Proximate composition of Bombay duck (loitta) fish and Ribbon (Churi) fish

SSG SAFE Dry Fish Dry Fish from Local Market**

Name of Fish Moist Protein Lipid Ash Carbohydrate Fiber TVBN Moisture Protein Lipid Ash Carbohydrate Fiber TVBN
ure (%) (%) (%) (%) (%) mg/100g (%) (%) (%) (%) (%) (%) mg/100g
(%)
Local Name:
Loitta
English Name: 21.19 60.14 8.60 8.87 0.80 0.40 9.11 28 41 10.48 20.86 - - 11.51
Bombay Duck
Scientific Name:
Harpadon
nehereus
Local Name:
Churi
English Name: 15.59 65.33 8.40 7.88 1.35 1.45 13.23 25 52 11.35 11.05 - - 20.37
Ribbon fish
Scientific Name:
Desmodema
trachipterus
This test was done at the Bangladesh Agricultural University Nutrition Lab, Department of Fisheries

(TVBN widely used for measurement of food quality and appear as the most common chemical indicators of fish/fish product spoilage Total
volatile bases (TVB) is a group of biogenic amines formed in non-fermented food products during storage (Horsfall et al., 2006). The
combined total amount of ammonia (NH3), dimethylamine (DMA) and trimethylamine (TMA) in fish is called the total volatile base (TVB)
nitrogen content of the fish and is commonly used as an estimate of spoilage and has been widely used as an index for freshness of fish
(Wu and Bechtel, 2008). The Value of TVBN SSG SAFE Dry fish indicate that, the quality of dried fish is very good in condition.)
Reference:

**Quality and Safety Aspects of Three Sun-Dried Marine Fish Species: Chinese Pomfret (Stromateus chinensis), Bombay Duck (Harpodon
nehereus) and Ribbon Fish (Trichiurus haumela) Pijush Pravakar, Md. Abul Mansur and Md. Asadujjaman, World Journal of Zoology 8 (4): 381-
387, 2013.