Nutritional Evaluation of Raw, Curried, and Fried Forms of Three Local Fish Species in Bangladesh: Implications for Public Health
DOI:
https://doi.org/10.69728/jst.v11.43Keywords:
Fish, Organoleptic characteristics, Nutritional composition, Bacteriological quality, heavy metalsAbstract
The study examines the effects of culinary techniques on the organoleptic, nutritional, biochemical, microbiological, and heavy metal content of three commonly consumed fish species: Tenualosa ilisha (Ilish), Putius chola (Puti), and Labeo rohita (Rui). The curry samples of each fish exhibited excellent organoleptic quality, whereas the fresh samples had a lower moisture content (p < 0.05). Fried pieces had higher ash, protein, lipids, and carbohydrates (p<0.05). The culinary technique negatively affected the fried samples, leading to higher nutrient loss (p < 0.05), a higher per-oxide value (POV) (p < 0.05), and a higher total volatile base of nitrogen (TVBN) compared to raw and curry fish, as well as higher heavy metal retention (p < 0.05). As the Ni content of each fish item exceeds the permitted limit and the Cr content exceeds the limit in only Rui fish items, according to the WHO/FAO recommended maximum permissible limit, this creates concern for public health. In microbiological analysis, there is no significant difference between curry and fried items. In conclusion, the study demonstrated that curry fish was the most effective item in terms of culinary technique for retaining higher nutrients, nutritious compounds, and lower POV and TVBN values compared to other fish items.
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