alexa Seasonal Variation of Chemical and Fatty Acids Composition in Atlantic Mackerel from the Tunisian Northern-East Coast
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Seasonal Variation of Chemical and Fatty Acids Composition in Atlantic Mackerel from the Tunisian Northern-East Coast

Guizani SEO* and Moujahed N

National Institute of Agricultural Sciences of Tunisia, 43 Av. Charles Nicolle 1082 Tunis Mahrajene, Tunisia Laboratory of animal and food resources, Tunisia

*Corresponding Author:
Guizani SEO
National Institute of Agricultural Sciences of Tunisia
43 Av. Charles Nicolle 1082 Tunis Mahrajene
Tunisia Laboratory of animal and food resources,Tunisia
E-mail: [email protected]

Received Date: June 11, 2015 Accepted Date: July 03, 2015 Published Date: July 10, 2015

Citation: Guizani SEO, Moujahed N (2015) Seasonal Variation of Chemical and Fatty Acids Composition in Atlantic Mackerel from the Tunisian Northern-East Coast. J Food Process Technol 6:487. doi: 10.4172/2157-7110.1000487

Copyright: © 2015 Guizani SEO, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Seasonal variation of chemical and fatty acids composition of Atlantic Mackerel populations from the Northern-East coast of Tunisia were investigated in order to assess the best period for its consumption. Fresh specimens were purchased monthly from Bizerte fishing port located in the north-east coast of Tunisia. It was noted that total lipids and protein contents levels varied significantly (P<0.05) according to the season. The highest protein level was registered in autumn (27.6%), while the lowest was in spring (18.7%). Total fat content decreased significantly (P<0.05) from (11.1%) in spring to (4.5%) in summer. The major fatty acids in each season were 16:0 and18:0 (palmitic and stearic) acids as saturated; 16:1 and 18:1 (palmitoleic and oleic) acids as monounsaturated; and 20:4 (arachidonic acid), 20:5 Eicosapentanoic (EPA), 22:6 Docosahexanoic (DHA)as polyunsaturated. These components varied significantly (P<0.05) during the sampling period.

It was shown that high PUFA values are related to the high n-3 PUFA proportions, mainly represented by EPA and DHA. Docosahexanoic acid was the most abundant (P<0.05) during the study period which highest rate (P>0.05) was observed in autumn (40.1%). It was noted that n-6 PUFA proportions were very low comparatively to those of n-3 PUFA series. The highest level of n-6 PUFA series corresponded to arachidonic acid in autumn (3.9%). The best (n-3)/(n-6) ratio was registered in spring (10.81).

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