Author(s): Md. Rashedul Azim, Md. Moazzam Hossain, Mahfuza A Moushumy, Md. Ashraful Hoque and M Helal Uddin

Abstract: Lipid was extracted from the muscle of Indian mackerel (Rastrelliger kanagurta) of the Bay of Bengal by solvent extraction method and various physical and chemical constants were characterized and compared with those of standard oils and fats. Fatty acid profile was evaluated by Gas-Liquid Chromatography (GLC) which indicated the presence of myristic acid, palmitic acid, stearic acid, lignoceric acid, palmitoleic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid. The composition of fatty acids showed that total Polyunsaturated Fatty Acids (PUFA %) were higher than Monounsaturated Fatty Acids (MUFA %) i.e. [30.4141% >28.4568%] and ω-3 Polyunsaturated Fatty Acids (ω-3 PUFA) were higher than ω-6 Polyunsaturated Fatty Acids (ω-6 PUFA) i.e. [24.0288%>6.3853%]. The lipid sample was evaluated in terms of microbial activities (bacterial and fungal activities) by standard methods. Percentages of mineral content (N, P, K and Ca) of lipid containing muscle of the selected specimen were analyzed quantitatively. Thus it is concluded with various important information regarding industrial, pharmaceutical and nutritional aspects.

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