EFFECT OF PRESERVATION (ICING AND SALTING) ON PROTEIN, LIPID AND CARBOHYDRATE CONTENT OF INDIAN MAJOR CARP, LABEO ROHITA

The present investigation was done to observe and analyse the level of food value about the high amount of nutrition i.e., proteins, lipids and carbohydrates are available in fish, which are easily affordable by common people. Indian major carps are very nutritious due to higher food value concentrations. Among the major carps, Rohu fish is of great demand in Indian fish market due to its amazing taste, aromatic flavour, radiant white colour meat, high food value as well as have good commercial value. As much to their importance in food industry, proper preservation is really necessary. There are a lot of methods used to preserve the fish out of which two methods are extensively used for preservation in India i.e., Icing and Salting. The food value properties show drastic changes during my research based upon preservation. Noting this point, the percentage concentration of protein, lipid and carbohydrate in iced and salted fishes were 23.67% and 11.27%, 26.13% and 13.10%, 32.09% and 08.97% respectively. These values are lower than that of fresh fish which indicates that chemical changes and proteolytic degradation has occurred due to preservation for longer time. Hence the findings of our present work is that the food value concentrations in salted fish is lower than the iced fish. Hence, ice preservation is comparably more efficient than the salting method.