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

Document Type : scientific research article

Authors

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.

Abstract

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.

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References

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Journal of Utilization and Cultivation of Aquatics
Volume 13, Issue 3
December 2024
Pages 225-238

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