PROXIMATE COMPOSITION AND FATTY ACID PROFILE OF COMMERCIALLY IMPORTANT SIN CROAKER FISH

PROXIMATE COMPOSITION AND FATTY ACID PROFILE OF COMMERCIALLY IMPORTANT SIN CROAKER FISH

Naresh Kumar Mehta, Snehal Shitole and B. B. Nayak*
Department of Post-Harvest Technology, Central Institute of Fisheries Education, Versova, Mumbai- 400061
[Corresponding author E-mail*: nayakbb@gmail.com]
Received: 21-05-2015 Accepted: 14-07-2015
Abstract:
Sin croaker fish is commercially important for being one of the species taken for Surimi industry. However, being relatively cheap, it forms the main source of animal protein for economically backward masses in the coastal region. Some consumers prefer this soft textured-white meat fish. In order to evaluate its nutritional contribution to the diet, the proximate composition and fatty acid profile of fresh meat of this fish was evaluated. The moisture, protein, fat and ash contents were 81.42%, 15.38%, 1.28, and 1.01 % respectively. The fatty acid profile of the sin croaker revealed polyunsaturated fatty acid (PUFA) content of the fish was 19.71% of the total fatty acid. The monounsaturated fatty acid (MUFA) was 10.23 % and the total saturated fatty acid was found very high (70.07 %). N-3/n-6 ratio was determined to be 3.11. Sin croaker was found to contain good amount of protein and high quality fat, though in small quantity.

Keywords:  Sin croaker fish, Surimi industry, protein, fish, fatty acid

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