Food Science and Technology Vol. 2(3), pp. 41 - 46
DOI: 10.13189/fst.2014.020303
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Fatty Acid Profile and Antioxidant Capacity of Muscle and by Product Oil from Selected Fresh Water Fish

Wahidu Zzaman ^1,2, Suseno, S.H ¹, Nadiah, W.A ³, Tajul, A.Yang ^1,*
1 Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Pulau Pinang Malaysia
² Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology
³ Bioprocess Divisions, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Pulau Pinang Malaysia

ABSTRACT

Profile fatty acid compositions were determined for the 3 species of fresh water fish from Kedah, Malaysia. The fat content composition of patin (Pangasius pangasius), tilapia (Oreochromis niloticus), and keli (Clarias batrachus) was 11.03%, 4.47 %, 9.28% in muscle and 15.33%, 8.91%, 17,16% of their by-products, respectively, whereas the fatty acid compositions consisted of 60.12% to 97.14% saturated fatty acids (SFA), 0.90% to 19.28% monounsaturated fatty acid (MUFA) and 1.17% to 18.35% polyunsaturated fatty acids (PUFAs). The by-product consisted of 60.47% to 69.63% SFA, 13.53 to 30.69% MUFA, and 5.67% to 21.51% PUFA. The major component of PUFA (C18:3 n3) were fish by-products (1.20%-8.16%) and in patin muscle (1.82%). Then for MUFA and PUFA of by-product were higher than muscle. Then, tilapia by product was highest PUFA (omega-3) content of all fish examined. Antioxidant capacities of fish examined muscles for keli, tilapia and patin were 79.38%, 29.89%, and 27.83% respectively. Then, the by-products were 58.76% of patin, 5.17% of tilapia and 27.83% of keli.

KEYWORDS
Fresh Water Fish, Muscle, By-Product, Fat, Fatty Acid, Antioxidant Capacity

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Wahidu Zzaman , Suseno, S.H , Nadiah, W.A , Tajul, A.Yang , "Fatty Acid Profile and Antioxidant Capacity of Muscle and by Product Oil from Selected Fresh Water Fish," Food Science and Technology, Vol. 2, No. 3, pp. 41 - 46, 2014. DOI: 10.13189/fst.2014.020303.

(b). APA Format:
Wahidu Zzaman , Suseno, S.H , Nadiah, W.A , Tajul, A.Yang (2014). Fatty Acid Profile and Antioxidant Capacity of Muscle and by Product Oil from Selected Fresh Water Fish. Food Science and Technology, 2(3), 41 - 46. DOI: 10.13189/fst.2014.020303.