Study on the effect of maturity, geographical location, seasonal variation and processing method on fatty acid profile of Tilapia

Abstract

ChAPTER 1: INTRODUCTION CHAPTER 2: REVIEW OF LITERATURE 2.1 Fish oil and its composition 2.1.1 Fish oils 2.1.2 Nutritive value of fish and fish oil 2.1.2.1 Vitamins 2.1.2.2 Minerals 2.1.2.3 Calorilic values 2.1.3 Fatty acid composition of fish oil 2.1.4 Essential fatty acids (EFAs) 2.1.5 n-3 Fatty acids 2.1.5.1 Eicosapentaenoic acid (EPA, 20:5 n-3) 21 2.1.5.2 Docosahxaenoic acid (D1-IA, 22:6 n-3) 2.1.5.3 Docosapentaenoic acid-DPA (22:5 n-3) 2.1.6 Marine and freshwater fish oil 2.1.7 Cholesterol 2.2 Metabolic pathways 2.2.1 Metabolic synthesis of PUFAs 2.2.2 Metabolic synthesis of eicosanoids 2.2.3 Fish oil supplementation 2.2.4 Recommended dietary allowance of fish oil 2.2.5 n-3/n-6 Ratio 49 2.3 Fish production 2.3.1 World fisheries scenario 2.3.2 Scenario of fish production of South Asian countries 2.3.3 Fish production in Sri E.ankan 2.3.4 Fisheries sector in the economy of Sri Lanka 2.3.5 Inland and aquaculture fishery of Sri Lanka 56 2.3.5.1 Inland and aquaculture fish production 56 2.3.5.2 Tilapia fish production 57 2.3.5.3 Nutritional facts of tilapia 60 2.3.5.4 Maturity stage of Tilapia 60 2.3.5.5 Underutilized fish species 61 2.3.5.6 Freshwater bodies of Sri Lanka 62 2.4 Climatic conditions of Sri Lanka 63 2.4.1 Climatic seasons 63 2.4.2 Climatic zones of Sri Lanka 64 2.5 method of fish processing 66 2.5.1 Thermal processing 66 2.5.1.1 Smoking 66 2.5.1.2 Boiling 67 2.5.1.3 Frying 69 CHAPTER 03: MATERIALS AND METHOD 71 3. 1 The effect of maturity variation on proximate composition 3.1.1 Estimation of moisture content (AOAC, 1980a) 3.1.1.1 Materials.