ISSN: 2639-216X
Authors: Samim AR, Vaseem H* and Kumari P
The present study is designed to investigate the effect of different preservation methods on the proximal composition of Heteropneustes fossilis. Fish were subjected to freezing, oven drying and sun drying for seven days. Various nutritive components like protein, lipid, moisture, ash, glucose and triglycerides were investigated in all preserved as well as fresh fishes. Alteration in all these components were observed after preservation when compare to the fresh fishes. Protein content decreased in all preserved fish in comparison to fresh fish. Least amount of fat was present in fresh fish and highest was obtained in sun dried ones. Maximum moisture was recorded in fresh fish while it decreased in all preserved fish. In case of ash content, it was least in fresh fishes and highest in sun dried fishes. Glucose and triglycerides also showed alterations with maximum glucose in fresh fish and highest triglycerides in sun dried fish. From this study it is suggested that fresh fishes maintained its maximum nutrient content, therefore they should be preferably consumed over preserved fishes.
Keywords: Nutritive Content; Preservation Method; Heteropneustes Fossilis
