Fatty acid and amino acid composition of three local Malaysian Channa spp. fish

Abstract

The objective of this current study was to analyze the biochemical compositions of three Malaysian Channa spp. fish. The proximate analysis revealed that the protein content of Channa lucius, Channa micropeltes and Channa striatus was 19.9%, 22.1%, 23.0% (% of dry weight), respectively. The total lipid content was generally high, ranging from 5.7% to 11.9% and crude ash ranged from 1.0% to 1.8%. The major amino acids were glutamic acid, aspartic acid and lysine, ranging from 9.7% to 21.7%, and the most abundant fatty acid in Channa spp. was C16:0, ranging from 25.6% to 30.4%. The other major fatty acids detected were C22:6, C18:1 and C18:0. The level of arachidonic acid (C20:4) was unusually high in C. striatus (19.02%). The levels of DHA in these fish would also explain the use of Channa spp., especially C. striatus, which has been used for centuries for reducing pain, inflammation and promote wound healing in Malaysia.

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)

“…The proximate composition of raw fillets is similar to earlier reports in snakehead fish (Zuraini et al 2006). Proximate composition of moisture, protein, fat and ash of snakehead fish was varied in all the cooking methods.…”

Proximate, Mineral, Amino Acid and Fatty Acid Compositions of Maize Tuwo-Cirina Forda Flour Blends

“…3 (4), pp. 165-171, May 2013. www.gjournals.org and protein synthesis processes; any deficiency in these essential amino acids will hinder the recovery process (Zuraini et al, 2006). According to Witte et al (2002), glycine together with other essential amino acids such as alanine, arginine and phenylalanine form a polypeptide that will promote growth and tissue healing.…”

Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

“…In seeking to achieve these health benefits, many researchers have developed diets specially designed for the production of fish meat with a high content of polyunsaturated fatty acids (PUFA), which can lead to beneficial omega-3/omega-6 ratios, known to prevent a series of human diseases such as coronary heart disease, cardiovascular disease, rheumatoid arthritis, depression, postpartum depression, cancers, and diabetes, and have anti-inflammatory action (GULER et al, 2008;JUSTI et al, 2003;MARTINO et al, 2002;NAVARRO et al, 2012;SCHIEPERS et al, 2010;VISENTAINER et al, 2005;ŻMIJEWSKI et al, 2006;ZURAINI et al, 2006). The difference between these diets is the use of lipid sources high in omega-3 fatty acids, such as flaxseed oil (MARTINO et al, 2002).…”