:: Volume 10, Issue 1 (2011) ::
IJFS 2011, 10 Back to browse issues page
Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast
K. Nisa, K. Asadullah *
, asad_khoshhall@hotmail.com
Abstract:   (11146 Views)
The chemical composition variations of the Indian mackerel (Rastrelliger kanagurta) from Karachi coast were investigated seasonally over the period of one year (2004-2005).  Moisture, crude protein, fat and ash contents varied from 70.11-74.41%, 16.02- 20.09%, 3.0-12%, and 0.89-1.35% respectively. The seasonal data indicated that the main fatty acids of the total lipid were C16:0, C16:1, C18:0, C18:1, C20:5 and C22:6. Total contents of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) percentages varied from 31.6-46.85%, 20.5-27.9%, and 26.8-40.85% respectively.  Eicosapentaenoic acid (EPA, C20: 5n-3) and docosahexaenoic acid (DHA, C22: 6n-3) of omega 3 series which have specific importance in nutritional values concept, were the major fatty acids. The lowest EPA and DHA were found to be in July and highest in November to March.
Keywords: Chemical composition, Seasonal variation, Fatty acid, Rastrelliger kanagurta
Full-Text [PDF 231 kb]   (5144 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2011/01/18 | Accepted: 2015/09/13 | Published: 2015/09/13


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Volume 10, Issue 1 (2011) Back to browse issues page