3.4.3.

Fat determination:
Procedure:
The fat determination procedure had been completed by following the Bligh and Dyer
(1959) method. For this purpose, each type of salted fish samples was taken and
muscles were cut into pieces and weighed. The samples were dried into oven for 24
hours in order to remove the moisture. Oven dried samples were finely mashed. A
mixture of solvent (Chloroform : Methanol = 2 : 1) were added and kept in an airtight
conical flask for 24 hours. Fat content reacts with that solvent and remains in the
solution. After 24 hours, the solution of the flask is filtered in other weighed flask.
Then these flasks were kept on a hot-water bath to dry up and remove the solvent and
next it was kept into oven to get the actual fat content. Then the flasks were weighed
to get the amount of fat content.
Calculation:
Weight of the extracted fat
% of fat =

X 100
Weight of the sample taken

Plate 15. Showing different steps during determination of fat content of

the fish samples

33

3.4.4. Salt content determination:

Salt content of the salt-cured fish products were estimated by Mohor method
(Alexiyev, 1978). Fillets of salted fish samples were ground in a mortar with a pastel.
The minced fishes were weighed accurately and salt was extracted with distilled water
in a conical flask (250 ml). They were kept over night at 10C. The contents were
then made into volume of 100 ml and filtered. The filtrate with salt content was
titrated against standard N/10 silver nitrate (AgNO 3) solution in micro burette using
potassium chromate as an indicator. Finally, the percentage of salt content was
calculated
Calculation:
VxSxNx25x100
% of salt content =
W x V1
Where,

V = volume of standard N/10 silver nitrate (AgNO3) required

S = strength of N/10 silver nitrate

N = conversion factor (1 ml of N/10 silver nitrate =0.00585 gm of sodium

chloride (NaCl).

V1 = volume of solution taken.

W = weight of the sample.

Plate 16. Showing different steps during determination of salt content of the
salt cured fish samples

34

3.4.5. Ash determination:

The salted fish sample were minced, weighed and ignited in the crucible. Then it was
transferred in the muffle furnace held at dull red 550 - 600C for 6 8 hours until the
residue become white. The weight of the ash were taken. Finally, the percentage of
ash content were calculated as follows
Calculation:
Weight of ash
% of ash =

X 100
Weight of the sample taken

3.5. Preparation of Mineral solution

For determination of minerals like Fe, P and Ca a mineral solution is to be prepared
first from the concerned fish sample. The mineral solution is prepared from the ash of
the fish sample through several steps of treatment with acid, distilled water
evaporation etc. and finally the volume of the mineral solution is adjusted to 100 ml
with distilled water. The procedure for preparing mineral solution is narrated herewith
for a clear idea.
The ash is moistened with a small amount of distilled water (0.5 to 1 ml) and 5 ml of
HCl are added to it. The mixture is evaporated to dryness on boiling water bath.
Another 5 ml of HCl acid are added again and the solution evaporated to dryness as
before. Four (4) ml HCl acid and a few ml of water are then added and the solution
warmed over a boiling water bath and then filtered into a 100 ml volumetric flask
using whatman No. 40 filter paper. After cooling the volume is made up to 100 ml and
suitable aliquots are used for the estimation of P, Fe, and Ca.
3.5.1. Determination of Ca by titration method (Vogel, 1978):

Calcium is

determined by precipated it as Calcium oxalate and titrating the solution of oxalate in

dilute sulphuric acid, against standard KMnO4 solution.

35

Reagent :
1. Ammonium oxalate 6%
2. Methyl red indicator
3. Strong Ammonia (NH3)
4. 2N sulphuric acid
5. N/100 KMnO4 solution
6. Glacial acetic acid
7. Calcium chloride solution
Procedure
A known volume of mineral solution was taken in suitable glassware to which a few
drops of methyl red indicator was added and red color develops which were
neutralized with concentrated NH3. The color changes from red to yellow. After that it
was heated to boiling for few minutes with addition of few chemicals. At the end
point a pink color were developed and ppt of Ca- oxalate were filtered out. The ppt
were transferred to a conical flask with 2N H 2SO4 and washed with hot water. The
resultant solution of the ppt of Ca- oxalate were titrated with N/100 KMnO 4 solution
at a temperature of 70 C.
Calculation:
1 ml of N/100 KMnO4 = 0.2004 mg of Ca.
3.5.2. Determination of IRON
Iron content was determined spectrophotometrically by thiocyanate method as
described in practical physiological chemistry (Vogel, 1978).
Reagents
1. 30% H2SO4 A. R.
2. Saturated potassium persulphate solution
3. Potassium thiocyanate 40% solution
4. Standard Iron solution 0.7022 g A. R

36

Procedure
To an aliquot (6.5 ml or less) of the mineral solution enough water is added (if
necessary) to make upto a volume of 6.5 ml. followed by 1 ml of 30% H 2SO4, 1 ml of
potassium persulphate solution and 1.5 ml of 40% KCNS solution. The red color that
develops in measured within 20 minutes at 540 nm.

Plate 17. Showing few steps for the estimation of Iron and Phosphorous content
of the experimental fish samples.

37

3.5.3. Determination of Phosphorous

Determination of phosphorous (NIN Manual, 1976) was carried out by measuring
colorimetrically the blue color formed when the solution was treated with ammonium
molybdate and the phosphomolybdate thus formed was reduced. The developed blue
color was then measured at 660 nm against a standard solution.
Reagents
1) Ammonium molybdate
2) Hydroquinone solution
3) Sodium sulphite solution
4) Standard phosphate solution
Procedure:
To an aliquot (0.1 ml) of the mineral solution are added 1 ml of ammonium
molybdate, 1 ml of hydroquinone and 1 ml of Na 2SO3 solution in this order mixing
well after each solution. The volume then made up to 15 ml with water and the
solution is thoroughly mixed. After 30 minutes, the optical density of this solution is
measured in a photoelectric colorimeter, against a reagent blank (Prepared in the same
way as the test expect that the test solution is omitted) using a red filter 660 nm.
The phosphorous content of the same is read off from a standard curve prepared with
standard phosphate solution (Range 0.01-0.1 mg phosphorous) following the same
procedure described above.

3.6. Methods for detection and estimation of Vit. A

It involves two steps. In the first step Vit. A is extracted from the oil of the salt cured
hilsa fish by addition of 2 ml. 95 % ethanol and 4 ml of petroleum ether. It is then
shaken for 3 minutes and all of the petroleum ether layer is taken and the solvent with
Vitamin is evaporated to dryness under nitrogen gas or by fan. The extracted Vitamin

38

Plate 18. Showing the estimation of Vit. A

A is then dissolved 1 ml chloroform to which 2 ml of TCA solution is added and the
reading at 620 nm is taken immediately in spectrophotometer.
To a standard sample of Vitamin A solution choloroform is then added And the
absorbancy at 620 nm is read out against blanks which contain only the solvent. The
method is established on the principle of Carr- price reaction (Khalil et al., 2001)
where in Vitamin A in Choloroform reacts with TCA solution and forms the blue
color. Measurement of the density of color helps to detect and to estimate Vitamin A
in the supplied sample.
3.7. Determination of Total Sugar:
Sugar content of the salt cured hilsa fish is treated with sugar and preservative while
processed in the Fish Technology Laboratory were determined by titration method
described in AOAC (1970) which involves basically two steps
1) Extraction of the sugar by refluxing the fish sample with 40% ethanol, 7.5 M HCl
and finally making the volume with distilled water.
2) In the second step the sugar thus extracted is determined by titrating the extracted
sugar with fehling solution with methylene blue indicator.

39

Reagents Required:
1) 5 N HCl solution; 44.5 ml concentrated HCl in 100 ml
2) 7.6 M HCl : 63.36 ml
3) Correz solution I
4) Correz solution II
5) Fehling solution
6) Methylene blue
Calculation :
W/100 X [(F X 1.08) + (P X 1.55)]

Plate 19. Showing the few steps of sugar estimation of the salt cured fish product
treated with salt, sugar and preservative

40

3.8. TVN (Total Volatile Nitrogen) analysis:

Estimation of TVN:
TVN has been widely used as an index for freshness of fish. The volatile bases are
produced in increasing concentrations during spoilage of fish (Vyn and Marlevede,
1963). Their collective measurements could therefore be used as a parameter to
estimate the microbiological and enzymatic deterioration of fish. the study of many
investigators about the test for volatile bases as a means of spoilage change came
forward.
Modified Conway Micro Diffusion technique was originally devised by Conway and
Byrne (1933) for the determination of ammonia in blood. Later, Shewan et al. (1955)
modified the method of determination of TVN in fish extract. In 1962 Pearson
simplified the method by using boric acid solution instead of standard acid in the
central compartment of the Conway dish which was titrated against N/70 H2SO4.
Estimation of TVN: The cured fish was made into mesh size and kept in 10%
Trichloro acetic acid (TCA) solution over the night and filtrated with known volume.
1 ml boric acid was put into the inner chamber of the Conway dish and in outer
chamber 1 ml sample, 1 ml K2CO3 were put before covering with lid. The samples and
K2CO3 reacts to form NH3, which was absorbed by the boric acid and than, titrated
with N/10 H2SO4 after 24 hours, and calculated.
Calculation:
TVN = (titration figure- blank figure) X strength of N/70 H2SO4 X 0.2 X
volume of extract
volume of extract taken

100
weight of sample

41

Plate 20. Showing different steps during determination of TVN content of the salted
fish samples

42

3.9. Sensory scores:

The consumer acceptance of salt cured fish products has been determined by a panel
of judges by following a sensory method.
For sensory method the salt cured fish flesh was cut into cubes (1.5 cm x 1 cm x 1
cm) and fried in oil at 200C for 1 minute before evaluation by sensory method.
The panel of judge assessed the fish products on the basis of appearance, texture,
and .flavor and made the overall acceptability score on a hedonic rating scale of a
maximum 5 points for a favorable response (Yu, 1985). The hedonic scale used by the
panel of judge for the quality assessment of the salt cured fish products is shown
below:

5.

Highly acceptable

4. Very much acceptable

3.

Moderately acceptable
3

2.5. Borderline of acceptability

2.

Slightly unacceptable

1. Very much unacceptable

2.5
2

43

Before

After

Plate 21. Showing cured fish samples the before and after frying in oil during sensory
assessment.
3.10. Material and Methods for analysis of sorption properties:
Constant RH conditions were obtained by putting saturated solution of the required
salt in closed chamber (desiccator). About 2 g of sample evenly spread in small
container was put inside the desiccator of the particular RH and allowed to
equilibriate at room temperature. Weights of the samples were taken after different
interval of time in an electronic balance. Care was taken during weighing so that the
sample taken out of the desiccator was returned after weighing in a minimum possible
time in order to minimize the errors resulting from the adsorption/desorption of
moisture due to exposure of the sample to the ambient RH. Moisture content was
determined by drying the materials in an oven at 105 C for constant weights. Total
volatile nitrogen (TVN) was determined by using a modified Conways microdiffussion technique.

44

Plate 22. Fish samples were kept in desiccator for sorption properties study
3.11. Materials and Methods for analysis of reconstitution properties:
We have carried out experiment on reconstitution properties of the salt cured hilsa fish
(Mixed), salt cured sorpunti fish (Preparatory salted) in first batch of the experiment.
In the Second batch of experiment we have worked with mixed salt cured hilsa fish
which was treated with sugar and preservative (Na benzoate) and pickle cured hilsa
fish treated with the same proportion. In the Third batch of experiment we have taken
salt cured roe treated with sugar and preservative with the same proportion.
During carrying out experiment on reconstitution properties of the salt cured fish
samples in the above three batch of experiment we have kept the fish samples in a
glass beaker containing 80 ml of water 5 % Na 2CO3 solution and 5 % Ca(OH)2

45

solution. A known amount of fish samples were allowed to remain in three separate
solvent for reconstitution. Weight of the fish samples were allowed to taken in a
topload electronic balance very accurately and quickly and the weighed samples were
given in three separate solution of water, Na2CO3 (5%), and Ca(OH)2 (5%). After that
the fish samples were taken out from the solution for time to time and their weight
were taken until constant weight of the samples were attained. At the time of attaining
constant weight of the fish samples were considered to complete the process of
reconstitution which in tern indicate the level of quality of the fish samples as per to
the extent of reconstitution it attained. During the same period of time salt cured fish
samples which have attained maximum weight is considered to have the best quality
in comparison with others. At the end point of reconstitution, the fish samples were
analyzed for moisture and protein content, in order to fix its quality in terms of
moisture and protein level.

Plate 23. Showing salt cured fish samples during reconstitution properties study and
subsequent analysis of moisture, protein content

46

4. RESULTS & DISCUSSIONS

4.1. BIOCHEMICAL COMPOSITION
Result of biochemical composition and a few minerals like Ca, P, Fe of fresh hilsa fish
in its highly acceptable condition have been represented in Table 1. It is evident from
the results of Table 1 that moisture, protein, fat and ash content of the freshly
collected hilsa fish and analysed varies from 58.1 6.4 to 60.55.1, 21.82.3 to
23.22.3, 17.72.4 to 19.42.1 and 2.10.3 to 2.40.6 (%) respectively.

Table 1 Showing variation in biochemical composition (mean SD) of raw hilsa fish
.
in its highly acceptable condition
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture
(%)
58.16.4
58.76.1
58.95.9
59.25.6
59.14.3
59.44.1
59.74.4
59.94.3
60.14.5
60.55.1

Protein
(%)
21.82.3
22.12.8
22.32.5
22.53.1
22.43.4
22.63.2
22.73.5
22.92.4
23.12.1
23.22.3

Fat (%)
19.42.1
19.11.9
18.92.3
18.72.4
18.52.3
18.42.6
18.22.5
18.12.4
17.92.3
17.72.4

Ash
(%)
2.10.3
2.30.4
2.10.5
2.20.3
2.10.4
2.50.3
2.30.2
2.20.5
2.50.3
2.40.6

Fe (mg)

P (mg)

Ca (mg)

0.300.2
0.410.3
0.350.2
0.450.3
0.420.2
0.480.3
0.340.4
0.320.3
0.460.3
0.450.2

193.913.7
195.614.1
194.213.9
196.234.2
195.314.1
196.864.9
197.564.3
194.463.8
194.253.9
196.233.4

55.675.5
54.965.4
56.125.1
57.235.6
56.855.7
57.566.1
58.105.8
57.645.5
55.955.8
54.855.7

Table 2 Showing variation in biochemical composition of commercially salted hilsa

fish collected from local fish market and analysed in the fish technology
laboratory
Sample Moisture
No
(%)
1
45.2
2
46.1
3
46.5
4
47.1
5
45.5
6
45.9
7
46.8
8
47.3
9
47.4
10
47.6

Protein
(%)
27.2
26.1
25.9
25.7
26.8
26.9
25.8
25.5
25.6
25.4

Fat
(%)
6.6
6.4
6.3
6.1
6.5
6.5
6.3
6.0
6.1
5.9

Ash
( %)
11.1
11.0
11.2
11.5
11.3
10.7
10.8
11.7
11.5
11.7

47

Salt
(%)
11.0
12.0
11.9
11.2
11.1
10.9
11.0
11.2
11.5
11.7

Fe (mg)

P (mg)

0.8
0.7
0.6
0.8
0.9
0.6
0.7
0.5
0.6
0.7

191
193
191
192
193
192
191
194
196
195

Ca
(mg)
107.2
108.1
107.2
108.5
108.8
105.3
106.6
107.3
105.9
108.4

The variation in proximate composition and biochemical composition of the fish in

raw condition have been found to be dependent on season, sex , age, species, size,
environment and even individuals,(Thurston,1958).
Our result of proximate composition of the hilsa fish in raw condition having
variation is probably due to age variations, species variation and environmental
variations i.e. location variation.
Rubbi (1964) and Khuda (1960) observed that quality change of commercial species
of fish depends with the changes of physical characteristics and chemical composition
of fish, which vary with species, state of maturity age & size.
Fish is an important source of minerals in addition to quality protein and other
nutrients required in human diet. Fish flesh contain considerable proportion of
calcium, phosphorous, iron, sodium, potassium and many others in comparable
quantities to those of red meat ( Burgess et al., 1965)
There is no consistent relationship between the size of a fish and the mineral contents
of its musculature. Some species show wide variation but in others the mineral
composition was seen to be uniform regardless of species, size, season or fishing
grounds as observed earlier in different species of freshwater, marine, deep sea, and
brackish water fish (Thurston, 1961; Stansby, 1962; Love, 1970; Banu et al. 1991).
Minerals such as Fe, P, Ca content of the freshly accepted hilsa fish have been found
to contain 0.300.2 to 0.450.2, 193.913.7 to 196.233.4, 55.675.5 to 54.855.7
mg/100g of fish sample.
Our findings in respect of mineral composition of the fresh hilsa fish in its highly
acceptable condition during the rainy season have been found to have a clear variation
and this findings have got similarities with the findings of Banu et al. (1991).
Banu et al. (1991) while work with mineral content of freshwater fish and meat
observed variation in case of some species of fishes whereas in some cases they

48

observed no variation in mineral composition and the results of mineral content were
found to be independent on species, size, season or fishing ground.
The high amount of Ca and P in matured hilsa was due to its growth and maturity the
rate of which may be ascribed with the increase of feeding habits as the muscle Ca is
largely bound to protein (Love, 1970). So with the increase in concentration of protein
of large hilsa fish and the corresponding Ca content also increases.
Results of biochemical composition of commercially salt cured hilsa fish as it is while
collected and analysed in the Fish technology laboratory have been represented in
Table 2.
It is clearly understood from the results of the Table 2 that moisture, protein, fat, ash
and salt content varies from 45.2 to 47.6, 25.4 to 27.2, 5.9 to 6.6, 9.7 to 10.1 and 10.9
to 12.0 % respectively. And Fe, P, Ca content of the commercially salt cured hilsa fish
collected

from market have been found to contain 0.5 to 0.9, 191 to 196, 105.9 to

108.8 mg/100g of fish sample.

The nature and extent of variation in biochemical composition have been found to
have clear differences which may resulted from variation in the initial composition of
the fresh fish used for salt curing on commercial basis. It may also have become
possible due to variation in the handling and processing method used by the
commercially salt curing personels.
Correlation co-efficient represented by r and test of significance represented
indicated by t while statistically computed by using SPSS package are usually used
to have ideas about relationship (positive or inverse) between different variable of
experimental results as a result of which he or she will be able to interpret the result
indicating the status whether significant or insignificant and nature of relationship
whether positive or negative.
The Pearsons correlation (r) between moisture and protein, moisture and fat and
protein and fat of the commercially salted fish samples had been computed and were

49

found to have values (-) 0.956, (-) 0.967 and (+) 0.927 and had been represented in
Table 3.
Table 3. Showing the computed Pearsons correlation and t value among moisture,
protein and fat of commercially salted hilsa fish
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.956**

Sig.

10

-9.237

.000

-.967**

10

-10.686

.000

.927**

10

6.989

.000

** Correlation is significant at the 0.01 level

The negative r value between moisture and protein and moisture and fat refers to
an inverse relationship that is with the increase or decrease of one of the two values,
the corresponding value of other nutrient will be decreased or increased respectively.
Adikari and Noor (1967) also recorded that inverse relationship between moisture
and protein and moisture and fat of Puntius spp.
On the other hand, the positive value of r between protein and fat content of the
fish sample cured by commercial salt curing process refers to a direct relationship
between the two variables which indicates that the value of protein content increases
with the corresponding increase of the fat content. This findings have got similarities
with the findings of Jacquot (1961), Jacobs (1951).

50

Fig. 1. Showing direct relationship between the protein and fat and inverse
relationship between moisture and protein and moisture and fat content
of the commercially salt cured hilsa fish collected from the local fish
market.
The graphical representation of the direct and inverse relationships among the nutrient
contents of commercially salt cured fish samples had been shown in Fig. 1. The line
and bar diagram in this figure had shown the direct co-relation between protein and
fat content and inverse co-relation between fat and moisture and moisture and
protein content.
The t value between percent of moisture and protein and moisture and fat content
of commercially salt cured fish samples had been computed and found to be
(-) 9.237 and (-) 10.686 which were highly significant at 1% significance level
( p < 0.01) and indicated a strong negative relationship between them.
The t value between percent of protein and fat content of commercially salt cured
fish samples had been computed and found to be (+) 6.989 which was highly
significant at 1% significance level ( p < 0.01) and indicated a strong negative
relationship between them.

51

Table 4 (a). Showing variation in biochemical composition of the experimentally

mixed salted product of hilsa fish produced in the laboratory
Sample
No
1
2
3
4
5
6
7
8
9
10

Moisture
(%)
39.2
38.1
39.3
39.5
39.7
39.9
40.1
40.3
40.4
41.2

Protein
(%)
35.4
35.5
35.3
35.2
35.1
34.9
34.7
34.6
34.5
34.1

Fat
(%)
7.2
7.3
7.1
7.0
6.9
6.7
6.6
6.5
6.5
6.3

Ash
(%)
8.1
7.9
7.9
7.8
8.2
7.9
8.3
8.1
8.5
7.9

Salt
(%)
12.1
11.9
12.2
11.7
11.6
11.2
11.3
11.5
10.9
12.1

Ca
(mg)
111.23
110.45
113.85
112.53
114.50
113.50
115.28
116.45
113.80
116.45

P (mg)
192.1
191.5
192.8
195.8
194.6
196.9
193.2
195.4
193.7
192.5

Fe
(mg)
1.0
1.2
1.1
0.9
1.3
1.2
0.8
0.7
1.1
1.2

Table 4 (b). Showing variation in biochemical composition of the experimentally

pickle salted product of hilsa fish produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture Protein
(%)
(%)
42.1
32.1
42.4
32.0
42.6
32.9
42.9
31.7
43.0
31.6
42.7
31.8
43.1
31.7
43.3
31.5
43.6
31.2
43.7
31.1

Fat
(%)
6.0
5.9
5.8
5.6
5.5
5.7
5.5
5.3
5.2
5.2

Ash
(%)
8.5
8.6
8.5
8.4
8.3
8.6
8.7
8.8
8.7
8.9

Salt
(%)
11.2
10.9
10.9
10.7
10.6
10.3
10.2
10.1
10.2
9.8

Ca
(mg)
109.4
108.1
109.8
107.5
107.9
108.6
107.1
109.5
108.4
106.9

P (mg)
192.1
190.5
193.1
194.5
195.5
191.8
192.8
191.5
192.9
193.5

Fe
(mg)
0.9
0.8
0.7
0.8
0.7
0.9
0.7
0.6
0.6
0.7

It is clearly understood from the results of the Table 4 (a) that moisture, protein, fat,
ash and salt content of the experimentally mixed salt cured hilsa fish varies from 38.1
to 41.2, 34.1 to 35.5, 6.3 to 7.2, 7.9 to 8.5 and 10.9 to 12.2 % respectively. And Fe, P,
Ca content of the product have been found to contain 0.7 to 1.2, 191.5 to 196.9,
110.45 to 116.45 mg/100g of fish sample.
It is evident from the results of the Table 4 (b) that moisture, protein, fat, ash and salt
content pickle salted product varies from 42.1 to 43.7, 31.1 to 32.9, 5.2 to 6.0, 8.3 to
8.9 and 10.9 to 11.2 % respectively. In the same way Fe, P, Ca content of the same
product have been found to contain 0.6 to 0.9, 190.5 to 193.5, 106.9 to 109.8 mg/100g
of fish sample.
52

Table 4 (c). Showing variation in biochemical composition of the experimentally

dry salted product of hilsa fish produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture Protein
(%)
(%)
35.2
37.1
35.6
36.9
35.8
36.8
36.1
36.6
36.5
36.2
36.9
35.9
36.7
36.1
37.1
35.8
37.4
35.6
37.2
35.4

Fat (%)
7.2
7.1
7.0
6.8
6.5
6.2
6.3
6.1
5.9
5.6

Ash
(%)
10.1
9.8
9.6
9.8
9.9
10.2
9.8
9.7
9.9
10.0

Salt
(%)
11.0
10.9
10.7
10.5
10.2
10.1
9.8
9.6
9.4
9.2

Ca
(mg)
112.4
113.5
114.2
112.5
115.8
114.8
115.7
113.7
116.8
115.1

P (mg)

Fe
(mg)
1.2
1.3
1.4
1.1
1.5
1.4
1.5
1.4
1.5
1.4

192.9
191.5
193.4
192.5
191.8
191.7
193.5
194.7
195.8
194.2

Table 4 (d). Showing variation in biochemical composition of the experimentally

brine salted product of hilsa produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture Protein
(%)
(%)
46.1
28.0
46.5
27.9
46.7
27.7
47.0
27.5
47.2
27.3
47.4
27.1
47.7
26.9
47.9
26.5
48.0
26.1
48.2
25.9

Fat
(%)
5.2
5.1
5.0
4.9
4.7
4.6
4.5
4.3
4.1
4.1

Ash
(%)
10.1
9.9
9.3
9.7
9.9
9.8
8.7
8.9
9.5
9.1

Salt
(%)
10.5
10.3
10.2
10.1
9.8
9.7
9.5
9.5
9.1
9.2

Ca
(mg)
107.3
106.5
106.9
105.9
105.5
105.1
104.9
104.6
104.1
103.9

P (mg)

Fe (mg)

191.1
192.4
190.5
193.5
193.9
194.1
194.8
195.7
195.1
195.9

0.8
0.7
0.7
0.6
0.6
0.5
0.6
0.6
0.5
0.5

It is evident from the results of the Table 4 (c) that moisture, protein, fat, ash and salt
content of the dry salted product varies from 35.2 to 37.4, 35.4 to 37.1, 5.6 to 7.2, 9.6
to 10.2 and 9.2 to 11.0 % respectively. Also Fe, P, Ca content of the experimentally
dry salt cured hilsa fish have been found to contain 1.1 to 1.5, 112.4 to 116.8, 191.5 to
195.8 mg/100g of fish sample.

53

It is also evident from the results of the Table 4 (d) that moisture, protein, fat, ash and
salt content of the brine salted product varies from 46.1 to 48.2, 25.9 to 28.0, 4.1 to
5.2, 8.7 to 10.1 and 9.1 to 10.5 % respectively. Fe, P, Ca content of the experimentally
brine salt cured hilsa fish have been found to contain 0.5 to 0.8, 190.5 to 195.9, 104.1
to 107.3 mg/100g of fish sample.
Table 5 (a). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of mixed salted hilsa fish
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.945**

Sig.

10

-8.175

.000

-.948**

10

-8.451

.000

.984**

10

15.632

.000

** Correlation is significant at the 0.01 level

Table 5 (b). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of pickle salted hilsa fish
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.769**

Sig.

10

-3.399

.000

-.991**

10

-20.664

.000

.794**

10

3.696

.000

** Correlation is significant at the 0.01 level

54

Table 5 (c) . Showing the computed Pearsons correlation and t value among
moisture, protein and fat of dry salted hilsa fish
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.983**

Sig.

10

-14.941

.000

-.966**

10

-10.566

.000

.996**

10

29.893

.000

** Correlation is significant at the 0.01 level

Table 5 (d). Showing the computed Pearsons correlation and t value among
moisture, protein and fat of brine salted hilsa fish
Variables
Moisture (%)
and Protein
(%)
Moisture (%)
and Fat (%)
Protein (%)
and Fat (%)

Pearsons
correlation
-.966**

Sig.

10

-10.597

.000

-.982**

10

-14.685

.000

.992**

10

21.783

.000

** Correlation is significant at the 0.01 level

The Pearsons correlation (r) between moisture and protein, moisture and fat and
protein and fat of the experimentally mixed, pickle, dry and brine salted hilsa fish
samples had been computed which were represented in Table 5 (a), 5 (b), 5 (c) and 5
(d).
The negative r value between moisture and protein and moisture and fat refers to
an inverse relation that is with increase or decrease of one of the two values, the
corresponding value of other nutrient will be decreased or increased respectively. On
the other hand, the positive value of r between protein and fat content of sample
fish cured by experimentally salt curing process refers to a direct relationship between
the two variables which indicates that the value of protein content increases with the
increase of the value of fat content.

55

Fig. 2. Showing direct relationship between the protein and fat and inverse
relationship between moisture and protein and moisture and fat
content of different salt cured products as follows
A. Mixed salt cured hilsa fish product
B. Pickle salt cured hilsa fish product
C. Dry salt cured hilsa fish product
D. Brine salt cured hilsa fish product
The graphical representation of the direct and inverse relationships among the nutrient
contents of experimentally salt cured fish samples had been shown in Fig. 2A, 2B, 2C
and 2D. The line and bar diagram in this figure had shown the direct co-relation
between protein and fat content and inverse co-relation between fat and moisture
and moisture and protein content.
The t value between percent of moisture and protein and moisture and fat content
of experimentally salt cured fish samples had been computed which were highly

56

significant at 1 % significance level (p < 0.01) and indicated a strong negative

relationship between them.
The t value between percent of protein and fat content of experimentally salt cured
fish samples had been computed and found to be which was highly significant at 1 %
significance level (p < 0.01) and indicated a strong negative relationship between
them.
Table 6. Showing variation in biochemical composition of raw sorpunti fish in its
highly acceptable condition
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture
(%)
71.8
72.2
71.8
71.1
72.4
70.8
71.2
70.7
71.1
70.8

Protein
(%)
16.5
18.3
17.2
16.3
18.4
16.1
16.3
16.1
16.2
15.9

Fat
(%)
9.5
7.2
8.1
9.6
7.1
9.8
9.6
9.7
9.6
9.8

Ash
(%)
1.5
2.1
2.2
2.1
2.3
2.2
2.1
1.7
1.9
2.1

Fe
(mg)
0.5
0.4
0.4
0.3
0.4
0.5
0.3
0.4
0.5
0.5

P
(mg)
120.1
120.9
120.6
121.4
121.7
121.5
121.9
122.5
123.6
123.9

Ca (mg)
220.2
220.6
221.5
221.9
222.8
223.1
223.5
223.9
224.5
224.8

The result of biochemical composition of fresh sorpunti fish in raw condition has been
represented in Table 6. It is evident from the result that the sorpunti fish in fresh raw
condition contained moisture, protein, fat, moisture and ash content ranging from
35.5-37.9 %, 27.5-29.2 %,10.5-12.1%, 10.1-11.2 % respectively. Similar variation in
proximate composition had been observed by Gopalan (1978). Fe, P, Ca content of the
fresh sorpunti fish have been found to contain 0.3 to 0.5, 120.1 to 123.9, 220.2 to
224.8 mg/100g of fish sample.

57

Table 7 (a) Showing variation in biochemical composition of the experimentally

preparatory salted product of sorpunti fish produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture Protein
(%)
(%)
35.5
29.2
35.9
28.9
35.6
29.1
36.1
28.7
36.4
28.5
36.7
28.3
36.9
28.1
37.2
27.9
37.4
27.7
37.9
27.5

Fat
(%)
12.1
11.9
12.1
11.7
11.5
11.2
10.9
10.8
10.7
10.5

Ash
(%)
10.1
10.2
10.3
10.6
10.7
10.9
11.2
11.3
11.1
11.2

Salt
(%)
12.5
12.1
11.9
11.7
11.5
11.4
11.2
10.9
10.7
10.5

Ca
(mg)
440.2
339.6
339.1
338.8
338.6
338.3
338.1
337.9
337.5
337.1

P (mg)
120.4
120.6
120.1
121.5
121.8
122.5
122.9
123.4
123..8
123.9

Fe
(mg)
2.5
2.4
2.4
2.3
2.3
2.3
2.1
1.9
1.8
1.8

The result of biochemical composition of preparatory salted sorpunti fish has been
represented in Table 7(a). It is evident from the result that the sorpunti fish in
preparatory salted product contained moisture, protein, fat, ash and salt content
ranging from 35.5 to 37.9, 27.5 to 29.2, 10.5 to 12.1, 10.1 to 11.3, 10.5 to 12.5 %
respectively. Fe, P, Ca content of the product contains 1.8 to 2.5, 120.1 to 123.9, 333.1
to 440.2 mg/100g of fish sample.
Table 7 (b) Showing variation in biochemical composition of the experimentally
mixed salted product of sorpunti fish produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture Protein
(%)
(%)
37.5
28.0
37.9
27.9
38.4
27.4
38.7
27.1
38.8
27..0
39.2
26.8
39.4
26.6
39.8
26.3
40.2
25.6
40.5
25.3

Fat
(%)
11.0
10.8
10.5
10.3
10.2
9.9
9.7
9.5
9.1
8.9

Ash %

Salt %

11.0
10.9
11.2
10.7
10.8
11.1
10.6
10.9
11.3
11.4

13.0
12.7
12.9
12.7
12.5
12.2
11.9
11.7
11.4
10.9

Ca
(mg)
430.2
429.9
429.5
429.1
428.9
428.5
428.1
427.7
427.3
426.5

P (mg)
121.5
122.7
122.9
123.8
124.1
124.5
124.9
125.2
125.5
125.8

Fe
(mg)
2.3
2.2
2.1
2.1
1.9
1.8
1.7
1.7
1.7
1.6

The result of biochemical composition of mixed salted sorpunti fish has been
represented in Table 7 (b). It is evident from the result that the mixed salted sorpunti
fish contained moisture, protein, fat, ash and salt content ranging from 37.5 to 40.5,
25.3to 28.0, 8.9 to 11.0, 10.6 to 11.4, 10.9 to 13.0 % respectively. Fe, P, Ca content of

58

the product had been found to contain 1.6 to 2.3, 121.5 to 125.8, 426.5 to 430.2
mg/100g of fish sample respectively.
Table 7 (c). Showing variation in biochemical composition of the experimentally
pickle salted product of sorpunti fish produced in the laboratory
Serial
No
1
2
3
4
5
6
7
8
9
10

Moisture Protein
(%)
(%)
41.5
25.5
41.8
25.3
42.1
25.1
42.3
24.9
42.5
24.7
42.7
24.5
42.9
24.3
43.0
24.1
43.4
23.9
43.7
23.5

Fat
(%)
10.5
10.4
10.1
9.9
9.8
9.6
9.4
9.2
9.1
8.9

Ash
(%)
10.0
10.4
10.2
10.1
9.9
9.8
9.6
9.4
9.2
9.1

Salt
(%)
12.0
11.8
11.6
11.4
11.2
11.1
10.9
10.8
10.5
10.1

Ca
(mg)
418.5
418.1
417.8
417.5
417.1
416.8
416.5
416.1
415.7
415.2

P (mg)
120.2
120.9
121.5
121.8
122.2
122.5
122.8
123.1
123.8
122.5

Fe
(mg)
2.1
2.1
1.9
1.8
1.8
1.7
1.7
1.7
1.6
1.6

The result of biochemical composition of pickle salted sorpunti fish has been
represented in Table 7(c). It is evident from the result that the pickle salted sorpunti
fish contained moisture, protein, fat, ash and salt content ranging from 41.5 to 43.7,
23.5 to 25.5, 8.9 to 10.5, 9.1 to 10.4, 10.1 to 12.0 % respectively. Fe, P, Ca content of
the product contain 1.6 to 2.1, 120.2 to 123.8, 415.2 to 418.5 mg/100g of fish sample
respectively.

59