Download effect of processing on proximate composition and

Indian J. Anim. Res., 47 (5) : 417-420, 2013
AGRICULTURAL RESEARCH COMMUNICATION CENTRE
www.arccjournals.com / indianjournals.com
EFFECT OF PROCESSING ON PROXIMATE COMPOSITION AND ENERGY
VALUES OF TWO LESS KNOWN SELECTED FISH SPECIES CONSUMED
IN SOUTHERN IRAN
Ali Aberoumand
Department of Fisheries,
Behbahan Katam Alanbia University of Technology, Behbahan, Iran
Received: 10-09-2012
Accepted: 23-05-2013
ABSTRACT
The proximate composition (crude protein, lipid and ash) and energy of fish species (Euthynnus
affinis and Orcynopsis unicolor) from the Persian Gulf were compared. The lipid content of fresh O.
unicolor was found to be significantly higher than that in E. affinis (P< 0.05). Energy content depends
on the fat content. In this regard, after 6 months of storage, canned O. unicolor fish had high fat
content and thus showed high energy values (376. 58 kcal kg-1), while one month canned E. affinis
with lower fat content (15.2 g kg-1) exhibited lower energy values (276.4 kcal kg-1). Both fish species
are good sources of EPA and DHA. It can be concluded that freshwater mussels; E. affinis and O.
unicolor are suitable as healthy food choice. For E. affinis and O. unicolor, the nutritional values
were the highest after four and six months of storage respectively (293.4 and 376.58 kcal kg-1).
Key words: Canned fishes, E. affinis, Nutritional values, O. unicolor, Proximate composition.
INTRODUCTION
Fish is a good source of many important
nutrients like protein, vitamins, and minerals. Dietary
fi sh i ntake is associ ated with improved
cardiovascular health and other related health
conditions (Dahl et al 2006; Damsgaard et al 2006;
Mayer et al 2006; Mozaffarian et al 2006). Fish
constitute a very important component of the diet
for many people and often provides the much needed
nutrient that is not provided in cereal-based diets
(Clucas and Sutchitte, 1981). Fish is rich in protein
with amino acid composition (Olomu, 1995) well
suited to human dietary requirements comparing
favorably with egg, milk and meat in the nutritional
value of its protein. The present study was aimed at
nutritional evaluation of two fish species using
proximate analysis of body constituents.
TABLE 1: Local, common, and scientific names of Iranian
Persian Gulf fish species.
Local Name
Common Name
Scientific Name
Havoor masghati
Tune mahipahn
Skipjack tuna
Common Tuna
Euthynnus affinis
Orcynopsis unicolor
Euthynnus affinis belongs to the Scombridae
family. It has a maximum size of 100 cm TL with a
maximum published weight of 7,200 g. It is an
excellent food fish marketed both fresh and canned
(Fig. 1). Orcynopsis unicolor also belongs to the
Scombridae family. The maximum length is 130 cm
TL with a maximum published weight of 13.1 kg. It
is also an excellent food fish marketed both fresh
and canned (Fig. 2).
MATERIALS AND METHODS
Samples preparation:The fishes of the two species
included in the study were purchased from the local
market in Dilam in southern Iran. A brief description
FIG 1: Diagrammatic representation of Euthynnusaffinis
of these fishes is given in Table 1:
Author’s e-mail: [email protected].
Postal address : No 22, second Alley of Ab va Bargh, Zolfeghari, Behbahan, Khuzestan Province, Iran, postal
code:6361613517
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INDIAN JOURNAL OF ANIMAL RESEARCH
FIG2: Diagrammatic representation of
Orcynopsis unicolor
Proximate analysis: Using anesthetic MS222,
the fishes were killed, blotted dry, and weighed.
Water content was determined by placing the
whole fish in a pre-weighed aluminum foil tray
for drying in an electric oven at 65-80 oC until
obtaining the constant weight. The proximate
analysis of the samples was done in triplicate for
protein, moisture, lipid, and ash contents. The
crude protein was determined by the Kjeldahl
procedure (AOAC, 1990). The Ash content was
estimated by burning 500 mg of the sample in a
pre-weighed heat resistant China clay crucible
placed in a muffle furnace for 7 hours at 500 oC
and reweighed after cooling. The lipid content was
estimated by the dry extraction method (Bligh and
Dyer, 1959 and Salam and Davies, 1994).
Powdered dry tissue (3 mg) was mixed into 10 ml
solution of chloroform and methanol (in ratio of
1:2), and stirred with a glass rod. The resultant
mi xture was lef t o ver ni ght and aft er
centrifugation, the clear supernatant was carefully
removed into washed, dried, and pre-weighed
small bottles. These bottles were then put in an
oven at 40-50 oC to evaporate the solvent leaving
the lipid fraction. The carbohydrate content was
calculated using the standard equation 100%
(%protein + %fat + %ash + %moisture) and the
energy evaluation was done by multiplying the
protein, carbohydrate and fat by factors 4.4 and
9 respectively.
RESULTS AND DISCUSSION
The proximate composition of fresh and
canned fishes is presented in Tables 2, 3 and 4. With
increase in water content, the fat content of the fish
decreased. Hence, O. unicolor with high moisture
contents in canned fish after two, four, and six months
from production (50.8, 49.6 and 40.3 g kg-1,
respectively)(Table 3) was low in fat content (17.6,
18.4 and 28.3 g kg-1 respectively). The protein levels
were quite high; the highest was in canned E. affinis
(24.5 g kg-1) (Table 4) after two months of storage.
The canned E. affinis fish contained carbohydrate
content of 9.35, 2.56 and 1.3 g kg-1 after one, two,
and four months from production, respectively. The
maximum ash content was in fresh E. affinis fish
(3.27g kg-1)(Table 2). The energy content depended
on the fat content of the fish. Hence, canned O.
unicolor fish after six months of storage with high
fat content exhibited high energy values (376.58 kcal
kg-1), while one month canned E. affinis with lower
fat content (15.2 g kg-1) had lower energy values
(276.4 kcal kg-1) (Table 4).
Both fish species in this study were high in
protein and fat contents. This is of dietary advantage
as protein is essential for maintaining and building
muscles (Bonjour, 2005). The higher fat content is
of nutritional value as that has protective effect
against the coronary heart disease due to intake of
marine omega-3 fatty acids (Alonso et al 2003).
Thus, it may be concluded that these freshwater
mussel species were suitable items in diet. The
comparison of proximate composition between fresh
and canned fishes showed that fat increased and
protein, ash, and carbohydrate decreased with
increase in the overall energy value after three months
of storage. Fat and moisture content for each species
fluctuates depending on different factors such as the
season and location of catch, size, and spawning
cycles. The moisture content also fluctuates canned
samples depending on the drip loss during storage
thus, affecting subsequent moisture determination.
This loss in moisture was reflected as a gain in the
TABLE 2: Proximate analysis of fresh O. unicolor and E. affinis.
Fish species
Fat(%)
Protein(%)
Orcynopsis unicolor
Euthynnus affinis
16 + 0.17
14+ 0.14 b
a
22 + 0.28
24 + 0.19 d
c
Ash(%)
pH
2 + 0.06
3.27+ 0.09 f
e
Results are means ± standard deviation of triplicates.
Means within the same column that have no common letters are significantly different (P< 0.05).
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Vol. 47, No. 5, 2013
419
TABLE 3: Proximate and physicochemical analyses of canned O. unicolor.
Storage time
(Months)
Two
Four
Six
Fat (%)
17.6+ 0.13a
18.4+ 0.21a
28.3+ 0.32b
Protein(%)
Ash(%)
Moisture(%)
22.8+ 0.22a
19.8+ 0.25b
21+ 0.26a
1.8+ 0.19a
3+ 0.34b
0.93+ 0.23c
50.8+ 0.22a
49.6+ 0.29a
40.3+ 0.45b
pH Carbohydrate(%)
5.5
5.5
5.5
7+ 0.78a
9.2+ 0.45b
9.47+ 0.69b
Energy value
Kcal/100g
277.6+ 0.98a
281.6+ 0.96b
376.58+ 0.79c
Results are means ± standard deviation of triplicates.
Means within the same column that have no common letters are significantly different (P< 0.05).
TABLE 4: Proximate and physicochemical analysis of canned E. affinis fish after different months of storage.
Storage time
(Months)
One
Two
Four
Fat (%)
Protein(%)
Ash(%)
Moisture(%) pH Carbohydrate(%)
15.2+ 0.21a 23.3+ 0.27a 1.65+ 0.11a 50.8+ 0.36a
18.4+ 0.26b 24.5+ 0.29b 2.04+ 0.21b 52.5+ 0.34b
21.4+ 0.31c 23.9+ 0.28a 2.40+ 0.18b 51+ 0.36a
5.5
5.5
5.5
9.35+ 0.25a
2.56+ 0.27b
1.3+ 0.21b
Energy value
Kcal/100g
276.4+ 0.89a
273.84+ 0.96a
293.4+ 0.87b
Results are means ± standard deviation of triplicates.
Means within the same column that have no common letters are significantly different (P< 0.05).
Reduction in protein content was observed
after three months of storage; indicating better
nutri t i onal value o f fr esh fi sh. It may be
concluded that these fishes are suitable for the
human diet. It can also be concluded that
energy value after four months of storage in E.
-1
of
Statistical analysis: The analysis of variance was affinis (293.4 kcal kg ) and after six months
-1
storage
in
O.
unicolor
(376.58
kcal
kg
)
were
used to analyse the data and significant differences
among means were tested by independent samples the highest.
ACKNOWLEDGEMENTS
T-test (P= 0.05). The statistical analysis was
The author is grateful to Behbahan Katam
performed using SPSS 15.0.
Alanbia University of Technology for providing
CONCLUSION
Thi s study sho wed di f fer ences i n necessary laboratory facilities and for financially
nutritional values between fresh and canned fish. support this project.
other proximate constituents. Low ash and fat, and
high protein content values obtained from proximate
analysis as shown in Tables 3 and 4 agreed with
other analyses reported in previous studies (Effiong
and Mohammad 2008; Mumba and Jose 2005;
Abdullahi 2001).
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