Open AccessFatty acid composition of horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber)
Author(s) -
Rasool Abdul Nazeer,
N. S. Sampath Kumar
Publication year - 2012
Publication title -
asian pacific journal of tropical disease
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.208
H-Index - 33
ISSN - 2222-1808
DOI - 10.1016/s2222-1808(12)60294-1
Subject(s) - horse mackerel , polyunsaturated fatty acid , food science , chemistry , fatty acid , composition (language) , docosahexaenoic acid , mackerel , biochemistry , chromatography , biology , fish <actinopterygii> , fishery , linguistics , philosophy
Objective: To determine the proximate and fatty acid composition of muscle, viscera, skin and\udbone of marine fish’s horse mackerel and croaker. Methods: Freshly collected fishes were\uddissected and their moisture, ash and protein content were estimated gravimetrically by AOAC\udprocedure and the lipid was extracted using chloroform, methanol and water in a ratio proposed\udby Bligh and Dyer. Extracted lipid was injected into gas chromatography connected to BPX-70\udglass column to evaluate the fatty acid composition. Results: All the body parts analyzed had\udvarying moisture content in between 73%-83%. Horse mackerel contained less than 3% and\udcroaker had above 4% of lipid in all the body parts except muscle (1.4%). Fatty acid and lipid class\udcomposition was determined for all the body parts and the dominant polyunsaturated fatty acids\ud(PUFA) was docosahexaenoic acid (DHA). Conclusion: Both the fish species showed variation, in\udprotein content, lipid content and fatty acid composition. However, croaker had more remarkable\udquantity of lipid than horse mackerel