Nutritional value of fringe scale sardine, Sardinella fimbriata (Cuv. and Val.) from Karwar waters

Abstract

Today, there is an increasing demand for fish because of their special nutritional qualities. People are aware of healthy eating habits and thus prefer fish as part of diet. Worldwide fish and fish products are important and comparatively cheaper source of animal protein. Hence, the proximate composition of, the fringe scale sardine, Sardinella fimbriata, (Cuv. and Val.) has been studied from Karwar waters, Karnataka, from December- 2011 to December- 2012. Onboard fresh fish samples were collected monthly as this fish deteriorates very fast. In S. fimbriata average yearly values recorded for moisture, protein, lipid, carbohydrate and ash content were 68.60% and 68.89%; 14.40% and 17.59%; 9.70% and 10.89%; 0.4% and 0.38% and 6.95% and 6.61% for males and females respectively. The calculated calorific value of S. fimbriata was 1.75 k cal /gm (Approximately 2 k cal /gm). Present attempt will be useful to fill up the gaps which exist between our knowledge and lesser sardine exploitation.