Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish

Siti Nadzirah Hussin,Azrina Azlan,Hock Eng Khoo,Muhammad Rizal Razman,Noor Atiqah Aizan Abdul Kadir

doi:10.14393/bj-v35n6a2019-42782

Abstract

The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA.

Highlights

Fish is a common source of protein that is regularly consumed by everyone all over the world, especially in Southeast Asian region (AGUSA et al, 2007)
All values are presented as mean ± standard deviation of three replicates as % total fatty acids
Selected warm-water fish fillets have a good composition of fatty acids and are comparable to salmon

Summary

Introduction

Fish is a common source of protein that is regularly consumed by everyone all over the world, especially in Southeast Asian region (AGUSA et al, 2007). According to the online commentary of Maritime Institute of Malaysia on maritime issues, Malaysia is identified as one of the highest fishconsuming countries in Asia with the consumption of more than 40 kg/capita/year. Demand for fish and fish consumption has increased from 20 kg in 1970 to 54 kg in 2010 (TEH, 2012). Fish does provide a good protein and a variety of vitamin and mineral in our diet, it is an excellent source of fat especially polyunsaturated fatty acids (DEEPIKA et al, 2014). Fish contains a high level of polyunsaturated fatty acid (PUFA). PUFA is known as essential fatty acid. It needs to be obtained from the diet because it cannot be produced by human body (RUBIO-RODRÍGUEZ et al, 2010). Fish is known to be a rich source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (HARRIS, 2004; MAQSOOD et al, 2012), where these fatty acids have several health benefits (SWANSON et al, 2012)

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