Profiles in the Bone of Gold Stripe Sardine (sardinella gibbosa), Anchovy Kilka (Clupeonella engrauliformis) and Indian Anchovy (Stolephorus indicus)

Document Type : Research Paper

Authors

1 Instructor, Department of Fisheries, Islamic Azad University, Qeshm Branch,, Qeshm, Iran

2 Assistant Professor, Faculty of Marine Sciences, Chabahar Maritime University, , Chahbahar, Iran Assistant Professor, Biotechnology Devision, Biological Research Center of Oman Sea, Chabahar Maritime University, Iran

3 Assistant Professor, Department of Food Science, Sari Agricultural Sciences and Natural Resources University , Sari, Mazandaran, Iran

Abstract

 
The aim of this study was to determine the fatty acid and mineral composition in bone of 3 pelagic fish: Gold stripe Sardine (sardinella gibbosa), Anchovy Kilka (Clupeonella engrauliformis) and Indian anchovy (Stolephorus indicus). Fatty acid profiles showed that total saturated fatty acid have no significant differences in 3 species. The content of total mono saturated fatty acids in Anchovy Kilka was minimum (P<0.05). Total poly saturated fatty acids and EPA+DHA in the gold stripe sardine and Indian anchovy was maximum and minimum respectively (P<0.05). Maximum content of the n3/n6 fatty acids ratio was in the gold stripe sardine and minimum in the Indian anchovy (P<0.05). Calcium, iron, and Zn content were maximum and minimum in the gold stripe sardine and Anchovy Kilka respectively. Anchovy Kilka have highest amount of Cu and Cr instead of gold stripe sardine that have highest amount of K and F (P<0.05). Based on the result the best chemical composition observed in the gold stripe sardine. This is seems that powder of the bone of these 3 pelagic fish can be used in the food industries as additives.

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References

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Journal of Fisheries
Volume 67, Issue 4 - Serial Number 4
January 2015
Pages 533-545

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