scholarly journals Deteksi Ektoparasit pada Ikan Putak (Notopterus notopterus) di Provinsi Sumatera Selatan

2022 ◽  
Vol 18 (2) ◽  
pp. 199
Author(s):  
Indah Anggraini Yusanti ◽  
Sofian Sofian ◽  
Rahma Mulyani
Keyword(s):  
Notopterus Notopterus

scholarly journals Physicochemical quality assessment of salt-free fermented fish products of Sylhet region, Bangladesh

2021 ◽  
Vol 7 (1) ◽  
pp. 97-104
Author(s):  
Md. Belal Hossain Sikder ◽  
Imeaz Ahmed ◽  
Shah Samiur Rashid ◽  
Aizi Nor Mazila Binti Ramli
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Volatile ◽  
Dpph Radical Scavenging Activity ◽  
Good Source ◽  
Fish Products ◽  
Fermented Fish ◽  
Sylhet Region ◽  
Dpph Radical Scavenging ◽  
Notopterus Notopterus

Shidals are popular salt-free fermented fish products of Sylhet region of Bangladesh due to their distinctive flavor and taste. In this study, the proximate composition, physicochemical and antioxidative potential had been studied of three kinds of shidals prepared from punti (Puntius sophore), kangla (Notopterus notopterus) and bashpata (Setipinna phasa) available in the local markets. The results of the investigation suggested that shidals are a good source of protein content ranging from 30.49% to 38.27%. The pH, moisture, crude fat, ash and carbohydrate content ranged from 6.09%-6.74%, 34.46%-35.33%, 17.48%-21.43%, 06.31%-13.05% and 1.20%-1.73% correspondingly. DPPH radical scavenging activity of punti, kangla and bashpata shidals was found 68.13±2.45, 53.95±1.52, 73.88±1.21 respectively. Total Volatile Base Nitrogen (TVB-N) content ranged from 37.57-57.92 mg.100 g-1. These findings suggested that fermented fish products are a good source of nutrients for the local peoples.

Genetic divergence in two featherback fishes, Chitala chitala and Notopterus notopterus

2006 ◽  
Vol 22 (5) ◽  
pp. 369-373 ◽  
Author(s):  
K. K. Lal ◽  
A. Mandal ◽  
R. K. Singh ◽  
P. Punia ◽  
D. Kapoor ◽  
...  
Keyword(s):  
Genetic Divergence ◽  
Chitala Chitala ◽  
Notopterus Notopterus
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