International Journal of Marine Science, 2017, Vol.7, No.39, 380-385
384
Figure 9 Relationship between biochemical constituents of Indian mackerel and Queen fish collected from Sonmiani Balochistan
coast
Results analysis on the analysis of biochemical composition of marine fishes of Balochistan
Liza vaigiensis
,
Rastrelliger kanagurta
and
Scomberoides
tol
are very similar with results obtain from seawater of Pakistan
(Munshi et al., 2005; Nisa and Asadullah, 2011) and other marine water fishes like
Elham (1991) and fresh water
(Anwarul, 2015; Anthony et al., 2016)
. The values obtained for lipid in the present study are similar to the results
of
Anthony et al. (2016). Whereas protein values are greater than the results obtain by Elham (1991) and Anthony
et al. (2016). It is also noted that an inverse relationship is found in between carbohydrate and moisture in the
present study.
Water serves as a medium of transportation for food substances such as protein, fat and carbohydrate to the cell,
organs and various parts of the fish. From the present observation it may be concluded that high ash content was
associated with high minerals both major and minor elements. The variation in biochemical composition in
between all three fishes is may be due to the variation in the movement that they perform and quality and quantity
of food that they are eat (Murray and Burt, 1969). Today man need is energy rich food; therefore it is necessary to
find out new small and large fishes that are available abundantly all the year round. In present study all three
fishes available all year round are good in palatability and suitability for man consumption.
3 Conclusions
From the results it is concluded that these studied fishes (
Liza vaigiensis
,
Rastrelliger kanagurta
and
Scomberoides tol
) are good protein source (40-52%). Further experimentation should be conducted with the
samples of season through a year for getting biochemical variation in a year. It is also concluded that information
and knowledge of biochemical composition are also the important factor for the consumption and marketing of
fishes besides the taste, weight, size and freshness.
Authors’ contributions
Munir Z. and Aslam F. carried out the field work for data collection and also conducted the experiment. Qari R. designed, interpreted
the data, made figures, statistical analysis, and drafted the manuscript.
Acknowledgments
The researchers Munir Z. and Aslam F. wished to acknowledge the Institute of Marine Science (University of Karachi) for providing
laboratory facilities.
References
Akman R.G., 1989, Nutritional composition of fats in sea foods, Progress in Food and Nutrition Science, 13: 161-241
Anthony O., Richard J., and Lucky E., 2016, Biochemical composition of five fish species (C. laticeps; D. rostratus; S. schall; S. mystus and H. bebe) from river
Niger in Edo State, Nigeria, International Journal of Fisheries and Aquatic Studies, 4(3): 507-512
Anwarul Hasan G.M.M., Hossain S., and Begum M., 2015, Biochemical composition of Rui (Labeo rohita), Catla (Catla catla), Tilapia (Oreochromis
mossambicus) of cultured ponds and different markets of Bangladesh, International Journal for Research in Applied Science & Engineering Technology
(IJRASET), 3(1): 222-226
70
60
50
40
30
20
10
0
80
70
60
50
40
30
20
10
0
Scomberoides tol
Rastrelliger kanagurta
