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Moujahed N
Moujahed N
Tunisia
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Research Article
Seasonal Variation of Chemical and Fatty Acids Composition in Atlantic Mackerel from the Tunisian Northern-East Coast
Author(s): Guizani SEO and Moujahed NGuizani SEO and Moujahed N
Seasonal variation of chemical and fatty acids composition of Atlantic Mackerel populations from the Northern-East coast of Tunisia were investigated in order to assess the best period for its consumption. Fresh specimens were purchased monthly from Bizerte fishing port located in the north-east coast of Tunisia. It was noted that total lipids and protein contents levels varied significantly (P<0.05) according to the season. The highest protein level was registered in autumn (27.6%), while the lowest was in spring (18.7%). Total fat content decreased significantly (P<0.05) from (11.1%) in spring to (4.5%) in summer. The major fatty acids in each season were 16:0 and18:0 (palmitic and stearic) acids as saturated; 16:1 and 18:1 (palmitoleic and oleic) acids as monounsaturated; and 20:4 (arachidonic acid), 20:5 Eicosapentanoic (EPA), 22:6 Docosahexanoic.. View More»
DOI: 10.4172/2157-7110.1000487