IJSTR

International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us
CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT
QR CODE
IJSTR-QR Code

IJSTR >> Volume 4 - Issue 7, July 2015 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



NUTRITIONAL ANALYSIS OF SOME SELECTED FISH AND CRAB MEATS AND FATTY ACID ANALYSIS OF OIL EXTRACTED FROM PORTUNUS PELAGICUS

[Full Text]

 

AUTHOR(S)

A.D Premarathna, R.P.V.J Rajapakse, E Pathirana, V.P Senaratne, S.C Karunarathna , A.P Jayasooriya

 

KEYWORDS

Keywords: Crab meat, Fatty acid, Protein, Proximate composition

 

ABSTRACT

Abstract: The meat of male P.pelagicus(n=3) was analyzed for protein, fat, moisture and ash contents by proximate analysis. The flesh of shark (Caracharhinus spp.)(n= 3),thalapath (Istiophorus spp.)(n= 3) were also analyzed for water-soluble protein content. Peptide-mapping was also carried out for the water-soluble protein fraction of all three types of samples. Moreover,the sub-samples (n=3) of the crab meat samples and commercial fish oil samples (n=3) were also analyzed for fatty acid profile and content, using gas chromatography. The results of proximate analysis revealed a composition of, 89.4±0.072 %( mean ±SE) moisture, 75.7±0.069% protein, 13.0±0.002% ash and 02.2±0.047% fat, in crab meat. The analysis water-soluble fraction revealed species-specific patterns on SDS-PAGE demonstrating greater amounts of myosin heavy chain and fimbrin compared to that of shark and thalapath flesh. As it was expected, a high content of polyunsaturated fatty acids were found in crab oil, representing 40.68 % of the total fatty acid content. The fatty acid profile exhibited greater percentages of oleic acid (28.03%) and eicosapentaenoic acid (EPA) (12.12%) when compared to existing data related to that of commercial fish oil. In conclusion, the study revealed high protein content and a low fat content in the meat of P. pelagicus. The water-soluble protein profile, meat of P. pelagicus could possibly be differentiated by peptide mapping which shows thick bands for the myosin heavy chain (MHC) and fimbrin. Oil of P. pelagicus carries relatively greater amounts of EPA and oleic acid. Thus, the consumption of crabs would help to prevent nutritional deficiencies in the future.

 

REFERENCES

[1] Akihisa T., Tokuda H., Ogata M., Ukiya M., Lizuka M., Suzuki T., Metori K. Shimizu N. and Nishino H. 2004. Cancer chemopreventive effects of polyunsaturated fatty acids. Cancer Letters, 205: 9-13.

[2] Cardisomaarmatum (Decapoda). Afri. J. Applied Zool. Envtal. Biol. 2005;7:68-72.

[3] Falinska AM, Bascoul-Colombo C, Guschinaa A, Good M, Harwood JL (2012). The role of n-3 dietary polyunsaturated fatty acids in brain function and ameliorating Alzheimer’s disease: Opportunities for biotechnology in the development of nutraceuticals. Biocatalysis and Agric. Biotechnol. 1,159-166.

[4] Folch J, Lees M, Sloane-Stanley GH (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol.Chemistry 226,497-509.

[5] Gil A (2002). Polyunsaturated fatty acids and inflammatory disease. Biomedicine and Pharmacotherapy 56, 388–396.

[6] Harwood JL, Caterson B (2006). Dietary omega-3 poly unsaturated fatty acids and inflammation. Lipid Technology 18, 7–10.

[7] Horrocks LA, Yeo YK (1999). Health benefits of docosahexaenoic acid (DHA). Pharmacol. Res.40, 211–225.

[8] I King, M.T Childs, C. Dorsett, J.G. Ostrander and E.R. Monsen, Shellfish: proximate composition, minerals, fatty acid, and sterols. Journal of the American Dietetic Association, 90, 1990, 677–685.

[9] Innis SM (2000). The role of dietary n-6 and n-3 fatty acids in the developing brain. Developmental Neuroscience 22, 474–480.

[10] Krzynowek, K., K. Wiggein and P. Donahuer, 1982. Cholesterol and fatty acid content in three species of crab found in the North West Atlantic. Food Sci., 47: 1025-1026.

[11] Leaf A., Xiao Y.F., Kang J.X. and Billman G.E. 2003. Prevention of sudden cardiac death by n-3 polyunsaturated fatty acids. Pharmacology and Therapeutics, 98: 355-377.

[12] LOVERN, J. A. 1962. The lipids of fsh and changes occurring in them during processing and storage. In Fish in Nutrition, E. Heen and R Kreuzer, (Edi-tors). Fishing News Ltd., London.

[13] Pearson, D.,1976. The Chemical Analysis of Foods. 7th Edn.,Churchill Living stone, Edinburgh, U.K., pp:488-496.

[14] Pomeranz,Y. and C. Meloan, 1994. Food analysis:Theory and practice,3rd Edn.,New York:Chapman and Hall,pp: 778.

[15] Shoda R, Matsueda K, Yamato S, Umeda N (1996). Ame.J. Clinical Nutrition 63, 741–745.

[16] Sijben JWC, Boedhm G, Calder PC (2010). Fatty acids in immunomodulation: role in disease prevention and causation. In: Watson, R. R. (Ed.), Fatty Acids in Health Promotion and,Disease Causation, AOCS Press, Urbana, IL, pp. 545–584.

[17] Skonberg DI, Perkins BL (2002). Nutrient composition of green crab (Carcinus maenus)leg meat and claw meat. Food Chemistry77, 401–404.

[18] Sukhija, P. S., and D. L. Palmquist. 1988. Rapid method for determination of total fatty acid content and composition of feedstuffs and feces. J. Agric. Food Chem. 36:1202–1206.

[19] Thorarinsdottir, K. A., Arason, S., Geirsdottir, M., Bogason, S. G. and Kristbergsson, K. 2002. Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chemistry77, 377-385.

[20] USDA, National Nutrient Database for Standard Reference, Release 16, Nutrient Data Laboratory, Home Page, Available http://www.nal.usda.gov/fnic/foodcomp/search (2003).

[21] Voigt RG, Jensen CL, Fraley J K, Rozelle JC, Brown FR, Heird WC (2000). Relationship between omega-3 long-chain polyunsatur ated fatty acid status during early infancy and neurodevelopmental status at 1 years of age. J. Human Nutr. and Dietetics 15, 111–120.