Proximate chemical composition and lipid profile of Indian mackerel fish

Abstract

Materials and methods 2.1 Collection and preparation of Indian mackerel samples Indian mackerel (R. kanagurta), 17 ± 3 cm in length, were purchased from the central fish market in Jizan, which is caught from the port of Jizan, Saudi Arabia. Fish samples were transported to the laboratory in an ice box as soon as possible and were analyzed within 24 hours of catching them. Fish were prepared by cutting the samples using sterile cutters and homogenizing obtain three samples of Indian mackerel muscle for chemical analysis, Lipid Fractions and Fatty Acids analyses.

Gelation characteristics of partially purified myofibrillar proteins extracted from commercially harvested Indian mackerel and threadfin bream

“…Similar range of chemical composition for IM flesh was documented by Alkuraieef et al. (2021). Moisture, protein, lipid, and ash contents of TB species were found in the range of 71–78, 15.40–22.75, 2.98–5.10, and 1.00–5.05% (Ahmed et al., 2022).…”

“…Nisa and Asadullah (2011) determined the effect of seasonal variation on the proximate composition of IM, in which the moisture, crude protein, fat, and ash contents were in the range of 70-74, 16-20, 3-12, and 0.89-1.35%, respectively. Similar range of chemical composition for IM flesh was documented by Alkuraieef et al (2021). Moisture, protein, lipid, and ash contents of TB species were found in the range of 71-78, 15.40-22.75, 2.98-5.10, and 1.00-5.05% (Ahmed et al, 2022).…”

Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products

“…The consumption of polyunsaturated fatty acids (PUFAs), mainly the essential ones (Ꞷ-3 e Ꞷ-6) provide benefits to consumer's health such as decreased risk of cardiovascular diseases, prevention of cancer and neurological diseases. However, despite these benefits, food rich in PUFAs are very susceptible to nutritional and sensory changes during storage, due to the higher susceptibility to oxidative reactions (Fernandes et al, 2018;Qi et al, 2015;Alkuraieef et al, 2022), which may decrease the shelf-life and affect commercialization of fish and meat products. Meat products with fish and pork are usually rich in (PUFAs), which makes them more susceptible to peroxidation, resulting in restrictions on processing and storage possibilities (Huang et al, 2015;McGlone, 2013;Xiong et al, 2020).…”