Study on fatty acids composition of lipid class in fish oil, proximate analysis and calorie value of kijar in Iran

Authors

  • Ali Aberoumand Behbahan Khtam Alanbia University of Technology, Iran. Department of Fisheries, Postal address: No: 22, second Alley of Ab va barg, Zolfegari street, Behbahan, Khuzestan, Tel.: 00919166716540
  • Narges Mohamedi Student of Department of Fisheries, Behbahan Khtam Alanbia University of Technology
  • Maryem Zemanpoor Student of Department of Fisheries, Behbahan Khtam Alanbia University of Technology

DOI:

https://doi.org/10.5219/418

Keywords:

Kijar, biochemical composition, fish oil, oil fatty acids

Abstract

This aim of this research was to determine fatty acids and raw proximate composition and calorie value of fish Kijar in Iran. The fatty acids and proximate composition Kijar was determined. The established AOAC (Association of Official Agricultural Chemist, USA) methods were followed for composition bio chemical of fish. Mean moisture, fat, protein, ash, carbohydrate contents and calorie value of raw fish were 70.81%, 5.88%, 17.80%, 3.41%, 2.1% and 132.52 kcal, respectively. Among fatty acids, palmitic acid was a major fatty acid while stearic acid was the other major constituent. Unsaturated monoenoic fatty acids (oleic and palmitoleic acids were major constituents. Important unsaturated fatty acids such as EPA and DHA, were also identified. percentage composition of fatty acids in the lipid classes of oil of Saurida undosquamis which the saturated fatty acids ranges from 58% to 72.14%. Palmitic acid is predominant and its composition ranges 38.64% to 48.98% while stearic acid ranges from 11.35% to 19.50%. Among unsaturated fatty acids, monoenoic are the major fatty acids. Oleic acid ranges from 12.15% to 27.48%. It is concluded that fish kijar found as health seafood for Iranian southern peoples form point of view of nutritional values and valuable fatty acids. Therefore it is recommended people put this fish in diet basket and it consumed three times in the week.

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Published

2017-01-21

How to Cite

Aberoumand, A. ., Mohamedi, N. ., & Zemanpoor, M. . (2017). Study on fatty acids composition of lipid class in fish oil, proximate analysis and calorie value of kijar in Iran. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 7–10. https://doi.org/10.5219/418