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International Journal of Fisheries and Aquatic Studies
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E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2020, Vol. 8, Issue 3, Part B

Nutritional compositions in the muscle tissue of some selected local fish species


Author(s): RS Kulkarni, Pruthviraj B and K Vijayakumar

Abstract: The biochemical compositions of fishes varies widely by many factors such as biological status in the life cycle, feeding habits and environmental conditions and also in relation to sex, size, stages of maturity and season which have impact on the compositions and quality of aquacultured or wild fish.
The present study is being undertaken to find out the biochemical nutritional compositions in the muscle tissue of three species of fish available in the local aquatic bodies in and around Kalaburagi in the northern part of Karnataka. The three species are Notopterus notopterus, Tilapia mossambica and Xentodon cancilla. These three species are available in large numbers in the local aquatic bodies and are consumed by the local people as source of food in their diet. The nutritional biochemical compositions estimated are protein, cholesterol and iron. The amount of protein in fish muscle is usually between 16 and 21%. Proteins are having high biological value as they contain all essential amino acids in the right proportional and specially, lysine as well as sulphur containing amino acids such as methionine and cysteine. The protein content analysed in the fish, N.notopterus indicated that 20.2gm/100gm compared to 19.5.gm/100 gm in the fish Tilapia mossambica and 17.1gm/100gm in the fish, Zenentodon cancilla. The fat content ranges usually from 0.2 to 25%.Fish lipids are known to provide high contents of important components for human diet such as lipid soluble vitamins (A and D) and polyunsaturated fatty acids –PUFA).The cholesterol content of the muscle in three species indicated that the fish, N.notopterus, it was 0.6gm/100 gm compared to other two fishes T.mossambica and X.cancilla as 2.0gm/100gm,1.3gm/100gm of muscle tissue respectively. Fish is good source of almost minerals (sodium, potassium, calcium, magnesium, phosphorous, fluorine and iodine along with iron) and the values range from0.4 to 15%. The iron content estimated in the present study found that 1.7mg/100gm in the fish N.notopterus, 1.2gm/100gm in the fish T. mossambica and 0.7mg/100gm in the fish, X, cancilla. Thus, the results suggest that all the three fishes have proper important nutritional compositions. However, the fish Notopterus notopterus stands better compositions of protein, cholesterol and iron compared to other two fishes and this may be because of active feeding habits as it is omnivorous fish.


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How to cite this article:
RS Kulkarni, Pruthviraj B, K Vijayakumar. Nutritional compositions in the muscle tissue of some selected local fish species . Int J Fish Aquat Stud 2020;8(3):85-87.
International Journal of Fisheries and Aquatic Studies