Abstract
Proximate composition, fats and amino acids of Atlantic Mackerel fillets (Scomber scombrus) from the South East of Tunisia in different seasons, were analyzed in order to assess nutritive characteristics of this species. Samples were collected monthly from Zarzis fishing port located in the South-East of Tunisia. Total fats and protein contents varied significantly (P<0.05) according to the season. The highest values were obtained in spring (11.53 and 24.1% DM, respectively). Gas chromatography analysis showed the existence of saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated (PUFAs) fatty acids. Palmitic and stearic acids were the major fatty acids in SFA family. Palmitoleic and oleic acids were the predominant in MUFA family. Arachidonic acid was the dominant in n-6 PUFA family. While eicosapentanoic (EPA) and docosahexanoic (DHA) were the most abundant in n-3 PUFA series. We observed that high PUFAs percentages were related to those of n-3 PUFA family, mainly DHA which was present at a high level and varied significantly with season (P< 0.01) with the highest value in winter (40%). The n-6 PUFA series were present at low rates comparatively with those of n-3 PUFA series ranging between 4.5 and 5.7%. The highest level of n-6 PUFAs was observed for arachidonic acid in autumn 3.71%. The n-3/n-6 ratio exhibited the highest level in spring (11.02). The Atlantic Mackerel fillets were high in essential amino acids (34.59 g/100 g of proteins). The highest rates were noted for phenylalanine, valine, threonine, isoleucine, leucine and methionine. It was concluded that Atlantic Mackerel was high in interesting human feeding nutriments, mainly PUFA and essential amino Acids. Even when significant, differences between seasons were not drastic and S. scombrus could be consumed during all the year. Key words: Scomber scombrus, lipids, fatty acids, amino acids, seasonal variation.
Highlights
A growing interest is given to marine resources, mainly fishes as high nutritive and dietetic value foods (Ackman et al, 2002)
Mackerel lipid extract is composed mainly of polyunsaturated essential fatty acids (PUFAs) followed by saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs)
The MUFAs group was represented by palmitoleic (C16:1) n-7 and oleic (C18:1) n-9 acids, for these two fatty acid (FA) the highest levels were registered in autumn (3.01 and 11.20% respectively)
Summary
A growing interest is given to marine resources, mainly fishes as high nutritive and dietetic value foods (Ackman et al, 2002) These nutritive qualities are related to the high quality of the nutriments they include and the high digestibility of their protein and fat. Unsaturated fatty acids may be synthesized by animals or humans only to a limited extent and must be supplemented by the diet (Steffens, 1997) These acids, mainly those from n-3 family interest consumers and scientists since they could have beneficial effects on human health by preventing some diseases such as asthma, arteriosclerosis, and joint inflammation as well as preventing cardiovascular diseases and delaying the development of some cancers (Kinsella, 1988; Sidhu, 2003; Chen et al, 2007; Calviello et al, 2007). Fishes are an advantageous source of amino acids which are considered as the major constituent of proteins content, known to play an important role in the synthesis of metabolic molecules, enzymes and hormones (Oluwaniyi et al, 2010)
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