Abstract

Objective: To determine the proximate and fatty acid composition of muscle, viscera, skin and bone of marine fish’s horse mackerel and croaker. Methods: Freshly collected fishes were dissected and their moisture, ash and protein content were estimated gravimetrically by AOAC procedure and the lipid was extracted using chloroform, methanol and water in a ratio proposed by Bligh and Dyer. Extracted lipid was injected into gas chromatography connected to BPX-70 glass column to evaluate the fatty acid composition. Results: All the body parts analyzed had varying moisture content in between 73%-83%. Horse mackerel contained less than 3% and croaker had above 4% of lipid in all the body parts except muscle (1.4%). Fatty acid and lipid class composition was determined for all the body parts and the dominant polyunsaturated fatty acids (PUFA) was docosahexaenoic acid (DHA). Conclusion: Both the fish species showed variation, in protein content, lipid content and fatty acid composition. However, croaker had more remarkable quantity of lipid than horse mackerel.

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