WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

M. A. Mansur*, M. N. Uddin, M. N. Haider, M. S. Reza, M. M. Hasan, Md. Mubarack Hossain and Md. Shofikul Islam

ABSTRACT

This research is the final part of our research project (MoST Project No. 78 – BS, 2019-20, Ministry of Science and Technology, Govt. of the Peoples? Republic of Bangladesh). In this part we have used tilapia (Oreochromis niloticus) fish. In the present research the proximate composition (Protein, Lipid, Ash and Moisture), quality, heavy metal safety of Oreochromis niloticus was studied/estimated in a number of experiments. Consumers? response to “Fish Ball” prepared from Oreochromis niloticus by two formulations was also studied. Oreochromis niloticus used in this research possessed 15% protein, 1.96% Lipid, 1.9% ash, 73.45% Moisture. The raw fish were of excellent freshness (Grade A, SDP=1.54). Quality in terms of TVB-N and TMA-N was excellent. TVB-N value was 20.93 mg/100g fish and TMA-N value was 4.26 mg/100g fish. Heavy metal safety (concentration in flesh) was investigated by estimation of Cadmium (Cd), Chromium (Cr), Lead (PB), Copper (Cu) and Zink (Zn). Cd concentration was 0.13 ppm, Cr concentration was 6.76 ppm, Pb concentration was 2.52 ppm, Cu concentration was 6.22 ppm, Zn concentration 29.4 ppm. Heavy metal concentration of raw Oreochromis niloticus flesh was within the maximum allowable limit except Cr and Pb. Fish Ball was prepared by using boiled flesh of Oreochromis niloticus by two formulations. Dip fried products were prepared by using different frying time. Consumers? Preference to „Fish Balls? was studied by Triangle Test and Hedonic Test. Such statistical tests usually express acceptability of new product to the consumers. Panel Members „liked most? the products prepared by Formulation – II (Boiled Fish flesh 72.5% + Boiled Potato 20% + Flour 2.5% + Egg, Salt, Spices 5%; frying time 5 minutes).

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