Investigation on nutritional value and fatty acid composition of the black Pomfret Parastromateus niger muscle tissue in Bushehr coasts
Subject Areas : Journal of Aquatic SciencesEsmaeil Pagheh 1 , Mohammad Eslami 2
1 - Gorgan Reservoir Research Center, Iranian Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization, Gorgan, Iran.
2 - Young Researchers and Elite Club, Bushehr Branch, Islamic Azad University, Bushehr, Iran.
Keywords: Fatty acids profile, Bushehr port, muscle tissue, black pomfret, body chemical composition,
Abstract :
Black pomfret is the species with high commercial value in the Persian Gulf and the Oman Sea. This study was aimed to determine nutritional value and fatty acid composition in the muscle of this fish. 12 fish pieces with mean weight 754 gram purchased from Bushehr fishing ground were evaluated. Crude protein, crude lipid, ash and moisture contents were measured using AOAC (1990) standard methods, and fatty acid composition analyzed using Murph (1993) method. The results showed that the mean of crude protein, crude lipid, ash and moisture contents in the meat of this fish was 21.38, 0.25, 1.62 and 72.06 percent respectively. 29 fatty acids identified in the muscle of this species among which saturated fatty acids, mono unsaturated fatty acids and poly unsaturated fatty acids contents were 35.19, 16.73 and 41.24 percent of total fatty acids respectively. The most abundant saturated fatty acids, mono unsaturated fatty acids and poly unsaturated fatty acids were palmitic acid (20.14 percent), oleic acid (11.91 percent) and docosa hexaenoic acid (23.37 percent) respectively. The ω3 to ω6 and poly unsaturated fatty acids to saturated fatty acids ratios were 12.9 and 1.20 respectively. The results showed that this species is an excellent source of protein and lean fish but contain high amounts of ω3 and poly unsaturated fatty acids therefore can consume in Iranian families as a safe and nutritious seafood.
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