Assessment of fish oil to check the stability and meat quality of some commercially available tin packed fish in Islamabad, Pakistan

• Main Authors: nasir mehmood, Iqra Nasir, Bilqees Bano, Ayesha Sikandar, Muhammad Zubair Anjum, Arooj Altaf
• Format: Article in Journal/Newspaper
• Language: English
• Published: Abasyn University 2021
• Subjects: Oncorhynchus gorbuscha; Pink salmon
• Online Access: http://ajlifesciences.com/ojs/index.php/ajls/article/view/234

Fish contains all the essential nutrients which is important for human health so it is important to analyse all the nutrients present in tin packed fish meat. Keeping in view its importance present study is conducted on the assessment of fish oil to check the stability and quality of fish meat by proximate analysis of commercially available tin packed fish. Four tin packed fish species i.e., Sardine (Sardinella longiceps), Red salmon (Oncorhynchus nerka), Pink salmon (Oncorhynchus gorbuscha) and Skipjack tuna (Katsuwonus pelamis) were collected from different supermarkets of Islamabad, Pakistan. Proximate analysis viz., crude protein, crude fat, moisture and ash contents of the fish meat has been done to evaluate the meat quality. The antioxidant activity in oil was also analysed by FRAP assay. The result indicated that maximum percentage of moisture i.e., 78.61% present in Skipjack Tuna meat, Pink Salmon contain highest percentage of crude protein i.e., 70.00%, Red Salmon contain highest percentage of crude fat i.e., 30.00% while Sardine and Skipjack Tuna contains highest percentage of ash contents i.e., 8.00% and the total antioxidant capacity (uM) is higher in oil of Red Salmon (24.35%) followed by Sardines (14.78%), Skipjack Tuna (9.86%) and Pink Salmon (9.48%). It was concluded that the fish meat after thermal processing contains suitable percentage of crude protein, crude fats, and moisture and ash contents.