SEASONAL VARIABILITY IN THE CHEMICAL COMPOSITION OF TEN COMMONLY CONSUMED FISH SPECIES FROM OMAN
A. Ali1, E. S. Al-Abri1, J. S. Goddard2,3 and S. I. Ahmed2
1Department of Food Science and Nutrition, 2Department of Marine Sciences and Fisheries, College of Agricultural and Marine Sciences,3Centre of Excellence in Marine Biotechnology, Sultan Qaboos University, P. O. Box 34, PC123, Al-Khoud, Muscat, Sultanate of Oman
Correspondence Author Email: firstname.lastname@example.org
Nutritional quality, fatty acids and mineral composition of 10 commonly consumed fish species from Oman were evaluated. Significant (P < 0.05) differences were observed in the condition factor, flesh percentage (edible yield), proximate chemical composition, fatty acids and mineral contents of different fish species. Seasonal variability only affected the moisture, ash, fat and fatty acids but did not affect the crude protein and minerals. The condition factor and flesh percentage (edible yield) of various fish species ranged from 0.5 to 1.4 and 31.7 to 71.5% respectively. The average moisture, ash, total fat, and crude protein contents in the fish muscles of various species ranged from 67.0-78.2%, 1.1-1.5%, 0.6-6.2%, 19.1-26.1%, respectively. The energy values in fish muscles ranged from 86 to 136 kcal/100g of fish flesh. Variable concentrations of twenty different fatty acids and 16 minerals were identified in these fishes. Commonly consumed fish species from Oman represent an excellent source of protein, essential fatty acids and minerals.
Keywords: Seasonal variability, chemical composition, fatty acids, minerals, fish, Oman