Comparison study of the proximate composition and amino acid profile in the bones of Goldstripe sardine (Sardinella gibossa), Anchovy kilka (Clupeonella engrauliformis) and Indian anchovy (Stolephorus indicus)

The aim of this study was to determine proximate composition and the profile of amino acids in the bones of three pelagic fish including: Gold stripe sardine (sardinella gibossa), anchovy kilka (Clupeonella engrauliformis) and Indian anchovy (Stolephorus indicus). Proximate composition of the bones showed maximum moisture and protein in the Indian anchovy. Maximum content of lipid and ash and highest ratio of ash/protein in the dry matter whiteout lipid was found in anchovy kilka. The amino acid composition of the bones was determined on a dry weight basis. The total essential amino acids showed no significant difference between anchovy kilka and gold stripe sardine but showed different levels of essential amino acids to that of Indian anchovy. Total non essential amino acids in anchovy kilka and Indian anchovy were not significance but gold stripe sardine had the minimum content. Highest amount of total sulfur amino acids was found in the anchovy kilka. The amino acid score showed that three species have good essential amino acid for the growth of the human recommended by FAO/WHO. The predicted protein efficiency ratio shows that the quality of protein was high. Chemical composition of three species had a good nutritional value but some parameters were lower than the human needs. The best chemical composition observed in the gold stripe sardine. It is seems that bones powder of these kind of fish may be used as ingredient in the food industries.

Bibliographic Details

Main Authors:	Sarhadi, N., Motamedzadegan, A., Taheri, A., Azad, M.
Format:	Journal Contribution biblioteca
Language:	Persian
Published:	2012
Subjects:	Goldstripe sardine, Sardinella gibossa, Kilka, Anchovy kilka, Clupeonella engrauliformis, Stolephorus indicus, Indian anchovy, Organic components, Comparison, Proximate, Amino acid, Nutrition, Food supplement, Chemical score,
Online Access:	http://hdl.handle.net/1834/10605
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