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Best Article of current issue
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COMPOSITION AND QUALITY OF INDIGENOUS FRESHWATER SCHILBEID CATFISH (Pangasius pangsius) OF BANGLADESH AND CONSUMERS’ RESPONSE TO A NEW PRODUCT PREPARED FROM THIS SPECIES
M. A. Mansur*, M. N. Uddin, M. N. Haider, M. S. Reza, Md. Mobarack Hossain and Kamruzzaman
This research was conducted to study the composition, quality, heavy metal safety of freshwater schilbeid catfish (Pangasius pangasius) of Bangladesh; and to study consumers; response to „Fish Ball? prepared from this species by different formulations. Pangasius pangasius used in this research contained 18% protein, 4.25% lipid, 4.23% ash, 73.01% moisture. The raw fishes were of excellent freshness (Grade A, SDP was 1.86). Quality in terms of TVB-N and TMA-N was excellent. TVB-N was 13 mg/100g fish and TMA-N was 2.9 mg/100g fish. Heavy metal safety was studied by the determination of Cd, Pb and Cu concentration. Cd concentration was 0.21 ppm, Pb was nil and Cu concentration was 0.22 ppm which were within the maximum allowable limit. New Product (Fish Ball) was prepared by using muscle of Pangasius pangasius by two different formulations, i.e. ingredient proportion. Deep fried products were prepared by using different frying time. Statistical Test was conducted to know the consumers? response. Triangle Test and Hedonic Test were conducted in this regard. Taste Panel Members liked all types of Fish Balls irrespective of formulation type. Taste Panel Members liked most the products prepared by Formulation – I with frying time 4 minutes.[Full Text Article]