle was richest in lipids. The head region held more moisture, whereas the middle and tail regions contained higher protein and lipid levels. Processing methods also influenced composition: frying increased protein and reduced moisture content compared to boiling and raw fish. Understanding protein, lipid, ash, and moisture content is essential for the industry, as these factors affect product quality, processing methods, and economic value. In Bangladesh, these four species are widely consumed, and knowledge of their composition supports product development and accurate labeling, which helps attract consumers and food processing industries to produce value-added products from these fish.
Get full access to this article
View all access options for this article.