Fatty Acid Profile and Chemical Composition of Lobster (Panulirus homarus) Caught from the Persian Gulf

Subject Areas : Microbiology

F. Baghlani ¹ , M. Raissy ² , L. Roomiani ³

1 - M. Sc. Graduated of the Department of Food Science and Technology, Ahwaz Branch, Islamic Azad University, Ahwaz, Iran.
2 - Professor of the Department of Aquatic Animal Health, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
3 - Assistant Professor of the Department of Fisheries Sciences, Ahwaz Branch, Islamic Azad University, Ahwaz, Iran.

Received: 2018-06-19 Accepted : 2018-06-19 Published : 2018-06-22

Keywords: Fat, Lobster, Persian Gulf, Protein, Unsaturated Fatty Acid,

Abstract :

Introduction: Unsaturated fatty acids such as DHA (Docosa-hexaenoic acid) and EPA (Eicosa-pentaenoic acid,) might be considered important unsaturated fatty acids with several double bonds and have important role in human health. Research shows strong evidence that the omega-3s EPA and DHA can help to lower triglycerides and blood pressure. Panulirus homarus, is the most important lobster in Asian fishery. Materials and Methods: A total of 20 male and female lobsters (Panulirus homarus) were randomly collected from Abadan (Khuzestan Province) in spring 2016. Chemical composition (protein, fat, moisture, ash) and polyunsaturated fatty acids after biometry were determined according to the standard methods of analysis. Results: According to the results, protein and fat contents in lobster meat was 23 and 4%, respectively. Chemical composition of lobsters indicated that protein, fat, moisture and ash contents of male and female lobsters were not significantly different (P> 0.05). Oleic acid was one of the major unsaturated fatty acids and found to be 17.11 and 17.93% in the male and female lobsters, respectively. Palmitic acid was also present in high concentration. The results indicated that palmitic, oleic and docosahexaenoic acids were the predominant fatty acids present. Conclusion: Lobster; Panulirus homarus with more than 23% protein and 4 % fat is a good source of Omega-3, EPA, DHA that has high nutritional value for human consumption. Therefore, its usage is recommended along with other aquatic animals.

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