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Abstract
Fish and fish products of the most available protein sources for human beings. Indian mackerel is the most available and economic fish sold in markets in different countries and is included in many local dishes. Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. This study aims to investigate the chemical composition, saturated and unsaturated fatty acid contents, and fatty acid fractions in Indian mackerel muscle. Indian mackerel (R. kanagurta) were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. The samples were analyzed to estimate the proximate chemical composition, Lipid Fractions, and Fatty acid analyses from Indian mackerel. In this study, revealed that moisture, protein, and fat are the main constituents of Indian mackerel. The Indian mackerel contained high and comparable levels of saturated fatty acids and unsaturated fatty acids, and the different samples exhibited somewhat similar fatty acid contents. Among unsaturated fatty acids, the content of polyunsaturated fatty acids was higher than that of monounsaturated fatty acids, and those with the highest levels in Indian mackerel were palmitoleic, palmitic, myristic, oleic, 15-tetracosenoic, linolenic, and stearic acids in addition to docosanoic, eicosanoic, 5,8,11,14,17-eicosapentanoic, and 11-eicosenoic pentadecanoic acids. We conclude Indian mackerel is a rich source of protein and lipids. Polyunsaturated fatty acids are the main constituents of lipids, which exert positive effects on the body by providing the main nutrients and preventing disease in the consumer.
Highlights
Some of the most available protein sources for human beings of fish and fish products, which represent approximately 80% of animal protein
The high levels of amino acids, fatty acids, minerals and vitamins in Indian mackerel play a positive role in human nutrition (Viji et al, 2015; Corapci & Guneri, 2020)
Indian mackerel had relatively low levels of other fatty acids; the contents of the remaining fatty acids are listed in descending order: docosanoic acid, 0.081 ± 0.46%; eicosenoic acid, 0.066 ± 0.92%; 5,8,11,14,17eicosapentaenoic acid, 0.061 ± 0.51%; 11-eicosenoic acid, 0.049 ± 0.25%; pentadecanoic acid, 0.047 ± 1.25%; heptadecanoic acid, 0.032 ± 1.43%; 8,11,14-eicosapentanoic acid, 0.030 ± 0.29%; and Y-linolenic acid, 0.026 ± 0.44%
Summary
Some of the most available protein sources for human beings of fish and fish products, which represent approximately 80% of animal protein. Mackerel arrives in India and forms the basis of pelagic fisheries after sardines, representing 7.2% of total marine fish (Sofi et al, 2016). Indian mackerel are characterized by dark muscles because of the high contents of myoglobin and lipids. Mackerel is a fatty fish and a good source of marine lipids; increasing the consumption of this fish is good for human health (Abdussamad et al, 2010; Chaijan et al, 2004). The high levels of amino acids, fatty acids, minerals and vitamins in Indian mackerel play a positive role in human nutrition (Viji et al, 2015; Corapci & Guneri, 2020)
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