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.
Highlights
INTRODUCTIONImportant, valuable, excellent and irreplaceable seafood item in the Iranian diet
Fish is an essential, important, valuable, excellent and irreplaceable seafood item in the Iranian diet
Important unsaturated fatty acids such as EPA and DHA, were 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%
Summary
Important, valuable, excellent and irreplaceable seafood item in the Iranian diet. The highly unsaturated ω 3-polyunsaturated fatty acids (PUFA) docosahexaenoic acid (DHA, C22:6, ω-3), which is directly obtained from fish and other seafood and is essential and functional for body cells normal growth and development and may play an important and vital role in the prevention and treatment of coronary artery disease, hypertension, diabetics, arthritis, other inflammatory and autoimmune disorders ad cancer (Wang and Jones, 2004). They were kept inside the iced – boxes and transferred to the laboratory in 1.5 h. Fish were washed with tap water to remove adhering blood and slime. They were prepared using common household practices, namely eviscerating and beheading.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
