Paul J. Udo
Department of Fisheries and Aquaculture, Institute of Oceanography, University of Calabar, Calabar, Nigeria
Vivian N. Arazu
Department of Biological Sciences, Anambra State University, Uli, Nigeria
ABSTRACT
Three species of exotic fish imported into Nigeria namely; Sardina pilchardus (Walbaum, 1792) Trachurus trachurus (Linnaeus, 1758) and Scomber scombrus (Linnaeus, 1758) were analyzed to determine the proximate composition of its nutrients and the contents of some of its macro- and micro - minerals using the methods recommended by AOAC. These fishes were bought from a major cool storage facility in Calabar, Nigeria. This cool storage facility is one of the major outlets for the distribution of imported frozen foods in the Cross River State of Nigeria. From this facility, the fish and other frozen and imported foods are distributed to retailers for sale in open market while still frozen. Results showed that the moisture content of these species were not significant (p>0.05). The crude protein ranged from 14.02-19.5% while the fat values were 9.9, 7.4 and 9.5% in S. scombrus, T. trachurus and S. pilchardus respectively, measured values for ash in the species were low between 1.30-1.53%. The mineral content of the three species were equally not significantly different from each other (p>0.05). Some macro-elements were high with calcium measuring 2.60 mg/100 gm in S. pilchardus while the value of iron ranged from 0.03-0.05 mg/100 gm in the species. We observed that the concentration of copper was high exceeding the WHO recommended safety limits for metals in seas foods.
PDF References Citation
How to cite this article
Paul J. Udo and Vivian N. Arazu, 2011. The Biochemical Composition of Three Exotic Fish Delicacies: Scomber scombrus, (Linnaeus, 1758), Trachurus trachurus (Linnaeus, 1758) and Sardina pilchard (Walbaum, 1792) Frozen and Imported into Nigeria. Pakistan Journal of Nutrition, 10: 1158-1162.
DOI: 10.3923/pjn.2011.1158.1162
URL: https://scialert.net/abstract/?doi=pjn.2011.1158.1162
DOI: 10.3923/pjn.2011.1158.1162
URL: https://scialert.net/abstract/?doi=pjn.2011.1158.1162
REFERENCES
- AOAC., 2000. Official Methods of Analysis of AOAC International. 17th Edn., Association of Official Analytical Chemists, Gaithersburg, Maryland.
Direct Link - Asuquo, F.E., I. Ewa-Oboho, E.F. Asuquo and P.J. Udo, 2004. Fish species used as biomarker for heavy metal and hydrocarbon contamination for cross river, Nigeria. Environmentalist, 24: 29-37.
CrossRefDirect Link - Morris, A., A. Barnett and O. Burrows, 2004. Effect of processing on nutrient content of foods. Cajarticles, 37: 160-164.
Direct Link - Botta, J.R., P.B. Noonan and J.T. Lauder, 1978. Chemical and sensory analysis of ungutted offshore (Nonspawning) capelin (Mallotus villosus) stored in ice. J. Fish. Res. Board Canada, 35: 976-980.
CrossRef - Castrillon, A.M., E. Alvarez-Pontes, M.T.G. Arias and P. Navarro, 1996. Influence of frozen storage and defrosting on the chemical and nutritional quality of sardine (Clupea pilchardus). J. Sci. Food Agric., 70: 29-34.
CrossRefDirect Link - Effiong, B.N. and I. Mohammed, 2008. Effect of seasonal variation on the nutrient composition in selected fish species in Lake Kainji-Nigeria. Nat. Sci., 6: 1-5.
Direct Link - Hardy, R. and J.G. Smith, 1976. The storage of mackerel (Scomber scombrus). Development of histamine and rancidity. J. Sci. Food Agric., 27: 595-599.
PubMed - Mills, A., 1975. Measuring changes that occur during frozen storage of fish: A review. Int. J. Food Sci. Technol., 10: 483-496.
CrossRef - Omotosho, J.S. and O.O. Olu, 1995. The effect of food and frozen storage on the nutrient composition of some African fishes. Revista Biologia Tropical, 43: 289-295.
PubMed - Ryder, J.M., G.C. Fletcher, M.G. Stec and R.J. Seelye, 1993. Sensory, microbiological and chemical changes in hoki stored in ice. J. Food Sci. Technol., 28: 169-180.
CrossRef - Saliu, J.K., 2008. Effect of smoking and frozen storage on the nutrient composition of some African fish. Adv. Nat. Appied Sci., 2: 16-20.
Direct Link - Mol, S., D.U. Alakavuk and S.Y. Tosun, 2008. Effects of different processing technologies on the chemical composition of seafoods. Food Sci. Technol. Res., 14: 467-470.
CrossRefDirect Link