Nutritional Value and Use of Shrimp Head Waste as Fish Meal

Authors

  • A Nargis BCSIR Laboratories, Rajshahi- 6206, Bangladesh
  • KN Ahmed BCSIR Laboratories, Rajshahi- 6206, Bangladesh
  • GM Ahmed BCSIR Laboratories, Rajshahi- 6206, Bangladesh
  • MA Hossain BCSIR Laboratories, Rajshahi- 6206, Bangladesh
  • Munsur Rahman BCSIR Laboratories, Rajshahi- 6206, Bangladesh

DOI:

https://doi.org/10.3329/bjsir.v41i1.270

Keywords:

Shrimp head waste, fish meal

Abstract

The different parameters on physico-chemical characteristics especially the free fatty acid (FFA), peroxide values, iodine values, lipid class composition and major elements of shrimp head waste were studied. The oil was fractionated into mono, di and triglycerides by silicic acid column chromatography. The calcium ranged from 3.26mg/100 gm to 5.08 mg/100 gm, magnesium 4.79mg/100gm to 7.02 mg/100gm, sodium 51.09 mg/100gm to 73.05 mg/100gm and potassium 52.91 mg/100gm to 83.07 mg/100gm respectively. The percentage of crude protein is 49.47. Bangladesh J. Sci. Ind. Res. 41(1-2), 63-66, 2006

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How to Cite

Nargis, A., Ahmed, K., Ahmed, G., Hossain, M., & Rahman, M. (2007). Nutritional Value and Use of Shrimp Head Waste as Fish Meal. Bangladesh Journal of Scientific and Industrial Research, 41(1), 63–66. https://doi.org/10.3329/bjsir.v41i1.270

Issue

Vol. 41 No. 1 (2006)

Section

Articles

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