Seasonal changes of fatty acid profile, proximate composition, and fillet yield of orange-spotted grouper fish (Epinephelus coioides) in Hormozgan coastal waters

Document Type : Original Article

Authors

1 Institute of Agricultural Education and Extension, Agriculture Jihad, Agricultural Research Education and Extension Organization (AREEO), Tehran, Iran.

2 Department of Fisheries, Faculty of Agriculture and Natural Resources, Gonbad Kavous University, Gonbad Kavous, Iran.

3 Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, Iran.

4 Hormozgan Agricultural and Natural Resources Research and Education Centeras, Iran.

5 Agricultural Research, Education and Extension Organization, Tehran, Iran.

Abstract

For seasonal changes investigation of filleting yield and nutritional values of orange-spotted grouper fish (Epinephelus coioides), 80 kg fish was caught from coastal waters of Hormozgan Province (Bandar Abbas region). Fish are chilled and transported to laboratory. Then, after washing, fish were filleted by hand. Fillet yield, proximate composition, total energy and fatty acid profile were determined. The result showed that the average of the fillet yield was 41.84%. The highest and lowest was recorded, respectively, at winter (43%) and autumn (39%). Grouper fish fillet was content protein (19%), lipid (2.8%). Grouper fillet was characterized by the highest content of polyunsaturated fatty acids (PUFA) than other classes of fatty acids in all seasons. The must of Docosahexaenoic acid content at autumn (27.61±5.17 mg/gr), eiosapentaenoic acid at spring (7.17±0.31 mg/gr) and arashidonic acid at autumn (8.9±1.6 mg/gr) were recorded. Sum of contents of EPA+DHA, an indicator of nutritive value of fish, had the highest value in autumn (34.45 mg/g FAME). These results suggested that grouper fish fillet at autumn, although having a lower yield had the maximum nutritive value regarding EPA+DHA for healthy life. In additional fish fillet at autumn contains suitable protein and lipid. In conclusion fish fillet at autumn can be suggested for production and supply to market.

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