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volume 47 issue 5 (october 2013) : 417-420

EFFECT OF PROCESSING ON PROXIMATE COMPOSITION AND ENERGY VALUES OF TWO LESS KNOWN SELECTED FISH SPECIES CONSUMED IN SOUTHERN IRAN

A
Ali Aberoumand
1Department of Fisheries, Behbahan Katam Alanbia University of Technology, Behbahan, Iran

  • Submitted|

  • First Online |

  • doi

Cite article:- Aberoumand Ali (2025). EFFECT OF PROCESSING ON PROXIMATE COMPOSITION AND ENERGY VALUES OF TWO LESS KNOWN SELECTED FISH SPECIES CONSUMED IN SOUTHERN IRAN. Indian Journal of Animal Research. 47(5): 417-420. doi: .

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 (Pbited 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).

REFERENCES

  1. Abdullahi, S.A.,(2001). Investigation of nutritional status of Chrysichthys nigrodigitatus, Barus filamentous and Auchenoghats occidentals, family Bangdae. Journal Arid Zone Fish, 1: 39-50.
  2. AOAC. (1990). Official Methods of Analysis of the Association of Official Analysis Chemists. Association of Official Analytical Chemists. 15th Ed. Washington.
  3. Alonso, A., Martinez-Gonzalez, M.A.,and Serrano-Martinez, M. (2003). Fish omega-3 fatty acids and risk of coronary heart disease. Medical Clinical,121: 28-35.
  4. Bligh, E.G.,and Dyer, W.J.A.(1959). Rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry Physiology,37: 911-917.
  5. Bonjour, J.P., (2005). Dietary protein: An essential nutrient for bone health. Journal American Collage Nutrition, 24: 526S-536S.
  6. Clucas, I.J., and Sutcliffe, P.J. (1981). An introduction to fish Handling and Processing. Tropical Products Institute. London. pp.86-91.
  7. Dahl, L., Bjorkkjaer, T., Graff, I.E., Malde, M.K., and Klementsen, B. (2006). Fish- more than just omega-3. Tidsskr. Nor. Laegeforen.126: 309-311.
  8. Damsgaard, C.T., Schack-Nielsen, L., Michaelsen, K.F., Fruekilde, M.B.,Hels, O., and Lauritzen, L.(2006). Fish oil affects blood pressure and the plasma lipid profile in healthy Danish infants. Journal of Nutrition,136: 94-99.
  9. Effiong, B.N., and Mohammed, I.(2008). Effect of seasonal variation on the nutrient composition in selected fish species in Lake Kainji- Nigeria, Nature Science. 6(2):25-28.
  10. Mayer, K.,Schaefer, M.B., and Seeger, W. (2006). Fish oil in the critically ill: From experimental to clinical data. Current Opinion in Clinical Nutrition & Metabolic Care,9: 140-148.
  11. Mozaffarian, D., Gottdiener, J.S., and Siscovick, D.S. (2006). Intake of tune or other broiled or baked fish versus fried fish and cardiac structure, function and hemodynamics. American Journal of Cardiology, 97: 216-222.
  12. Mumba, P.P., and Jose, M., (2005). Nutrient composition of selected fresh and processed fish species from Lake Malawi, A nutritional possibility for people living with Hiv/Aids. International Journal of Consumer Studies, 29(1): 72-77.
  13. Olomu, J.M. (1995). Monogastric animal nutrition, Jachem Publications, Benin City. pp. 165-200.
  14. Salam, A., and Davies, P.M.C., (1994). Body composition of Northern Pike (Esoxlucius L.) in relation to body size and condition factor. Journal of Fish Research,19: 193-204.
  15. Weatherly, A.H., and Gill, H.S., (1987). The Biology of Fish Growth. Academic Press, London.
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Indian Journal of Animal Research
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    volume 47 issue 5 (october 2013) : 417-420

    EFFECT OF PROCESSING ON PROXIMATE COMPOSITION AND ENERGY VALUES OF TWO LESS KNOWN SELECTED FISH SPECIES CONSUMED IN SOUTHERN IRAN

    A
    Ali Aberoumand
    1Department of Fisheries, Behbahan Katam Alanbia University of Technology, Behbahan, Iran

    • Submitted|

    • First Online |

    • doi

    Cite article:- Aberoumand Ali (2025). EFFECT OF PROCESSING ON PROXIMATE COMPOSITION AND ENERGY VALUES OF TWO LESS KNOWN SELECTED FISH SPECIES CONSUMED IN SOUTHERN IRAN. Indian Journal of Animal Research. 47(5): 417-420. doi: .

    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 (Pbited 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).

    REFERENCES

    1. Abdullahi, S.A.,(2001). Investigation of nutritional status of Chrysichthys nigrodigitatus, Barus filamentous and Auchenoghats occidentals, family Bangdae. Journal Arid Zone Fish, 1: 39-50.
    2. AOAC. (1990). Official Methods of Analysis of the Association of Official Analysis Chemists. Association of Official Analytical Chemists. 15th Ed. Washington.
    3. Alonso, A., Martinez-Gonzalez, M.A.,and Serrano-Martinez, M. (2003). Fish omega-3 fatty acids and risk of coronary heart disease. Medical Clinical,121: 28-35.
    4. Bligh, E.G.,and Dyer, W.J.A.(1959). Rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry Physiology,37: 911-917.
    5. Bonjour, J.P., (2005). Dietary protein: An essential nutrient for bone health. Journal American Collage Nutrition, 24: 526S-536S.
    6. Clucas, I.J., and Sutcliffe, P.J. (1981). An introduction to fish Handling and Processing. Tropical Products Institute. London. pp.86-91.
    7. Dahl, L., Bjorkkjaer, T., Graff, I.E., Malde, M.K., and Klementsen, B. (2006). Fish- more than just omega-3. Tidsskr. Nor. Laegeforen.126: 309-311.
    8. Damsgaard, C.T., Schack-Nielsen, L., Michaelsen, K.F., Fruekilde, M.B.,Hels, O., and Lauritzen, L.(2006). Fish oil affects blood pressure and the plasma lipid profile in healthy Danish infants. Journal of Nutrition,136: 94-99.
    9. Effiong, B.N., and Mohammed, I.(2008). Effect of seasonal variation on the nutrient composition in selected fish species in Lake Kainji- Nigeria, Nature Science. 6(2):25-28.
    10. Mayer, K.,Schaefer, M.B., and Seeger, W. (2006). Fish oil in the critically ill: From experimental to clinical data. Current Opinion in Clinical Nutrition & Metabolic Care,9: 140-148.
    11. Mozaffarian, D., Gottdiener, J.S., and Siscovick, D.S. (2006). Intake of tune or other broiled or baked fish versus fried fish and cardiac structure, function and hemodynamics. American Journal of Cardiology, 97: 216-222.
    12. Mumba, P.P., and Jose, M., (2005). Nutrient composition of selected fresh and processed fish species from Lake Malawi, A nutritional possibility for people living with Hiv/Aids. International Journal of Consumer Studies, 29(1): 72-77.
    13. Olomu, J.M. (1995). Monogastric animal nutrition, Jachem Publications, Benin City. pp. 165-200.
    14. Salam, A., and Davies, P.M.C., (1994). Body composition of Northern Pike (Esoxlucius L.) in relation to body size and condition factor. Journal of Fish Research,19: 193-204.
    15. Weatherly, A.H., and Gill, H.S., (1987). The Biology of Fish Growth. Academic Press, London.
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