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Amino Acids Pattern and Fatty Acids Composition of the Most Important Fish Species of Saudi Arabia

ElShehawy SM, El-Fatah Gab-Alla AA, Mutwally HM

The aim of this work was to explore amino acids pattern and fatty acids composition of the most common consumed fish in Saudi Arabia. This study was just a trial to encourage Saudi residents to increase their consumption of fish and fish products. To achieve this goal, elven fresh fish species were randomly collected from the Central Fish Market, El-Kaakia, Makkah, Saudi Arabia, beheaded, eviscerated, filleted and minced. Amino acids and fatty acids composition were determined. In case of essential amino acids EAA, the major amino acids are lysine (4.47 - 6.28%), leucine (4.14 - 5.80%), valine (3.23 - 4.37%). P-PER ratio ranged from 1.18 in Indian oil sardine to 1.84 in grey mullet. The percentage of total saturated fatty acids ranged from 34.19 ± 1.70% in golden thread fin bream to 54.67 ± 3.61% in grey mullet. Oleic acid (C18:1) was identified as the primary monoenoic fatty acid in all studied fish flesh samples. Total polyunsaturated fatty acids of studied fish flesh samples ranged from 20.48 ± 1.53% to 43.19 ± 0.17% in sabaki tilapia and golden thread fin bream, respectively. Among ω-3 series, C22:6 docosahexaenoic acid (DHA) was the most common fatty acid in all studied fish samples. Golden thread fin bream had the highest value of biological value (1.7), followed by job fish which recorded 1.41. Finally, these studied fish species were considered vital sources of essential amino acids and polyunsaturated fatty acids especially DHA, ω-3 fatty acid. So it is necessary to change the nutritive pattern of Saudis and residents to encourage them to increase their fish consumption.