بررسی مقایسه ای ارزش غذایی، ترکیب و مقدار اسیدهای آمینه در برخی از ماهیان خوراکی عرضه شده به بازار ماهی چابهار

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی‌ارشد فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران.

2 نویسنده مسئول، استادیار گروه شیلات، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران.

3 استادیار گروه شیلات، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران.

چکیده

ترکیبات تقریبی ماهی شامل آب، پروتئین، چربی و خاکستر است که در انواع ماهیان متفاوت بوده و تعیین کننده ارزش غذایی میباشند. در مطالعه حاضر ترکیبات تقریبی ماهیان خوراکی عرضه شده به بازار ماهی چابهار شامل رطوبت، پروتئین، چربی و خاکستر با روش خشک کردن، کجلدال، سوکسله و سوزاندن با استفاده از روش AOAC و آنالیز اسیدهای آمینه بادستگاه HPLC مورد سنجش قرار گرفتند. برای این منظور 30 عدد ماهی از 10 گونه شامل شانک زردباله، بچه زرده، سارم دهان بزرگ، طلال، گیش میگویی ، شوریده، کوتر دم زرد، سرخوی معمولی، سنگسر معمولی و ساردین پهلو طلایی خریداری و به آزمایشگاه منتقل شدند. میزان رطوبت، پروتئین و خاکستر در بین گونه‌های مختلف ماهیان مورد بررسی تفاوت معناداری نشان نداد (05/0p>)، میزان چربی در ماهیان بچه زرده، طلال و ساردین پهلو طلایی نسبت به سایر گونه‌ها به طور معناداری بیشتر بود (05/0p<). در بین ماهیان مورد بررسی، ماهی سنگسر معمولی دارای بیشترین میزان رطوبت و پروتئین و کمترین میزان خاکستر بود، ماهی بچه زرده بیشترین میزان چربی و سرخوی معمولی کمترین میزان چربی را داشت. کمترین میزان رطوبت و پروتئین مربوط به ساردین پهلو طلایی و بیشترین میزان خاکستر مربوط به سارم دهان بزرگ بود. بیشترین میزان اسیدهای آمینه مربوط به سنگسر معمولی و کمترین مربوط به ساردین پهلوطلایی بود که از نظر مجموع اسیدهای آمینه ضروری و غیرضروری نیز در این دو گونه تفاوت معناداری وجود داشت (05/0p<). نتایج مطالعه حاضر نشان داد که ماهیان عرضه شده به بازار ماهی فروشان چابهار از ارزش غذایی مناسبی برخوردار هستند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

A comparative study of the nutritional value, composition and amount of amino acids in some edible fish sold in Chabahar Fish Market

نویسندگان [English]

  • Yaser Sajedinia 1
  • Bita Seraj 2
  • Salim Sharifiyan 3
1 M.Sc. Graduate of Fisheries Product Processing, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran.
2 Corresponding Author, Assistant Prof., Dept. of Fisheries, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran.
3 Assistant Prof., Dept. of Fisheries, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran.
چکیده [English]

Proximate composition of fish generally includes water, protein, fat and ash, which is different among species of fish and determines the nutritional value of fish. In the present study, the approximate composition of edible fish muscle supplied to Chabahar fish market including moisture, protein, fat and ash respectively by drying, Kjeldhal, Soxhlet and burning procedure using AOAC method and also analysis of amino acids by HPLC device were measured. For this purpose, 30 fish samples from 10 species including Acanthopagrus latus, Auxis thazard, Scomberoides commersonnianus, Rastrelliger kanagurta, Alepes djedbada, Otolithes ruber, Sphyraena jello, Lutjanus johnii, Pomadasys kakkan and Sardinella gibbosa were purchased and transported to the laboratory. The results showed that the amount of moisture, protein and ash among the different fish species investigated did not show a statistically significant difference (p>0.05), but the amount of fat in the fish species of Auxis thazard, Rastrelliger kanagurta and Sardinella gibbosa it was significantly higher than other species (p<0.05). According to the results obtained, among the investigated fishes, Pomadasys kakkan had the highest amount of moisture and protein and the lowest amount of ash, also Auxis thazard had the highest amount of fat and Lutjanus johnii had the lowest amount of fat. The lowest amount of moisture and protein was related to Sardinella gibbosa and the highest amount of ash was related to Scomberoides commersonnianus. The highest amount of amino acids was related to Pomadasys kakkan and the lowest was related to Sardinella gibbosa fish, and in terms of total essential and non-essential amino acids, there was a significant difference in these two species (p<0.05).In total, the results of the present study showed that the fish offered to Chabahar fish market have suitable nutritional value.

کلیدواژه‌ها [English]

  • Biochemical composition
  • Nutritional value
  • Edible fishes
  • Fish market
  • Chabahar

مراجع

1.Akpambang, V. O. (2015). Proximate composition of some tropical fish species. Der Chemica Sinica, 6 (4), 125-129.
2.Ahmed, I., Jan, K., Fatma, S., & Dawood, M. A. (2022). Muscle proximate composition of various food fish species and their nutritional significance: A review. Journal of Animal Physiology and Animal Nutrition, 106 (3), 690-719.
3.Balami, S., Sharma, A., & Karn, R. (2019). Significance of nutritional value of fish for human health. Malaysian Journal of Halal Research, 2 (2), 32-34.
4.Bezbaruah, G., & Deka, D. D. (2021). Variation of moisture and protein content in the muscle of three catfishes: A comparative study. International Journal of Fisheries and Aquatic Studies, 9 (10), 223-226.
5.Ravichandran, S., Kumaravel, K., & Florence, E. P. (2011). Nutritive composition of some edible fin fishes. International Journal of Zoological Research, 7 (3), 230-241.
6.Love, R. M. (1970). The chemical biology of fishes. With a key to the chemical literature. The chemical biology of fishes. With a key to the chemical literature. 547p.
7.Begum, M., Akter, T., & Minar, M. H. (2012). Analysis of the proximate composition of domesticated stock of pangas (Pangasianodon hypophthalmus) in laboratory condition. Journal of Environmental Science and Natural Resources, 5 (1), 69-74.
8.Rani, P. S. C. H. P. D., Kumar, V. P., Rao, R. K., & Shameem, U. (2016). Seasonal variation of proximate composition of tuna fishes from Visakhapatnam fishing harbor, east coast of India. International Journal of Fisheries and Aquatic Studies,
4 (6), 308-313.
9.Ali, M., Iqbal, F., Salam, A., Sial, F., & Athar, M. (2006). Comparative study of body composition of four fish species in relation to pond depth. International Journal of Environmental Science and Technology, 2 (4), 359-364.
10.Petricorena, Z. C. (2015). Chemical composition of fish and fishery products. Handbook of food chemistry, Pp. 403-435.
11.Mridha, M. A., Lipi, S. Y., Narejo, N. T., Uddin, M. S., Kabir, M. S., & Karim, M. (2005). Determination of biochemical composition of Cirrhinus reba (Hamilton, 1822) from Jessore. Bangladesh. Journal of Science and Technology University Peshwar, 29 (1), 1-5.
12.Bilgin, Ö., Çarlı, U., Erdoğan, S., Maviş, E. S., Göksu-Gürsu, G., & Yılmaz, M. (2019). Determination of Amino Acids Composition in Different Tissues of Whiting, Merlangus merlangus euxinus (Nordmann, 1840) from the Black Sea, Turkey. Alınteri Journal of Agriculture Sciences, 34 (2), 142-147.
13.Williams, M. (2005). Dietary supplements and sports performance. Journal of the International Society of Sports Nutrition, 2 (2), 63-67.
14.Gao, R., Yu, Q., Shen, Y., Chu, Q., Chen, G., Fen, S., Yang, M., Yuan, L., McClements, D. J., & Sun, Q. (2021). Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges. Trends in Food Science & Technology, 110, 687-699.
15.AOAC. (2002). Official methods of Analysis of the Association of the Official Analysis. Chemists. Association of Official Analytical Chemists, (14th ed), Washington. DC.
16.AOAC. (2005). Official Method of Analysis (17th ed). Washington, DC: Association of official Analytical Chemists. Chemists Washington. DC, USA.
17.Frister, H., Meisel, H., & Schlimme, E. 1988. OPA method modified by use of N, N-dimethyl-2-mercaptoethylammonium chloride as thiol component. Fresenius' Zeitschrift für analytische chemie, 330 (7), 631-633.
18.Bagthasingh, C., Aran, S.S., Vetri, V., Innocen, A., & Kannaiyan, S. K. (2016). Seasonal variation in the proximate composition of sardine (Sardinella gibbosa) from Thoothukudi coast. Indian journal of geo-marine sciences, 45 (6), 800-806.
19.Marais, J. F. K. (1990). Body composition of ten marine migrants and one freshwater fish species caught in estuaries of the Eastern Cape, South Africa. South African Journal of Marine Science, 9 (1), 135-140.
20.Karunarathna, K. A. A. U., & Attygalle, M. V. E. (2010). Nutritional evaluation in five species of tuna. Vidyodaya Journal of Science, 15 (1-2), 7-16.
21.Kumar, V. M., Farejiya, M. K., Dikshit, A. K., Siva, A., Rao, R. A., & Mali, K. S. (2017). Proximate composition, nutritive value and share of protein to the diet of coastal population from four neritic tunas occurring along north western Indian EEZ. International Journal of Educational Research and Technology, 8 (3), 34-40.
22.Aberoumand, A., & Yousefi, A. (2019). Comparison of Nutritional Value of Fresh and Processed two Fish Species. Agricultural Research and Technology, 22 (1), 18-22.
23.Swain, R., & Nayak, L. (2018). Changes of biochemical composition in the muscle tissues of Lutjanus johni and Lutjanus russelli from Gopalpur coast, east coast of India. International Journal of Advanced Research, 6 (5), 843-850.
24.Ryu, B., Shin, K. H., & Kim, S. K. (2021). Muscle protein hydrolysates and amino acid composition in fish. Marine Drugs, 19 (7), 358-377.
25.Doğan, G., & Ertan, Ö. O. (2017). Determination of amino acid and fatty acid composition of goldband goatfish [Upeneus moluccensis (Bleeker, 1855)] fishing from the Gulf of Antalya (Turkey). International Aquatic Research, 9, 313-327.
26.Peng, S., Chen, C., Shi, Z., & Wang, L. (2013). Amino acid and fatty acid composition of the muscle tissue of yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus). Journal of Food and Nutrition Research, 1 (4), 42-45.
27.Kaya, Y., Erdem, M. E., & Turan, H. (2014). Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences, 14 (2), 479-486.
28.Baki, B., Gönener, S., & Kaya, D. (2015). Comparison of food, amino acid and fatty acid compositions of wild and cultivated sea bass (Dicentrarchus labrax L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 15 (1), 175-179.
29.Salma, E. O., Cyrine, D., & Nizar, M. (2016). Fatty acids and amino acids contents in Scomber scombrus fillets from the South East of Tunisia. African Journal of Biotechnology, 15 (24), 1246-1252.
30.Stansby, M. E. (1963). Composition of Fish. Industrial Fishery Technology. Reinholt Pub. Co., New York. pp. 339-49.
مجله بهره برداری و پرورش آبزیان
دوره 13، شماره 3
مهر 1403
صفحه 225-238

فایل ها

هم رسانی

ارجاع به این مقاله

آمار