Nutritient level in edible marine fish Hemiramphus gorakhpurensis and its depletion during storage

Abstract

In Asia, fish is the only source of protein for about one million people. Security of food supply has not only to do with energy content but also with the nutritive value if the available protein, in particular animal protein. Biochemical studies on fish tissue are of specific intrest, since such tissues constitute a rich nutrients like protein and calorific value (Joshi et al., 1979). Fish and fish products are highly perishable, and spoilage is principally the result of microbial and oxidative mechanisms, microbial activity causes a breakdown of fish protein with resulting release of undesirable fishy odour, oxidative rancidity of unsaturated fatty acid in oily fish also resulted (Day., 2001). Salting of fish in brine concentration of 20% (W/v) before smoking resulted in the smoked product having salt content of at least 10 percent (wwb). This concentration was found to reduce fragmentation during smoking (Gitonga., 1998). The study emphasizes the details about the different storage process in edible marine fish and nutrient depletion during different hours of storage at room temperature, ordinary freezer, 4 0C deep freezer, and salt dried fish of Hemiramphus gorakhpurensis (Marine edible fish).