Evaluation of Fatty Acid and the Composition of Six Different Species of Freshwater Fish in the North of Algeria
Journal Title: Journal of Food Quality and Hazards Control - Year 2023, Vol 10, Issue 3
Abstract
Background: Few studies have been published about the quality of freshwater fish in Algeria. This study determined the chemical composition and the fatty acid of six species of freshwater fish cultivated in the North region of Algeria (Nile tilapia, red tilapia, common carp, Algerian barb, crucian carp, and mirror carp) as well as the nutritional quality of the lipids in these freshwater fish species. Methods: One hundred and ten freshwater fish were randomly caught in the spring of 2021 from Achor Ali farm (Jijel), Beni-Haroun Dam (Mila), and EL-Agrem Dam (Jijel) from Algeria. Moisture, ash, protein, lipid, and fatty acids were measured according to standard laboratory procedures and protocols of previous studies. Statistical analysis was performed using ANOVA (XLSTAT 2014), and the pair wise comparison of the means was done by Tukeys test at the 5% significance level (p<0.05). Results: Regarding freshwater fish species, fatty acid profiles were discovered to have 38.94 to 57.75% Saturated Fatty Acids (SFAs), 29.35 to 46.63% Monounsaturated Fatty Acids (MUFAs), and 6.79 to 26.55% Polyunsaturated Fatty Acids (PUFAs). Common carp was a rich resource of Eicosapentaenoic Acid and Docosahexaenoic Acid (EPA+DHA) (5.38%); the highest concentration of ω-3 was recorded in crusian carp (10.63%); and Nile tilapia contained significant levels of ω-6 PUFA. Results demonstrated that the examined freshwater fish species appeared to have a good nutritional value and be a source of important fatty acids with positive effects on consumer health. On the other hand, results revealed low levels of PUFAs. Conclusion: The examined freshwater fish species appeared to have a good nutritional value, but, it is important to provide diets rich in fatty acids, in particular PUFAs, to these freshwater fish to improve the nutritional quality of their lipids. DOI: 10.18502/jfqhc.10.3.13642
Authors and Affiliations
E. Sabba,Y. Boudida,A. Boudjellal,
Keywords
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