Comparative biochemical analysis of different body portions of three mackerel species of the Bay of Bengal, Bangladesh
DOI:
https://doi.org/10.18686/fnc290Keywords:
mackerel; fish; proximate composition; protein; Bay of BengalAbstract
The most readily available sources of protein for humans are fish and fish products. The most affordable and available fish species are mackerel, which are found in markets across the globe and are used in a variety of regional cuisines. The present study was carried out to analyze the biochemical composition (wet weight basis) such as moisture, protein, fat ash, and carbohydrate in three mackerel fishes (Rastrelliger kanagurta, Scomberomorus guttatus, and Scomberomorus kuhlii) of the Bay of Bengal, Bangladesh. The highest moisture (73.25%–73.76%) was found in S. kuhlii, whereas the highest protein content (18.19%–18.35%) was recorded in S. guttatus. Fat amount was recorded high in S. guttatus (7.10%–7.24%) compared to R. kanagurata and S. kuhlii. The maximum ash was found in S. guttatus, while the highest (2.81%–4.48%) carbohydrate contents were recorded in R. kanagurata. One-way ANOVA showed no significant differences in proximate composition in different fish species (p > 0.05). According to the current study, mackerel is an inexpensive protein source that is thought to be good for human health.
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