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Comparative studies on biochemical composition and organoleptic quality of Indian major carps reared in newly developed china clay mines: a breakthrough

Author: 
Basudev Mandal, Bidhan Chandra Patra and Bimal Kinkar Chand
Subject Area: 
Social Sciences and Humanities
Abstract: 

The present studies have emphasizes on the correction of soil and water quality of china clay mines with the help of organic and inorganic fertilizer and become transfer to like a productive pond. After successful transformation of china clay mines like a productive one, fingerling stages of Indian major carps were released to the mine water and the growth performance was observed with minute care. At the initial stage, mortality rate was high and after acclimation it slowed down. Monthly variation of growth, biochemical composition and nutritional quality were estimated and recorded. After one year culture period the remaining experimental fishes were harvested by cast net and distributed among the local people for tasting the organoleptic quality. They could not find any deviation of taste in between fish reared in china clay mines and in general Indian major carps. Protein and lipid content of experimental fishes (Protein percentage of Catla catla, Labeo rohita and Cirrhinus mrigala was 11.55, 13.04 and 11.02 respectively and the lipid percentage was 4.59, 3.94 and 4.34 respectively) were slightly lower than the fish culture in highly productive pond (Protein percentage of Catla catla, Labeo rohita and Cirrhinus mrigala was 12.83, 14.47 and 11.86 respectively and the lipid percentage was 4.71, 4.23 and 4.52 respectively). There are various factors causing variation of protein and lipid in fish flesh. The factors like food, temperature, size or age, season, maturity, environment etc. are reported to have influencing effect on protein or lipid concentration in fishes. Therefore, moderate deviation of protein and lipid quality does not markedly vary the demand, taste as well as the market value of fish. Statistical analysis of experimental results reveled that the taste, flavour and biochemical composition are highly significant.

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