Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast
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.
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Format: | article biblioteca |
Language: | English |
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2011
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Subjects: | Biology, Chemistry, Fisheries, Chemical composition, Seasonal variation, Fatty acid, Rastrelliger kanagurta, Iran, |
Online Access: | http://hdl.handle.net/1834/37180 |
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dig-aquadocs-1834-371802021-07-04T04:40:19Z Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast Nisa, K. Asadullah, K. Biology Chemistry Fisheries Chemical composition Seasonal variation Fatty acid Rastrelliger kanagurta Iran 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. 2021-06-24T18:04:06Z 2021-06-24T18:04:06Z 2011 article TRUE 1562-2916 http://hdl.handle.net/1834/37180 en http://www.ifro.ir application/pdf application/pdf 67-74 http://aquaticcommons.org/id/eprint/22401 18721 2018-04-05 14:24:35 22401 Iranian Fisheries Science Research Institute |
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Biology Chemistry Fisheries Chemical composition Seasonal variation Fatty acid Rastrelliger kanagurta Iran Biology Chemistry Fisheries Chemical composition Seasonal variation Fatty acid Rastrelliger kanagurta Iran |
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Biology Chemistry Fisheries Chemical composition Seasonal variation Fatty acid Rastrelliger kanagurta Iran Biology Chemistry Fisheries Chemical composition Seasonal variation Fatty acid Rastrelliger kanagurta Iran Nisa, K. Asadullah, K. Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast |
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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. |
format |
article |
topic_facet |
Biology Chemistry Fisheries Chemical composition Seasonal variation Fatty acid Rastrelliger kanagurta Iran |
author |
Nisa, K. Asadullah, K. |
author_facet |
Nisa, K. Asadullah, K. |
author_sort |
Nisa, K. |
title |
Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast |
title_short |
Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast |
title_full |
Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast |
title_fullStr |
Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast |
title_full_unstemmed |
Seasonal variation in chemical composition of the Indian mackerel (Rastrelliger kanagurta) from Karachi Coast |
title_sort |
seasonal variation in chemical composition of the indian mackerel (rastrelliger kanagurta) from karachi coast |
publishDate |
2011 |
url |
http://hdl.handle.net/1834/37180 |
work_keys_str_mv |
AT nisak seasonalvariationinchemicalcompositionoftheindianmackerelrastrelligerkanagurtafromkarachicoast AT asadullahk seasonalvariationinchemicalcompositionoftheindianmackerelrastrelligerkanagurtafromkarachicoast |
_version_ |
1756079590111969280 |