International Journal of Agricultural Policy and Research
Vol.3 (2), pp 77-83, February 2015
Available online at https://www.journalissues.org/IJAPR/
Article 15/ID/JPR002/07/ pages
Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License.
Original Research Article
Atlantic mackerel amino acids and mineral contents from the Tunisian middle eastern coast
*El oudiani Guizani Salma and Moujahed Nizar
National Institute of Agricultural Sciences of Tunisia, University of Carthage, 43 Av. Charles Nicolle 1082 Tunis Mahrajéne, Tunisia.
*Corresponding Author Email: salma.inat(at)yahoo.fr
Tel.:+216 22 342 651
Proximate, mineral and amino acids composition of Atlantic Mackerel in the Tunisian eastern coastal waters were analyzed in the muscles according to standards (ISO 6496-1999; ISO 5984-2002; ISO 5983-1997; AOCS, Ba 3-38) method. Results revealed that moisture, lipids, protein and ash contents of the analyzed samples vary with season, with higher values obtained in spring for lipid content (16.03%); in summer for ash and moisture (2.54% and 72.12%) and in winter for protein (26.99%). The essential amino acids (EAA) detected are phenylalanine, valine, threonine, isoleucine, methionine, histidine, arginine, leucine and lysine which total level are about (33.79 g/100 g protein). Among the nutrient elements investigated the most abundant is Phosphorus (P) with a high value (576, 69 mg/100 g) in autumn; potassium (K) (324.68 mg/100 g) followed by those of sodium (Na) and magnesium (Mg) (95.30 mg/100 g, 70.59 mg/100 g) in summer and calcium (Ca) (39.85 mg/100 g) in spring. The other identified elements as Fe, Zn and Mn are present in very small quantities. However, the seasonal variation of these mineral contents were observed, and essentially influenced by food availability, fish physiological state and environmental parameters.
Key words: Atlantic mackerel, proximate composition, amino acids, minerals, seasonal variation.